"Going to Pierre Gagnaire is in itself a privilege for any lover of great cuisine. I admit that I appreciate so much what the media and books have given me to see of the chef, that I was a little afraid of being disappointed. Three-star restaurants do not always live up to their Michelin rating. Not at Mr. Gagnaire’s. My host and I were seduced by the work of the chef and his teams, far beyond what we could have dreamed of. At Gagnaire, generosity is not a facade, it is a central value. Nothing about show off, everything about welcome and spontaneity. The mastery of bitterness, power, sweetness, combinations of tastes... It will be a long time before I recover from the culinary emotions provoked. The sea urchin bisque is to die for... I hope you have the same experience. Run to the Balzac hotel. Special mention for the team who accompanies the lunch, the sommelier in particular, far from the obsequiousness that one might fear in these places. Moments of exchange filled with passion for the chef's work and for the team. Google is missing a sixth and a seventh star for my feelings to be perfectly reflected in the rating."