
Best Dishes at Pierre Gagnaire
Warm Cheese Croque-Monsieur with Apple and Walnut
CheeseA sophisticated take on the humble croque-monsieur using premium San Daniele ham and excellent Gruyère, sprinkled with peeled fresh peas and accompanied by apple with walnut, served with walnut-scented Macvin. This is a cheese course that challenges expectations with its playful interpretation of a bistro classic while maintaining refinement and quality.
Grand Dessert (Nine-course Dessert Marathon)
DessertGagnaire's signature dessert experience—a nine-course progression where taste, texture and visual presentation are meticulously considered in every single dish. Each element builds upon the last, creating a complete dessert story. This is not a repetitive series but a carefully orchestrated journey through different flavor profiles and techniques.
Hake Poached in Butter Fondue with Cod Tripe
MainsHake poached in a velvety butter fondue and accompanied by cod tripe, garnished with ginger and onion gratin. The technique of poaching in butter creates an ethereal texture while the umami depth from the cod tripe adds complexity. This dish showcases Gagnaire's ability to elevate offal and humble ingredients alongside noble fish.
Lobster with Fresh Coriander Sauce
MainsA refined composition showcasing pristine lobster paired with a delicate coriander sauce atop small cauliflower and broccoli bites, finished with white wine broth. Gagnaire's approach balances the sweetness of the lobster with the herbaceous brightness of coriander and the subtle earthiness of the vegetables.
Whole Small Peking Duck with Dates, Blackberries and Bitter Chocolate
MainsA whole small Peking duck, sizzling on the plate, glazed with a sauce combining dates, blackberries and bitter chocolate. The sweet and savory elements of this composition create a dish that is both complex and memorable. The roasted skin crackles while the meat remains tender, showing Gagnaire's mastery of technique and unexpected flavor marriages.
About Pierre Gagnaire
Pierre Gagnaire's three-starred establishment at Hôtel Balzac has held top honors since 1996. The kitchen is known for poetic, inventive dishes constantly reinvented like small satellites sent into orbit—no single emblematic dish exists here, only perpetual culinary experimentation that balances technique with imagination.
Top 5 dishes at Pierre Gagnaire:
- Warm Cheese Croque-Monsieur with Apple and Walnut – 85% recommended(Signature)
- Grand Dessert (Nine-course Dessert Marathon) – 94% recommended(Signature)
- Hake Poached in Butter Fondue with Cod Tripe – 87% recommended(Signature)
- Lobster with Fresh Coriander Sauce – 90% recommended(Signature)
- Whole Small Peking Duck with Dates, Blackberries and Bitter Chocolate – 93% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€€
- Phone:
- +33 1 58 36 12 50
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 12:00 PM - 10:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 PM - 10:00 PM
- Tuesday:
- 12:00 PM - 10:00 PM
- Wednesday:
- 12:00 PM - 10:00 PM
- Thursday:
- 12:00 PM - 10:00 PM
- Saturday:
- 12:00 AM - 12:00 AM
The lunch menu at €90 for three courses is exceptional value for three-star dining—quality matches dinner pricing while costs are half the evening's €310.
À la carte is available only at lunch. Dinner is tasting menu only at €310—plan accordingly for your preferred dining experience.
Ask about the current tasting menu theme when you call to reserve—Gagnaire completely reimagines his menu seasonally.
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