The prestigious Goncourt Book Prize has been awarded in this mythical establishment since 1914 and the Renaudot since 1926! Meticulously revamped, the smart brasserie interior now provides a backdrop for traditional French staples (pork pie, vol-au-vent), together with more inventive creations. The wine list has also been dusted off by an MOF sommelier.
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Aasheekaa Natarajan8 months ago
Overall, the experience was sub-par. While the history of the space is wildly celebrated in this review section, in actuality, it was not alluded to during our entire visit in any way. The sommelier was excellent, very kind and passionate about our wines. The food, however, was a miss. We didn’t order any red meat dishes and tried to select traditional French dishes for the experience. Starter - the perfect egg was very interesting and flavorful. The asparagus was okay - a unique preparation but not outstanding. Main - the chicken. It was soft and again, well made but lacking depth or flavor. It comes with a sauce which we didn’t receive and I’m sure the sauce would have enhanced the experience. When I realized this, it was too late. Our server didn’t take the chicken off the bill; she only reduced it by half! The strawberry cake was delicious! Service overall was lacking. It almost felt like we were in a noisy banquet hall; the space was very noisy, many servers were scurrying around constantly - there was a lack of grace and ease in the space, adding to a more chaotic vibe. We had to keep flagging someone down for attention. They dimmed the lights and played music at 10:46, like an after thought. We didn’t leave with a wow feeling on any major areas - food, experience, service. I would skip.
Amy Man5 months ago
Michelin recommended - traditional cuisine. Highly recommended on this modest restaurant. 3-course and 2-glass of wine at €120- Fairly price with great quality of food. Ordered oysters as starter and chicken for main. Wine pairing under the sommelier recommendations for one white and red. Oysters are fresh and in season. One of the oysters are cracked with three .5mm shell inside the meat. That’s careless as the muscle was already removed while other pieces are not. Chicken skin was crispy. The wing and backbone meat are juicy while the breast is dry. Abit disappointed. Mille feuille was ordered despite it’s quite full because it was ordered by another patrons and the crispy cutting sound was totally seductive. The vanilla cream is abit light while the two floppy layers are totally amazing.
Vince Mareta year ago
A temple of French gastronomy and literature. The goncourt prize is selected here every year during lunch time. So French. Great classical food and service.
rahul putha2 months ago
Great service, ambience. Food was average in my opinion. Perfectly cooked though.
Elsa R5 months ago
The location is nice. The ingredient selection is creative. The presentation is elegant. I would decrease the ratio of green onions to cream in the leek dressing. The flavor stayed with me for >8 hours. The fish was very soft and buttery. It was not my taste, but perhaps others like it this way. We didn’t try dessert but other reviews say it’s good.