Best Dishes at Pierre Gagnaire

Hake 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.

A 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.

A 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.