Pierre Gagnaire

Whether it's pork, mutton or beef, they are basically seasoned and fresh. Recommended. I don't recommend the cold noodles, the taste is so-so and the noodles are hard to chew. As for eggplant, I personally don't like it very much~

The third spring dinner menu of Pierre Gagnaire, a Michelin three-star restaurant [Moon] The father of molecular cuisine has unique plating and dishes. Each dish has a complex and fresh taste. Chef Pierre will also come out to greet and communicate with the guests [Lovely]

Although it was lunchtime, the restaurant was almost full. I met friends I hadn't seen for a long time during the meal, which was great. There were quite a lot of choices for the three-course lunch. My uncle chose a crab meat dish, a beef dish, and a chestnut dessert. I felt very happy. I really liked the French cuisine with one Michelin star here, and I also liked the cozy light and shadow in the afternoon.

The details and service are very good. The sea bass tastes very good, juicy and not dry. The fried foie gras is so smooth, no problem. The beef tenderloin is medium rare perfect, without blood. Finally, 5 desserts were served. For a sweet tooth, just enjoy it. There are also exquisite refreshments after the meal, which is great👍

It has a great reputation, but the taste is not very outstanding. It may be due to molecular cuisine, most of the dishes do not taste the original taste of the food, and because some elements of pursuing health are added, many dishes taste a bit bitter. The location is very good, right next to the Champs Elysees and next to the Arc de Triomphe in Paris, it is a good place to go when you are tired of shopping.