Our ninth course was a beautifully decorated cheese course or a sorbet course. One of the interesting items was a goat cheese ball dusted with paprika. For the sorbet dish, there was a thin and transparent layer of jelly with some salt and various spices on top. It melted on the tongue and surprised our palate.

Finally, it was the Gagnaire’s Grand Dessert, a nine-course dessert marathon, which made us breathless. Taste, texture and colour were carefully considered in every single dish; the ingredients ranged from typical chocolate to strange noodles; the end result of these desserts ranged from ecstatic to unbearable. Do you also find that it is absurd to serve a big piece of red pepper as dessert, or is it just us? Well, Pierre Gagnaire himself admits that his cuisine “occasionally goes overboard”. This is an inevitable by-product of his most admirable quality – always experimenting with no fear of taking on risks.

Grand Dessert of Pierre Gagnaire

Preserved apricot on marshmallow / Confit of seasonal berries / Tahiti vanilla cream and fresh figs

Red pepper with caramelized pistachio / Pomegranate panna cotta in strawberry water / “Rainbow” ice

Mango with green tea cake / Noodle in carrot juice / Chocolate with saffron orange syrup

Needless to mention how full we were at the end of this meal…