PIERRE GAGNAIRE
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Restaurant offering Parisian haute cuisine.
A meal at Pierre Gagnaire is not a meal, but rather a culinary adventure that transports us away from the well-marked trails of the haute Parisian gastronomy. It starts with a map of which each of the proposals is described in its smallest detail on no less than six to eight lines. And indeed, as in Asia, the table will quickly cover a multitude of small plates at each service. And what strikes is the inspiration and unbridled creativity of the chef, as well as a permanent questioning of some form of gastronomic propriety: Pierre Gagnaire does not forbid anything, his palette of tastes is infinite, sometimes confusing as well. This is a red pepper syrup with a vanilla blown biscuit. With the risk of sometimes uneven cuisine, a logical conclusion of the above. Hence some (rare) disappointments for a table that is reserved to insiders and more broadly to a category of friends whose openness, fantasy and non-conformism are guaranteed, three qualities absolutely necessary to take full advantage of this very unusual restaurant.
Members' reviews on PIERRE GAGNAIRE
Tasty food
One of the very last "Grand Chef" that always works with passion.
Congratulations Chef GAGNAIRE !
And thank you for professionalism
Nous n’avons pas manqué d’en faire part à l’équipe. Cela ne vaut pas le prix payé (995€ pour 2 personnes )
The service overall was good, however whilst I was in the toilet my fiancee was approached by one of the waiters and asked where she was from, she was uncomfortable with this and felt she was being hit on, and thought it was extremely unprofessional.
The coffee was decent for Europe, however there was water on the plate and bottom of my espresso glass which then spilt onto my shirt as I drank it. The carpet on the stairs was loose, I almost tripped on it, and saw one of the waiters do the same. We also saw another patron fall over in another spot, and some cutlery dropped on the floor by a waiter.
The waiters were all very young which is fine, however some of them clearly require further training and professionalism, the service otherwise was good.