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Pierre Gagnaire vs Ze Kitchen Galerie
Both restaurants are rated very highly by writers. On balance, Pierre Gagnaire ranks slightly better than Ze Kitchen Galerie. Pierre Gagnaire has a TripExpert Score of 89 with approval from 11 reviewers like Rough Guide, Frommer's and Insight Guides.
Pierre Gagnaire
Concierge
Fodor's
Frommer's
Insight Guides
Travel + Leisure
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6 rue Balzac, 75008 Paris
From $0 /night
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
"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
"Of all the three-star chefs working in Paris today, Gagnaire is by far the most playful and experimental."
Full review
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
"The team of in-house chefs specializes in creative and unexpected taste and texture combinations."
Full review
Ze Kitchen Galerie
Fodor's
Frommer's
Travel + Leisure
Zagat
BlackBook
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4, rue des Grands Augustins, Paris
From $0 /night
Fodor's
"The cooking shows creativity and a sense of fun."
Full review
Frommer's
"The setting is a colorful loft space in an antique building with an open showcase kitchen."
Full review
Travel + Leisure
"Chef William Ledeuil... is a scholar of Asian flavors, grafting them with impeccably French, impeccably modern techniques."
Full review
Zagat
4.2
""Imaginative" fusion dishes "flow from the open kitchen" of chef-owner William Ledeuil, who "successfully" uses Asian herbs, spices and jus on the fish and meat he prepares on a specially..."
Full review
BlackBook
"William Ledeuil presents an original and artful marriage of French and Asian ingredients across four concept-driven menu sections."
