27 January 2012
World renowned chef, Pierre Gagnaire, has just put pen to paper on a deal to keep his eponymous restaurant at Hotel Balzac for the next twelve years.
The restaurant, which specialises in modern French cuisine, has set the standard for iconic, fusion cooking around the world... and Pierre Gagnaire describes the ethos behind his vision as: Tourné vers demain mais soucieux d'hier (Facing tomorrow but respectful of yesterday).
Hotel Balzac is delighted to be able to continue welcoming diners into their ornate example of Parisian chic... so they can enjoy the magic that is Pierre Gagnaire.
Since beginning his illustrious career in the town of St Etienne (where he won his first set of three Michelin Stars), Chef Gagnaire has become a yardstick for innovation, passion and quality. Alongside his venture at the Hotel Balzac, he devotes his head chef expertise and services to:
Twist at the Manderin Oriental in Las Vegas, Sketch in London, Gaya in Paris, Pierre Gagnaire Pour les Airelles in Courchevel, Les Menus in Moscow, Pierre in Hong Kong, Pierre Gagnaire A Seoul in Seoul, Reflets in Dubai and Pierre Gagnaire - Tokyo in Tokyo
Having been based at Hotel Balzac for the previous fifteen years, it's going to be a real treat to see what the next twelve deliver. One thing we can say with reasonable certainty though, is that Pierre Gagnaire will continue to remain at the cutting edge of contemporary cuisine - and whatever he does next - is guaranteed to be exciting.
We hope that you can find the time to come along and share in the experience.
Due to popular demand we recommend that you make a booking beforehand, please email email@example.com or call +33 (0)1 44 35 18 00 to make an enquiry.
Hotel Balzac is delighted to have been awarded the TripAdvisor 2016 Certificate of Excellence for the sixth consecutive year for its outstanding service.Click here for more
This Spring, Galerie de l’Instant is hosting an outstanding exhibition showing photographs of Serge Gainsbourg, France’s most revolutionary artist.Click here for more