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&#39;t be chewed. If you have eggplant, I personally don&#39;t like it very much~

Trip.Gourmet 2024

Pierre Gagnaire

New Zealand lamb kebab roasted pork skin, highly recommended, it is pure lamb, with a little bit of lamb smell, but I love it, the roasted pork skin is also very glutinous, full of fat, and quite tough ~ the price is really cheap ~

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No.14 of Fine Dining  in Paris

Unfortunately, I only have one stomach and I wanted to eat too many dishes. I bought milk tea outside before I came in, so I had to lean on the wall to leave~
This restaurant can actually have more friends, four, five or six people is better.

2024 Global 100 - Fine Dining 

I highly recommend this restaurant that you have the opportunity to come here for a meal, mainly because the price of its home is very affordable. Compared with a high-consumption city like Paris, the price of this store is relatively cheap, and the taste of the dishes is also very good.

One of the Top Fine Dining  in Paris

I like the steak here very much. The steak tastes very good, and the juice is very good. It tastes very tender. The steak is also medium in size, very good entrance, and the final soup is also very good.

The Bustronome bus restaurant near the Louvre in Paris is definitely a perfect choice and a good experience. Eat French food, watch the beauty of Paris, walk through the crowds, but feel outside the world.

No.13 of Restaurants for Views & Experiences in Paris

Highly recommend this Flora Danica! Xiang Street rare restaurant that is not too touristy, cost-effective, comfortable decoration, and tastes great Nordic style. The front dish made us all a little surprised. The raw carpaccio was served with avocado mustard secret sauce. Although the main dish is simple chicken, it is super tender. The dessert is very refreshing. The mint red fruit light milk. The waiter is also handsome and humorous.

Whether it&#39;s pork, mutton or beef, they are basically seasoned and fresh. Recommended. I don&#39;t recommend the cold noodles, the taste is so-so and the noodles are hard to chew. As for eggplant, I personally don&#39;t like it very much~

无论是猪肉，羊肉还是牛肉，基本上都是有调味的，也还是新鲜的。推荐。不推荐冷面，口味一般般，面还嚼不动。茄子的话，我个人也不是很喜欢~

米其林三星餐厅Pierre Gagnaire的春季第三套晚餐菜单[月亮] 分子料理之父独具匠心的摆盘和菜式，每一道菜都有复杂清新的口感，Pierre大师还会出来跟宾客们打招呼和交流[可爱]

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]

虽是中午竟也七七八八的几近满员，一顿饭的功夫见了久违的朋友，都挺好。中午的三道式套餐选择还蛮多的，叔选了一道蟹肉、一道牛肉、一道栗子甜品，幸福感满满，好喜欢这里米其林一星的法式美食，也喜欢这里午后惬意的光影。

Although it was lunchtime, the restaurant was almost full. I met friends I hadn&#39;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.

Pierre Gagnaire是一家米其林认证餐厅，主厨Pierre Gagnaire以非常个人化的创意菜肴著称，他打破了美食给人们的传统印象，将视觉与味觉完美结合，每品一口，都会有种难以置信的感觉，为我们的口腔带来一份浪漫之旅。

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那天挨过冻以后吃到了令人感动的米其林三星 然而还是火锅更有吸引力 其实每道菜都有2-3小碟组成，比如大虾和鸡油菌、朝鲜蓟旁边的bisque慕斯小碟是解构过的一道完整菜，而茴香冷汤又是为后一道菜清口做了铺垫。可是这样&ldquo;面面俱到&rdquo;的菜吃多了 容易累。最重要的是 waiter好帅

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 &quot;all-in-one&quot; dish is easy to get tired. The most important thing is that the waiter is so handsome

细节和服务都很好，海鲈鱼做的口感非常到位，多汁不柴，煎鹅肝入口那叫一个润，没挑儿，牛柳medium rare perfect，无血水，最后上了5款甜品，对于一个爱吃甜食的食客就尽情享受吧，饭后还有精美茶点，棒棒哒👍

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 👍

误打误撞被安排到了Kitchen Table，有幸第一次在厨房见证了整个餐厅的运作。看外面一片祥和，厨房内部战火连天，所有人都是小跑着前进。Pierre Gagnaire，风骚的法国老头，喜欢玩花样子，史上最多一次Amuse Bouche摆了一整桌，各种技术通通玩了一遍。松露菜是吃到现在最好吃的一种，终于没有配咸腻的奶油，扇贝的嫩，章鱼的韧，蘑菇的鲜，腰果的脆，互相配合默契，松露味也没有一手遮天。肉菜居然非常有勇气地使用了牛腰子。严重怀疑这厮去上海开餐厅的时候顺道去北京撸了个串，深得望京小腰的精髓。但是非常令人疑惑的是主菜上了一道普通的不能再普通的龙虾墨鱼汁意面，而且与普通店里的也没有什么味道的差别。一家三星的餐厅上这种菜实在是有点敷衍。Pierre Gagnaire是法国分子料理的代表，但是整个Tasting Menu并不是很有创意，以这个价格来说性价比一般。

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&#39;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.

名声挺大，但是口味感觉不是很出众。可能是分子料理的缘故，大部分菜吃起来没有食物的原味，由于加入了一些追求健康的元素，所以很多菜尝起来有些苦涩。位置是很不错的，就在香榭丽舍大道旁边，毗邻巴黎凯旋门，逛街逛累了可以。

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.

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I highly recommend that you come to this restaurant for a meal if you have the chance, mainly because its prices are very affordable. Compared with a high-consumption city like Paris, the prices of this restaurant are relatively cheap, and the food tastes very good, too.

I really like the steak here. The steak tastes great, and it is very juicy and tender. The steak is also cooked in the right size and is easy to eat. The final thick soup is also delicious.

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