Overview
Restaurant Views: 1,370
Awards
- MICHELIN Guide
- OAD
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European Classical Restaurants 2024, 79
- Elite Collection
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Elite Collection Top 100 2019, #14
- La Liste
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La Liste, #34
- Restaurant Ranking
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Restaurant Ranking 2024, #64, PRO #19.50, USER #18.33
Chef
Pierre Gagnaire
Cuisine
Creative
Foodle Reviews
CITRUS FRUITS FROM LE MAS DES ROSES:
A boule de cristal with ginger chiboust cream inside.
Mexican lemon granita, pomegranate with kitul sap.
Bergamot sorbet, the infusion of the leaves.
A marmalade according to the harvest, Amarelli liquorice.
Buddha hand citrus fruit cake, calamansi caramel, whipped cream.
Yuzu soufflleed biscuit.
Simone perfumed with tangelo.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing... More
CITRUS FRUITS FROM LE MAS DES ROSES:
A boule de cristal with ginger chiboust cream inside.
Mexican lemon granita, pomegranate with kitul sap.
Bergamot sorbet, the infusion of the leaves.
A marmalade according to the harvest, Amarelli liquorice.
Buddha hand citrus fruit cake, calamansi caramel, whipped cream.
Yuzu soufflleed biscuit.
Simone perfumed with tangelo.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing #iphonesia #photooftheday #bestoftheday #igdaily #food #foodporn #finedining Less
LANGOUSTINES:
A large langoustine seared in brown butter perfumed with liquorice, bette. Seawater Mor-Braz beer mousse.
Flatten langoustine spiced with pepper from Tasmania, nettle velvety soup ; agria potato cristallines.
Langoustine en scampi, rosé mushrooms, seasoning Amer.
Poached langoustine in a steam oven, clarified broth, chickpeas.
Royale sauce, farm cider syrup, souffleed buckwheat seeds.
Raw langoustine with cream cheese flavoured with yuzu, pink berries opaline.
LANGOUSTINES:
A large langoustine seared in brown butter perfumed with liquorice, bette. Seawater Mor-Braz beer mousse.
Flatten langoustine spiced with pepper from Tasmania, nettle velvety soup ; agria potato cristallines.
Langoustine en scampi, rosé mushrooms, seasoning Amer.
Poached langoustine in a steam oven, clarified broth, chickpeas.
Royale sauce, farm cider syrup, souffleed buckwheat seeds.
Raw langoustine with cream cheese flavoured with yuzu, pink berries opaline.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing #iphonesia #photooftheday #bestoftheday #igdaily #food #foodporn #finedining #pierregagnaire Less
PIE (Melanosporum Black Truffle 2024): Mint d’Or Cheese, Quince Jelly, Caramelized Pear. @[instagram] Pierre Gagnaire, Paris, France.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing #iphonesia #photooftheday #bestoftheday #igdaily #food #foodporn #finedining #pierregagnaire
PIE (Melanosporum Black Truffle 2024): Bouquet of gardeners’ vegetables, lettuce salad stuffed with smoked haddock. @[instagram] Pierre Gagnaire, Paris, France.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing #iphonesia #photooftheday #bestoftheday #igdaily #food #foodporn #finedining #pierregagnaire
One of my most memorable dining experiences in Paris… @[instagram] Pierre Gagnaire, Paris, France.
#paris #andyparis #巴黎 #andy_french #yummy #delicious #amazing #iphonesia #photooftheday #bestoftheday #igdaily #food #foodporn #finedining #pierregagnaire
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Address
6 Rue Balzac, 75008 Paris, France
Hours
Tuesday: 12:00 - 13:30; 19:30 - 21:30
Wednesday: 12:00 - 13:30; 19:30 - 21:30
Thursday: 12:00 - 13:30; 19:30 - 21:30
Friday: 12:00 - 13:30; 19:30 - 21:30
Saturday: Closed
Sunday: Closed
Phone
+33 (1) 58 36 12 50
Website
http://www.pierre-gagnaire.com/