AT — Restaurant in Paris

Terrible experience. First of all, I have to say that the waiters & somelier were very kind & I don't have a single bad thing to say about them. Over all, the food wasn't very good, but I realize it's a matter of taste. My problem was that we received 2 dishes with bugs in them! In the first one the bug was on top & in the second the bug was inside a transparent cracker in the second dessert! It was cooked together. Disgusting. In both times, the waiters replaced the dish & addmitted it is a mistake. The final savory course was a pegion that came with it's fried legs on a plate! I assume that if you are serving such an unordinary dish, you will notify the guests or have some alternative. It was absolutely horrifing. We returned it & they just moved along to the next dish so I assumed that these 2 issues will be addressed in some way... well no. Nobody cared. Finally, we were offered with tea & they charged us 9 euro for each. The whole experience cost 512 euro for 2 persons that had bugs in 2 dishes, retured a dish & no compensation of any kind for the horrible experience. I have worked in restaurants for 10 years, not michelin, but still very famous chef restaruants that would never ignore such things! Who ever manages this place isn't worried about the hygiene of the kitchen or the reputation of the restaurant. The final & most outrageous thing was that when we booked this table the price was 150€ (I have a screenshot of the reservation done on October) & at the end they charged me 160€ without even notifing in advance- How rude! This alone is cause for compaint. Needless to say that the experience that we had was very dissapointing! We came to Paris to celebrate my sister's 40th birthday & we looked forward to this dinner very much & ended up leaving with the fealing that we were deceived. I really can't believe that this is considered a michelin star restaurant. Finally, after sending the restaurant my feedback, they completely ignored it & even when I addressed them on Instagram several time, they still...

It was a very nice and special experience, I would love to book another meal here in a different season to see how many surprises I will get from the chef.

During the 13 courses in the tasting menu, most of the time you will get 3 tiny dishes prepared with the same main elements in a totally different way. Sometimes the staff will ask you to try by the order, sometimes you can just play and mix them as you like.

There are several moments that I felt strongly connected to the emotion and experiences from the chef team. There must be someone in the chef team who loves diving in the sea. The table wares are also part of the food exhibition, they carefully picked every plate and spoon as the canvases, and the dishes are just a glance and a touch of the sea. You can also smell the coldness of the winter, as like you are standing by the cliff and breathing the seaweed under the water, a bit salty together with the algae green and gray blue color.

It’s modern art, within a humble expression. It couldn’t be too much, or too little. But it will bring you to share a journey with the creators again and enjoy tasting the nature.

The chosen vegetables are very alive and full of taste. The combination of sea and land elements shows the passion from the chef team. While I can also feel the ceramics are made in an unrestricted free way other than the food. Running a restaurant in Paris must be very difficult, some dishes are kind of the “Michelin trend” other than the chef’s personality. Such as the beetroot, it’s nicely prepared, especially the candy one is fun, while for me it is “beetroot again?”.

I also saw the staff team is full of young people with different personalities, and they all have sparks in their eyes working here even though it was super busy and quite stressful lunch time.

I would be happy to see if the dishes could be more bold and wild, more passionate and unlimited next time.

P.S. Try the Japanese shoju, it matches all the...

#119 in my challenge of trying every Michelin Star within 365 days. Not sure why this review is still pending… His own world

First, it’s a very long awaited star. If he didn’t get this year, I would have come and done a review anyway because everyone was mentioning it to me. So I’m glad that did happen late March, and I went straight in April to review it. So what’s interesting here? His world. Both culinary and the team. Culinary, coming back from Copenhagen (Follow me for getting the updated reviews, I’m finishing paris, and I’ll be on the French 3 stars and the rest soon) you can sense that there’s, not an inspiration, but an influence. The chef is Japanese, but he worked for Pierre Gagnaire in Tokyo. What does it mean to you (aside from name dropping)? Precision, finesse, and a tad intellectual. He also worked with Quique Dacosta (check review) in Spain. What does it mean? Beauty, attention to details and a tad on the experience. Still, there’s this Nordic vibe, culinary and in the design that you’ll feel. So you’ll have this very unique culinary personality emerging from your plate, that end up being pleasing and endearing. So no wonder that the team is at his image. May be they we’re amped up because of the Star, but the service was great. They all come from the best like Agape, Cheval Blanc etc... Speaking of which, the wine list is shorter than in some other Star (especially Palaces) but it’s of great quality. You may not find “established” name but you’ll find hidden gems. So trust the sommelier if you don’t find wine name that you know. The crowd was friendly and foodies, I guess you can have a business lunch here as well. I’ll go back for dinner, to see how warm it gets in night, where it could also fit couples.

I know it’s a new star, but as it has been waiting for so long, I’m confident saying it’s already...