Going to Pierre Gagnaire is in itself a privilege for any lover of great cuisine. I admit that I appreciate so much what the media and books have given me to see of the chef, that I was a little afraid of being disappointed. Three-star restaurants do not always live up to their Michelin rating. Not at Mr. Gagnaire’s. My host and I were seduced by the work of the chef and his teams, far beyond what we could have dreamed of. At Gagnaire, generosity is not a facade, it is a central value. Nothing about show off, everything about welcome and spontaneity. The mastery of bitterness, power, sweetness, combinations of tastes... It will be a long time before I recover from the culinary emotions provo...
I had only eaten at two Michelin restaurants previously and had not been “wowed” .I most definitely was here at Pierre Gagnaire.My visits to T'ang Court - The Langham, Hong Kong (Terrible) and Petrus (Disappointing) and not been impressed. (see reviews.) I also failed to understand their rating achievements when making a comparison with the far superior Artichoke in Amersham.My lunch visit to Pier Garner has shown me what - hopefully - I should expect at such a recommended restaurant.I am not as eloquent as other reviewers to be able to add to the many 5* TA reviews apart from agreeing with them and thanking Elimane Kane for his courtesy and showing us round various areas and the kitchen.A m...
At gagnaire stone, you feel like a **** in paste, the staff makes you feel comfortable right away. follows a true gustative experience, a stuffing of small mignardises come to awaken your curiosity, the word is simple: a bite = a flavor, the entrance follows the same path, 5 inputs come to boil on your table for your greatest pleasure: oyster, fish, ... the dish breaks in two with a marvellous bag of raw ham on a bed of small beans Finally, the dessert is added to this symphony of flavors: pre-dessert and dessert make you savour with interesting associations: cakes with sweet asparagus, strawberry/poivron, chocolate/Amande sweet. Anyway, an unforgettable moment!
I had made a wish for 2017 to go to gagnaire stone thanks to private sales we were able to enjoy an offer for the Mother's Day. The moment is fabulous because what we have tasted was at the height of the reputation of the great chef. The service is fabulous and attentive because we have been able to change the dishes and also visit the kitchens. Just the top I wasn't forgetting this exceptional moment. Just thank you.
Reserva una mesa ahora
we took the tasting menu, and have the right to a profusion of flavors. you can clearly see the difference with restaurants of 1 or 2 stars. Some flavors are complex or not accessible to a palace that is not used to:) the tasting menu is very copied or too much. each dish is accompanied by small dishes. nice, gagnaire stone comes greeting customers in the room but also at the end.
Just extraordinary dinner. We eat "a la carte". The "game" is each meal you choose is in reality a set of 4-6 small dishes. Each of them are just perfect. When you take entrée-main course- dessert (Pierre Gagnaire is one of the very few doing the "Grand Dessert" - not to be missed) this make 15-20 dishes ! .... all of them exceptional. Price is high, but dinner deserves it !
that to say, each dish was perfect and that precision and accuracy were at the rendezvous. A table to be made at least once in his gastronome life.We took the tasting menu with the perfect blend of dishes and wines! the efficient and discreet service.Thanks to the whole team!
Comida espectacular y servicio de 10. Vale cada euro que pagas. Mejor ir pronto, el menu es largo. Nunca falla.
Reserva una mesa ahora
impeccable service, pleasant setting, exquisite meals. unforgettable moment!
Great! quantity of quality, spirit to be done well and apply
Pêche Du Lac Léman (Eric Jacquier) Traitement Meunière, Agretti, Asperges Vertes De Mallemort, Morilles Fraîches, Cébettes
Cordifole Et Tarragon Relevées D'ail De Printemps, Artichauts Poivrades, Jus Marin Aux Anchois Demi-Sel
Goujonnettes De Grosse Sole De Ligne Grillée, Carpaccio De Seiche Au Citron
Les Langues, Glace Betterave Blanche, Algues Sauvages Des Côtes Du Croisic
Huître De Camarc N°1, Couteaux, Coques, Jeunes Poireaux, Radis Rose
Royale, Concombre, Fines Tranches De Banane Givrée
Large Crab Meat, Squids And Red Kuri Squash
Whole Roasted Capon From The Bresse Region
Toast Of Urchin Tongues And Dog Cockles
Parmentier With Celeriac And Leg's Fat
