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The menu at Twist by Pierre Gagnaire reflects chef Pierre Gagnaire’s and chef de cuisine Frédéric Don's dedication to French fusion cuisine; you’ll see familiar ingredients, but with the chefs’ own inventive takes. For example, the surf ’n’ turf entrée at the Forbes Travel Guide Five-Star restaurant features Nebraska prime beef carpaccio, Florida clam salad and shaved foie gras; along with chestnut soup, razor clams, sautéed mushrooms and caramelized hazelnuts; finally with a fanny bay oyster, scented with coconut milk and seasoned ginger and Sapporo foam. It’s more than your standard steak and lobster, that’s for sure. The foie gras melts in your mouth, while the clams and beef carpaccio provide their own distinct flavors and textures, highlighting the freshness and quality of each ingredient.
The grand dessert epitomizes the chef’s take on fine cuisine; you’ll receive five courses, each inspired by traditional French patisseries. Our favorite among them was the Amelie, which consists of a green tea opaline, lemongrass ganache and glace royale citron, all combining for a light, citrusy sort of biscuit, with pops of green tea, a mix of flavors and textures unlike any we’ve tasted before. And that’s what you get with every dish at Twist by Pierre Gagnaire: a familiar ingredient taken to a new and creative place.