Pierre Gagnaire

Name: Pierre Gagnaire
Address: 6 Rue Balzac, Paris, Ile-de-France, 75008, FR
Telephone: +33158361250
Price range: 180€ - 420€

75008 PARIS

Gault&Millau Academy's member

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Chef: Pierre Gagnaire
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Privatization | Valet parking
Style: Elegant | Exceptional setting | Romantic

Price Indicative price per person (excl. drinks)

180 € to 420 €

Gault&Millau's review

Gault&Millau Academy's member Pierre Gagnaire is first and foremost an artist. But he is also a good man, generous, loving life and others. His cuisine is neither simple nor complicated; it is his image, served with all the pomp and circumstance necessary in the superb setting of this salon close to the Champs-Élysées and the Étoile. He belongs to this generation, prodigal in effort, perpetually creative, and nurturing, strictly speaking, his contemporaries with love, fantasy, taste and freedom. And it is this freedom, not to say this will-o'-the-wisp insolence, that his admirers from all over the world come to seek. They follow him on a frenzied menu, an original and joyful sequence in which they encounter lobster on a bed of kelp, minced cuttlefish fat, turnip kabu, cauliflower, spider crab hollandaise, transparent cannelloni of vegetables with gambero rosso in royal parsley amontillado, beluga caviar paste, cucumber water, rich turbot de ligne in Léon wheat butter, oyster veiled in Bigorre white bacon, red mullet in hazelnut butter, artichoke peppered with hazelnut onion. Everything follows in harmony, always surprising and often bluffing, like the cookie of foie gras with red tuna, smoked beet, pink radish, celtuce and barnacle bisque, and the hazelnut fillet of veal with almond, apricot coulis au jus, chanterelle mushrooms, parmesan chard and sweetbread with shallot and tomato. All this is "just" the menu, but the excellent Hervé Parmentier, the restaurant's director, will also be able to advise you on the menu, which is totally Gagnairian, with poetic titles and where each piece is a work in multiple tableaux, as gourmet as they are inventive, taking you on a journey through the "marine garden", the declension on langoustine or detailing the entire Limousin veal in a wild country adventure. In any case, it's impossible to get enough of the Grand Dessert, with its farandole recounting the season, strawberry with peach ice cream and limoncello, rhubarb and angelica sparkling wine, Sicilian pistachio, royal cherry and oak acorn shortbread, chocolate guanaja ice cream, cocoa sorbet, white chocolate and armagnac pearl... Yes, a moment like this is like a meal of a lifetime that tells the story of a lifetime. With a service filled with kindness and attention, erudition and efficiency; with also a great cellar, strong and rather wise in tariffs, offering all the possibilities of agreements, led with acuity, smile and erudition by the elegant Patrick Borras.

MAP

Address 6 Rue Balzac
75008 Paris

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Monday Lunch Dinner

Tuesday Lunch Dinner

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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 course

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