Pierre Gagnaire

"In an interior dominated by a masterful charcoal work, an "urban cave painting" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the attentive, delicate service. The poetic dishes are constantly reinvented, like small "satellite" portions sent into orbit by the chef, making it impossible to cite a single emblematic dish, or even a main characteristic – other than sheer excellence!" - Michelin Inspector

"Hotel Balzac, where Pierre Gagnaire has been plying his trade since 1996. This undisputed jewel in the crown of French gastronomy is world-renowned for its excellence." - The MICHELIN Guide

"We leave behind the most beautiful street in the world to head up rue Balzac towards Hotel Balzac, where Pierre Gagnaire has been plying his trade since 1996. This undisputed jewel in the crown of French gastronomy is world-renowned for its excellence in both cooking and service. Lunch or dinner at Pierre Gagnaire is not just another meal, it’s a unique culinary experience." - The MICHELIN Guide

"The top toque’s eponymous flagship restaurant serving up innovative French fare in the Hôtel Balzac." - The MICHELIN Guide

"In 2006, This teamed up with chef Pierre Gagnaire at his eponymous three-Michelin-starred restaurant in Paris to create desserts such as "Note by Note No. 1." The “apple-flavored” sago pearls were served with a “lemon-flavored” granita and wafer-thin “caramel crisps” that were concocted from ascorbic acid, glucose, citric acid and maltitol." - Kenneth Goh