If you want to venture to the frontier of luxe cooking today -- and if money is truly no object -- dinner here is a must. Chef Pierre Gagnaire's work is at once intellectual and poetic, often blending three or four unexpected tastes and textures in a single dish. Just taking in the menu requires concentration, so complex are descriptions such as "suckling lamb from Aveyron: sweetbreads, saddle, and rack; green papaya and turnip velouté thickened with Tarbais beans." The Grand Dessert, a seven-dessert marathon, will leave you breathless (though it's not as overwhelming as it sounds). The businesslike gray-and-wood dining room feels refreshingly informal, especially at lunch, but it also lacks the grandeur expected at this level. The uninspiring prix-fixe lunch (EUR 95), uneven service, and occasional ill-judged dishes linger as drawbacks, and prices keep shooting skyward, making Pierre Gagnaire an experience only for the financial elite.
Posted by davidgreen72 from Stockholm, Sweden on 6/30/07
We had to book two months in advance for a table fot two and it was definatly worth it. We chose the tasting menu and as a chef myself, it was excellent and beautifully exicuted...... what an experience!!!!!!! I would definatly go back again....... TRUST ME GO AND ENJOY
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