Comments on: PIERRE GAGNAIRE à Tokyo http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/ tokyo food blog Wed, 07 Jan 2009 21:35:22 +0000 http://wordpress.org/?v=2.7 hourly 1 By: seat http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/comment-page-1/#comment-648 seat Mon, 26 Feb 2007 04:36:17 +0000 http://www.potatomato.com/seat/?p=292#comment-648 I guess designing the menu is the hardest part. Though I bet the apprentices participate in creating new menu too, just not taking credits for it~ I guess designing the menu is the hardest part. Though I bet the apprentices participate in creating new menu too, just not taking credits for it~

]]> By: Freda http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/comment-page-1/#comment-647 Freda Sun, 25 Feb 2007 20:59:17 +0000 http://www.potatomato.com/seat/?p=292#comment-647 That's how most of these 'famous chef' headed restaurants are...^^;; it's own by them (sometimes), menu designed by them...but most of the time it's his apprentice who's running the actual restaurants. That’s how most of these ‘famous chef’ headed restaurants are…^^;; it’s own by them (sometimes), menu designed by them…but most of the time it’s his apprentice who’s running the actual restaurants.

]]> By: seat http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/comment-page-1/#comment-646 seat Fri, 23 Feb 2007 03:26:53 +0000 http://www.potatomato.com/seat/?p=292#comment-646 やっこさん＞ これって、和食の懐石みたいだよね。 果たしてフランス人が本当にこういうもん食べてるかは、、、 Freda> Wow long comment. ^^;;;;;; The 5 amuse dishes came out at once and it was at the beginning so it was fun, but by the end when 4 desserts came one after another, I was simply exhausted. To be fair though, having to take pictures and remember as many details as possible, adds to the exhaustion....^^;; I feel sorry for the server who has to remember all those explanations~. And the menu probably changes all the time. btw, Pierre Gagnaire was not actually there when we went. He only comes to Tokyo once in a while and you have pay $$$$ to have him cook for you... やっこさん＞
これって、和食の懐石みたいだよね。
果たしてフランス人が本当にこういうもん食べてるかは、、、

Freda>
Wow long comment. ^^;;;;;;
The 5 amuse dishes came out at once and it was at the beginning so it was fun, but by the end when 4 desserts came one after another, I was simply exhausted. To be fair though, having to take pictures and remember as many details as possible, adds to the exhaustion….^^;;

I feel sorry for the server who has to remember all those explanations~. And the menu probably changes all the time. btw, Pierre Gagnaire was not actually there when we went. He only comes to Tokyo once in a while and you have pay $$$$ to have him cook for you…

]]> By: やっこ http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/comment-page-1/#comment-645 やっこ Thu, 22 Feb 2007 05:38:21 +0000 http://www.potatomato.com/seat/?p=292#comment-645 すごいわ～！！ 本当にオンパレードだわ＾＾； ロブションのディナーもこういう感じで 十何品か出てくるって聞いたけど、　 これって、一種の高級フレンチのスタイルなの？ すごいわ～！！
本当にオンパレードだわ＾＾；
ロブションのディナーもこういう感じで
十何品か出てくるって聞いたけど、　
これって、一種の高級フレンチのスタイルなの？

]]> By: Freda http://www.potatomato.com/seat/2007/02/19/pierre-gagnaire-tokyo/comment-page-1/#comment-644 Freda Wed, 21 Feb 2007 22:39:09 +0000 http://www.potatomato.com/seat/?p=292#comment-644 Oh my goodness: rooftop dining! (and only way in is a elevator~~) It's amazing that there're 5 Amuse-bouche 4 desserts, it's like...nonstop ^^;; Now I understand why there're 16 tasting courses out there, it's really possible. Each course is so tiny that it's more like a sampler where you can only have few small bites (imagine if you'd do wine pairing for each!) Crystal leaf...^^;;; It looked as if it's embellish with tiny crystals, looks too much texture to be edible. I think fine dining tasting course menu is always more about the experience. By the 5th course you almost just want the waiter to just skip the explanation and go ahead and chow (yeah yeah we know it's inventive and contains special ingredients...just let me eat). This course looks amazing! I can imagine those crafty delicate hands making all these delicacies...like the fried custard cream~ I'd assume the 'mille' in mille-feuille is "multi" or many...^^;; Oh my goodness: rooftop dining! (and only way in is a elevator~~) It’s amazing that there’re 5 Amuse-bouche 4 desserts, it’s like…nonstop ^^;; Now I understand why there’re 16 tasting courses out there, it’s really possible. Each course is so tiny that it’s more like a sampler where you can only have few small bites (imagine if you’d do wine pairing for each!)

Crystal leaf…^^;;; It looked as if it’s embellish with tiny crystals, looks too much texture to be edible. I think fine dining tasting course menu is always more about the experience. By the 5th course you almost just want the waiter to just skip the explanation and go ahead and chow (yeah yeah we know it’s inventive and contains special ingredients…just let me eat). This course looks amazing! I can imagine those crafty delicate hands making all these delicacies…like the fried custard cream~

I’d assume the ‘mille’ in mille-feuille is “multi” or many…^^;;

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