GAYA PAR PIERRE GAGNAIRE Menu
LUNCH MENUS
Menu du Marché - 39 EUR: Two-course lunch menu with market-fresh ingredients
Menu Dégustation Déjeuner - 45 EUR: Three-course lunch menu with chef's seasonal creations
STARTERS
Carpaccio of Seabream - 28 EUR: Delicate seabream carpaccio with pink radishes, grapefruit segments and oyster-laced ice cream
Giant Langoustine - 34 EUR: Roasted giant langoustine with cream of Paimpol beans and spring onions
Shellfish and Seafood Platter - 42 EUR: A curated selection of the finest seasonal shellfish and crustaceans
Marinated Salmon - 26 EUR: Lightly cured salmon with citrus dressing, dill and cucumber condiment
MAIN COURSES
Line-Caught Turbot - 48 EUR: Turbot roasted on the bone with butter made from Froment de Léon dairy milk
Sole Meunière - 52 EUR: Whole Dover sole prepared in the classic meunière tradition with lemon butter
Lobster - 58 EUR: Blue lobster roasted with tarragon, seasonal vegetables and shellfish jus
Wild Sea Bass - 44 EUR: Pan-seared sea bass with fennel, saffron potatoes and bouillabaisse emulsion
Monkfish - 46 EUR: Roasted monkfish tail with cep mushrooms and parsley root purée
DESSERTS
Gaya Apple Pie - 16 EUR: Signature apple pie with poppy-flavoured Chantilly cream
Chocolate Soufflé - 18 EUR: Grand cru dark chocolate soufflé with vanilla ice cream
Citrus Vacherin - 16 EUR: Seasonal citrus fruits with meringue, sorbet and light cream