Best Dishes at Gaya par Pierre Gagnaire
Carpaccio of Seabream with Oyster-Laced Ice Cream
StartersThis signature dish exemplifies Pierre Gagnaire's philosophy of combining unexpected elements. The seabream carpaccio is delicately sliced and arranged with minimal intervention. The oyster-laced ice cream provides umami and brininess that melts into the fish, while seasonal garnishes add textural and flavor complexity. Multiple sources list this as the restaurant's signature dish.
Line-Caught Turbot with Froment de Léon Butter
SeafoodA showcase of ultra-fresh fish and artisanal butter. The turbot is cooked gently in parchment to preserve its delicate flavor, then finished with a beurre blanc made from butter sourced from a specific Norman dairy. This attention to ingredient provenance typifies Gagnaire's approach. Multiple reviewers specifically mention this preparation.
Langoustine Egg Casseroles
SeafoodA refined preparation that highlights the sweetness of langoustines. The egg-based sauce is silky and refined, enriched with cream and butter. The langoustines remain tender and succulent. This classic French preparation executed at Michelin level demonstrates technical mastery.
Plateau de Fruits de Mer for Two
SeafoodA luxurious raw seafood platter designed for sharing. The selection includes special oysters, pickled mussels with crispy capers, cockles in plankton broth, and sea urchin with sea urchin bisque and truffle garnish. This represents the best of what Gagnaire sources from French coasts. The presentation is artistic and the flavors are meticulously balanced.
Tuna and Prosciutto Sandwich on Brioche
MainsA creative take on a classic sandwich combination. The tuna is seared to keep the center rare and tender, paired with quality prosciutto and Gagnaire's signature condiments. The brioche provides structure and richness. This accessible dish shows Gagnaire's versatility and sense of humor.
About Gaya par Pierre Gagnaire
Gaya is chef Pierre Gagnaire's seafood-focused restaurant on the Left Bank, identified by its striking bright blue façade and pretty awnings. The restaurant has regained its Michelin star and focuses on delicate, precise cuisine with a seafaring slant. The menu celebrates shellfish and seafood from France's coasts, prepared with technical refinement and creative presentations like oyster-laced ice cream and carpaccio with unusual garnishes.
Top 5 dishes at Gaya par Pierre Gagnaire:
- Carpaccio of Seabream with Oyster-Laced Ice Cream – 91% recommended(Signature)
- Line-Caught Turbot with Froment de Léon Butter – 90% recommended(Signature)
- Langoustine Egg Casseroles – 86% recommended(Signature)
- Plateau de Fruits de Mer for Two – 92% recommended(Signature)
- Tuna and Prosciutto Sandwich on Brioche – 78% recommended
Details
- Cuisine:
- Seafood
- Price Range:
- €€€
- Phone:
- +33 1 45 44 73 73
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 12:00 PM - 9:30 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 12:00 PM - 9:30 PM
- Wednesday:
- 12:00 PM - 9:30 PM
- Thursday:
- 12:00 PM - 9:30 PM
- Saturday:
- 12:00 AM - 12:00 AM
Book in advance, especially for dinner. The restaurant accepts reservations online through their website.
Lunch menus at €39 and €45 offer excellent value for a Michelin restaurant. The quality equals dinner service at a lower price point.
On sunny days, reserve a terrace spot overlooking the tree-filled Esplanade des Invalides. The outdoor setting enhances the seafood-focused experience.
The à la carte menu at approximately €100 gives maximum flexibility to choose your own selection of dishes. Mix raw and cooked preparations for the best balance.
Page last updated: