Fodor's Expert Review Gaya Rive Gauche
If you can't fathom paying upward of €200 per person to taste the cooking of Pierre Gagnaire (the city's most avant-garde chef) at his eponymous restaurant, book a table at his fashionable fish restaurant. At Gaya Rive Gauche, Gagnaire uses seafood as a palette for his creative impulses. Expect small portions of artfully presented food, as in a seafood gelée encircled by white beans and draped with Spanish ham, or cod "petals" in a martini glass with soba noodles, mango, and grapefruit.
44 rue du Bac
Paris, Île-de-France 75007, France
- Intimate, cozy atmosphere
- Fresh, artfully presented seafood
- Lobster poached in verveine, with fregula pasta and apricot