Tag Archives: more than 100€

Il Carpaccio

Cucina povera? Not at this high-end Italian in the Royal Monceau.

Practical information

Address: 37 avenue Hoche, 75008 (in the Royal Monceau)
Nearest transport: Étoile (1, 2, 6, RER A)
Hours: Lunch and dinner, every day
Reservations: Book a week or two in advance
Telephone: 01 42 99 89 71
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?msid=202475318786031781734.0004b0bfb728a54b6c1f9&msa=0&ll=48.876006,2.300348&spn=0.014705,0.037937 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no] View a map of all of our restaurants here.
Average price for lunch: more than 100€
Average price for dinner: more than 100€
Style of cuisine: Italian
Special attributes: open Sunday, open Monday
Type of crowd: style hounds, suits
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Thierry Richard (2011) “les assiettes qui s’ensuivent ne décoivent pas dans cette veine italo-sophistiquée qui passe les standards transalpins à la moulinette de la modernité….dans son genre haut du panier, l’une des meilleures tables italiennes de la capitale. Service de palace et prix à l’avenant.”
  • Alexander Lobrano (2011) “The remodeled Il Carpaccio is very pretty…Unfortunately, even though Rispoli’s debut dish–mackerel with Italian fatback, preserved lemon and a salad of  bitter greens–was very pretty, it was also monastic and very bland, odd for such a full-flavored fish. Next up, a fancy vegetable minestrone… again, very bland.”
  • Emmanuel Rubin – Le Figaro (2010) “une Italie comme on en croise rarement…Tête de cèpe farcie : si l’automne avait un goût, ce plat lui ressemblerait ! Tortellini de pintade, châtaigne et son bouillon : on en boufferait jusqu’à la porcelaine de l’assiette.”

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Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.

 

 

Les Ambassadeurs

Les Ambassadeurs (currently closed)

CURRENTLY CLOSED UNTIL 2015. Pretend the financial crisis never happened, and book Les Ambassadeurs, where the young chef Christopher Hache is making a name for himself. One Michelin star.

Practical information

Address: 10 place de la Concorde, 75008
Nearest transport: Concorde (1, 8, 12)
Hours: Closed Sunday, Monday, and Saturday lunch
Reservations: Book many weeks in advance
Telephone: 01 44 71 16 16
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=202475318786031781734.0004a531242d600c02008&ll=48.86631,2.321248&spn=0.006931,0.019183&z=16 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, renowned chef, valet parking
Type of crowd: suits, foodies
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Gilles Pudlowski (2011) “une équipe de cuisine motivée et un service souriant sans ostentation…tout ce qui se propose là, sur un mode classique allégé, savant, renouvelé, est frappé du sceau de la qualité, du sérieux, de la rigueur et de la fraîcheur…
  • Alexander Lobrano (2010) “I liked my lunch very much, too…my starter of ormeaux sauvage (wild abalone) with mousseron mushrooms, peas and lardons was superb, and Hache, who previously trained with Senderens and Eric Frechon, among others, really showed his well-drilled technique with impeccably cooked veal sweetbreads with crushed cashews and sauteed cabbage…”
  • François-Régis Gaudry – L’Express (2010) “…à l’arrivée, cette déclinaison monovégétale et maniériste ne vaut pas la botte telle quelle, sans autre artifice. Preuve qu’on peut avoir beaucoup de personnel et manquer encore un peu de personnalité…Le chef pâtissier?…Il s’appelle Jérôme Chaucesse. Ce fut le vrai héros de la soirée.”
  • Pudlo (2010) “Bref, Christopher Hache est l’une des belles découvertes du Paris gourmand du moment. A 28 ans, cette tête bien faite et bien pleine compose une partition néo-classique, précise, fraîche, légère, somptueuse, épaulée par une équipe performante.”
  • François Simon “…si vous voulez savoir de quel bois se chauffe la cuisine française, cette table fait partie des expressions de la tendance.”
  • Le Figaro (2008) “La magie opère toujours pour le palace de la Concorde et la cuisine cinglante de Jean-François Piège…”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.