World Top chef Pierre Gagnaire Paris 3 Michelin Star Fine Dining Esprit Tasting menu (21 course) $409 (€387)

Pierre Gagnaire Paris restaurant’s chic and restrained contemporary decor is in complete contrast to the renowned inventiveness of this famous chef Pierre Gagnaire

Pierre Gagnaire is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris . Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday

Esprit Pierre Gagnaire Tasting Menu

Glass of Pol Roger Brut champagne $23 (€22)

Amuse Bouche - Feuilletés
Watercress velouté flavored with a paste of tuna
Chestnut cream flavored with black truffle
Bread flavored with spicy
Difference texture of sardine

Abalone, vermis shellfish, cockles and razor clams
thinned with an infixed juice and oscietra caviar,
Mr Roy’s parsnips, wild seaweeds from the Croisic coasts.
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Foie gras Noir. Balikpapan salmon Red with caviar lemon.
Ribot milk, Tanguy radishes, red beetroot juice.

Roasted Dublin Bay prawn, coated with a farm cider juice spiced with pepper from Madagascar.
Legris #0 oyster poached in sea water.
Slow-simmered sweet onion form Roscoff, gold rush apple.

Melanosporum black truffle
Scallop Pascaline, New Zélande spinach and Parmesan cheese gnocchi, rosé mushrooms.
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Consommé Richerenches. Red Kurt squash chantilly, cuttlefish.
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Crunchy scallop, small turnip, cod cream, toasted hazelnuts.

Sea urchin bisque: sunchoke artichokes, garden cabbage stuffed with cabbages, cauliflower and shrimps. buckwheat toast, urchin tongues.

Golden veal sweetbread, purple sweet potato, pineapple leaf, chopped kidney with black mustard seeds, corne d’abondance mush lol and mustard leaves.
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Ear, toupie carrot.

Nettle velvety soup - puntsrella stand with absinthe, spicy cucumber water. Perrier- Jouet champagne granite flavored with hibiscus

Beef with bean purée, green snd red bell pepper
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Green cabbage, sauce made with wine sediment from Chateauneuf de pape Domaine with sausage

Pre dessert
almond cake flavored with fashion fruits
chocolate with capers and peanuts
the sphere made with sugar and grapefruit

Le grand dessert Pierre Gangaire

Vanilla ice cream, marshmallow, coconut with poppy flowers
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Stracciatella cheese, with a thin veil of date and palm granite
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Nyons Crémeux of black olives from Nyons, black sesame seeds cube, Mas Schaller’s citrus fruits, caramelized almonds and hazelnuts.
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Apple verse raisin and some chestnuts
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Two chocolate
Difference kind of chocolate dark one and milk chocolate with a licorice crumble
Sablé, Cocoa around and this is the coffee with caramel which is cumin

Petit fours
chocolate made with praveen in it with milk chocolate and black chocolate with chocolate ganache

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