Pierre Gagnaier's Twist

Las Vegas, NV Oct 2010

Gentlemen, if your looking to impress your significant other with other than your good looks or money; and Ladies, if you're wanting to to spend time with your significant other at a very fine dining location, then hint (demand) that you want to experience Pierre Gagnaier's Twist. It's located on the 23rd floor sky lobby in the elegantly serene Mandarin Hotel, smoke and gaming free. What a relief from all the slot machines bells, whistles, and ringing.

My wife and I celebrated our special occasion as we dinned under sphere shapped stars, had a night view of the Las Vegas strip, a romantic dinner, and had a wonderful time.


The amuse bouche of sesame bread sticks, tuna foam and shrimp chips were playful and interactive. It was the prelude to the tasty and unique canapes, organic tomatoes, mini puff pastries and Jack Daniels and Guinness gelee shots.

There was an offering of three types of breads: I chose the french baguettes, my wife had the walnut bread.

We looked through the 44 page wine list. Turning the delicate silk-like pages, we found very fine selections of varying styles and price ranges. We chose our wine and the sommelier asked if we wanted it to have it decanted. "Sure", we replied. Out came the bottle, label turned toward me. It matched our selection. A few moments later, the wine and decanter came out. I call it the swan decanter - long neck stem and curved body. Very cool.

The Napanook 2005 Bordeaux blend from Dominus Estate and the swan shaped decanter. Sneaking in the picture is butter of Normandy (sea salted and unsalted).

Foie gras marbled with fig

Pierre Gagnaier fully deserves his Michelin stars. His creations are classically french prepared with a twist of modern fushion- Foie with fig marbling, Jack Daniels and Guinness gelee shots, broccoli and cauliflower intermezzo, and basil ice cream.

Hamachi on a bed of veggies

Langoustine grilled and three sauces

Langoustine

Langoustine tartare and nori slivers on a bed of solid ice

Langoustine mouseline

Langoustine gelee

Seared cod

Broccoli, cauliflower granite intermezzo

Seared deer (venison)

Wild mushroom and micro greens

Rack of Lamb with reduce au jus

Mashed potato with horse radish and lettuce leaf

Lamb salad layered with tomato, basil and micro greens

The first of five desserts, cassis in martini glass

Peaches and nuts with vanilla ice cream

Red bean with flavored shaved ice

Basil ice cream and cookie with raspberry sauce

Chocolate cake with vanilla ice cream and cookie crisp

And more!

On the front page of Pierre Gagnaier's menu, he says, "Cuisine does not measure itself in terms of tradition or modernity. One must read in to the tenderness of the chef."

Chef Gagnaier's creations are traditional and modern with his own touch. One can taste and measure the delicate nature he takes with his creations by what the pallet is screaming, "More!"

A Star Dimly Lit - etoile at Chandon - Yountivlle, CA

There were a few shining stars the night we dined at etoile. It certainly wasn’t a meteor shower, and even the Michelin star, touted on their voicemail, didn’t shine in my wife’s and my eyes.

The night stroll from the parking lot to the restaurant doors was romantic. With the bare winter oak trees lit each with its own light, and crossing the bridge over the babbling stream surely would add to the ambiance of our Valentine dinner celebration, so we thought.

Up the stairs we climbed, we opened the door at the top, and bam- a whiff of fish aroma permeated the air. We looked at each other, and both our heads tilted opposite of each others and eyes rolled. There were a few couples already waiting in the tasting room, and we too would be asked to wait for our table to be ready.

Service was banquet-like, dishes were placed in front, and plates & flatware removed mechanically. Service wasn’t very personable. My wife was missing a napkin and we asked for one. The bread and butter plopped on the table. No explanation. There were two types of bread and the butter had black salt specs. We figured it out that the breads were sour dough and the other filled with cranberry and raisins.

The Sweetheart Tasting Menu included Dungeness Crab and passion fruit puree (sweet crab and tart sauce that balanced it out nicely); Seared Dayboat Scallops (tender and flavorful with smoked bacon and sweet kumquats); Roasted Beef Tenderloin (really tender and perfect, with earthy mushrooms); My wife doesn’t eat beef, and asked for a substitution of venison and our waiter checked and confirmed. It was so tender. Cowgirl Creamery Red Hawk cheese (creamy and pungent; and the frisee and blood orange was a good compliment); and for dessert, the Chocolate bag with raspberry milkshake and amaretto cookies (the chocolate bag was creatively made; milkshake creamy and cookies moist (I really liked the cookies the best)).

My wife added the wine paring (and of course I sipped from here glass): etoile Tete de Cuvee 2000; Newton Unfiltered Chardonnay, 2007; Newton Unfiltered Cab Sauv, 2006; etoile Rose. The best match was the Cab, nice nose and long finish.

There wasn’t an amuse bouche or parting truffle mini gift box, not that we wanted them, but just surprised there wasn’t for this caliber of restaurant. Our linen napkins weren’t folded when we each left (on seperate occassions) the table upon our return from the restroom.

The food came out at the right temperature, flavorful, and creatively. Service wasn’t bad, not exceptional. There are other one Michelin stars in the area that are much more deserving. etoile is French for “star”. This restaurant sits under the Yountville stars, but sitting inside, we don’t see many.

Amazing Amuse Bouche!

The best amuse bouche I've ever had was at Joel Robuchon's The Mansion. He's the chef that has the most Michelin stars (18). The executive chef is Claude LeTohic at the restaurant in the MGM Grand Las Vegas.

When the wait staff brought over the dishes, my wife and and I looked at each other in utter disbelief. We were giddy like kids and couldn't wait to dig in. I mean, enjoy each spoonful. I knew our anniversary dinner was going to be a great one.

The amuse bouche is dungenous crab topped with Oscietre caviar served in the caviar tin. The sweet crab and mild salty roe complimented each other. C'est magnifique!