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Restaurant Pierre Gagnaire TT - Paris, France

Interior of Pierre Gagnaire
Hotel Balzac, Paris
Entrance
Table Setting
Laurent Perrier Rosee Champagne
Pierre Gagnaire TT Menu
Cinammon sticks and Parmesan Crisp
Apple puree with cream cheese / Squid ink jelly wrapped tuna, tapenade with crisp and tomatoes
Crispy vege sticks, sage wrapped, spicy hazelnut
Salted Butter
Taragon Butter
Brioche, Traditional Bread and Baguette
too pretty to eat
Pierre Gagnaire Wine List
Meursault 2007
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,
Lait glace de brebis a l'estragon, fenouil au parmesan
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,
2nd Course
Bouillon zezette, pascaline de fera du lac leman, potimarron, haricots verts a l'oseille
Royale de foie gras de canard au cafe, quetsche rotie
3rd Course
Consomme de navet daikon, thon rouge en fines lamelles badigeonnees d'un sirop de cifre fermie, karachi, navet kabu, coquillages d'ete salicornes
Razor clam, tuna tartare consomme with mussels
Lobster in Silver Platter
4th Course (Lobster with mint peas ravioli and lobster bisque)
Fricassee de homard bleu aux girolles, raviole d'epinard a la me the chocolat, bisque au curry vert.
5th Course
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
Seabass with cucumber foam and oyster no.2 with mix beans and coriander
mix beans and coriander salad
interesting choice of  cutlery
Wines cellar
Thinly sliced beef
Grouse d'Ecosse rotie entierr - Le fillet est repris au beurre avec poivre noir de sarawak et thym argent, lard de bigorre - cepes eriang.
Raisins frais au famous grouse, peche de vigne et txistorra

Mini different of surprises.
Le Grand Desserts Part 1
Earl Grey Ice Cream
Strawberries with Cream Fresh
Rum baba with vanilla and passion fruit
Le Grand Desserts Part 2
Chocolate Mousse
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
Restaurant Pierre Gagnaire TT - Paris, France Reviewed by Ah Wee on 6:29 AM Rating: 5

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