Le Gaigne

Smack right in the middle of Le Marais (in the 4th arrondissement), Le Gaigne; a small intimate restaurant of 20 covers holds fort. For lunch on a Saturday afternoon, it was packed; perhaps because it’s a tiny restaurant but since we were the last customers standing, I found it very empty and quiet. Surprisingly it was packed because the lunch menu on Saturday is prices identically to the dinner menu (42 euros for 5 courses instead of 17 euros on weekdays for entree and plat). For a quick lunch, it’s expensive.

In any case, Le Gaigne’s chef/owner Mickael Gaignon has a very good culinary pedigree with Le Pre Catelan (3 Michelin stars), Pierre Gagnaire (3 Michelin stars) and Gaya on his belt.The room is cute, and very small with a miniature bar hiding the kitchen in the back. Fresh flowers on the table and a very simple decor in the room. Gaignon’s culinary training is evident through his cooking but we can tell that his signature is his choice for the best produce, most of it organic.

Our menu for the month of March…

Terrine de volaille fermière à l’estragon, bouquet de chou-fleur, mini boudin blanc

Free-range chicken and tarragon terrine, cauliflower bouquet and mini boudin blanc


Raviole de betterave rouge marinée au vinaigre de Xeres, tartare de légumes lié dans une purée de poireaux

Red beet ravioli marinated with Xeres vinaigre, vegetable tartare with leek puree


Merlu de ligne de Saint Jean de Luz rôti à la coriandre, pomme-de-terre fondante, duxelles de champignons

Line-caught Saint-Jean de Huz Hake roasted with coriander with potatoes and mushroom duxelles

The knife for the meat

Carré et filet d’Agneau rôtis à la sarriette, haricots de Soisson au jus (perhaps a bit too dry)

Roasted rack of lamb with Savory, Soisson beans with jus

Magret rôti et cuisse confite de Canette de ferme, poêlée de choux de Bruxelles au lard (I opted for the duck…it’s been too long)

Roasted duck breast with fried Brussel sprouts in pork belly

Millefeuille esprit “Pina Colada”: ananas flambé au rhum, crème légère au poivre de Sarawak, copeaux de noix de Coco

Millefeuille cake with Pina Colada; flambeed pineapple with Sarawak cream and Coconut slices


Le Gaigne

12 Rue Pecquay, 75004

Tel: 01 44 59 86 72

Metro: Rambuteau (Ligne 11)

Closed Sunday, Mondays

A very attentive waitress (there was only 1) with colorful dishes and a creative culinary adventure

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