Pierre Gagnaire

Whether it is pork, lamb or beef, it is basically seasoned and fresh. recommend. Cold noodles are not recommended, the taste is generally the same, the noodles can't be chewed. If you have eggplant, I personally don't like it very much~

Michelin Samsung restaurant Pierre Gagnaire spring third set dinner menu [moon] The father of molecular cuisine has a unique set of dishes and dishes. Every dish has a complex and fresh taste. Master Pierre will come out to greet and communicate with the guests [cute]

Although it was noon, it was almost full, and the kung fu of a meal to see a long-lost friend was very good. There are quite a lot of three-course package choices at noon. The uncle chose a crab meat, a beef, and a chestnut dessert. I feel full of happiness. I really like the Michelin-star French cuisine here, and I also like the pleasant light and shadow here in the afternoon.

Pierre Gagnaire is a Michelin-certified restaurant, chef Pierre Gagnaire is known for very personal creative dishes, he broke the traditional impression of food to people, the perfect combination of vision and taste, each mouth will have an incredible feeling, for our mouth to bring a romantic journey.

Restaurant Pierre Gagnaire After the freeze that day, I ate the moving Michelin Samsung, but the hot pot is more attractive. In fact, each dish has a small dish composed of 2-3, such as prawns and chicken oil fungus, and the bisque mousse dish next to the Korean wonton is a complete dish deconstructed. And the fennel cold soup is also made for the latter dish. But this "all-in-one" dish is easy to get tired. The most important thing is that the waiter is so handsome

The details and service are very good. The taste of sea bass is very good. It is juicy and not firewood. The fried foie gras entrance is called a moisturizer. There is no pick. The beef willow medium rare perfect, no blood water, and finally 5 desserts. For a diner who loves sweets, just enjoy it. There are exquisite refreshments after the meal, great 👍

Mistakes were arranged to Kitchen Table, and I was fortunate to witness the operation of the entire restaurant in the kitchen for the first time. Look at the peace outside, the war inside the kitchen is sky-high, everyone is trotting forward. Pierre Gagnaire, the old French man who is windy likes to play with flowers, and the most times in history, Amuse Bouche put a whole table, and played all kinds of technologies. Truffles are the best to eat until now, finally no salty cream, tender scallops, tough octopus, fresh mushrooms, crisp cashews, tacit understanding, truffle flavor is not covered by the sky. Meat dish actually very courageous to use cow waist. Seriously suspected that this - when going to Shanghai to open a restaurant, I went to Beijing to pick a string, deep in the essence of Wangjing's small waist. But it is very confusing that the main dish is served with an ordinary no-normal lobster ink sauce pasta, and there is no difference in taste from the ordinary store. This dish in a Samsung restaurant is a bit perfunctory. Pierre Gagnaire is a representative of French molecular cuisine, but the whole Tasting Menu is not very creative, and the price is average at this price.

It is famous, but the taste is not very outstanding. It may be due to molecular cuisine. Most dishes have no original taste of food. Many dishes taste a bit bitter because they add some health-seeking elements. The location is very good, just next to the Champs Elysees, next to the Arc de Triomphe in Paris, shopping is tired.