Pierre Gagnaire Offers New Style of French Cuisine

Visit Pierre Gagnaire a Seoul, the French Restaurant category winner, for a luxurious, cozy night out.

The restaurant of world-renowned three-star Mechelin chef Pierre Gagnaire opened on the 35th floor of Lotte Hotel Seoul's New Wing on Oct. 1, after 14 months of preparation and eight months of large-scale renovation.

It was one of the grand blueprints of Lotte Hotel to bring about a younger, sophisticated and luxurious feel. The company has invested about 7 billion won in welcoming Pierre Gagnaire, menu consulting and domestic and overseas employee training to bring a restaurant of the highest caliber to Korea.

Gagnaire is mainly well known as a leading figure in molecular gastronomy. However, he

says he can do a lot more.

A meal at his restaurant is an interesting experience. Once guests are seated, they are served champagne as an aperitif and 4-5 different dishes of feuillete (puff-layered pastry) to snack on. Guests ordering a la carte enjoy 3-4 mini plates of amuse bouches (appetizers) to whet the appetite.

Then comes the main course, served in 4-5 dishes. For instance, an order of grilled beef tenderloin would be accompanied by "abalone with pepper", "shallot compote and Chinese quince with raisins and old balsamic vinegar", "beef tartar and consomme jelly with sesame seeds", "beef brisket with cherry and tomato jam."

Meanwhile, the course sets break all conventions. A typical one would start with an appetizer, followed by salad, soup, a main dish, and dessert. But at Gagnaire's, you will find yourself enjoying soup or dessert in the middle of a course. A dessert alone could entail 5-6 different mini plates. Gagnaire's courses are normally made up of more than 15 dishes.

Gagnaire was heralded by a recent Le Figaro panel as one of the few 3-Michelin star chefs who deserves his rating. He owns restaurants across the globe , including France, Britain, Japan, and the United Arab Emirates.