Pierre Gagnaire, Paris, 12/5/14

Hotel exterior
Hotel exterior

This was a place I really looked forward to going back to after our first meal there a couple years prior. The service surprisingly had some holes but then Gagnaire was not in the house this night. One of the features of this place is that they like to serve a number of plates at the same time and they add to your meal with a number of amuse bouche to begin and sweets to end the meal.

interior
interior

We were so stuffed we didn’t order desserts so what is pictured is with their compliments. With all that said, a number of these pictures are un-captioned as I have a hard time identifying what’s what! I almost didn’t put them up but the food is so pretty and well done even if you don’t know what it is you can appreciate it. Their presentation box for the truffles was only fitting for the size of them. I can’t imagine what they cost, but everything about this place is first class and yet a reasonably casual atmosphere.

table set up
table set up
Frankie had a good view from the purse stool handle
Frankie had a good view from the purse stool handle
truffle box
truffle box
beginning champagne
beginning champagne
bread sticks and treats at the bottom
bread sticks and treats at the bottom
cheese sticks and little muffins
cheese sticks and little muffins
flavored butter
flavored butter
more amuse bouch
more amuse bouch
breads
breads
nut bread
nut bread
plain butter
plain butter
ice
ice

x

and more amuse
and more amuse

x

first plates
first plates
Goose liver terrine marbled with thin slices of duck, vinegar of wild cranberries liquor and morellos, Jurancon wine jelly with calamansi pulp and maco artichoke
Goose liver terrine marbled with thin slices of duck, vinegar of wild cranberries liquor and morellos, Jurancon wine jelly with calamansi pulp and maco artichoke

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x

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eel terrine flavored with clear fruit eau-de-vie, green lentils with walnuts
eel terrine flavored with clear fruit eau-de-vie, green lentils with walnuts
bread for eel terrine
bread for eel terrine
wine
wine

x

note his symbol on top
note his symbol on top

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xx

Hen served with foamy butter and cut in thin escalopes with Jerusalem artichoke soup spiced with nutmeg, lamb’s lettuce salad and brule avocado
Hen served with foamy butter and cut in thin escalopes with Jerusalem artichoke soup spiced with nutmeg, lamb’s lettuce salad and brule avocado
Now covered with white Alba truffles
Now covered with white Alba truffles

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xIMG_7993

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Veal chop but from the bone
Veal chop but from the bone
Frankie thinks the breads a surf board!
Frankie thinks the breads a surf board!
First set of desserts
First set of desserts
Round 2
Round 2
Got to have chocolate
Got to have chocolate

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