Piero TT

Rating: 14
Author: Gault&Millau

75007 PARIS

14/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Pierre Gagnaire
Cooking: Gastronomic | Italian
Services: Privatization
Style: Romantic | With family

Gault&Millau's review 2026

Has Pierre Gagnaire unlocked the mystery of the philosopher's stone? Our former Chef of the Year (twice over) and member of our Academy certainly proves with this intimate restaurant that, when he decides to tackle Italian cuisine, for example, he does so with rare talent. To assist him, he has enlisted the services of Marco Vigano (whom we awarded three toques for his restaurant in Roanne) to deliver a perfectly classic take on Italian cuisine: a vitello tonnato prepared by the book, a prosecco sabayon, Rive Gauche yellow tomatoes (a sauce brand developed by the great chef himself at the foot of Mount Vesuvius), and white sugar beets of absolute delicacy—all leading up to a rigatoni cacio e pepe that puts all the imitations of this dish, which are popping up everywhere in big-city restaurants, to shame. Exquisitely prepared desserts; a wine cellar naturally focused on Italian wines.