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| Interior of Pierre Gagnaire |
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| Hotel Balzac, Paris |
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| Entrance |
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| Table Setting |
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| Laurent Perrier Rosee Champagne |
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| Pierre Gagnaire TT Menu |
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| Cinammon sticks and Parmesan Crisp |
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| Apple puree with cream cheese / Squid ink jelly wrapped tuna, tapenade with crisp and tomatoes |
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| Crispy vege sticks, sage wrapped, spicy hazelnut |
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| Salted Butter |
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| Taragon Butter |
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| Brioche, Traditional Bread and Baguette |
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| too pretty to eat |
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| Pierre Gagnaire Wine List |
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| Meursault 2007 |
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| 1st courses: Lait glace de brebis a l'estragon, fenouil au parmesan, eau de coeur de boeuf legerement citronnee, steak de tomate ananas, aubergine de florence au pample mousse, green zebra farcie de dattes fraiches, avocat. Tomate Otti barquette vegetale de poivrons aux anchois demi sel, |
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| Lait glace de brebis a l'estragon, fenouil au parmesan |
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| steak de tomate ananas, aubergine de florence au pample mousse |
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| green zebra farcie de dattes fraiches, avocat |
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| Tomate Otti barquette vegetale de poivrons aux anchois demi sel, |
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| 2nd Course |
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| Bouillon zezette, pascaline de fera du lac leman, potimarron, haricots verts a l'oseille |
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| Royale de foie gras de canard au cafe, quetsche rotie |
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| 3rd Course |
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| Consomme de navet daikon, thon rouge en fines lamelles badigeonnees d'un sirop de cifre fermie, karachi, navet kabu, coquillages d'ete salicornes |
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| Razor clam, tuna tartare consomme with mussels |
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| Lobster in Silver Platter |
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| 4th Course (Lobster with mint peas ravioli and lobster bisque) |
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| Fricassee de homard bleu aux girolles, raviole d'epinard a la me the chocolat, bisque au curry vert. |
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| 5th Course |
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| Pave de bar de ligne poche dans un beurre fondu aux aromatiques, sardine et lisette en bigarade, mousse de con ombre anisee a la coriande fraiche. Bouillon de calamar a l'encre, cocos de paimpol, huitre David Herve No.2 |
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| Seabass with cucumber foam and oyster no.2 with mix beans and coriander |
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| mix beans and coriander salad |
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| interesting choice of cutlery |
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| Wines cellar |
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| Thinly sliced beef |
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| Grouse d'Ecosse rotie entierr - Le fillet est repris au beurre avec poivre noir de sarawak et thym argent, lard de bigorre - cepes eriang. |
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| Raisins frais au famous grouse, peche de vigne et txistorra |
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| Mini different of surprises. |
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| Le Grand Desserts Part 1 |
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| Earl Grey Ice Cream |
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| Strawberries with Cream Fresh |
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| Rum baba with vanilla and passion fruit |
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| Le Grand Desserts Part 2 |
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| Chocolate Mousse |
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| Dark Chocolate |
Pierre Gagnaire is a very out of the box. It was a 3 hours lunch. All I can say its not my cup of tea.
There are multiple mini courses within a course. There are some hits and misses in my opinion. The lunch was really expensive about EUR400 per person inclusive wine.
Highlight would be Lobster with mint peas ravioli and lobster bisque and Beef roll with mushrooms.
The atmosphere is very posh, clean and sharp. Everything has its place and even where the waiter should stand. Overall, it was really fun to watch the orchestrated delivery of every courses.
Pictures by MSW
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