Pierre Gagnaire - A combination of one of the world’s greatest and most frustrating dining experiences. At a recent meal, Gagnaire served us two courses so stunning that they were easily the best dishes I ate on my entire trip. But the three courses that preceded them were more in line with what you would get from a low two-star restaurant. If I could focus on the great dishes for a moment, when Gagnaire is on he will send out truffles three ways—with chestnuts, with a Jerusalem artichoke purée, and with a small gateau de foie blonds. It is in those instances where Gagnaire will lead you to discover a symphony of textures and flavors that you couldn't experience at another restaurant. But when he misses he is so wide of the mark that it is hard to believe the food is cooked by the same chef. Less than three-star service and a poor wine list add to one’s irritation. But those great dishes…. A
Pierre Gagnaire's Scallops in Green Apple Soup with Cornmeal Crackers Spiced with Ginger
Recent Comments