Pierre Gagnaire

The langoustine consommé was overly salty. When I brought this up, the manager explained that the consommé is prepared using langoustine shells, which imparts a strong iodised flavour. He attributed the taste to this unique method of preparation and “there’s nothing to do with salt”. However, I question the rationale behind such a preparation if it results in a taste that is nearly inedible, especially for a dish that is the priciest on the à la carte menu. The other dishes weren’t bad, but I struggled to understand why they are described as pioneering. Besides, the presentation seemed lacking in finesse. Moreover, as a solo guest, I enjoyed a reduced service: no presentation of ingredients, such as the different varieties of vanilla.

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This was my first Three Michelin Star experience, and Pierre Gagnaire did not disappoint. The food was incredible, the portions were large (much larger than your average Michelin restaurant), and ambiance was divine. Their specialty is wild game, and my venison was the best I've ever had. In other words, Pierre Gagnaire is an absolute must-eat-at in the heart of Paris. The price is of course steep, but a good meal is like a good symphony: well worth the price of admission. I will be back.

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Absolutely amazing from the inventive and delicious food, diversity of flavors, expert wine pairing and the exquisite service. I have been to a lot of Michelin starred restaurants but this was just amazing.

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We are advised that the Chef is generous. But we’re shackled by the quantity. The service is the best. The taste is good and nothing special. The room is too warm even for shirt.

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The service was excellent. The ambience is terrific. The elegance and mixture of the flavors was wonderful.

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