Gaya

Under the guidance of renowned chef Pierre Gagnaire, Gaya's cuisine represents a masterful celebration of French seafood traditions enhanced by innovative techniques and creative presentations. The menu focuses primarily on the finest products from French waters, with each dish showcasing the natural flavors and textures of exceptional marine ingredients. The restaurant's signature dishes demonstrate Gagnaire's ability to surprise and delight while respecting classical foundations. The tartare de bœuf aux huîtres exemplifies this approach, creating an unexpected harmony between premium beef and fresh oysters that challenges conventional expectations while delivering extraordinary flavor. The impressive plateau de fruits de mer serves as a showcase for the restaurant's commitment to sourcing the finest shellfish and crustaceans, presented with both visual drama and impeccable freshness. Seasonal specialties like the carpaccio de dorade royale highlight the kitchen's technical precision and artistic presentation, while dishes such as langoustines with velouté de potimarron demonstrate how Gagnaire seamlessly integrates seasonal vegetables to complement the seafood focus. The menu also accommodates various dietary preferences, offering vegetarian, vegan, gluten-free, and lactose-free options without compromising on creativity or flavor. Each dish reflects the chef's philosophy of respecting ingredients while pushing culinary boundaries, resulting in a dining experience that feels both familiar and revolutionary. The kitchen's attention to detail extends to presentation, with each plate arriving as a carefully composed work of art that engages all the senses before the first bite.