Me, Pierre Gagnaire, and Robert |
amuse-bouche |
another amuse-bouche |
Series of appetizers:
the appetizers all together |
Salpicon of tourteau crab and celery, dog cockles, cucumber / wasabi sorbet |
Cremeux of burrata cheese, shredded mortadella and red orach |
Jelly of fennel / Bonito fish / mediterranean sardines |
Grenailles potatoes flavoured with Sezchuan pepper, coarsley chopped Coeur de pigeon, tomatoes, and Paris mushrooms with miso |
Soufleed bread stuffed with a nettle mousseline, young garden broccolis |
Series of entrees:
Gilt-head bream carpaccio with Guernica chilli, Albator tuna and white asparagus; juice of black olives from Nyons thickened with rhubarb, corn bread croutons |
Fricassee of Rex rabbit from Poitou flavoured with oregano, leeks, carrots and turnips in sweet and sour sauce; red-leaf salad fondue |
The liver pan-sauteed a la Diable, snails petits gris and gnocchis flavoured with garlic cream |
Series of desserts:
picking the final dessert - chocolate |
Finally ... coffee
Last week, I came across the list of the "Top 50 Restaurants in the World" and Pierre Gagnaire was ranked 16. Surprisingly, below L'Atelier. After experiencing both in the same week, I would definitely rank Pierre Gagnaire above L'Atelier de Joel Robuchon. This place is a must! I am in love with this restaurant, and it is by far my favorite tasting menu yet!
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More Information:
Pierre Gagnaire (http://www.pierre-gagnaire.com)
Category: French
Attire: Extra Dressy
Price Range: $$$$$