Pierre Gagnaire Returns to Twist March 22-30

The one and only Pierre Gagnaire returns to Twist at Mandarin Oriental March 22-30. Yes, the renowned chef will be in the kitchen at his only U.S. restaurant.

“The culinary style of Las Vegas is unique. The food must not be pretentious; it has to be clear yet not too simple as people have come to expect exceptional dining experiences. Restaurants are part of the essence of the city,” explains Chef Gagnaire.
 
The visit lets Gagnaire unveil his new spring menu. Look for Californian Mishima Waygu beef and aiguillettes of Maine Lobster served with a ragout of ginger, mango, banana and green-apple brunoise. The three-course menu pricing is $105 per person, with an additional $70 per person for special wine pairings. The six-course menu pricing is $189 per person; wine pairing is an additional $106 per person or an additional $161 per person for a grand wine pairing.

PIERRE GAGNAIRE’S SPRING SPIRIT
SKATE FISH “Tochougin” Style, Sevruga Caviar, Cauliflower Velouté Infused with Dry Bonito Flakes, Vodka Seasoned Vegetable Gelée

SURF ‘N’ TURF
Shrimps, Red Miso Water, Celery, Spring Onion, Mango and Kiwi
Maine Lobster Tail & Bisque, Paris Mushroom Cream with Coconut Milk
Tartar of Beef Tenderloin, Tuna and Cuttlefish, Campari Marinated Shitao Daikon

BRITTANY JOHN DORY
Seared Fillet, Espellette Butter, Banyuls Agar Agar, Potato Paille, Beurre Blanc and Chive

INTERMEZZO Roederer Champagne, Salad of Cucumber, Tomato & Pineapple, Soaked in Kirsch Brandy
Rhubarb Mousse, Champagne Granité

VENISON Filet, Black Pepper Roasted, Yellow Beets & Salsify, Poivrade Sauce,
Spaetzle

Mesclun Salad, Green Curry Vinaigrette and Seared Gala Apple

GRAND DESSERT PIERRE GAGNAIRE
FIVE DESSERTS INSPIRED BY FRENCH TRADITIONAL PATISSIERIES
Chestnut Velouté, Clementine Marmalade, Sicilian Pistachios, Fresh Blackberries
Vanilla Bean Parfait, Exotic Fruit Salad, Passion Fruit Jelly
Prune Paste, Red Wine, Kahlua Granité, Coffee Gelée Cubes
Saffron Red Pepper Confit, Tangarine Sorbet, Crème Anglaise
Chocolate Balsamic Gâteau, Apricot Marmalade, Chocolate CrémeuxSacher Biscuit, Soaked with Balsamic Syrup, Sambuca Ice Cream

THREE COURSE TASTING MENU 105
INCLUDING WINE PAIRING 175
SIX COURSE TASTING MENU 189
INCLUDING WINE PAIRING 295-INCLUDING GRAND PAIRING 350

APPETIZERS
PIERRE’S SALAD Scented with Ayoama Dressing, Shiitake Mushrooms Seasonal Salad & Vegetables, Walnuts, Dried Figs, Shaved English Cheddar
Sweet & Sour Cherry Plum Compote
ZEZETTE BROTH Chicken Chiffonade, Vegetable Gnocchi, Kombawa Cod Cake
Bloody Mary Sorbet, Ratatouille Bavaroise

PIERRE’S SHELLFISH DEGUSTATION
Fanny Bay Oysters, Sea Water Gelée, White Tuna Paste
Champagne & Sardine Fumet, Razor Clams, Mussels, Scottish Sea Snails, Whelks
Florida Little Neck Clam Salad and Cuttlefish, Cauliflower, Nori Seaweed

SONOMA SQUAB In Juniper Braised Filet, Shallot Marmalade with Roasted Apple and Cinnamon “Sologne” Biscuit, Topped with Foie Gras Mousse and Paris Mushrooms
Sweet Potato Ice Cream, Mache Salad, White Truffle Oil Seasoned

TERRINE OF HUDSON FOIE GRAS Terrine Layered with Dates, Glenmorangie Perfumed, Ginger Bread Duck Confit, Red Port, Sautéed Shallots Foie Gras Velouté with Burgundy Snails, Celeriac Rémoulade

MAINE DIVER SCALLOPS Oven Baked Scallop Tart, Scented with Curcuma, Grapefruit Honey Fondue Grilled Scallop, Served on Artichoke Cream, Red Port Syrup
Scallop Mousseline with Lime, Celery Salad & Paris Mushrooms

A TASTE OF KARAT“Karat” Caviar is produced by Caviar Galilee, Israel, located at the main source of the Jordan Karat “Pure Gold” Ossetra Caviar, Sardine Gelée, Paris Mushrooms Karat “Amber” Ossetra Caviar, Stuffed Lettuce, Egg Paste, Potato Soup, Ketel OneKarat “Russian” Ossetra Caviar, Wild Sea Bass Carpaccio, Horseradish
Pate a Choux Cake, Trevicchio Salad, Green Apple, Pressed Caviar Leaf

MAIN COURSE
THE SEA / LA MER
GRILLED WILD ALASKA SALMON Glazed with Champagne & Nuoc Mam Sauce, Pak Choi
Mashed Yukon-Potatoes, Seasoned with Arbequina Olive Oil and Dill
Salad of Diced Scallops, Greek Yogurt with Cucumber and Avocado, Chile Ancho

NORTH SEA SOLE Fillet “Meunière”, Glazed with Cider Sauce Baby Spinach, Leek Julienne, “Gaya” Sauce, Gnocchi and Crispy Pork Belly

WILD MEDITERRANEAN SEA BASS Grilled Fillet, Glazed with Grappa, Served on Parmesan Cream, Crispy Garlic
Creamy Polenta and Wild Mushrooms

MAINE LOBSTER Aiguillettes of Lobster, Ragout of Ginger, Mango, Banana and Green Apple-Brunoise
Lobster Knuckles and Bisque, Avocado SanSan, Jasmine Tea Perfumed Rice Petals of White Onion

MAIN COURSE
THE EARTH / LA TERRE
USDA PRIME, NEBRASKA CORN FED, 24 DAYS DRY AGED
New York Sirloin 14 oz Boneless Rib Eye 14 oz
?IDAHO KOBE STYLE BEEF New York Sirloin 14 oz

CALIFORNIAN MISHIMA WAGYU BEEF
Ultra Prime Marbling, BMS 8+ Beef Tenderloin 7 oz
SELECTION OF TWO SAUCES
Peppered Sauce Champs-Elysées
Red Port, Espellette Pepper and Tarragon
Bordelaise Sauce
Condiment Aoyama

MAIN COURSE
THE EARTH / LA TERRE
IOWA RABBIT
Shallot and Pistachio Stuffed Saddle, Basil Pesto
Piquillo Peppers, Roasted Garlic and Potato Croquette
In Marjoram Sautéed Leg, Fondue of Tomato, Eggplant and Carrots, Lemon Opaline

TEXAS YOUNG WILD BOAR
Sautéed Leg, Sauce “Poivrade”Trio of Purees Mustard & Red Currant Marmalade, Pear Sorbet with Tandoori Spices

IDAHO “BERKSHIRE” PORK Sage Roasted Pork Chop Glazed with Tequila-Bigarade Sauce
Puree Pomme-Pomme, Green Curry Perfumed

ON THE SIDE
TARTLET OF PINEAPPLE & BRUSSELS SPROUTS
GLAZED BABY ONION & SMOKED BACON, NUTMEG
EGGPLANT STILETTO
MASHED YUKON POTATOES, ISIGNY BUTTER,
CHOPPED BLACK TRUFFLE
PUMPKIN ICE CREAM IN TANDOORI, CHICORY SALAD, WALNUT SAUTÉED POTATOES
GREEN SALAD
STEAMED VEGETABLES