Pierre Gagnaire

Whether it's pork, mutton or beef, they are basically seasoned and fresh. Recommended. I don't recommend the cold noodles, the taste is so-so and the noodles are hard to chew. As for eggplant, I personally don't like it very much~

The third spring dinner menu of Pierre Gagnaire, a Michelin three-star restaurant [Moon] The father of molecular cuisine has unique plating and dishes. Each dish has a complex and fresh taste. Chef Pierre will also come out to greet and communicate with the guests [Lovely]

Although it was lunchtime, the restaurant was almost full. I met friends I hadn't seen for a long time during the meal, which was great. There were quite a lot of choices for the three-course lunch. My uncle chose a crab meat dish, a beef dish, and a chestnut dessert. I felt very happy. I really liked the French cuisine with one Michelin star here, and I also liked the cozy light and shadow in the afternoon.

The details and service are very good. The taste of sea bass is very good. It is juicy and not firewood. The fried foie gras entrance is called a moisturizer. There is no pick. The beef willow medium rare perfect, no blood water, and finally 5 desserts. For a diner who loves sweets, just enjoy it. There are exquisite refreshments after the meal, great 👍

Mistakes were arranged to Kitchen Table, and I was fortunate to witness the operation of the entire restaurant in the kitchen for the first time. Look at the peace outside, the war inside the kitchen is sky-high, everyone is trotting forward. Pierre Gagnaire, the old French man who is windy likes to play with flowers, and the most times in history, Amuse Bouche put a whole table, and played all kinds of technologies. Truffles are the best to eat until now, finally no salty cream, tender scallops, tough octopus, fresh mushrooms, crisp cashews, tacit understanding, truffle flavor is not covered by the sky. Meat dish actually very courageous to use cow waist. Seriously suspected that this - when going to Shanghai to open a restaurant, I went to Beijing to pick a string, deep in the essence of Wangjing's small waist. But it is very confusing that the main dish is served with an ordinary no-normal lobster ink sauce pasta, and there is no difference in taste from the ordinary store. This dish in a Samsung restaurant is a bit perfunctory. Pierre Gagnaire is a representative of French molecular cuisine, but the whole Tasting Menu is not very creative, and the price is average at this price.

It is famous, but the taste is not very outstanding. It may be due to molecular cuisine. Most dishes have no original taste of food. Many dishes taste a bit bitter because they add some health-seeking elements. The location is very good, just next to the Champs Elysees, next to the Arc de Triomphe in Paris, shopping is tired.