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Pierre Gagnaire's seafood-forward fine dining restaurant sits above the Atlantic with a view that makes it hard to concentrate on the menu, which would be a shame. The kitchen pulls heavily from the local coast, pairing shellfish and seaweed with precise sauces and jus in the kind of elegant, elaborately composed dishes Gagnaire is known for. The wine list runs deep, and the pours come from magnum bottles, because of course they do.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Small oysters and razor clams
“An example: small oysters and razor clams steamed in white wine and paired with wild seaweed and finely chopped cauliflower.”
Michelin Guide
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The neighbors closest first
- La Grande Terrasse - MGallery Stay · 69
- Les Flots Seafood Eat · 69
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