Pierre Gagnaire
Neighborhood: 8th Arrondissement
Nearest Train: Métro: Georges V
Phone: +33 1 58 36 12 50
Fax: +33 1 58 36 12 51
Email | Website | Map | add to Travel Bag (NEW)
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Omnipresent in the press, one of the most talented French chefs, Pierre Gagnaire, is highly acclaimed by international food critics. His Paris restaurant (he also opened one in New York and in Tokyo) was awarded a third star by Michelin in 2007 and ranked third best restaurant in the world by British magazine Restaurant, calling its chef "France's Genial Culinary Magician." If haute cuisine is an art, Pierre Gagnaire is a virtuoso. Accommodating the most exquisite ingredients with the most surprising flavors in unexpected combinations, the chef delivers on his promising menu. Praised dishes include, the Faux Vol-au-Vent et Champignon Sauvage (crawfish in a Pouilly-fuissé reduction served with wild mushrooms), the Turbot et Friseli (roasted turbot served with lettuce velouté), the Fricassée de Homard Bleu (blue lobster), and the Ris et Rognon de Veau (calf sweetbread in papaya and walnut juice). Indulge in dessert with the Neuf Dessert de Pierre Gagnaire, a selection of nine desserts.
http://travel.comfi.com/
http://www.visittampabay.com
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M-Th Noon-1:30p, F Noon-1:30p & 7:30p-10p, Sa-Su 7:30p-10p
Four Seasons Resort The Biltmore Santa Barbara: Stay two nights, and receive the 3rd night FREE! www.SantaBarbaraCa.com/Partners
Haute Cuisine Genius
Neighborhood: 8th Arrondissement
Nearest Train: Métro: Georges V
Phone: +33 1 58 36 12 50
Fax: +33 1 58 36 12 51
Email | Website | Map | add to Travel Bag (NEW)
Book Now 1 ,2
Omnipresent in the press, one of the most talented French chefs, Pierre Gagnaire, is highly acclaimed by international food critics. His Paris restaurant (he also opened one in New York and in Tokyo) was awarded a third star by Michelin in 2007 and ranked third best restaurant in the world by British magazine Restaurant, calling its chef "France's Genial Culinary Magician." If haute cuisine is an art, Pierre Gagnaire is a virtuoso. Accommodating the most exquisite ingredients with the most surprising flavors in unexpected combinations, the chef delivers on his promising menu. Praised dishes include, the Faux Vol-au-Vent et Champignon Sauvage (crawfish in a Pouilly-fuissé reduction served with wild mushrooms), the Turbot et Friseli (roasted turbot served with lettuce velouté), the Fricassée de Homard Bleu (blue lobster), and the Ris et Rognon de Veau (calf sweetbread in papaya and walnut juice). Indulge in dessert with the Neuf Dessert de Pierre Gagnaire, a selection of nine desserts.
http://travel.comfi.com/
http://www.visittampabay.com
TravelAlaska.com
M-Th Noon-1:30p, F Noon-1:30p & 7:30p-10p, Sa-Su 7:30p-10pFour Seasons Resort The Biltmore Santa Barbara: Stay two nights, and receive the 3rd night FREE! www.SantaBarbaraCa.com/Partners
Reviews
EXCELLENT
THERE WAS NOTHING TO DISLIKE ABOUT THIS RESTAURANT EXCEPT THE 3 MONTH WAITING LIST..... PERFECT SER...
Reviewed by:David from on Jul 15 2007
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