Alliance — Restaurant in Paris

QUALITY of the FOOD ATTITUDES of the STAFF RESPONSIBILITY of HANDLING SITUATIONS

We had lunch on 5/8/2024 with 4 courses set, and the waiter explained that will be 2 starters, 1 main course and 1 dessert.

Everything was great until the main course came which was a filet fish. I cut the first piece and ate, and when I tried to cut the second piece, I found out there was something like parasitic WORM with PINK/TRANSPARENT color INSIDE the fish (if you Google pink parasite in sashimi, basically it’s what it looks like). I was shocked and terrified so I called the waiter and asked him what is this. He kept saying I don’t know and came back forth between us and kitchen. About a minute he came back and said he need to check it with chef and took the whole dish right away.

After 10 mins manager came and explained said it was kind of “SEAWEED BUT CANNOT BE EATEAN, and everything else is good and fresh”. We confirmed multiple times with the manager that it didn’t look like SEAWEED at all, but the manager kept on saying yes, it’s SEAWEED. I asked him if it was seaweed, it was supposed to be something like garnish be on top or side of the fish, but we saw it right INSIDE the fish INSIDE the meat when we cut it open it. Do you really put garnish inside meat? I asked him did you really see the fish and how it looked like? The manager said all the members in the kitchen checked and saw it but he himself did not. I was like “IF YOU DID NOT SEE IT AT ALL, HOW CAN YOU BE SO SURE IT WAS NOT A WORM? And WHY YOU TOLD ME CONFIDENTLY EVERYONE HAD CHECKED IT WHILE YOU DID NOT CHECK IT AT ALL?

The manager wanted to make a new one for me, but I refused, I felt so uncomfortable and told the waiter I do not want any fish, also asked him to take away my partner’s fish. Later on they changed the lobster to us and there was another courses lamb came after that. We asked another waiter we only ordered 4 courses why did we get extra courses and dessert. He said HE KNEW we only ordered 4 courses and HE KEEP BLANKING EYES to us with a cunning smile and SAID IT’S FOR YOU.

It’s so obvious that they they just wanted to give us some extra dish to send us away, brush us off and not letting us from telling the truth. However, there was no any explanation AT ALL about those extra dishes when they gave us and we were so confused.

In the end, the chef came out with manager. They still claimed that that is not parasite. We explained we appreciated extra dishes but still we were still confused the whole situation here. IT’S RIDICULOUS. They were just hoping to compensate us with some extra food WITHOUT ANY EXPLANATION.

The worst part is the manager came out and translated insisted that it was seaweed not a worm. But come on, why don’t you bring that garnish seaweed from kitchen and show us if that was really a seaweed?

And we also said we were confused the extra food he said that’s because you said you don’t want the fish so we changed to lobster for you with extra dishes, wasn’t that perfect for you? So we should just take those extra dishes and accepting all those arrogant attitude?

This is really not appropriate as a Michelin one star restaurant should be. I leave this review because we paid expensive price and expect the high quality food and reliable service. I would said I don’t recommend this restaurant, it’s overrated and they need the reevaluate the food quality and re train the employees especially the manager’s attitude. Most importantly, the way they respond to the situation. His attitude was getting worse when we had the conversation in the end.

It’s fine if there was a mistake during the food preparation, and I believe no one wants to see that happen. However, if it does happen, you should at least show your sincere apology and be responsible for an valid explanation. We weren’t trying to be a difficult customer. We talked privately and kept the voice down in the restaurant just tried not to create any extra trouble for them in front of other customers. However, their response was just not acceptable at an high...

#30 in my Michelin Stars Challenge in Paris, which is now long done, since I even did all the 3 stars in France. I’m retrying most of them (follow me for all the reviews and updates). By the way, i posted the previous reviews of this one on my Insta.

This one is a little special indeed. Because I did not come back just once. No… I went there 12 times. So I first planned to start by saying I was biased because it was, de facto, my favorite one star Michelin, but then I realized, it’s not a bias it’s a fact. I came on my own. I tried every one in Paris, and yet, I did choose to come back here. It’s not about bias, it’s about experience. So why?

Of course, you could argue that the price/quality ratio is a great motivator. I won’t deny. But I start to have the real answer to my question when I noticed that the restaurant was getting more and more famous amongst an international crowd of “gourmets and foodies”. The restaurant is not a magnet for the “see and be seen” crowd but more for the Epicurean one. So I was not alone in my judgment. But as there were strangely a bit more international food lover than in other places, by contrast, aside from other chefs (and people in the know), there were a bit less of the old school French critics/gastronomes. And that’s when it hit me.

We all know this pretty girl that has a beautiful picture taken of her by photographer and appreciates the pictures simply because “it’s normal, I’m beautiful, I’m perfect“. A narcisse. Failing to realize the skill of the photographer, the way he stressed some features or not, what those choices could tell about her, about him, etc… failing to realize the infatuation, and most of all that her beauty is in his eyes. Toshi is not the only Japanese chef declaring his love for the French gastronomy. And they all do beautifully, with their own style. But he’s the one doing it with the most restraint when it comes to add direct Japanese notes. So of course, it’s “perfect”. “It’s normal, French gastronomy is perfect right? “. And, we, French, may fail to realize the emotion conveyed, as we fall in love with our own reflection. But the foreigners do.

Using the Japanese technique of working by eliminating the unnecessary, he’s expressing his vision of the French gastronomy. He’s removing, he’s choosing to forget, all the unnecessary drama that one might encounter, and could be disturbing in appreciating the true essence. He rather focuses on a certain elegance inspired by tradition.

And that’s what foreigners get. And we, French, should remember that the beauty is in the eyes of the viewer. We may never thank enough all those chefs that leave their country, endure a life in a foreign environment, so that the French gastronomy reflects a bit brighter, with a bit more colors, thanks to the light they shine on it.

Bottom line: it’s a top tiers one star. You ll have the essence of the French gastronomy, will it be the cuisine or...

If you’re looking for a not too stuffy but elegant fine dining experience in Paris look no further this is it!! I am from NYC and have eaten at a lot of fine dining and nothing compares to this place. The caliber of quality of dishes , attentiveness of service and atmosphere is top notch. It is a smaller restaurant in size has about 7 tables but that’s what makes it perfect - quality control. The chef and team know exactly what they’re doing . Everything has focus, vision, creativity and passion. I got a four course lunch (95 euro) and it was the perfect amount of food. There were amuse bouches, and little starters in between entrees and desserts to keep your pallate engaged. Felt more like a 8ish course meal. The food was packed with flavor and balanced just right with savory, salty, acidic , sweet. The highlight for me was the Normandy beef but just about everything from the sauces and breads with olive oil butter , fresh fruit desserts were delicious.

I believe they change their menu quite often with local fresh ingredients so you may be surprised (positively) with what you get. There were two mains included with my course - one fish and one meat dish. The waiter Shawn explained to me you can always customize and even ask for a speedy meal if you are in a rush. Everything seems to be very personal and customized. You really feel like you are cared for as a guest. I got the cheese course supplement before the dessert and it was amazing. I am so glad I came here and have no regrets after lots of research. The chef even came around greeting the guests -what nice bonus! I am definitely planning on coming back on my next...