What is my personal opinion about French cooks? They are either arrogant or they see that they are losing th primacy in the worldwide culinary scene and react nervously.
I chose the restaurant Pierre Gagnaire because I knew that in the past it collaborated with Herve This when “molecular” gastronomy was in fashion. I enjoy creative cuisine and I have nothing against the use of chemicals in cooking, when they don’t harm your health. I did not know, however, that their cooperation was brought to an end and that Gagnaire had returned to classical French cuisine. So I ate well-cooked beans with spinach puree!!
Prehaps I am exaggerating a bit, his food was excelent, but I was expecting something more from a restaurant which is considered to be one of the best in the world. Of course those who prefer classical French cuisine will love this restaurant, like they will prefer Gordon Ramsay’s restaurant to The square (see related article). All the flavors were perfectly balanced without one material dominating over another ,but for my taste, not memorable. It is the same as Comme chez soi, meaning it is a restaurant suitable for a bussiness table not good however, for someone who is looking for surprises in his food.
