Pierre Gagnaire

Veteran food writer Patricia Wells once said "there is no chef more creative than Pierre Gagnaire," and that sentiment has been echoed by countless other writers and fans. Of all the three-star chefs working in Paris today, Gagnaire is by far the most playful and experimental. He spent years collaborating with molecular gastronomy pioneer Hervé This to create boundary-pushing dishes with unusual textures and forms. The menu changes regularly, but recent meals have featured lobster hidden under brightly colored blankets of vegetable gel, and raw clams on a bed of sweet and sour pumpkin. One tip if you plan to order a la carte: each plat is actually made up of four to five dishes, so ordering both a starter and a main dish may yield more food than you could possibly eat. Perhaps it's not a bad thing that the desserts here are not as strong as you'll find at other three-star restaurants.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.