Pierre Gagnaire

Whether it's pork, mutton or beef, they are basically seasoned and fresh. Recommended. I don't recommend the cold noodles, the taste is so-so and the noodles are hard to chew. As for eggplant, I personally don't like it very much~

The third spring dinner menu of Pierre Gagnaire, a Michelin three-star restaurant [Moon] The father of molecular cuisine has unique plating and dishes. Each dish has a complex and fresh taste. Chef Pierre will also come out to greet and communicate with the guests [Lovely]

Although it was lunchtime, the restaurant was almost full. I met friends I hadn't seen for a long time during the meal, which was great. There were quite a lot of choices for the three-course lunch. My uncle chose a crab meat dish, a beef dish, and a chestnut dessert. I felt very happy. I really liked the French cuisine with one Michelin star here, and I also liked the cozy light and shadow in the afternoon.

The details and service are very good. The sea bass tastes very good, juicy and not dry. The fried foie gras is so smooth, no problem. The beef tenderloin is medium rare perfect, without blood. Finally, 5 desserts were served. For a sweet tooth, just enjoy it. There are also exquisite refreshments after the meal, which is great👍

I was assigned to the Kitchen Table by accident, and was fortunate to witness the operation of the entire restaurant in the kitchen for the first time. It looked peaceful outside, but there was a war inside the kitchen, and everyone was trotting forward. Pierre Gagnaire, a coquettish French old man, likes to play tricks. The most Amuse Bouche in history was set up on a whole table, and all kinds of techniques were played. The truffle dish was the best one I had so far. Finally, it was not served with salty and greasy cream. The tenderness of scallops, the toughness of octopus, the freshness of mushrooms, and the crispness of cashews worked well with each other, and the truffle flavor did not cover the sky. The meat dish was very courageous to use beef kidneys. I seriously suspect that this guy went to Beijing to eat skewers when he opened a restaurant in Shanghai, and he got the essence of Wangjing's small waist. But what is very puzzling is that the main course is a lobster squid ink pasta that is as ordinary as it can be, and there is no difference in taste from ordinary restaurants. It is really a bit perfunctory to serve such a dish in a three-star restaurant. Pierre Gagnaire is the representative of French molecular cuisine, but the entire tasting menu is not very creative, and the price-performance ratio is average at this price.

It has a great reputation, but the taste is not very outstanding. It may be due to molecular cuisine, most of the dishes do not taste the original taste of the food, and because some elements of pursuing health are added, many dishes taste a bit bitter. The location is very good, right next to the Champs Elysees and next to the Arc de Triomphe in Paris, it is a good place to go when you are tired of shopping.