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 – 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.
  • Le Grand Dessert - 8 Desserts (75) — The ultimate Gagnaire experience: eight desserts showcasing extraordinary pastry creativity.
  • Le Grand Dessert - 5 Desserts (50) — An extraordinary finale: five distinct desserts exploring different flavors and textures.
  • 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.

Tasting Menu

  • 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)
  • Dinner Tasting Menu (265)
  • Grand Menu Pierre Gagnaire (435)

Cocktails

  • Lunch Menu (175)

Wines

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

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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