Gaya par pierre gagnaire
Restaurants in Paris: Gaya by Chef Pierre Gagnaire
For many years, La Ferme Saint-Simon was a clubby restaurant with a faux-rustic auberge décor and favoured by politicians, antiques dealers and gallery owners from the neighbourhood, and the occasional star. It had a certain fly-in-amber charm, but with fewer and fewer people under 60 competent to appreciate it as it was, it got a reboot several years ago, which was only a middling success.
Now it has closed and been replaced by chef Pierre Gagnaire’s superior Gaya, a primarily seafood restaurant that moved to these premises from its former quarters on the rue du Bac (that vacuum is now occupied by the novel Paris branch of Gagnaire’s Piero TT, an Italian trattoria that began in the ski resort of Courchevel).
Argentine artist Marcelo Joulia constructed a soigné novel look for one of the most sophisticated tables on the Left Bank, including grey leather tub chairs at white marble tables and tobacco leather banquettes surrounding others dressed with colorless tablecloths. And chef Nicolas Fontaine has written an alluring new menu – or rather, several alluring new menus, since a separate menu, including several Hawaiian-style po
Previously located on rue du Bac, Pierre Gagnaire’s restaurant, Gaya, has moved to rue Saint-Simon in the 7th Arrondissement. More affordable than the cutting-edge chef's eponymous flagship restaurant, Gaya is still a chic hangout - with it's stylish, minimalist 'vintage-meets-Seventies' interior. Make sure to check out the chef's personal art photography collection adorning the walls.
Expect tiny portions of artfully presented food - inventive as they are enticing. Traditional fish plates are joined by inventive selections such as oysters with foie gras, carpaccio of sea bass with sea snails, and the chef's signature tuna and prosciutto sandwich on brioche.
Oysters with foie gras, carpaccio of sea bass with sea snails, and the chef's signature tuna and prosciutto sandwich on brioche; gilthead bream carpaccio seasoned with soya and served with artichoke purée, and grilled John Dory fillets in grapefruit sauce with cockles.
News
Seafood re-visited
Say hello to Gayaand its "Great seafood platter"! Because many of us got fed up with laboriously deshelling seafood and the non-inventive preparation of seafood platters. It was time to re-visit the tastes and textures of the ocean in a new creative way with packed respect for the product. The genius Pierre Gagnaireand his chef Nicolas Fontainewere ready for the challenge and came up with a brilliant new concept: uncommon pairings and a creative fresh approach to the raw ingredients, resulting in an explosion of taste!
Freedom like a virtuoso composer
The Migliore oystersare paired with blood orange, pecorino, beetroot and carrot. Plankton shells, sea urchin and bisque with a tapioca twist, we get carried away by the virtuoso of the chef’s menu expressing pure joy and sparking our curiosity. Art, like and techniqueare the three major ingredients of this cuisine, playing with contrasts of flavours, textures and temperatures.
And the result is so bluffing that the complex exercise to come to this refined product finally seems so obvious! We feast on these shellfish and crustacean platters, originating in pure talent and fire. A
Gaya Cuisine de bords de mer Pierre Gagnaire TT
Mental disability
Visual disability
Accessible for wheelchairs with assistance
Accessible for self-propelled wheelchairs
Reserved space 330 cm wide < 100 m from the site
Even flooring with no obstacles
Absence of protrusions > 2 cm
Minimum aisle width of 90 cm
Doors >=77 cm wide
Lift (80 x 130 cm) and door >= 77 cm
Reception desk between 70-80 cm high
Height under table >= 70 cm width >= 77 cm
WC + grab handle + adequate space to move
Site, building totally accessible
Possibility of drop-off in front of the site
Visual alarm with flash light
Relief map, tactile model or audio device description available at the reception
Reception staff sensitized to the reception of people with disabilities
Visible exterior pathways (contrast/relief) from PRM parking room to accessible entrance