Pierre Gagnaire is a Michelin three-star restaurant that has additionally spent a few years on the World’s 50 Finest Eating places checklist. Gagnaire is taken into account a pioneer in molecular gastronomy and collaborated with chemist Hervé This in early explorations of artificial delicacies – creating new types and textures utilizing tartaric acid, glucose, and polyphenols, and so forth.
In distinction to the ebullient meals, the eating room at Gagnaire has at all times been icy and formal. Eating right here – at the very least throughout my two visits – can really feel like sitting via a particularly lengthy and quiet church service. Clients communicate in whispers and fall silent when the stiff servers arrive to drop further programs with out clarification.
Gagnaire’s delicacies stands out as a few of the finest I’ve tasted among the many Paris three-stars, however the eating room is so joyless that I’m not hurrying to return.
6 rue Balzac, 75008
Open Monday-Friday for lunch and dinner
Closed Saturday & Sunday
Reservations on-line or at +33 1 58 36 12 50
OUR PHOTOS OF PIERRE GAGNAIRE
IN OTHER WORDS
Simon Says (2009) “La gastronomie dans ces rares moments s’avère être belle et bonne. Mon meilleur repas de l’année…”
Meals Snob (2009) “Random mixtures of produce, uncommon remedies of merchandise, the introduction of science into cooking…Gagnaire utilises all such practices with out prejudice.”
Chez Ptipois (2005) “Si je devais résumer, d’après le dîner d’hier soir, cette delicacies, j’insisterais sur sa délicatesse, sa poésie et sa miraculeuse unité de type.”
