Menu to Taste

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.

6 rue Balzac, 75008, Paris, Paris

Menu

Dishes

  • SOUFFLEED BISCUIT – VANILLAS (75) — Raïatea vanilla souffleed biscuit. Tahaa vanilla ice cream. Water of vanilla from Tanzania, diced comice pear, foamy milk. Cake flavoured with vanilla from Uganda, jelly of vanilla from Papua. Sugar tart with vanilla from Madagascar, coconut milk with lime. Panna-cotta with bitter almond, caramelized seasonal vanilla pod.
  • Mr VERMÈS’ RHUBARBS – RED BERRIES (70) — Papillote of Mira rhubarb flavoured with angelica, a hint of Henriot Blanc Souverain champagne ; Zucchettino. Plain strawberries coated with an Early Victoria rhubarb jelly ; pistachio from Sicily mousseline, caramel flavoured with Amaretto. Valentine rhubarb stems and sorbet, redcurrant rubis. Galette of raspberries. Wild strawberries and preserved red bell peppers spiced with saffron, green bell peppers with fresh parmesan cheese. Dacquoise of strawberries puree, black olives from Nyons nougatine.
  • LE GRAND DESSERT (70) — Cristal de vent flavoured with anise, fresh herbs yellow mango, fennel and angelica from the marais Poitevin region. Cake Blanc flavoured with poppy gariguette strawberries, Mr Vermès’ rhubarb marmalade. Avocado with passion fruits caramelized victoria pineapple, omija opaline flavoured with rose. Mochi filled with aloé-véra and vanilla from Tahiti water wild strawberries coated with a syrup spiced with saffron. Napolitaine stracciatella cheese, green asparagus tips and peas. Burnt Italian meringue. Preserved prunes from Agen in Banyuls wine from the Vallée des Abeilles domaine Amarelli liquorice ice cream, parmesan cheese segments ; carrot mousseux flavoured with orange. Lemon macaronade flavoured with beam-tree coufite royal gala apple. Panna-cotta flavoured with bitter almond and soufflleed rice coated with chocolate from Bolivia. Citrus fruits juice mixed with buddha’s hand liquor. Chanchamayo chocolate ganache texturée.
  • Platter of six farm cheeses ripened by Bernard Antony (70) — Bitter salads with walnut oil, arbouse. Vinegar liquor. Potatoes Fifine with Laguiole cheese. Seasonings : butter with red wine Miroir, Christine Ferber’s jam, sarasson cheese. Caramelized almonds and hazelnuts with pure sea salt.
  • Fruits en Déclinaison - Fruit Variations (35) — Seasonal fruits presented in multiple preparations.
  • Deuxième Satellite - Second Satellite Course — Continued exploration with another series of interconnected small dishes.
  • SOUFFLEED BISCUIT – CHOCOLATES (67) — Souffleed biscuit with Cuba chocolate, Caramelia chocolate leaf. Guanaja chocolate ice cream. Manjari chocolate ganache. Grué cannelloni flavoured with Bas Armagnac from the domaine Marquestau. Dulce chocolate fondant, veil of Cuba chocolate ; cocoa water Pampelune with La Nicchia capers. Cocktail of Chanchamayo chocolate with passion fruits.
  • Première Satellite - First Satellite Course — Multiple small preparations exploring a single ingredient from various angles.
  • Pré-Dessert Ludique - Playful Pre-Dessert — A whimsical palate refresher before the grand finale.
  • Chocolat en Variations - Chocolate Variations — Multiple preparations exploring the depth of grand cru chocolate.

Tasting Menu

  • Grand Menu Pierre Gagnaire (435)
  • 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
  • Lunch Tasting Menu (90)
  • Menu Dégustation - Full Tasting Menu (90) — The complete Pierre Gagnaire experience featuring his revolutionary 'satellite' presentation with multiple preparations per course.
  • Lunch Tasting Menu (310)
  • 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)

Wines

  • Champagne - Grower Selection (25) — By the glass, featuring artisan Champagne producers.

Cocktails

  • Lunch Menu (175)

The Experience

The meal is structured around a tasting menu, à la carte dining and a wine pairing.

Phone: +33 1 58 36 12 50

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