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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.
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