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13 Rue Balzac, 75008 Paris, France
33 (0)1-58-36-12-50
The culinary imagination and technical finesse of chef Pierre Gagnaire continue to make this a fascinating haute cuisine spot. Every dish is an elaborate composition of tastes and textures, and Gagnaire’s main course of turbot and conch, for example, includes a snowy chunk of the fish in pepper butter with fine slices of conch in a sherry-spiked reduction of citrus and garnishes of cauliflower, turnip and Jerusalem artichoke with arugula-flavored whipped cream. Gagnaire’s tasting plate of nine different desserts is legendary. The restaurant is located within the Hôtel Balzac but is entirely independent. Closed Saturday and Sunday.
Written by Sandy Flick