Visit to Pierre Gagnaire
Some pictures from my lunch at Pierre Gagnaire with Alastair.
We start with our menu and aperitifs, a selection of fruit juices: grape and ginger, lemon and apple.
Our first selection of amuses bouches:
- Potato and seaweed
- Almond and ginger biscuit
- Anchovy ‘salad’
- Tuna and blackberry macaron
- Black bread stick with olive oil and thyme
Our second selection of amuses bouches:
- Beef carpaccio with salmon eggs
- Cheese stick with wasabi
- Bacon, cheese and hazelnut
Our starters:
- “Palourde Belle-Ile” – clam on a bed of octopus salsa
- “Merlan brillant recouvert d’un crumble vert; moelle de boeuf, pop corn” – whiting with a green herb crumble, beef bone marrow and pop corn
- “Royale iodée au jabugo” – mussels wrapped in jabugo ham with iodized custard
- “Soupe de pied et oreilles de cochon, roquette et lentilles” – soup of foot and ear of pig with rocket and lentils
- “Sablé de figue sèche au Moscato d’Asti, raisin liqueur” – dried fig biscuit with booze
Our fish course:
- “Effeuillée de lieu jaune de ligne déposée sur une marinière de coques agrémentée de poireaux, d’énokis et de haddock” – line caught pollack on chlorophyll jelly on clams, leeks, enoki and haddock
Meat course:
- “Grenouilles et quasi de veau façon Poulette, gâteau de foie blond; laitue farcie d’ail noir. Chouquette de parmesan, salade d’automne” – Frog and veal fillet cooked “like chicken”, yellow liver cake, lettuce stuffed with black garlic, puff pastry of parmesan, autumnal salad
First dessert:
- Fig compôte with caramel ice cream and sugar tuille
Second set of desserts (not shown):
- Ginger biscuit with marinated orange pieces
- Poached pear with pear ice cream and hazelnuts
Third set of desserts:
- Something with apple, spiced tuille and bits
- Chocolate tower filled with tiramisu, pistachio cream, vanilla cream, and spoon of posh nutella
Petits fours:
- White truffle bon bon
- White chocolate and orange
- Fruity sort of thing
- Spongey thing
- Chocolate and caramel
- Red fruit pastille
And we finished with chocolate, coffee and a tisane for me.
Total price: 130 euros each. Worth every penny.
Alastair in the restaurant:
Me outside:
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