Le Comptoir de Pierre Gagnaire

An appealing, remodelled Shanghai villa – part of the Capella Hotel – is the setting for this outpost from the famed French chef. Start with an aperitif at the chic bar before taking a table overlooking the central courtyard. Refined French dishes are delivered by an experienced team which cleverly incorporates subtle Shanghainese influences. Signatures include blue lobster fricassee and cocotte of frogs Poulette; be sure to leave room for dessert.

Distinctive details

• A Shanghai villa dining room: part of Capella’s Jian Ye Li compound, the setting reads as old Shanghai with French tailoring.
• French classics with a Shanghai accent: the kitchen threads in local cues without breaking the brasserie frame.
• A bakery thread: brioche and pâtisserie play a real role in the meal.

Signature ingredients

• Blue lobster: a flagship signature, often served as a fricassee.
• Frogs’ legs: presented in a cocotte, classic French comfort with polish.
• Foie gras: terrine served with brioche and a sweet-wine cube.
• Red prawns: pan-fried and paired with sweet potato puree and fruit.
• Seaweed butter: used with brioche to push umami into the first bite.

What to expect

• A Pierre Gagnaire outpost inside Capella Shanghai’s renovated villa setting, refined French brasserie cooking with subtle Shanghainese touches.
• Start with an aperitif at the bar, then settle into classic dishes delivered with fine-dining precision.

Dishes that define the room (examples)

• Blue lobster fricassee.
• Cocotte of frogs Poulette.
• Foie gras terrine with brioche, Sauternes cube, burnt onion jus.
• Ginger-flavoured lobster fricassee with cinnamon-spiced wheat semolina and apple.