Pierre Gagnaire

6 Rue Balzac, 75008 Paris, France

Gault&Millau Academy's member

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8 PHOTOS

Location: Paris
Chef: Pierre GagnaireThierry Méchinaud
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities, Privatization, Valet parking
Style: Elegant, Exceptional setting, Romantic

Budget (€)

Indicative price per person (excl. drinks)

180 to 420

Gault&Millau's review 2026

Gault&Millau Academy's member

The joy comes from finding, as we did this year, a Pierre Gagnaire in top form—our Academy member with the flowery beard, a generous poet and master of gastronomy, who knows only how to give freely. Some chefs overload your plates with dishes that have eight-line descriptions, whereas Gagnaire is almost concise when describing a dish and its accompaniments—a flood of flavors, colors, and ideas that only he knows how to conceive. The “pocket cocktail” that kicked off the sequence after a few initial bites reminded us of a spirited young man who displayed rare virtuosity even before he began: clams and gray shrimp jelly, a surprising grapefruit, fennel, and tomatillo soup, jumbo shrimp and Lucca olives with praline pesto, Giol mussels and tarama, foie gras with vadouvan… For a moment, we almost felt like we were in Saint-Étienne! And the extravaganza was far from over. The end of summer treated us to an anthology aptly titled “End of Summer,” featuring several culinary marvels, including artichoke, yellow tomatoes, fragrant flouve, foie gras biscuit, Arabica milk mousse, blue-and-white checkerboard of bluefin tuna and umeshu-infused rice water, followed by a delicious take on turbot—tender and briny—served with clams poached in Rectorie wine, razor clams, and chanterelles; mullet with Paimpol cocos, and the famous Zézette herb broth. An incredible “grand dessert” served on nine plates, but “Summer in Soft Tones,” featuring seasonal fruits, was equally perfect—with peach in tagetes syrup, rancio granita, roasted apricot arlette, baba with rhubarb and poppy-seed whipped cream… Attentive, hands-on service, well supported by the management team—Hervé Parmentier and head sommelier Patrick Borras—who, along with his team, manages an extensive wine cellar, with a strong selection from all regions, offering about ten wines by the glass and thoughtfully providing plenty of options under 100 €, including the 2019 Montcalmès and the Saint-Jo de Perret in both red and white.

6 Rue Balzac, 75008 Paris, France

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OPENING HOURS

MON Closed
TUE 12h - 14h 19h - 23h30
WED 12h - 14h 19h - 23h30
THUR 12h - 14h 19h - 23h30
FRI 12h - 14h 19h - 23h30
SAT Closed
SUN Closed

People

Pierre Gagnaire Chef

Pierre Gagnaire Chef
Thierry Méchinaud Chef

Thierry Méchinaud Chef
Julien Gueze Pastry Chef

Julien Gueze Pastry Chef
Hervé Parmentier Chef de service

Hervé Parmentier Chef de service
Patrick Borras Head sommelier

Patrick Borras Head sommelier
Arielle Roos Head waiter

Arielle Roos Head waiter

Cocotte of fragrant flouve and lemon thyme in which a celeriac from Monsieur Roy's garden is smoked for a few moments - fresh morels with lovage, pencil leeks. Damier of Mediterranean red tuna I rice water with plum brandy; Corsican brocciu with Marquiliani olive oil. Transparent green asparagus cannelloni with truffles, white asparagus infusion. Peppered artichoke with peas, veil of Bigorre bacon; velouté Vert. Red onion syrup: Roscoff onions, leafy onions, multicolored daikon. Simple parsley soufflé; ewe's milk tomme, green shiso. €183
Large gambas from Palamos macerated in amontillado, saffron Liebig de piquillos; turnip kabu, padrón. Vernis, shrimp and razor clams, plankton ice cream; wild seaweed consommé from the Croisic coast. Pen Bron cockles and oysters with green grape verjuice, ribot milk. Black rice with sea anemones and calamansi vinegar; pistes, casserons, kokotxas and cod tripe. Sea urchin bisque, leek cake. Toast of marrow with horseradish. Cod brandade and tapioca. €187

Main dishes

Turbot steak gently seared in Froment-du-Léon butter, finished in a casserole with Chignin-bergeron praires - sea spaghetti, fennel, brocolito. Brioche Noire soaked in cooking juices; Paris buttons, bards. Velouté de trévise with toasted rapeseed oil, multicolored carrots, puffed buckwheat. €221
Farm-raised veal chop flavored with ajowan - pan-roasted, deglazed with absinthe; lettuce leaf, wild mushrooms. White kidney and amourette, whole shallot, yarrow. Golden sweetbreads, pear walnut liqueur. Dundee Picky grilled leather, purslane. Moussette with La Nicchia capers, Nyons black olive juice. €188

Dessert

Cuba soufflé cookie, Caramelia chocolate leaf. Guanaja ice cream. Manjari ganache. Pamplona water, Armagnac 1995 granita from Domaine Marquestau. Calisson, blood orange. Chanchamayo iced parfait, Rancio reduction. €53
Manuka honey, lemon bignette, angel hair. Comice pear tulip, caramelized I poached wedge, lychee honey ice cream; pollen and honeycomb. Linden honey syrup, mimosa granita, meyer lemon paste. Sabayon, bavaroise, sunflower praline with leatherwood honey. Blood orange with arbutus honey, saffron wind crystal; poppy chantilly. White chocolate cassate with bourdaine honey, oak acorn shortbread; warm apple jelly. €65