Le Gaigne

Le Gaigne review

It's a familiar story: young chef with haute cuisine credentials opens a small bistro in an out-of-the-way street. Here, the restaurant is even tinier than usual with only 20 seats and the cooking is unusually inventive. Chef Mickaël Gaignon previously worked with Pierre Gagnaire, and it shows in dishes such as l'oeuf bio - three open eggshells filled with creamed spinach, carrot and celeriac - or roast monkfish with broccoli purée and a redcurrant emulsion. The dining room is pleasantly modern and staff are eager to please.