Auberge Nicolas Flamel — Restaurant in Paris

My experience at the one star Michelin Nicholas Flamel, touted as the oldest (but certainly not the wisest) restaurant in Paris, was quite possibly the worst restaurant experience I have ever had.

Not only was the food seriously blah (and really expensive for what it was), but the treatment by the waitstaff and sommelier was both xenophobic and misogynistic. My French guest and I were walked through the main dining room with several open tables for two and marched upstairs where the heat was oppressive and the clientele was American. I knew I was not being paranoid when we were both given English menus, not a French word on them (we asked for the French menu).

Further we had great difficulty ordering a bottle of wine in this restaurant. I noticed other tables in this upstairs archipelago were receiving wine pairings, so perhaps the sommelier hadn’t had the unusual task of selling a bottle of wine in a while that wasn’t on his little list (we were not given the wine list to peruse with the menu, but had to ask for it twice before we received it). And before bringing it, the sommelier came to our table to confirm again(!) that we wanted to see the list that my French friend commented had very few older, like before 2020, wines.

Indeed, after we had chosen a wine, the sommelier came back to say that the year listed in the wine list was incorrect, and that that he only had a 2020, not 2017 as had been printed. Glad he at least asked before he poured, and we ordered a different bottle of wine.

Then the sommelier came back to say that bottle was not cold, so it would take 6? 8? minutes to cool, so he had a different bottle in hand that he insisted we try. Well, he insisted my guest try, anyway. I asked for a taste also, and it was clear that neither me, nor my guest, cared for the wine, so he brought (finally) the one we had ordered and stuck it in a wine bucket full of ice. It didn’t take long to cool, but once again, he refused, almost ostentatiously, to pour me a taste until I asked.

At the end of the meal, I paid with my card, and the waiter asked if I wanted to add a tip. Again, another experience I have not had in a French restaurant (certainly not in a fine French restaurant) where it is my understanding that service is always included. I said I would leave cash on the table (as is my habit) and asked him, as he ran my card, if service was included, and he stated clearly that it was not. When I looked at my receipt, however, it said in print “service compris.” I asked my French guest if this did not mean that the service was indeed included, and he said that it was. So I showed the receipt to the waiter and asked if this did not mean that service was included, and he agreed that service is included, but that a tip/pourboire was not. I didn’t say anything to this, but quietly reduced the amount I left on the table.

It was, from beginning to end, a thoroughly unpleasant experience. As we descended to leave, it was clear that none of the tables for two that were waiting for customers when we arrived could possibly have been used (we had asked when we were marched upstairs if we could sit downstairs and were told we could not as they were full). We saw as we left that there was not a single diner left downstairs when we departed, and one table still set for dinner, though unlikely to have a customer, as it was already late.

I would say “beware,” and would be interested if someone has a different experience (any restaurant can have an off night), but the experiences I had didn’t seem like those of an “off” night, and they certainly left a bad taste in my mouth. So it is that they don't even deserve, in my opinion,...

Today I had lunch for 1 at a little Michelin Starred gem in the 3rd Auberge Nicolas Flamel In a contemporary setting completely renovated in 2021, the oldest inn in Paris offers modern, gourmet and twirling cuisine. The very talented Grégory Garimbay occupies his first place as chef here and develops high aerobatic cuisine, in line with the great history of French gastronomy. Now I had the best intentions NOT to have any aperitifs or wine just sparkling mineral water( San Pelegrinio) but when a handsome French guy asks if you’d like champagne to start ….oui oui 🥂 the chef sent up starter & what a taste explosion 💥 Seashell Razors Zucchini pie Rare beer soaked in its own juices and you must knock it back in one bite - this was to die for‼️ The butter is from cows in Normandy that produce very low milk - As we know the French have always made the best butter - prepared every morning by the pastry chef Entree is a delicious crispy green beans from Provence and tasted crispy with a smoked yogurt - the liquid was made from green bean juice and tarragon oil Yes about now I ordered another glass of Blanc de Blanc 🥂🥂- it’s not my fault ‼️ When did tee shirts and jeans become accepted in Michelin Star ⭐️ Restaurant ⁉️ Lotsa staff - for me I had 3 - am I that difficult ⁉️ Pigeon for main - my first time ever I find it a light tasting meat and the juices were just divine made of pigeon and old mustard I’m now into my 2nd glass and wondering what the other people dining think I do⁉️ Desert Desert Desert & ok just one last glass🥂 Blueberries 🫐 Darling 💋 The abundance of texture from soft to crispy is just divine and then there is the crispy crunch‼️ The chill to the warmth was sublime - and I’m fucking serious, I’m not just using big words Now I feel very happy & slowly sipping on my glass of champagne thinking about the next culinary adventure Ohhhhh I’ve been informed there’s a treat after dessert for me - the bill is taken care of⁉️⁉️ ohhhh it wasn’t that but it was ……….. The final encore Italian meringue on a stick with rhubarb inside - this was my favourite hit Miniature strawberries A miniature pastry ( sorry forget what it was ) And the bill arrived quicker than a New York minute Thank you chef Grégory Garimbay for your hospitality and indulging me in fine food & champagne 🥂 Entree Green bean, smoked yogurt, tarragon Main Pigeon, fevette, quinoa, cherry Dessert Blueberry, Fontainebleau, black...

The night started with a bang, but ended in utter disappointment. My wife and I arrived and were warmly greeted by a welcoming staff and wonderful ambiance. We had a front row seat to a busy kitchen that was working hard to prepare the 8 courses for our $600 meal and wine pairing. The food was prepared to perfection and coursed perfectly for our first four courses. Then, the evening started to fall apart. The head chef left, the kitchen staff started to break down and clean in an intrusive whirlwind of commotion and lack of attention or care to the remaining guests. The night started with an overly (sometimes intrusive) staff that swept the table, swapped the cutlery, and topped off our water then abruptly changed. The sense of an over the top, somewhat spoiling staff quickly disappeared after the fourth or fifth course and we were left wondering what we were paying for? The time between courses lengthened, the attention to detail wained, and the noise of the staff in the kitchen roared as they were trying to leave as fast as they possibly could. One by one, the back of the house left until none remained and we were left wondering if our final course would arrive or if we would see the next wine we paid $125 for would show up. The Sommelier left after our 6th course and missed one of our 8 pairings. The wines by themselves were exquisite, however paired poorly with the food. At the end of our meal, we sat for over 25 minutes waiting for someone to pay attention to us so that we could pay for our meal. When a member of the staff ( who was on his phone and left the dining area) finally returned, sensed our frustration and pronounced, "in France, if you don't ask for your check, you won't get it." We smirked, paid for our dinner and left.

In a restaurant that that is a Michelin star restaurant, it should never be the guests responsibility to ask for the check. We waited for close to a half an hour in order for one of the few members of the staff remaining in the restaurant to acknowledge that we wanted to pay and leave.

This was a very disappointing and overly expensive evening. We have and can pay for more expensive meals. We are not sure how Nicolas Flamel earned their Michelin Star. We...