Tag Archives: superior wine list

fish la boissonnerie paris photo facebook

Fish (La Boissonnerie)

This popular restaurant and wine bar run by Drew Harre and Juan Sanchez is a sort of Anglo haven, excellent for a quick glass, a solo dinner at the bar, or for those times when you’re just tired of speaking French. Current chef Oliver Clarke is turning out some really solid food. 

 An absolute favorite

Practical information

Address: 69 rue de Seine, 75006
Nearest transport: Mabillon (10)
Hours: Open every day
Reservations: Last minute booking usually OK
Telephone: 01 43 54 34 69
Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Modern French
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Reviews of interest

Aaron Ayscough (2012) “…if, thirteen years on, the restaurant’s cuisine and its wine list both show their age, great hospitality, thankfully, remains timeless…We knew we were being taken care of.”

John Talbott (2011) “Friendly…one of the few places where English does not seem out of place…a tad above average.”

Le Figaro (2011) “…ambiance survitaminée…flacons bien gaulés et une assiette étonnamment plaisante…”

François Simon (2010) “Pour tout vous dire, lorsque je suis seul le soir, j’aime bien aller en début de service… Plat direct (ici un pigeonneau), et un petite carafe d’un vin bienveillant.”

Alexander Lobrano (2010) “All told a decent, but unremarkable and uneven meal…the food at this very pleasant restaurant could, indeed should, be a lot better.”

Patricia Wells “The food is always good and reliable, the bread outstanding…and the wine selection will never let you down.”

François Simon (2009) “Toujours aussi british (quel plaisir parfois de ne pas entendre parler français à Paris) avec des plats chamarrés, pas loupés comme ce bar avec ses légumes. Que demandez de plus? Des bons vins comme ce domaine d’Aupilhac, en Languedoc Roussillon (38 €) et zou!”

Le Fooding “Boire donne soif, mais il faut être raisonnable et manger aussi. Formule à 12,50 € au déjeuner (salade Caesar + pâtes) ou en quelque sorte un « Passion-boisson-poisson » (pas facile à dire) avec un menu à 25,50 € au déjeuner et 31,50-35 € le soir, déclinant velouté de céleri, œuf poché, filet de bar de ligne sur un risotto en fine émulsion « huile d’O et citron » pour suivre (+ 6 € au menu), et indéboulonnable panna cotta en bout de ligne. Pas si mal…”

 Photo via Fish’s Facebook page

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Les Papilles

Les Papilles

Bring some friends to share in Bertrand Bluy’s family style dinner at this cave à manger. Still very well-priced at only 31€ for four courses, and with an excellent selection of bottles sold at caviste prices, either to-go or to open at the table for a modest corkage fee.

 An absolute favorite

Practical information

Address: 30 rue Gay Lussac, 75005
Nearest transport: Luxembourg (RER B)
Hours: Closed Sunday & Monday
Reservations: Book a few days in advance
Telephone: 01 43 25 20 79
Average price for lunch: 10–19€
Average price for dinner: 20–34€
Style of cuisine: Classic French
Website Facebook

Reviews of interest

Meg Zimbeck (2013) “A lot of chefs like to go there on their day off because they don’t have to think about it…”

Barbra Austin (2010) “The first course was a velouté of lentils.  At first glance the white in the center of the bowl looked like a small poached egg but it was actually crème fraîche…two generous portions of magret de canard soon followed, served family style and surrounded by one of the most colorful assortments of vegetables I’ve ever seen in Paris.”

Meg Zimbeck (2008) “Choose a wine from the shelf and then put yourself in their capable kitchen hands. Market-fresh ingredients arrive in copper-plated casseroles, and desserts are as good as you’d expect…”

Marc Bittman for the New York Times (2009) “The food is often Michelin-star quality, and though the menu offers no choices — everyone gets the same soup, main course, salad and dessert — as long as your tastes are broad (or you’re a not-super-hungry vegetarian) you are going to be not only satisfied but happy…”

Colette Monsat for Figaroscope (2009) “Taillée dans un mouchoir de poche, cette cave à manger-épicerie fine, par ailleurs très convaincante, affiche souvent complet. ”

David Lebovitz (2006) “This first thing you notice about Les Papilles is the wine, and the place does double-duty as a wine bar. The window has boxes and boxes of bottles of wine stacked neatly, and as you walk in, one side of the restaurant is entirely devoted to wine and a few choice food products…”

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Juveniles restaurant Paris

Juveniles

What used to be a friendly wine bar run by the inimitable Tim Johnston is now a friendly wine bistro run by Tim’s daughter Margaux and her boyfriend Romain. The inspired cooking from Romain (formerly at Le Comptoir and La Régalade Saint-Honore) goes well beyond the satisfying sausage & mash of the old carte and Margaux’s service and wine selections make this a place where you’ll want to become a regular. The shelves of wine near the entrance contain many lovely bottles that can be purchased to go.

An absolute favorite

Practical information

Address: 47 rue de Richelieu, 75001
Nearest transport: Pyramides (7, 14)
Hours: Closed Sunday, Closed Monday
Reservations: Last minute booking usually OK
Telephone: 01 42 97 46 49
Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
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Reviews of interest

Jancis Robinson for The Financial Times (2014) “Tim Johnston’s Juveniles wine bar has been offering hand-picked bottles from outside France since it opened in 1987 – particularly from Spain and, currently, the southern hemisphere… primarily a wine bar and an increasingly serious restaurant…”

Laura Adrian in New York Magazine (2014) “Every time I eat here, it gets better and better. Try the gnocchi with poached chicken and fava beans, and beautiful cod with piquillo peppers and potatoes.”

Nicholas Lander (2014) “Too many French chefs see vegetables as second-class – but not 26-year-old Romain Roudeau” who “kept certain dishes from the previous menu, notably the Macsween haggis and a couple of English cheeses” but also “composed an intriguing, great-value menu.”

François Simon (2014) “La maison a juste reçu un petit coup de plumeau. On a rangé les étagères, retapé la cuisine avec une bonne nouvelle pour le fan-club de l’adresse : dorénavant, on y mange plus que bien.”

Aaron Ayscough (2011) “They were quite good cheeses. But two cheeses is two cheeses, a pair, not an assortment by any stretch of the imagination. At 14€ for the plate, it was the sort of thing to make one regret not being a tourist, shortly to quit the country forever. The insulting cheese plate, however, is intimately connected to what I did love about Juveniles, and what may someday induce another visit: the sherry list. A sherry list!

François Simon (2008) “..les gens se sentent bien chez Tim Johnston. Ils prennent leurs aises, parlent, reculent leur chaise… Magret de canard grillé au miel et gratin daupihois était gentiment bon à l’instar d’un gratin aux clémentines au sabayon onctueux.”

Chrisoscope (2008) “Malgré du (très) bon vin, qu’on ne trouve pas facilement partout ailleurs, les tarifs pratiqués, le cadre (quelconque/moche) et l’ambiance (même s’il n’est pas encore 20h), ne m’ont pas emballé.”

Meg Zimbeck for BlackBook (2008) “Towering Scotsman pushing haggis along with more traditional bar à vinsfare. Simple plates are really just padding for the new & old world wines – ask the man with the red cheeks (Tim Johnston) what to drink. Ignore the guidebooks on the tables, drink way too much, and make out afterward in the nearby garden of the Palais Royal.”

John Talbott (2007) “…crostini with a lovely sauce and melon slices with ham with some wine and had a nice quick bite to eat.”

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Willi’s Wine Bar

Mark Williamson’s landmark wine bar turned 30 in 2010. It’s packed with suits from the Bourse at lunch, and an Anglo-heavy crowd in the evenings.

Practical information

Address: 13 rue des Petits-Champs, 75001
Nearest transport: Pyramides (7, 14) or Bourse (3)
Hours: Closed Sunday, Open Monday-Saturday for lunch and dinner
Reservations: Last minute booking usually OK
Telephone: 01 42 61 05 09
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French
Website Facebook

Reviews of interest

Aaron Ayscough (2014) “A bit odd, reminiscent of middling French-themed restaurants in London or New York. It contains croque monsieurs, a burger, and some pitifully amateurish crab-cakes, alongside more identifiably Parisian staples like duck breast and Charolais steak.”

Alexander Lobrano for The Guardian (2012) “…Mark Williamson, who has probably had a bigger influence on what Parisians drink today than almost anyone else, is completing a major expansion. What’s unlikely to change is the international crowd, the brilliant selection of wines by the glass and a menu that follows the seasons with dishes such as quail breast on salad leaves with spiced nectarines.”

Patricia Wells (2012) “…still going as strong as ever. My last meal was a revelation: food with character and history, a chef with a classic education at the stove, a wine list that’s hard to beat anywhere in the world…food that seems intent on satisfying the customer, a place that is what it is (fabulous!) and not trying overtly to prove anything…”

Barbra Austin via Girls’ Guide to Paris (2010) “My favorite way to eat at Willi’s is to sit at the bar…perfect for trying out some of the wines by the glass, and great for a solo meal or last-minute get-together.”

Figaroscope (2010) “On y retrouve huit à dix personnes sur les tabourets hauts, en fonction de l’affluence. D’abord pour goûter les épatantes propositions de vins au verre et souvent pour poursuivre autour d’une bouteille (sélection tout aussi qualitative, notamment dans le Rhône) et de plats, piochés sur le menu-carte.”

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Coinstot Vino

Guillaume Dupré runs this wine bar in the passage des Panoramas, serving a range of small plates for snackers, a few hot items for the hungry, and vins natures for the thirsty.

Practical information

Address: 26 passage des Panoramas, 75002
Nearest transport: Grands Boulevards (8,9)
Hours: Closed Sunday
Reservations: Last minute booking usually OK
Telephone: 01 44 82 08 54
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Small plates & tapas
Website Facebook

Reviews of interest

Caroline Mignot (2012) “…La terrine à 7 €, le plat à 18 €, les bouteilles de vin aux alentours de 20 € et plus si affinités, c’est on ne peut plus bistrotier parisien comme tarifs.”

Alice Feiring (2011) “I ordered the wild bass on a bed of endive…perfectly prepared, the sauce on the endive so Sicilian…then the bottle came along, decanted, tasted, yummy…”

Phyllis Flick (2010) “This wine bar/cave à manger…is a welcome addition to the Paris wine scene.”

John Talbott (2010) “Go? For the wine and oysters, etc yes; for the plats, I’m not so sure…”

Emmanuel Rubin (2010) “Salade pommes de terre, harengs, sauce gravlax : brave plat de dépannage. Andouillette pochée et lentilles : les lentilles tristes comme cantine…”

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Quedubon by Meg Zimbeck

Quedubon

You can call Quedubon a bistro or a wine bar or a cave. All apply to this address near the beautiful Parc des Buttes Chaumont. The simple food ranges from light (capriccios of fresh fish) to homey (braised meats) to downright offal (veal brains), and is washed down by one of the vins naturels that populate the impressive wine list maintained by Gilles Bénard. Owing in part to the non-central location, there’s a village-like feeling to this friendly place.

 An absolute favorite

Practical information

Address: 22 rue du Plateau, 75019
Nearest transport: Buttes Chaumont (7bis)
Hours: Open Tuesday-Friday for lunch & dinner, plus Saturday dinner. Closed for lunch on Saturday and all day Sunday & Monday.
Reservations: Book a few days in advance
Telephone: 01 42 38 18 65
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Bistro

Reviews of interest

Le Fooding “La rue du Plateau n’a rien pour elle. Ah ! si : Quedubon, qui justifie à lui seul la rando. Grâce à Gilles Bénard, ancienne tête d’affiche de Ramulaud dans le 12e (toujours un mot par-ci, une main sur l’épaule par-là…), à la cuisine qu’on y sert (super palette de porc croustillante avec ses p’tits légumes croquants, parfait moelleux aux mirabelles…) et aux vins soigneusement sélectionnés, dont la vaste ardoise couvre tout un mur de l’espace lofté.”

Patricia Wells (2011) “How to decide between the braised oxtail with orange and an avalanche of fragrant and delicious carrots and baby turnips; moist roast pork with mounds of soft and succulent cabbage; farm chicken with braised endive? A few glasses of Jean Foillard’s raspberry-rich Morgon Côtes de Py helped take off the January chill…”

Aaron Ayscough (2010) “Some delicious raw sardine filets marinated in coriander (8eu), followed by kind of a middling joue du bœuf croustillant in red wine sauce… But: that blackboard-scrawled wine list. It deserves much appreciation. Infrequent gaps and thumb-smudges testified to its being edited nightly, on the fly. No shortage of excellent names…”

Gilles Pudlowski (2010) “Dans ce qu’on mange chez lui, tripaille cousine avec ripaille… dans l’amusant tartare de langoustine marié au carpaccio de pied de porc, la salade de lentilles avec magret séché et rondelles d’oignons..On cite, mais on sait que ça change tout le temps, chez Bénard.

John Talbott (2008) “Nice reception, nice place, incredible list of very cheap wines… Ardoise bigger than most wine bars. I ordered a “small” (read huge) platter of charcuterie and a souris (huge) of lamb. The charcuterie was wonderful…the butter was not Bordier but Echine, but why the crappy bread and faux-Laguiole knife? Plus the lamb was not spring lamb but aged mutton…”

Chroniques du Plaisir (2007) “Et c’est vrai qu’elle est bonne cette cuisine de ménage au goût du jour qui ne tergiverse ni avec vos sens, ni avec votre appétit. De quoi tenir tête aux adresses dans le vent, siphonner vite fait la clientèle alentour et en remontrer aux additions des beaux quartiers…”

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Le Chapeau Melon restaurant in Paris | parisbymouth.com

Le Chapeau Melon

The “bowler hat” began as a wine shop featuring the astute organic selections of Olivier Camus (the former husband/co-owner of Raquel Carena/Le Baratin). Soon after, this caviste began serving dinner to a lucky few on Tuesday though Friday nights. His prix-fixe includes four incredible no-choice courses for less than €30. The selection of bottles that line the walls makes this a delight for any wine lover, and the cooking remains a steal for the price.

 An absolute favorite

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L'Abeille via shangri-la.com

L’Abeille

Housed in in the Shangri-La hotel, this addition to Paris’ haute dining scene set critics abuzz.

Practical information

Address: 10 avenue d’Iéna, 75016
Nearest transport: Iéna (9)
Hours: Dinner only, Tuesday through Saturday; closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 53 67 19 90
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Website

Reviews of interest

François-Régis Gaudry – L’Express (2011) “…chic ultrafrançais…décor très réussi… voilà le chef tout aussi vindicatif sur une poularde de Bresse légèrement fumée, sublimement moelleuse, sertie d’un caviar croquant et chahuté par le mariage amer du sarrasin et du fromage de chèvre.”

Alexander Lobrano (2011) “I ordered the foie gras, also cooked two ways…this dish was the very definition of ‘haute cuisine,’ or the highest cooking, and eating it, I vacillated between deep pleasure and a profound admiration for the chef…L’Abeille is indeed a haute-cuisine restaurant, and a very fine one which seriously enriches the gastronomic landscape of Paris at that.”

Emmanuel Rubin – Figaroscope (2011) “…la cuisine d’ici ose le vent contraire d’un dîner comme un soir de concert autour de recettes très construites, portées sur les variations, ajoutant du subtil au subtil jusqu’à déposer la plupart des mets dans l’aristocratie d’un double service.”

 

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L’Ecailler du Bistrot

The “bistrot” in question is carnivore-heaven Paul Bert, just next door. But at L’Ecailler the focus is on seafood, including a gorgeous array of Belon, Utah Beach, and Spéciales. Included in our editors’ list of Five Great places for oysters.

Practical information

Address: 22 rue Paul Bert, 75011
Nearest transport: Faidherbe-Chaligny (8)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 43 72 76 77
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French

Reviews of interest

John Talbott (2014) “Their Utah Beach oysters are exceptional but their fish dishes are not always on target… at 19€ [for lunch] it’s quite a bargain.”

Aaron Ayscough (2012) “…despite the eyebrow-raising prices I still had – and continue to have – a great deal of confidence in owner Bertrand Aboyneau’s supremely savvy restateurism. It was a lovely meal…”

François Simon (2010) “…calme, apaisé avec son ardoise de poissons du jour.”

Thierry Richard (2009) ” Des Spéciales du Belon n°3 (quasiment introuvables à Paris, avec un parfum de noisette ultra-percutant), des Utah Beach n°3 (iodées, charnues et tendres comme je les adore)…”

François Simon (2008) “Dans le genre, difficile de trouver mieux…”

John Talbott (2008) “Go? Yes for the oysters and white wine.”

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Le Repaire de Cartouche by Meg Zimbeck

Le Repaire de Cartouche

Chef Rodolphe Paquin continues to gets high marks for simple, hearty food and massive wine list. In May 2014, he transformed the lower dining room (entrance on rue Amelot) into a wine bar specializing in terrines and small plates to accompany.

Practical information

Address: 8 boulevard des Filles du Calvaire, 75011
Nearest transport: St. Sebastian Froissart (8)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 47 00 25 86
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French

Reviews of interest

Jérôme Berger – l’Express (2009) “…ce troquet ‘tradi’ sert sur un plateau le gibier, en saison s’il vous plaît. Pas avant ni après…”

David Lebovitz (2009) “…it’s sad to see the dining room staff not take pride in the food they were offering, and not do even a halfway-decent job serving it. It’s especially unfortunate when the kitchen is working so hard to make such great food…”

Alexander Lobrano (2009) “I’ve had several complaints about the service at Le Repaire de Cartouche and also at Mon Vieil Ami, and so I’m putting both restaurants on a watch list…”

Barbra Austin (2009) “Fungi popped up all over the menu…Tiny mousserons were piled atop a tender veal loin.  Minced champignons in mustard and cream sauced a venison chop…A roasted pheasant breast was handily upstaged by the mix of diced cèpes and cabbage that accompanied it…”

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bistrot paul bert tarte tatin

Bistrot Paul Bert

The menu at this perennial favorite is seasonally-minded, and a carnivore’s paradise. Not for the faint of heart, or appetite.

An absolute favorite

Practical information

Address: 18 rue Paul Bert, 75011
Nearest transport: Faidherbe-Chaligny (8)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 43 72 24 01
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Classic French

Reviews of interest

Le Figaro (2011) “…rapport simple au produit et ce culte de la gourmandise. Même soin apporté à la terrine de campagne maison qu’aux envolées plus fines (pigeon rôti et petits légumes ; lotte au gingembre…) et aux incontournables, dont le mythique paris-brest.”

Bruno Verjus (2011) “Ici l’on tâte et gâte le gourmand. Alors dérive et file le temps au gré de nourritures terrestres. Les desserts, par leurs énormes tailles créent un rapport d’enfance – tendre prodigalité. Du bon, du très bon, du généreux, un véritable bis trop.”

Patricia Wells (2010) “Last night at one of my favorite little places –Le  Bistrot Paul Bert in the 11th — I adored the addition of thinly sliced raw green asparagus. I’ve always preferred to braise my asparagus, but the earthy flavors of these raw veggies changed my mind!… Worth the journey, for sure.”

David Lebovitz (2010) “…it’s hard to go wrong with anything here. You can order from the fixed price menu or split a Côte de Boeuf (steak for two, which they will not cook further than medium-rare), which includes house made frites.”

Meg Zimbeck via Girls’ Guide to Paris (2010) “For those who are sincere in their desire to taste classic bistro fare, there are few places better than Le Bistrot Paul Bert.”

Alexander Lobrano via David Lebovitz (2009) “This crowded and very popular place is one of my favorite bistros in Paris…”

Barbra Austin (2009) “This one is on many people’s list of favorites, including mine…”

François Simon “Un de mes adresses préférées. Gourmand, puissant avec une carte des vins à perdre la nacre de vos yeux…”

Dorie Greenspan (2008) “…one of my hands-down favorite bistros…”

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Le Meurice Interior

Le Meurice

This Michelin 3-star was helmed by Yannick Alleno until he moved on in 2013 after opening his locavore bistro Terroir Parisien. Alain Ducasse took the reigns in September 2013.

Practical information

Address: 228 rue de Rivoli, 75001
Nearest transport: Tuileries (1)
Hours: Closed Saturday and Sunday
Reservations: Book a week or two in advance
Telephone: 01 44 58 10 55
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Website

Reviews of interest

Reviews from meals with Alain Ducasse as chef

François-Régis Gaudry (2014) “Sacrée asperge!”

David Lebovitz (2013) “I’m gonna call it and say that the first course was the best thing I ate in 2013. Out came an iron pot with a lid, which was set down between us along with two long forks and little bowls of sorrel mayonnaise. When they lifted the lid, we were presented with a simple tumble of vegetables cooked over a concave demi-circle of coarse, gray salt. Each vegetable was au nature, but each one was the most marvelously flavored vegetable I ever tasted in the last ten years.”

Emmanuel Rubin (2013) “Voilà une table de hauteur jamais hautaine, où l’on s’accorde l’art de se ruiner heureux. Surtout le meilleur Ducasse depuis longtemps!”

Alexander Lobrano (2013) “Ultimately, this was a superb and very daring meal…simple and wholesome.”

Camille Labro (2013) “Alors oui, les prix sont astronomiques, et je préfèrerais toujours une assiette bonne franquette dans un bistro où l’on peut parler fort et rigoler de bon cœur. Mais Ducasse et ses équipes savent créer des moments gastronomiques de haute volée, qui étonnent et détonnent, prouvant que l’on peut cuisiner grand sans rien dénaturer, et que le luxe réside souvent dans les goûts simples et une belle botte de navets.”

Reviews from meals with Yannick Alleno as chef

Gilles Pudlowski (2011) “Bref, voilà une maison au mieux de son style, à redécouvrir le midi pour ce menu fortiche qui exalte les saveurs du terroir parisien avec une confondante habileté.”

Patricia Wells (2010) “Almost too beautiful to eat…”

François Simon (2010) “L’assiette de Yannick Alleno était dans ce genre de magie poétique…”

Alexander Lobrano (2009) “… five days after left the table at Le Meurice, I am still savoring that exquisite spring lunch.”

Food Snob (2009) “…Everything was cooked flawlessly, ingredients were excellent, presentation appealed, but I was just not overwhelmed by deliciousness.”

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Pierre Gagnaire by Meg Zimbeck

Pierre Gagnaire

Pierre Gagnaire is widely regarded as one of the city’s most creative culinary wizards.

Practical information

Address: 6 rue Balzac, 75008
Nearest transport: George V (1)
Hours: Closed Sunday lunch, Closed Wednesday lunch, Closed Saturday
Reservations: Book a week or two in advance
Telephone: 01 58 36 12 50
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, prestige ingredients, molecular gastronomy, haute cuisine, superior wine list, exceptional desserts, renowned chef, open Sunday, open Monday

Reviews of interest

François Simon (2009) “La gastronomie dans ces rares moments s’avère être belle et bonne.Mon meilleur repas de l’année…”

Food Snob (2009) “Random combinations of produce, unusual treatments of products, the introduction of science into cooking…Gagnaire utilises all such practices without prejudice.”

Barbra Austin (2009) “This is Fine Dining, capitalized and punctuated with three Michelin stars, all yours for a three-figure price tag before you even mention wine.  It is a special event, an experience…”

Sophie Brissaud (2005) “Si je devais résumer, d’après le dîner d’hier soir, cette cuisine, j’insisterais sur sa délicatesse, sa poésie et sa miraculeuse unité de style.”

Patricia Wells “There is no chef more creative than Pierre Gagnaire is…”

 

 

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Chocolate-Souffle-at-Apicius-by-Food-Snob

Apicius

Operating for more than 25 years, John Pierre Vigato’s Apicius occupies a privileged space in a grand 19th century hotel particulier. Two Michelin stars.

Practical information

Address: 20 rue d’Artois, 75008
Nearest transport: Saint Philippe du Roule (9)
Hours: Closed Sunday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 43 80 19 66
Website
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, open Monday, valet parking

Reviews of interest

Le Figaro (2010) “Jean-Pierre Vigato y mélange avec justesse produits nobles et roturiers (sa tête de veau fait courir les fadas d’abats), sur fond de haute tech nicité…”

Food Snob (2009) “The food could not be faulted for its execution or flavour with good ingredients used simply and effectively. What stood out was the distinct taste that each element of a dish had, as did the superb soups that supplemented some of the courses – I can see why this was a theme as these are clearly a strength of the kitchen’s. Vigato’s cooking is noted for the juxtaposition of bistro and haute cuisine traditions…”

 

 

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Laurent by Meg Zimbeck

Laurent

Luxury and history come together at Laurent, where you can dine in the former hunting lodge of Louis XIV or, better yet, at a table in the garden. Fine dining, fine setting.

Practical information

Address: 41 avenue Gabriel, 75008
Nearest transport: Champs-Elysées Clemenceau (1, 13)
Hours: Closed Sunday, Closed Saturday lunch
Reservations: Book a few days in advance
Telephone: 01 42 25 00 39
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prix-fixe, haute cuisine, superior wine list, outdoor dining, good for groups, event space, open Monday, valet parking

Reviews of interest

Patricia Wells (2011) “…the sort of rare restaurant that makes Paris Paris…A recent lunch highlighted the chef’s ability to combine upgraded classic French dishes with items rarely found on luxury menus. Fresh meaty morels in a foam of sauce poulette; the tenderest cod cheeks paired with artichokes and mushrooms; beautifully braised veal flank teamed up with juicy swiss chard ribs…”

Chroniques du Plaisir (2010) “La bonne nouvelle, côté assiettes, c’est aussi qu’ici on « cuisine ». Si la cuisine d’assemblage, même fort bien faite vous lasse, vous trouverez ici le plaisir de goûter des plats dont on connaît la complexité de réalisation.”

 

 

 

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Maceo Paris

Macéo

The more elegant sibling of Willi’s Wine Bar, with a dedicated tasting menu for vegetarians in addition to their carnivorous fare.

Practical information

Address: 15 rue des Petits-Champs, 75001
Nearest transport: Pyramides (7, 14)
Hours: Closed Sunday, Closed Saturday lunch
Reservations: Book a few days in advance
Telephone: 01 42 97 53 85
Website
Average price for lunch: 35-49€
Average price for dinner: 35-49€
Style of cuisine: Classic French
Special attributes: prix-fixe, market-based cooking, superior wine list, vegetarian options, good for groups, event space, open Monday

Reviews of interest

Chrisoscope (2009) “Une soirée agréable et réussie…tout cela pour un tarif des plus raisonnables (une grosse soixantaine d’euros pour le menu et l’accord vins) si l’on tient compte de la grande qualité de l’ensemble.”

Figaroscope (2008) “De très beaux volumes haussmanniens et un coin salon idéal pour conversations discrètes.”

 

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L'Ambroisie 2 by Food Snob via Flickr

L’Ambroisie

Everything at L’Ambroisie, from the Place des Vosges setting to the piles of caviar to the prices, could be described as aristocratic. A Michelin three-star.

Practical Information

Address: 9 place des Vosges, 75004
Nearest transport: Saint-Paul (1)
Hours: Closed Sunday and Monday
Reservations: Book many weeks in advance
Telephone: 01 42 78 51 45
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, haute cuisine
Special attributes: prix-fixe, haute cuisine, superior wine list, exceptional desserts, excellent cheese course, renowned chef

Reviews of interest

Bruno Verjus (2012) “J’admire Bernard Pacaud pour son obsession de la qualité, son exigence dans le choix des fournisseurs et des produits qui honorent la haute cuisine française. A l’Ambroisie l’on croise, pour le service et pour les mets, tradition et élégance, classicisme et modernité. ”

Chrisoscope (2011) “C’était tellement exceptionnel, tellement unique que je suis bien incapable de dire combien ça vaut.”

Chrisoscope (2010) “…avec sa maitrise parfaite des grands classiques, sa salle plaisante, son service impeccable…ma table préférée en 2010…”

Food Snob (2009) “On the one hand, I was pretty sure I had eaten some of the most brilliant food of my life. On the other, I was not sure how much I had enjoyed it.”

Julot (2008) “…reserved to the happy few. Clearly, the restaurant is not even interested in making you the meal of your life. Not even a very special party. They’re focused on an aristocratic model of almost daily ‘you can’t afford it if you have to ask about the price’ food model.”

 

 

 

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Taillevent via taillevent.com

Taillevent

This institution of fine dining changed hands in 2011.

Practical information

Address: 15 rue Lamennais, 75008
Nearest transport: Etoile (1, 2, 6, RER A)
Hours: Closed Saturday and Sunday
Reservations: Book a week or two in advance
Telephone: 01 44 95 15 01
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: prix-fixe, haute cuisine, superior wine list, open Monday, valet parking

Reviews of interest

Patricia Wells (2012) “Today, the club-like restaurant is as alive, alert, and up-to-date as any I know. Today, the club-like restaurant is as alive, alert, and up-to-date as any I know. As it always did, it provides the very definition of modern French haute cuisine. Chef Alain Solivérès and his pastry chef Matthieu Bijou make this one of the finest dining spots in the country. They both know how to update classics to modern-day tastes and expectations, working always with the finest of ingredients.”

François Simon (2008) “Le restaurant faisait de la bonne cuisine depuis belle lurette. Il n’a pas changé en une saison, ni failli sur une tartelette aux mirabelles. La question serait plutôt : valait-il ses trois étoiles?”

 

 

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La Tour d'Argent via latourdargent.com

La Tour d’Argent

Chef Laurent Delarbre has run the kitchen of this landmark since 2010, bringing modern sensibility to the menu while maintaining much of the restaurant’s classic repertoire, including the famous numbered ducklings.

Practical information

Address: 15 quai de la Tournelle, 75005
Nearest transport: Cardinal Lemoine (10) or Pont Marie (7)
Hours: Closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 43 54 23 31
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: haute cuisine, superior wine list, excellent cheese course, panoramic view, valet parking

Reviews of interest

François Simon (2010) “…à la fois le répertoire daté de la Tour, une gastronomie muséifiée mais désarmante comme ces superbes  quenelles dans leur abstraction poudrée et soyeuse (toute une époque transformant à tour de bras). Le siècle est également présent avec ces plats tranchés, déstructurés, articulant ses diphtongues, procédant par phonèmes, onomatopées.”

Alexander Lobrano (2010) “…a formal space, elegantly decorated, a bit stiff, but the service was just as gallant as I remembered…would I go again? Yes, most definitely, and especially for the 65 Euro lunch menu, which is one of the best buys in town.”

John Talbott (2010) “…everything was perfect…an enormous staff, a monument to French cuisine, a superb view, a fine culinary theater piece and good ingredients.  In addition, I’ll bet if we went back next week the consistency would be impressive.  But there was no wow, no geewhiz, no razzle-dazzle…”

 

 

 

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l'Arpège by Meg Zimbeck

L’Arpège

Alain Passard spins turnips into gold at this vegecentric (but not vegetarian) three star restaurant.

An absolute favorite

Practical information

Address: 84 rue de Varenne, 75007
Nearest transport: Varenne (13)
Hours: Closed Sunday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 47 05 09 06
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, renowned chef, vegetarian options, open Monday

Reviews of interest

Patricia Wells (2011) “A big disappointment, once again. We sampled the 120 euro garden luncheon, and Passard turns out to be a real Johnny one note in the potager…course after monotonous, unimaginative course turned out a little more than I could bear of carrots, beets, turnips, onions. Dish after dish I kept waiting for Passard to finish the sentence. But he never did.”

François Simon (2010) “…Passard…cultive lui-même ses légumes non loin de Paris, travaille le thème dans tous les sens, son restaurant est sans doute l’un des meilleurs observatoires sur le thème.”

Sophie Brissaud (2009) “…le poème végétal d’Alain Passard s’élève désormais avec une délicatesse infinie, une maîtrise arrivée au stade du jeu permanent.”

Ulterior Epicure (2009) “…Rarely does a chef cook vegetables well. Even scarcer is a chef who can cook vegetables well AND do something interesting with them…Passard does both, and more.”

Food Snob (2009) “…there is Passard’s panache and flair, his creative and culinary genius to contend with. This is most keenly felt via his valuable vegetables.”

 

 

 

 

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Le Jules Verne via lejulesverne-paris.fr

Le Jules Verne

Perched high in the Eiffel Tower, the restaurant was taken over by Ducasse, and his chef Pascal Féraud offers a menu of classics, befitting of the location (foie gras in many forms, escargots, tournedos de boeuf, Bresse chicken, savarin a l’Armagnac). One Michelin star.

Practical information

Address: The Eiffel Tower, 75007
Nearest transport: Bir Hakeim (6) or Trocadero (6, 9)
Hours: Open every day
Reservations: Book a week or two in advance
Telephone: 01 45 55 61 44
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, haute cuisine
Website

Reviews of interest

Ruth Reichl (2014) “It was, from start to finish, a miserable experience… I have never had such bad service in an expensive restaurant… food that reminded me of nothing so much as first class airline food.”

Caroline Mignot (2011) “..la carte nous ramène bien dans l’hexagone, les étendards de la cuisine françaises sont là, langoustine, ris de veau, volaille de Bresse, profiteroles, savarin…la magie du lieu participe autant, si ce n’est plus, de celle de la cuisine…”

David Lebovitz (2008) “Once they hit their stride, and hopefully they will, I hope they combine the well-prepared food with perfectly-polished service, worthy of such a dramatic setting.”

François Simon (2007) “C’est assez impressionnant de dîner ainsi au dessus d’une des plus belles cités de la terre. Les desserts, par chance, ne jouent pas aux Einstein (savarin à l’armagnac, soufflé au citron vert). Service véloce avec cette niaque propre aux premiers jours. Paris compte aujourd’hui un nouveau (bon) restaurant.”

 

 

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Epicure (formerly Le Bristol)

The gastronomic table at Le Bristol hotel has been renamed, but revered chef Eric Frechon remains at the stove. The dining room has been renovated, too, offering a view onto the hotel gardens. Three Michelin stars.

Practical information

Address: 112 rue Faubourg St. Honoré, 75008
Nearest transport: Miromesnil (9, 13)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 53 43 43 40
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prix-fixe, haute cuisine, superior wine list, exceptional desserts, renowned chef, outdoor dining, open Sunday, open Monday, valet parking

Reviews of interest

Alexander Lobrano (2010) “…it was a challenge to remain focused on the conversation when I was experiencing so much private pleasure from what we ate….veal sweetbreads cooked in a tobacco leaf and served with a puree of Jerusalem artichokes with a coffee and reglisse jus. Nothing I’ve eaten all year provided more solid evidence of the absolute genius of French cooking.”

Alexander Lobrano (2008) “I’ve been following talented chef Eric Frechon’s cooking ever since he first went out on his own…Everything about this meal was superb–setting, service and food.

François Simon “Sa cuisine oscille entre répertoire classique où il excelle (superbe lièvre à la royale, un chouia trop salé, mais explosant de bonté dans sa nuit de noir velours) et l’invention dans laquelle il se croit convoqué.”

 

 

 

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jretoile

L’Atelier Etoile de Joël Robuchon

Joël Robuchon’s empire expands again with the opening of another Atelier, this time on the Champs Elysées. This one is bigger than the left bank outpost, with an actual dining room in addition to the trademark counter seating.

Practical information

Address: 133 avenue des Champs Elysées, 75008 (in the Publicis complex)
Nearest transport: Etoile (1, 2, 6, RER A)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 47 23 75 75
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, small plates, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, renowned chef, standout seafood, open Sunday, open Monday, valet parking

Reviews of interest

Patricia Wells (2011) “the bright red and black space is already full of glittery Las Vegas-style drama. But the real scene is what’s on the plate and what happens to your palate with each pleasurable bite… [a] specialty not to be ignored is the penetrating bite of smooth and pungent foie gras set in a dense port jelly, topped with a soothing Parmesan cream. Mouthfilling, intense, unforgettable..”

François Simon (2010) “…on retrouvera la percussion de la Rive Gauche avec sans doute une gentille différence de clientèle…”

 

 

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Les 110 de Taillevent

Taillevent has reconceived  their second restaurant (formerly L’Angle du Faubourg) with a focus on wine pairings. There is a 44€ menu at lunch and dinner, but à la carte prices will put you in the 50-100€ range, before le vin.

Practical information

Address: 195 rue du Faubourg Saint-Honoré, 75008
Nearest transport: Ternes (2)
Hours: Lunch and dinner, every day
Reservations: Book a few days in advance
Telephone: 01 40 74 20 20
Website
Average price for lunch: 35-49€
Average price for dinner: 50-100€
Style of cuisine: classic French
Special attributes: superior wine list, open Sunday, open Monday

Reviews of interest

John Talbott (2013) “Very nice…a place to send American friends to.”

Alexander Lobrano (2012) “…good quality produce prepared with admirable professional precision but no noticeable signature, a point-blank absence of creativity, and a deflating lack of generosity…Never once, however, did the truly charmless sommelier engage with me or anyone else at the table about what we were drinking…”

Emmanuel Rubin – Figaroscope (2012) “…une centaine de crus au verre se dispose selon affinités autour de nourritures citadines…Le tourteau aneth et fenouil: rafraichissant…Le vol-au-vent à la financière: comme une 3D gourmande… Le beignet au chocolat coulant: délicieuse vacherie…”

 

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Lasserre via restaurant-lasserre.com

Lasserre

If the walls at Lasserre could talk, they would tell stories about white doves, Marc Chagall, ortolan, and Audrey Hepburn, stories of glitterati and résistants taking their truffled macaroni under the retractable roof.

Practical information

Address: 17 avenue Franklin Roosevelt, 75008
Nearest transport: Franklin Roosevelt (1, 9)
Hours: Dinner, Tuesday-Saturday; lunch, Thursday-Friday; closed Sunday
Reservations: Book a few days in advance
Telephone: 01 43 59 02 13
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Website

Reviews of interest

Philippe Toinard (2013) “Une institution qui a toujours su jongler entre tradition et innovation, entre plats d’hier et plats de demain.”

Caroline Mignot (2013) “J’ai l’impression d’avoir quitté la salle par le toit qui s’ouvre et se ferme, je suis dans une autre galaxie, je ne peux m’empêcher de m’exclamer par moments et me tais aussitôt.”

Alexander Lobrano (2011) “…langoustines in a ginger-lime spiked seafood boullion..tender but firm slices of sea bass with with a brilliantly extravagant garnish of black truffles shaved at the table…so good that I knew that Moret was really galloping after breaking free of the Ducasse stable…”

Julot (2009) “…these waiters seems to be from another time, friendly in fact, but obviously distant, professional, somewhat ironic. Don’t let the attitude fool you: they’re here to please you…Unlike other top restaurants in town, the value lunch at Lasserre regularly features the top hits of the house like the macaronis, the pigeon “André Malraux”, the “timbale” of strawberry….”

Food Snob (2009) “I was in another world. One of pastel pinks and coral colours, silver peacocks, gilded crystal cups, duck à l’orange, dancing figures, live piano music and roofs that opened. It was not like any restaurant I had ever eaten in and possibly never will again.”

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Spring Restaurant

American chef Daniel Rose offers a menu that changes with the seasons, and his whim. A very tough reservation.

An absolute favorite

Practical information

Address: 6 rue Bailleul, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Lunch, Wednesday-Friday; Dinner, Tuesday-Saturday; Closed Sunday and Monday.
Reservations: Book many weeks in advance (lunch reservations can be made online)
Telephone: 01 45 96 05 72
Website
Average price for lunch: 35-49€ (menu 44€)
Average price for dinner: 50-100€ (menu 76€)
Style of cuisine: Modern French
Special attributes: open kitchen, excellent wine selection, market cooking, celebrity chef

Reviews of interest

Sophie Brissaud (2012) “…à mon avis un des rares restaurants où le travail sur la tradition culinaire française s’accompagne d’une véritable approche d’investigation, de recherche…Ici, à Spring, on est toujours conscient du caractère mouvant, tourbillonnant de l’inspiration culinaire, que l’on fait partager au client d’une façon unique, à laquelle je ne connais aucun équivalent.”

The New York Times (2011) “The multicourse menu — ours included seven — was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal “candy” cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.”

Chroniques du Plaisir (2010) “On sait où se trouve la priorité ici : dans la cuisine. Celle qui nous régale et nous étonne par sa simplicité et ses audaces modestes. Une de mes adresses préférées à Paris. Courez-y!”

Bruno Verjus (2010) “24 couverts cosmopolites offrent une salle concentrée et attentive aux gestes des Chefs. Le plaisir s’offre depuis la cuisine, scène ouverte aux clients spectateurs. Le pas à pas de l’élaboration des assiettes construit l’imaginaire de leur dégustation.”

David Lebovitz (2010) “Finally came dessert, which started with bowls of raspberries, with the gentle dampness of berries that have been just-picked, floating in a light peach tea with unsweetened cocoa nibs bobbing in the broth, which provided not-too-sweet transition to dessert.”

Meg Zimbeck for BlackBook (2010) “Nearly all of the hooks that comprised Rose’s story have changed within the last three years. The underdog who cooked alone and undercharged for every plate has grown into the Hot Chef who manages a team and sometimes speaks in terms of branding.”

Barbra Austin (2010) “What’s refreshing is that Josh is not afraid to include wines from beyond the Hexagon.  International selections are difficult to find in chauvinist France, and it’s a joy for this lover of aromatic whites to see German and Austrian bottles holding court with their Alsatian cousins.  I can’t wait for the wine bar to open on the lower level.”

Mr. Lung (2010) “Dish-side, Daniel Rose’s cuisine has always been very emotional, and it is not surprising that some of his feelings find their way to the table. There is now some restlessness, hesitations and even a sense of aggravation that were never palpable at the first Spring or in the lasts months of Table 28. But do not think that the food is bad.  His major qualities are still there: sensitivity, the mastery in roasting, the accuracy of each dish… Yet it is obvious that the team has settled in the new venue and needs to find their marks.”

Alexander Lobrano (2010) “Our lunch as privileged guineau pigs was sensational. Rose plans to build his lunch menu around bouillon with different garnishes… the best bouillon I’ve ever had in my life–deep, ruddy, potent and profoundly soothing, with grilled chicken and tiny vegetables. Desserts were superb, too…”

John Talbott (2010) “It was the most interesting and fascinating food experience I think I’ve ever had… The concept for lunch: a fixed price bouillon of the day with chicken, although pigeon could be substituted, and veggies; and a selection of something like 10 small plates, which depending on whether you were on the fly or siitting down to an extended repast, could be served family/Asian style or one by one, in portions that will probably serve two persons.”

 

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Goust

Enrico Bernardo, who won the World’s Best Sommelier title at the age of 27, has opened a new restaurant that some critics are praising as the best opening of Spring 2013. The lunch menu at 35€ and dinner dégustation menus at 75 and 130€ feature wines selected by Bernardo paired with creations from chef José Manuel Miguel.

Practical information

Address: 10 rue Volney, 75002
Nearest transport: Opéra (3, 7, 8)
Hours: Closed Saturday Lunch, Closed all day Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 40 15 20 30
Website
Average price for lunch: €35-49€
Average price for dinner: 50-100€
Style of cuisine: Modern French
Special attributes: superior wine list

Reviews of interest

Not Drinking Poison in Paris (2014) “A Michelin-starred nursing home.”

Adrian Moore (2013) “Deceptively simple dishes, using French techniques melded with sometimes rare and unusual (in Paris anyway) Spanish produce: think Valencia style rice long cooked in a seafood broth, impermeated with the flavor of the sea, a tuna tartar with a mango “egg” and Thai basil,  technically impressive dishes, with exceedingly precise temperatures and textures.”

Alexander Lobrano (2013) “As is true of any really great restaurant, Goust would be as good for a romantic night out as it is for a business meal… it’s a winningly adult, fairly priced and terrifically sincere restaurant that succeeds for being something completely unique in Paris. I can’t wait to go back, although it’s likely that my next meal will be in the new tapas bar that will soon open on the ground floor at this same address.”

Nicolas Lander, Financial Times (2013) “As I paid the bill of €230 for the meal for three, I recalled the words of Danny Meyer, the New York restaurateur. In his opinion, the ultimate goal is “to serve the customer food and wine that they cannot get at home but with the same comfort as though they were at home”. Bernardo delivers this most elusive combination.”

François-Régis Gaudry, L’Express (2013) “Celui d’expérimenter, les yeux fermés, l’entente cordiale d’unpoulpe moelleux baigné d’un consommé de jambon avec un volnay 2010 de Benjamin Leroux; la complémentarité détonante entre un sublime oeuf cuit à la truffe avec sa soupe à l’oignon suave et la fraîcheur tonique d’un morgon de Foillard.”

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Les Trois Seaux by Aaron Ayscough

Les Trois Seaux

A no-frills bistro with a great wine list.

Practical information

Address: 58 rue de la Fontaine au Roi, 75011
Nearest transport: Goncourt (11)
Hours: Open for dinner only Tuesday-Saturday; closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 09 54 27 86 86
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=202475318786031781734.0004a3c94adfc7bd98d6a&ll=48.868272,2.373819&spn=0.013861,0.038581&z=15 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: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
Special attributes: market-based cooking, comfort food, superior wine list
Type of crowd: hipsters, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

  • John Talbott (2011) “Go?  For the wine, charcuterie and cheese, yes; but keep it simple!”
  • Aaron Ayscough (2011) “I can only hope everyone else in the neighborhood finds the basic ideas as charming as I do: natural wines, informal service…Les Trois Seaux will be serving more bistro-style fare…”
  • Le Fooding (2011) “Du coup, la carte des 3 Seaux (5 entrées et 5 plats) fait aussi cours de géo ! Les navets sont du Pardailhan, les carottes de sable du Languedoc et les champignons du Val d’Oise, quand l’agneau est du Limousin…”

About our listings
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Le Cinq

Le Cinq

Haute cuisine in the George V hotel.

Practical information

Address: 31 ave George V, 75008
Nearest transport: George V (1)
Hours: Open every day
Reservations: Book many weeks in advance
Telephone: 01 49 52 70 00
Website
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, exceptional desserts, open Sunday, open Monday, valet parking

Reviews of interest

Caroline Mignot (2010) “…grand moment de gastronomie et de service en salle, une vraie complicité entre tous les acteurs de la salle…”

Julot (2009) “…One good meal is not enough for a definitive statement, but this is going in the right direction and consistently has been in the last few months.”

Alexander Lobrano (2008) “Briffard cooks like a Swiss watchmaker, with such an exultant precision that his occasional creative cautiousness is veiled by a dazzling perfection.”

Emmanuel Rubin – Figaroscope (2008) “Produits impérieux, maîtrise insatiable, sa cuisine ne souffre guère les critiques…”

 

 

 

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