The Samovar

Visit to Pierre Gagnaire
November 24, 2010, 8:13 pm
Filed under: Consumption, Food | Tags:

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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