Pierre Gagnaire

Contemporary French · Paris · Michelin Three Stars · Chef Pierre Gagnaire

Pierre Gagnaire has held three Michelin stars in Paris continuously since 1996, operating from the Hôtel Balzac steps from the Champs-Élysées in the 8th arrondissement. Chef Gagnaire is celebrated as one of the most creative and avant-garde figures in French gastronomy, known for multi-component dishes that present several preparations on a single plate. His cuisine defies easy categorization, drawing on classical foundations while incorporating global influences, scientific techniques, and a deeply artistic sensibility that has influenced a generation of chefs worldwide.

Menu

Wines

• Wine Pairing (lunch menu) (175)
• Le Grand Dessert + Champagne (135)
• Champagne carafe (135)
• Wine pairing for MENU PIERRE GAGNAIRE (180)
• A carafe of champagne Perrier-Jouët brut Blanc de Blancs (135)
• Wine pairing for MENU 6 BALZAC (95)
• Champagne carafe (Perrier-Jouët) (135)
• Champagne Carafe (add-on) (135)
• Wine Pairing (Standard) (95)
• Wine Pairing (lunch) (175)

Cocktails

• Lunch Menu (175)

Tasting Menu

• Tasting Menu (mid-tier) (240)
• Tasting Menu (evening) (370)
• Tasting Menu (dinner) (370)
• MENU 6 BALZAC (LUNCH MENU) (190) — Warm-cold sole fished with a small boat flavoured with Domaine Stéphane Briday’s Rully white wine. Some seasonings Broccoli . radicchio . red beetroot . Maltais. Green and white asparagus broth, ribot milk. Toupi carrot. Large crab meat, squids, peas, mimolette cheese : roasted white asparagus tips green asparagus tips coated with watercress juice. Steamed brioche, grilled spinach leaves. Slice of gilt-head bream poached in Mrs Bajolle’s olive oil – cod brandade flavoured with black garlic ; wild garlic, small artichokes, green olives, piquillos with chorizo. Small crab bisque served in a cup. Chuck of wagyu beef preserved in Côtes du Rhône wine ; horseradish cream . the cooking juice as a jelly, arbouse berries. Fennel veiled with white lard from Bigorre. Chantilly of Belle-de-Fontenay potatoes, grey chanterelle mushrooms ; bone marrow with rye bread. Emmanuel Rialland, breeder. Le grand Dessert Pierre Gagnaire.
• Tasting Menu (265)
• Lunch Tasting Menu (310)
• Dinner Tasting Menu (265)
• Lunch Tasting Menu (90)
• MENU PIERRE GAGNAIRE (435) — White asparagus fagot coated with orange juice, spider crab crémeux. Large crab meat, broad beans and peas flavoured with tarragon ; rhubarb mousseux. Peas ice cream I oscietra caviar ; beluga caviar cream, jelly and tips of green asparagus. Casserole of fresh morel mushrooms with cream flavoured with Macvin wine ; pointy cabbage flavoured with nettle, bette, cherry radishes, toasted hazelnuts. Grenaille potato from Noirmoutier Rouge. Mediterranean Sea Whole small red mullet cooked in the oven on a bed of salt ; cebette onions and green olives from Lucques, red tuna tartar. Bouillabaisse juice flavoured with padrón. Tripe, kokotxas, murex mollusc and cod ; sauce Aigues-Mortes. John Dory steak spiced with tandoori, seared in brown butter – pan-sauteed cockels with smoked haddock, cauliflower and glaçon turnip ; wild seaweeds from the coasts of Le Croisic. Small crab broth : abalone, mussels from Giol, duck foie gras ; toupie carrot, artichoke, New Zealand spinach leaves. Small milk-fed
• Grand Menu Pierre Gagnaire (435)

Dishes

• SPRING (183) — Pot filled with hay, scented vernal-grass and savory, in which a small artichoke coated with white lard from Bigorre is smoked for a short moment, sliced artichoke — fève beans, peas and pink radish ; perilla leaves. Damier of red tuna from the Mediterranean Sea I rice water flavoured with plum brandy ; chickpeas paste spiced with green curry ; a hint of olive oil Piero TT. Infusion Argenteuil : transparent cannelloni with green asparagus, wild asparagus, spring onions and watercress. French fresh morel mushrooms flavoured with vin jaune wine from the Jura region ; milk mousse with arabica. Parsley souffleed biscuit flavoured with Fort-Saint-Antoine aged Comté cheese, celtus ; sour cream flavoured with Génépi.
• JARDIN MARIN (186) — Large prawns from Palamos macerated in Amontillado wine, piquillos Liebig spiced with saffron ; glaçon turnip, padrón. Broth of wild seaweeds from the coasts of Le Croisic : vernis shellfish, dog cockles and mackerel from the Mediterranean Sea, plankton ice cream. Cockles and oyster from Pen Bron in a green grape Verjus, ribot milk. Venere black rice with sea anemones flavoured with a hint of Banyuls vinegar ; pistes, casserons, hake underchin and cod tripes ; Espelette pepper jelly. Cod brandade perfumed with cuttlefish ink, smoked haddock corolla. Small crabs bisque, tomatoes from the Vesuvio region (summer 2025 harvest).
• ADEL THE POET’S INCERTAINTY (189) — Frozen pot-au-feu of Culoiseau poultry flavoured with Perrier-Jouët champagne brut, marbled with pointy cabbage ; natural jelly ; multicoloured seasonings. Large crab meat and spider crab with citrus fruits water, fennel flavoured with dill. Unctuous galette of beluga and oscietra caviars, cebette onions, green lentils from Le Puy region ; steamed spinach leaves. Abalone, duck foie gras, figatellu, toupie carrots and celery cooked in the poultry broth flavoured with lovage. Mr Legris’ creuse des Abert oyster, cuttlefish veil, nori seaweeds flakes.
• LANGOUSTINES (235) — Raw langoustine with pure sea salt from Guérande, seasoning Crunchy. Steamed Dim Sun — infusion Brûlante ; Zam-Zam, cucumber and tapioca. Flattened langoustine spiced with pepper from Tasmania, arbouse, cristallines of agria potatoes. Langoustine en scampi ; Sketchup, nasturtium leaves. A large langoustine seared in brown butter perfumed with Amarelli liquorice ; cime di rapa, Paris mushrooms with parmesan cheese, rosé mushrooms. Royale sauce spiced with tandoori.
• TURBOT (226) — Line-fished turbot steak slowly seared in a Froment-du-Léon butter, finished in a pot with sunset shells with La Rectorie’s Voile d’Argile wine — razor clams, onion from Roscoff petals, spring leeks. White asparagus and bette. Sauce Ivoire. Broth Zezette, grenaille potatoes from Noirmoutier, the bardes. Black brioche soaked in the cooking juice.
• VEAL FROM THE LIMOUSIN REGION (188) — Farm veal cutlet perfumed with nigella and carvi — it is roasted in a pot, deglazed with Absinth ; lettuce leaf I amourette ; spelt from the Sault region with sorrel. Whole shalloy rognonade, achillea. Browned sweetbreads lacquered with raisins from Smyrne bigarade sauce, daïkon turnip. Calf’s head Dundee Picky, mustard leaves. Capers La Nicchia moussette, black olives from Nyons juice.
• COCHON FROM LES ADULDES REGION (181) — Loin of pork cooked in four different ways : roasted I braised I grilled, then lutée in a casserole with a marmalade of sweet onions from Les Cévennes region with soft apricots spiced with sage leaves and crushed pepper from Madagascar — Seasonings : Roquefort cheese béchamel spiced with cumin I Ering I medlar I red beetroot. The vegetables from Mr Roy’s garden. Potatoes Boulangère. Freneuse jelly, mustard ice cream, crunchy ear with green olives.
• Agneau en Satellite - Lamb Satellite — Tender lamb explored through several preparations.
• Chocolat en Variations - Chocolate Variations — Multiple preparations exploring the depth of grand cru chocolate.
• Caviar Osciètre - Oscietra Caviar (185) — Premium Oscietra caviar with creative accompaniments.

Phone: +33 1 58 36 12 50

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