Pierre Gagnaire, Michelin Three Star: Paris, FRANCE

Date:  13 juillet 2011

Location:  6 rue Balzac, Paris, 75008, France

Telephone:  +33 (0)1 58 36 12 50

http://www.pierre-gagnaire.com/

http://www.theworlds50best.com/awards/1-50-winners/pierre-gagnaire

One of the Top 5 Restaurants in the World, in Soledad’s book.  In that small handful also includes L’Ardoise (Paris),  Mozaic (Bali), and Aimo e Nadia (Milan).  Until this day, the memory of my experience here does not fade.  I love Pierre and all his entire Maison that makes the art of fine dining come alive with magic. 

As per usual, I was jet-setting around the world.  This particular day concluded a week of wine touring in the Mosel and Alsace. I arrived in Paris late that afternoon from Strasbourg.  I had double booked dinner at Pierre Gagnaire (Michelin 3 Star) and Guy Savoy.  A toss up between Pierre and Guy Savoy, I made a few international phone calls to help me decide which to cancel.  I was steered toward confirming Pierre’s and leaving Guy for another visit.  For those of you who know me, that’s says a lot coming from my personal global electronic rolodex of crème de le crème high flying food and wine upper echelon resources. 

From my boutique hotel conveniently located in the 8^th Arrondissement a block from the Champs Elysee (in close proximity to many of the world’s best Parisian restaurants), I strolled to dinner.   In July, the weather in Paris is perfect.  Warm breezes, sun setting late near 9pm.  Pierre Gagnaire is located right off the Champs Elysee, which really couldn’t make for a better location.  To see and be seen right after dinner, right up close and personal in the center of Paris’ heartbeat. 

As soon as I walked in, they greeted me by first name (yes!) with grace and first class service and gently asked to take my coat.  It was as if I walked into my own wedding, without having to partake in one iota of the headache pre-planning.  I love this kind of precise attention to detail and personalization.   Supplement that with seamlessly efficient and organized operations buttressing the entire gastronomic fine dining experience.  Welcome to the world of Pierre Gagnaire.   

I later came to know the young man who initially greeted me (one of only about FIVE hot young perfect men serving me that night) was Guillaume.  “Party of two, this way please mademoiselle,” he said with an attentive, low-tone, semi-serious formal, sophisticated French air.  I corrected him and said “Ah, actually, just one now.  I am just me. ” He understood and gave a slight nod, and politely asked me to wait a few moments while they rearranged again my table for just one.        

I was then escorted by two beautiful men (Guillaume one of them) with quiet swift direction to my perfect dining table in a private corner of the restaurant – providing me the vantage point to view one entire area of the main dining room.  This corner also allowed me the perfect observation point to watch Pierre’s staff move effortlessly with ease and purpose as in a well conducted orchestra, whilst serving the many patrons this evening.  None of whom would be paying any less than $600 per person (without wine) for dinner.  Ladies, take note:   Good place to dine ideally when a generous $ignificant other is paying. 

I politely asked for the wine list, and nodded in personal delight as I reviewed their incredible wine program.  A white burgundy fan, I spent some time perusing the options.  The domaines, vintages, and of course, prices.  I honed in on the Montrachets (the first page I always flip to!) and wavered between two different bottles.  Typically not a fan of Louis Jadot, the Head Sommelier whom I was introduced to pointed out to me that the 1997 Louis Jadot Batard-Montrachet Grand Cru was an incredible vintage.  It was easy for me to trust him, as a sommelier at Pierre ought to know more than well what he is talking about.  

As expected, my Soledad fine palate was exceptionally pleased – this magnificent wine opened beautifully with robust structure, sophistication, utmost complexity and intense steely minerality (which I actually could not finish due to the increasing minerality of the wine as it continued to open even into its 5^th hour!) and of course, flint!  Is there ever such a thing as too much minerality?  I didn’t think so – but just maybe when paired with the right seafoods!  This wine had me grinning ear to ear for the entire evening – as I exclaimed to Xavier (the handsome Assistant Chef Sommelier from Meursault, France) – “I’m in LOVE!”  With my experience!  The beautiful bottle of Batard-Montrachet paired absolutely perfectly with my dishes to come that evening.     

I ordered the tasting menu – which was one of the most hedonistic experiences of gastronomic extravaganza I have ever had the pleasure to enjoy.  You just truly haven’t tasted, breathed, or experienced until Pierre.  And yes, sometimes the pairing of magnificent wine and gastronomic food IS actually better than sex.  You have to taste it and feel it to truly understand.  Yes, really.  I have shared bottles of my own rare French white Chardonnays with grown men before - whom after tasting it, say to me - "Now I can understand you.  Who needs men when you are drinking wine like this?"     

Each course that followed was meticulously prepared and arranged with microscopic tweezers.  Pierre emphasizes minute attention to detail in not only delicate placement of the finest food products so as to strike a tantalizing visual reaction to his edible miniature artworks.  In the same way, Pierre’s iconoclastic modern approach to traditional French cuisine introduces a daring approach toward combining before un-thought of flavors, textures, and ingredients.  He is one of the most masterful culinary geniuses of our time.   

At the end of my 5 hour eating experience (arrived at 8pm, was the last to leave at 1am), I believe I had fully impressed all the gorgeous male staff at Pierre’s with my incredibly passionate and fervent love for fine dining and seriously precious wines, a point not to be underestimated with Soledad.  Of course, being fawned and flattered by 5 gorgeous sexy French waiters also had something to do with making me feel incredibly sexy.  Service excellence is something taken extremely seriously at Pierre’s, though you’d never guess they had an eye on you from every which corner.  This is something the French dining experience is veerryyyy good at (and you’ll never get this anywhere else but in Paris) – service etiquette fit for French royalty, as every woman should only expect to be treated.  I was sad to bid that evening bonsoir – and at the same time thrilled and so pleased to have experienced this height of culinary ecstasy.  Etched in my spinal cord and palate forever.  

Related Links:  

Mosel Wine Region:  http://soledad-bleu-etoile.blogspot.com/2011/09/mosel-wine-region-germany.html

Alsace Wine Region:  http://soledad-bleu-etoile.blogspot.com/2011/09/alsace-wine-region-hugel-et-fils-alsace.html