Pierre Gagnaire в Париже: fotos, bewertungen

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Top Choice Auszeichnung

2025 Restaurants

MICHELIN

Drei Sterne: Hervorragende Küche

Pierre Gagnaire boasts three Michelin stars, elevating him to the Olympus of the restaurant business. Everyone who visits can see for themselves that the restaurant is worth it and even more. It's located in a small room of the Balzac hotel near the Champs-Élysées. The Pierre Gagnaire hall is divided into two levels, each accommodating no more than twelve tables. Visitors can choose from three types of menus: a daytime "market menu," a tasting menu with 7 changes, or select dishes from the main menu.

Preis

$$$$ От 95 EUR

Mahlzeiten

Breakfast, Lunch, Dinner

Küchen

Modern, French

Dienstleistungen

Reservations available

Angebot

Serving alcohol

Bezahlung

Payment by credit card

4.6

basierend auf 995 bewertungen

Google

4.6/5 995 bewertungen

Aurelie Thetio

Essen: 5
Dienstleistung: 5
Atmosphäre: 4

Un moment exceptionnel. Une finesse et un équilibre dans chaque plat et parfois des frissons ! Les desserts sont impressionnants mais très (trop) nombreux. Le service est impeccable et maîtrisé de bout en bout. Je recommande fortement mais pour des moments particuliers à fêter, le prix étant élevé.

Khánh Tín Nguyễn

Essen: 5
Dienstleistung: 5
Atmosphäre: 5

Great dinner, brought our family many new culinary experiences. The price is very reasonable compared to the quality of the food you get. The first note is that the dessert here is very large. If the dessert portion is a little smaller, I think it will be more balanced. A small note is that if you choose enough starter, main course and dessert, it will be a lot. You should only choose starter or main course and dessert.

Cynthia Ho

Essen: 5
Dienstleistung: 5
Atmosphäre: 5

Pierre never disappointed his diners, if you’ve never been to his restaurant, this will be one of your bucket list, how he interpret each dish is very different with other chefs, you need to be there to experience. I came here for his chocolate soufflé, I would say is the best chocolate soufflé I ate, from Hong Kong to Paris, still the best. Pierre made so many delicious food that I still remember and I still think they are amazing. He made the best turbo fish, frozen foie gras salad, and his cooked oysters but still tasted like raw oysters. He is not only a chef but an artist , very talented. So happy to see him in person again.