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The result of the chef's extensive travel and gastronomic experiences, the multicourse tasting menu rolls out novel recipes with seasonal ingredients. Quality produce from all over China is deftly crafted using modern techniques. Don't miss the house-made sourdough, made with 20-year-old starter (or yeast), and steeped in complex flavours. Its crispy crust contrasts nicely with the spongy crumbs. There are only five tables, so booking is a must.
le Comptoir de Pierre Gagnaire appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
