Dining at Michelin-starred Pierre is a singular pleasure. The drama begins the moment you enter: with impressive windows framing the breathtaking views of the harbour.
Pierre Gagnaire is the wizard of innovative French gastronomy and one of the most original and artistic chefs in the world today. His astonishingly intricate and elaborate dishes are often described as ‘modern French’ while his style remains firmly based in the French cooking tradition, resulting in dishes that are exquisitely presented and utterly original.
Pierre restaurant saw the world-wide introduction of a new style of cooking called ‘note a note’, created by Pierre Gagnaire with chemist Herve This. Made entirely of pure compounds, this ‘note a note’ cooking heralds a new revolution in gastronomy.
Pierre is a must for every epicure.
Mousseline: with green pepper; curry sauce, dried yellow grapes. Grilled: French “grenaille” potatoes and dried white mushrooms. Tartare: like a biscuit, celeriac cream; unctuous spicy grapefruit syrup. Pan-fried: with shredded pine nuts; spot of caramelised soy sauce; slightly acid carrot julienne. White velouté and amber jelly, shell powder.
Please call: +852 2825 4001
12pm-2:30pm
Monday to Friday
7pm-10:30pm
Monday to Saturday
Closed on Sunday & Public Holidays
Herve Dudognon
Olivier Elzer
Smart Casual
12 or above
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