Mas­ter of the Mai­son

Robb Report (USA) - - Time Well Spent -

NOTH­ING QUITE RI­VALS the art­ful cui­sine and pre­sen­ta­tion at Pierre

Gag­naire’s Miche­lin two-star restau­rant in Bordeaux, which is per­haps the hottest din­ner reservation in town.

Sit­u­ated in­side La Grande Mai­son (la­grande­mai­son-bordeaux .com), an el­e­gant 19th-cen­tury man­sion that houses six rooms and two suites, the restau­rant serves the in­ven­tive and metic­u­lously pre­sented cui­sine that made Gag­naire fa­mous. The menu fea­tures dishes in­spired by Bordeaux’s ter­roir, and while many of the dishes change sea­son­ally, the restau­rant also of­fers a se­lec­tion of some of the chef’s most cel­e­brated dishes— in­clud­ing his lan­gous­tine ap­pe­tizer, which presents the crus­tacean pre­pared five ways, from cooked in a cus­tard to raw in a galette. Also on the menu is Gag­naire’s fa­mous take on duck, smoked in a bit­ter choco­late shell and dra­mat­i­cally ham­mered open ta­ble­side. Of course, there is also an ex­cep­tional wine list, with many bot­tles sourced from the pri­vate stock of the restau­rant’s owner, Bernard Ma­grez, a local wine baron who owns four Bordeaux grand crus and 40 wine es­tates around the world.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.