ASPIC — Restaurant in Paris

*UPDATE BASED ON OWNERS RESPONSE * (also downgraded review from 4 to 3 star accordingly)

I appreciate you getting back to me and sending my wife our confirmation of the reservation. To put blame on a consumer for such minor things in the hospitality industry is absurd. How difficult would it have been to simply say, “I checked the reservation and it looks like either you or we missed the anniversary notice. I hope you come back in the future and dine with us again so we can celebrate your special moments together next time!” It turns out you are right; it’s not in the reservation. I don’t know if that is on my end or yours. We are both human, and it could have been an oversight on either side. We did mention why we were dining there when we sat down, as my wife was very excited to try this place based on a friend’s recommendation who comes here a few times a year.

However, you know what is written clearly on the reservation? The fact that we don’t eat shellfish. When we sat down and were introduced to the menu, the wait staff seemed surprised that shellfish was not something we could eat. As far as accommodating this, the reason why I mentioned that you guys couldn’t really come back from this is because the staff presented my wife and me with options of other shellfish products as substitutes for the dishes we could not have. We received recommendations for two or three other shellfish dishes as substitutes until we kept saying that it was still not something we could have. Eventually, something we could eat was found.

The right way to prepare for this, since it’s clearly written in the reservation, is to tell us when we sit down what substitutes were already made to accommodate our dietary restrictions. Again, the server did not have any awareness of any shellfish restrictions until we brought it up and then went to check with the kitchen on what could be done. You tell me what that seems like to you if you guys really did or didn’t prepare and figure out how to accommodate.

As far as the size of the restaurant, I was not looking for a large or overly decorated one. All I mentioned is that it has extremely simple decor. When you are sitting and waiting for the next dish to come, it would be nice if the restaurant had some nicer items to talk about or look at. I’ve seen one-chef restaurants accommodate more people, but again, the space was not what the comment was about.

Original, 4 star review:

The food is very good. They start a little weak but the dishes get better as you move along. The wine pairing provides a great option for wine throughout the meal. Food quality is excellent. The ambiance of the restaurant can use some work as it's very small and is not well decorated. Can use a slight makeover to make the place more exciting and more presentable. Just looks like a little "hole-in-the-wall" restaurant, and nothing changes when you come in for the actual meal. The staff was nice and professional, but extremely tense. The menu changes all the time so dishes will vary. Chef knows how to pair flavors and they use fresh and high-quality ingredients. I do recommend this restaurant overall and was satisfied with my meal. I cannot say that it exceeded all my culinary expectations but it's a delicious restaurant to visit. They do not put much stress on dietary restrictions and if you do not eat certain foods, they may not know how to accommodate. I don't eat shellfish. They had no idea to accommodate or rebound from me telling them this, even though we specifically put that in on our reservation ahead if time as well. We also came here for an anniversary dinner, which we put on the reservation as well. One other couple came here for the same thing and they brought out a candle with dessert as a romantic way to celebrate but did not even acknowledge mine. Didn't bring it up in the restaurant as the mood was already ruined, just surprised by how little attention they pay to the...

#89 in my Michelin Stars Marathon in Paris. Follow me to discover the rest of my challenge.

What’s interesting here? Well it’s all about Bistronomy. So you might be surprised if you’re expecting a classical one star Michelin. Here it’s all about small tables (relatively), few of them, cosy atmosphere. The design does fit, and set, the atmosphere. Note that it’s a set menu that will let you discover the chef universe. The notable point is how graphic are each plate (have a look at the pictures). It does worth its star.

Update 2023. Went back nearly exactly one year after. This deserves a big update, because my experience greatly improved. May be it’s because the dishes change very often. I doubt. May be it was me because last time I was with my darling so less focused on the food. More likely but it’s not only that. The dishes are more balanced, the expression is clearer, the personality of the chef is now clearly there. Speaking of which, the chef is a bit different from your average chef, he’s coming from another world, and he’s living his life a bit outside the classical chef world. What’s in it for you? Dishes with identity, a chef and the cooks present in the dining room, a small operation on its own in the 9th. And which is more important, I think it’s a truer French bistronomic experience than others. I would recommend it for foreigners because the proximity of the kitchen with the dining room, and the exchange that it creates, is more « French spirit «  than a trendy bistronomic.

I see it now as...

This restaurant is overrated. The whole menu set is way too heavy. From the starter till dessert it is full of seasam and nuts which make it hard for me to finish the whole meal. It mix too many ingredients on a plate and I don't feel like they are all necessary. Some don't even go along with others.

There was lemon puree in the dish,and it should be refreshing. But the tru th is it is just way too sour to pair it with anything on the plate.

The waiter was pretty nice and the wine pairing was awesome. But the waitress seem to be quite impatient.

Replying to the chef: For the record, we were not at your restaurant on 26th September. And both of our phone were out of battery when we reached the restaurant. The photos were taken with the camera. We did not talk to each other for the whole night as the guests next table were too loud and we could not even hear ourselves. When I said it was too sour, I meant my face changed liked I was drinking fresh-pressed lemon juice. And as the chef, we saw you greeting every table after checkout with chocolate. But not us. We were expecting to have a discussion with you but unfortunately in this way. Probably because we were both Asian-looking? We both are doing research in gastronomy industry, and my friend is a journalist for a German gourmet magazine DER FEINSCHMECKER. So we are professional. And sir, for you, too arrogant to deny you have failed our dinner. And you don't apologize for the bad comments, have a visit for all the comments less...