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Pierre Gagnaire vs Benoit

Benoit and Pierre Gagnaire are both recommended by travel writers. Overall, Pierre Gagnaire ranks significantly higher than Benoit. Pierre Gagnaire has a TripExpert Score of 89 with approval from 11 reviews such as Fodor's, concierge.com and Frommer's.

Pierre Gagnaire
Pierre Gagnaire
9 / 10
6 rue Balzac, 75008 Paris
From $0 /night
Concierge Concierge
"Pierre Gagnaire is not only a wizard of contemporary French gastronomy but also one of the most original and artistic chefs working anywhere today."
i
Book well in advance, but note that tables are occasionally available on lesser notice for lunch.
Fodor's Fodor's
"If you want to venture to the frontier of contemporary luxe cooking—and if money is no object—dinner here is a must." Full review
Frommer's Frommer's
"Of all the three-star chefs working in Paris today, Gagnaire is by far the most playful and experimental." Full review
Insight Guides Insight Guides
"Pierre Gagnaire is one of the most original and artistic chefs in the world today... A visit to this sedate grey dining room is essential for intrepid gastronomes."
i
Book weeks, if not months, ahead.
Travel + Leisure Travel + Leisure
"The team of in-house chefs specializes in creative and unexpected taste and texture combinations." Full review
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Benoit
Benoit
8 / 10
20 rue Saint-Martin, 75004 Paris
From $33 /night
Fodor's Fodor's
"It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba." Full review
Insight Guides Insight Guides
"This celebrated vintage bistro, long renowned for its excellent cooking and very high prices, fell into the Alain Ducasse fold in 2004, but the master chef promised not to change its style."
Travel + Leisure Travel + Leisure
"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter." Full review
Zagat Zagat
3.8
"A "veritable icon", this century-old address in the 4th, "revived" by Alain Ducasse, is "still one of the most dependable" for "high-class bistro" fare." Full review
Gayot Gayot
14.0
"The chef turns out escargots in their shells with garlic butter and herbs; tête-de-veau, or head of veal, in a traditional ravigote vinaigrette sauce; boeuf à la parisienne; and good cassoulet." Full review
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