Pierre Gagnaire
Neighborhood: 8th Arrondissement
Nearest Train: Métro: Georges V
Phone: +33 1 5836 1250
Fax: +33 1 5836 1251
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 for dessert with the Neuf Dessert de Pierre Gagnaire, a selection of nine desserts.
M-F Noon-2p, M-F & Su 7:30p-10p
Haute Cuisine Genius
Neighborhood: 8th Arrondissement
Nearest Train: Métro: Georges V
Phone: +33 1 5836 1250
Fax: +33 1 5836 1251
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 for dessert with the Neuf Dessert de Pierre Gagnaire, a selection of nine desserts.
M-F Noon-2p, M-F & Su 7:30p-10p
Reviews
There are no reviews for this listing.
Click here to post a review.
Hotel Deals
Travel Deals
Map
Convention Guide
