“…it is important to me to feel emotion and to give pleasure,” Pierre Gagnaire.
Indeed a dining experience at Pierre is a singular pleasure. The drama begins the moment you enter Pierre to be confronted by the oversized windows framing Victoria harbour and it never stops.
Pierre Gagnaire works with courage and flashes of intuition, which produce complex dishes with seductive flavours. He was awarded his first Michelin star in 1977 and is now one of the
esteemed 3-star Michelin master chefs in the world.
Menu Highlights
Les Saint-Jacques d’Erquy
Chilled vegetable broth perfumed with lemon grass and honey,
scallop tartar, Macaroni and mango.
Roasted coral, avocado tempura, Sarrasson
and mature Mimolette cheese.
Pan seared slices cooked with Jabugo, green olive and grapefruit.
L’Agneau
Rack of Allaiton Lamb AAA roasted with oregano,
finished in fresh herbs butter.
Courgettes cream with pearl onions.
Ewe’s milk and olive oil ice cream, piquillos,
”Coco de Paimpol” and dry fruit .
Traditional Lamb navarin, gnocchi “a la romaine”.
Autour du thé
Baba poached in Earl Grey tea. Green tea,
orange paste and white chocolate Mikado.
Jasmine tea jelly; milk, melon and redcurrant square.
Rose water ice cream.
Restaurant Information
Restaurant Manager:
Herve Dudognon
Chef de cuisine: Philippe Orrico
Dress Code: Smart Casual
Age: 12 or above
“…it is important to me to feel emotion and to give pleasure,” Pierre Gagnaire. 
