Restaurant Pierre Gagnaire

Name: Restaurant Pierre Gagnaire
Address: Paris

★ 4.6 (1,020)

Menu I

Brittany red langoustine round

Rouelle de langouste rouge bretonne

steamed for a few moments on a bed of kelp, kabu turnip – cauliflower florets with wild seaweed from the Croisic coast, nasturtium leaves. Spider crab hollandaise.

Brittany red langoustine, a refined crustacean, steamed. It is accompanied by vegetables (turnip, cauliflower) and seaweed. Served with a hollandaise sauce flavored with spider crab.

Transparent cannelloni of shellfish and Paimpol coco beans

Cannelloni transparent de coquillages et cocos de Paimpol

Beluga caviar paste with Puy green lentils, bouquet of flowers. Simple parsley royale, langoustine claws, cucumber mousse.

A cannelloni filled with shellfish and Paimpol white beans. Served with Beluga caviar and lentils. A complex dish blending marine and earthy flavors.

Slices of diver abalone

Tranches d'ormeau de plongée

Duck foie gras velouté with vadouvan, sweet Cévennes onions and agria potato crystals. Mediterranean red tuna and cuttlefish fat tartare, beetroot jelly with Fallot mustard.

Abalone (a rare mollusk with firm flesh) served with a vadouvan-spiced foie gras velouté. The dish also includes a red tuna and cuttlefish tartare, offering a contrast of textures.

Line-caught sea bass pave poached in Froment-du-Léon butter

Pavé de bar de ligne poché au beurre Froment-du-Léon

veiled with white Bigorre lard and celtuce; chard ribs parmesan and lovage; carrot and pink grapefruit juice with Madagascar pepper.

Sea bass fillet poached in butter, covered with a thin veil of lard. Served with chard and a citrus and carrot sauce. Delicate and iodized flavors.

Wild mushroom selection:

Cueillette de champignons sauvages :

chanterelles and pig's ear, autumn blue radish and potimarron squash. Cornucopias, candied tomato, tomato from Monsieur Pil's garden. Sliced porcini mushrooms, crispy puff pastry.

An assortment of wild mushrooms (chanterelles, cornucopias, porcini) prepared in various ways. Accompanied by autumn vegetables such as potimarron squash and radish.

Roasted whole Scottish grouse –

Grouse d'Ecosse rôtie entière –

the fillet, taken in the cooking jus with walnuts, is coated in a Tuscan black kale leaf. Corn velouté marbled with liqueur vinegar, vitis grapes. Red cabbage jam with wine lees.

Grouse is a game bird with a strong flavor, here roasted. Served with a walnut sauce, cabbage, and sweet-and-sour elements like grapes and corn.

The grand dessert

Le grand dessert

A composition of several creative desserts served simultaneously. A signature of chef Pierre Gagnaire exploring various sweet textures and flavors.

Menu II

Christmas Consommé:

Consommé de Noël :

Melanosporum black truffle, marrow bursa, beef chuck. Celeriac, leeks, nasturtium leaves and root. Perigueux Jerusalem artichokes. Fig and walnut bread Demi-Deuil.

A rich consommé served for Christmas, garnished with black truffle and beef. Accompanied by root vegetables and a fig and walnut bread.

Sea urchin bisque with Rancio Voile d'Argile:

Bisque d'oursin au Rancio Voile d'Argile :

Erquy scallops, clams, razor clams, murex, crosnes, salsify. Jelly with wild seaweed from the Croisic coast; buttermilk, plankton Dubarry ice cream, oscietra caviar, sea urchin tongue coulis.

A creamy sea urchin soup served with a variety of seafood (scallops, shellfish). The dish plays on marine textures with caviar and seaweed.

Line-caught sole goujons grilled | large Black langoustine,

Goujonnette de sole de ligne grillée | grosse langoustine Noire,

Green parmesan cream, spinach and watercress shoots, cuttlefish fat; flame radicchio.

Grilled sole and langoustine served together. Accompanied by a parmesan cream and green vegetables. A rich and flavorful seafood dish.

Bresse chicken breast

Coffre de poularde de Bresse

rubbed with citrus peels and ajowan, pan-roasted with aromatic herbs – parsnip and radicchio paste; clementine veil, sand carrots, and Bigorre lard. Stuffed cabbage with thigh fat, duck foie gras, and figatellu, red beetroot syrup with Cremona mustard.

Bresse chicken (high-quality French poultry) roasted with citrus and spices. Served with a complex garnish including foie gras-stuffed cabbage.

Pierre Gagnaire's grand dessert.

Le grand dessert Pierre Gagnaire.

Signature assortment of multiple desserts by chef Pierre Gagnaire.

Menu III

Slices of diver abalone | cuttlefish fat carpaccio,

Tranches d'ormeau de plongée | carpaccio de gras de seiche,

mussels marinière with Perrier-Jouët champagne, red meat. Amber beef jelly, wild seaweed from the Croisic coast, crab meat, nasturtium root. Marrow crystal | crystal caviar | Japanese pearls.

Abalone and cuttlefish served raw or marinated with champagne clams. A very iodized dish enhanced with caviar and beef jelly.

Transparent cannelloni of truffled green asparagus.

Cannelloni transparent d'asperges vertes truffé.

Grilled white asparagus, sorrel gambero rosso. Estragon royale, Erquy scallops, spinach shoots.

Asparagus and truffle cannelloni, served with red prawns (gambero rosso) and scallops. Delicate vegetal and marine flavors.

Line-caught turbot fillet braised in Froment-du-Léon butter,

Blanc de turbot de ligne braisé au beurre Froment-du-Léon,

glazed with blood orange jus. Green Velouté, slice of yellow mango, figatellu.

Turbot braised in butter with a blood orange sauce. Accompanied by mango and figatellu (Corsican sausage), creating a sweet and savory surf-and-turf mix.

Red mullet with hazelnuts, sand carrots, and pearl onions,

Rouget aux noisettes, carottes des sables et oignons grelots,

red onion juice, fish bone jus.

Red mullet fillet served with hazelnuts and root vegetables. The sauce is made from the fish bones.

Duck foie gras biscuit, puffed buckwheat seeds;

Biscuit de foie gras de canard, graines de sarrasin soufflées ;

soft apricots, palm heart and razor clams bound with a sea urchin bisque. Warm oyster with leeks.

Foie gras served as a biscuit with buckwheat. Accompanied by marine elements such as oysters and razor clams in a sea urchin bisque.

Roasted Pyrenean milk lamb leg

Gigot d'agneau de lait des Pyrénées rôti

(it is flavored with vadouvan, cumin, and oregano) – fresh morels with Jurançon, cordifole and carmine. Sweetbread and txistorra bursa with ñora pepper, wild garlic. Tamarillo Chantilly | pomegranate, pink mushrooms.

Roasted milk lamb with mild spices (vadouvan, cumin). Served with morels and various accompaniments with complex flavors.

The grand dessert.

Le grand dessert.

Signature assortment of multiple desserts.

End of menu

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