Pierre Gagnaire

75008 PARIS

Gault&Millau Academy's member

BOOK

8 PHOTOS

Chef Pierre Gagnaire

Cooking French | Gastronomic | specialty

Services For people with disabilities | Privatization | Valet parking

Price Indicative price per person (excl. drinks)

180€ à 420€

Gault&Millau's review

Gault&Millau Academy's member Setting off into the depths of the sea with Pierre Gagnaire is like diving into Captain Nemo's Nautilus. He's the only one who really knows where you're going, and every step is a discovery. Pierre Gagnaire's paintings are richer in detail than those of Hieronymus Bosch; the scenes are diverse, unexpected and linked by a spider's web into a harmonious whole that begins with the pocket cocktail, a sumptuous Gagnairian version of the varied hors d'oeuvres, each mouthful of which is at once unfamiliar and seductive. In Pierre Gagnaire's "Jardin Marin", we encountered crab, lobster and turnip kabu; cold-poached cockles with green grape verjuice, coriander and leek; marine soup with leaves and Boutrais oysters; shrimp and wild seaweed with spider crab cream: venerated black rice and sea anemone, piquillos and padron with kalamansi vinegar pistes and casserons; haddock plankton butter bean green bean varnish: creamy brandade with cava, kokotxas (cheeks) and cod tripe. These six plates make up the garden, each with its own secrets, treasures and evocative power. If you didn't know, this is who Pierre Gagnaire is: a generous alchemist whose universe is rich, poetic and endless. We can write the next book on Limousin veal, also in six epochs, including ajowan rib deglazed with absinthe, white kidneys and amourettes, grilled leather and zucchini with stichelton like so many inventions from another planet. But it's also worth mentioning the desserts, such as the limpid and moving mirabelle licorice, or the chocolate quetsche reine-claude, which is also so deliciously obvious. The atmosphere of a grand house and the service orchestrated by the invaluable Hervé Parmentier are also accompanied by total freedom, a precious commodity these days: you can consult the menu at your leisure, and even eat in the order you like without offending anyone. There are no sentences here that start with "the chef recommends...". In many ways, the customer is king in a totally epicurean kingdom. The rather classic wine list aims to please rather than dazzle: you'll find everything you'd expect from a great house, skilfully advised by head sommelier Patrick Borras, but there's also a large number of interesting bottles from both small and large regions, a foreign selection and a choice of around 15 wines by the glass that don't exceed €25.

Plan

Address 6 Rue Balzac
75008 Paris

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Pierre Gagnaire Chef

Thierry Méchinaud Chef

Julien Gueze Pastry Chef

Hervé Parmentier Chef de service

Patrick Borras Head sommelier

Menu A la carte

Starter Parfums d'Automne : Cocotte d’aromatiques dans laquelle on fume quelques instants un oignon doux des Cévennes – Violine : betterave jaune, poire williams, ris de veau à l’angélique. Bouillon forestier : cèpes, cornes d’abondance, lardo con magro, gnocchi de potimarron à la cannelle. Mousse de champagne brut Perrier-Jouët, glace coing, noix fraîches. Crème prise de céleri-rave, émincé de cèpes crus, suc de cidre fermier. Carottes toupies au jus de carotte, jus de raisins gluants. Soufflé de gruyère de garde au Génépi, pétales d’oignons rouges €170 Jardin Marin : Gambas de Palamos relevées de piment oiseau, macérées à l’Amontillado, saisies à l’huile d’olive Picual. Riz noir vénéré, poêlée d’anémone de mer et couteaux déglacés au vinaigre de calamansi, côte de romaine. Amandes coquillages, vernis, crème de ratte émulsionnée au karashi, bouquet de fleurs. Timbale de pistes, casserons, Paris boutons, amandes effilées. Tartare Marin, romanesco. Marinière de coques et bigorneaux : glace huître au plancton. Kokotxas et tripes de morue, brandade crémeuse €162

Main course Langoustine : Tapée au poivre de Tasmanie | cristalline d’agria, purée d’ortie. Une grosse saisie dans un beurre noisette à la réglisse, salade plantain corne de cerf. Mousse de bière Mor-Braz. Bouchée pochée à la vapeur, côte de blette et haddock. Crème prise au ginseng. Taillées à crues, champignons rosés, consommé clarifié €192 Cochon noir de Bigorre : Noix de côte de cochon parfumée de sauge, rôtie, puis terminée en papillote avec un jus Gourmand à la mélasse de caroube et des lichettes de palette ibérique. Pointes de citron au sel, de piquillos. Feuilleté croustillant d’oreilles de cochon, foie gras de canard, anchois cantabrique. Caillette Eriang, betterave jaune €159

Dessert Biscuit soufflé Cuba au Bas-Armagnac du Domaine Jouanda, feuille de chocolat Caramelia. Crème glacée Guanaja . ganache Manjari. Macaronade Equateur, déclinaison de cassis. Panna-cotta Amarelli, griottes €50 Soufflé à la vanille Raïatea, crème glacée à la vanille Tahaa. Loukoum et infusion de vanille du Mexique. Tarte de sucre à la vanille de Tahiti, stracciatella. Feuille de vanille de Madagascar, sorbet Blanc €57

Menus Menu Déjeuner €180 Menu Esprit Pierre Gagnaire €420