Boutary — Restaurant in Paris

Nice dinner, but not really special like a Michelin star would imply, not worth the $$$$, very slow service

A small boutique restaurant in a neighborhood across the Seine from the Louvre. The menu focuses on caviar and a 5 or 7 course chef’s tasting menu. The caviar is from the farm owned by the restaurant in Bulgaria. Four different grades of sturgeon caviar are on the menu. Flights of the wines offered in the chef’s menu are available as well.

Boutary is a small setting with dining rooms upstairs and downstairs eight tables per room, a single seating each night so reservations are a must. The downstairs dining room was a more traditional décor with brick and dark woods. Upstairs was a more modern look, white walls with a “lightning bolt” running through the floor, walls and ceiling (actual runs cut into the floor and walls with recessed strings of lights).

The caviars of focus in our seating were a 4 month old baeri-very smooth, creamy, not very salty, a nice finish lingering on the tongue. The other, a 5 month old osetra was a little bolder, more pronounced flavor. Rather than being served on a shell spoon, the chef used the stronger flavor by serving on chive mashed potatoes on a cheese frico with a lemon cream all in a covered bowl filled with Cherrywood smoke. Very showy dish but the caviars flavor would have been better used standing alone.

The appetizers were visually appealing, well plated. They involved different elements but were disappointing in that they seemed more for visual appeal or complexity on the plate without showing any transformation of the elements or really adding flavor. A mini-brioche with a small dollop of eggplant caviar and small squares of soppressata and a deep fried tapioca chip with carrot mousseline are examples. Nice, but not “wow”. Or a plate of smoked salmon, balls of green apple, seaweed, striped radish slice, red beet ketchup and an ice made from pureed lovage. Very colorful but the lovage ice was the most unusual taste treat.

The mains were similar. Seared black sea bass done perfectly drizzled with a black sesame paste in a reduction of the pan jus. The vegetables on the plate were rather simple compared to the fish. No transformation of flavor just nicely cooked vegetables. The seared duck breast was also done perfectly with a pressed duck reduction but garnishes such as pickled red onion and goji berries sprinkled on seemed for color, not flavor.

Desserts were more pleasing. A pear tiramisu with a coffee crunch crust, caramel sauce, candied pear and Chantilly cream was rich and decadent. A meringue with fresh strawberries, topped with candied grapefruit peel, rhubarb sauce and cookie crumbles with a scoop of lavender ice cream was a lighter finish.

Overall, the caviar experience was special, the rest of the menu was nice, tasty but fell short of the expectations of a chef’s tasting menu. More show than substance. Service had highpoints such as the server’s knowledge of the dishes but the timing was really slow. A tasting menu is not a rushed affair but 30 – 40 minutes between courses seemed a bit much.

Be aware that the menu changes regularly so your menu will probably...

We were very excited to experience what this restaurant had to offer, unfortunately the service and way we were treated at the end of our meal left a sour taste in our mouths. Started off well with a nice explanation of caviar and a good first couple courses. The first three were excellent!. However the fourth course (tough dry aged beef and gummy butternut squash gnocchi) and fifth course (baked alaska with a dry, flavorless cake, needing more flavor and texture overall) were disappointing - I can make a better steak and dessert. But the strangest thing was that there were many (4-5) different waiters bringing out courses. There seemed to be no pattern to who delivered what, and after paying attention to the delivery to other patrons, each waiter said different things about the courses they were delivering... sometimes with the error of substituting potatoes for butternut squash gnocchi. Worst was that although we ordered the "classic wine pairing - 3 wines" we were somehow served a 4th paring (that we would have turned down after the tasting!!) by a new waiter who didn't share what he was pouring. Had we known this was the special 4th pairing (an additional $26/person) we would have refused. When the bill came, I was looking at the bill as the waiter took my credit card. I said wait hold on, as I noticed we were charged for the premium wine pairings and told him this was incorrect. The server didn't listen to my protest and confirmed the charge on the card machine (something which should not happen anyway...). It was a little hard to communicate with him via the language barrier, so I went to speak with the head waiter whose English was better. He tried to pull one over on me telling me we had all the premium wine pairings, when I know we did not as the table next to us ordered the premium pairing and got different wines than us. After I said that he seemed to recognize that I caught him trying to pull their mistake over on us. He promised to email me the next day to correct the charge issue. It has been nearly a week and this email has not been received. NOT THE SERVICE I'D EXPECTED FROM A MICHELIN STAR RESTAURANT. The food itself maybe warrants a 4/5. Will definitely not be returning and will caution others who don't want to be taken advantage of!!

Update: the restaurant has reached out, apologized and rectified the upcharge issue. I have updated my rating accordingly. Still gets a lower rating for the service/explanation of courses described about and the disappointing 4th and...

I recently had the pleasure of dining at Boutary, and it was an exceptional experience that showcased the best of contemporary cuisine in a stylish setting. This restaurant offers a unique blend of flavors, making it a must-visit for food enthusiasts.

Ambiance: Boutary features a modern and chic decor, with an elegant yet relaxed atmosphere. The design incorporates beautiful materials and thoughtful lighting, creating a warm and inviting space perfect for a special occasion or a casual dinner. The open kitchen adds an engaging element, allowing diners to appreciate the culinary craftsmanship firsthand.

Service: The service was impeccable from start to finish. The staff were attentive, knowledgeable, and passionate about the menu, providing insightful recommendations and ensuring that every detail was taken care of. Their genuine hospitality contributed significantly to the overall dining experience.

Cuisine: The menu at Boutary is a celebration of seasonal and high-quality ingredients, with a creative approach to both presentation and flavor. I started with a beautifully plated appetizer that combined fresh seafood with vibrant, complementary elements. Each bite was a delightful harmony of textures and tastes.

For the main course, I chose a signature dish that was cooked to perfection, showcasing innovative flavor combinations that left a lasting impression. The emphasis on local and sustainable ingredients was evident in every dish, enhancing the overall experience.

Dessert: To conclude the meal, I indulged in a dessert that was both artistic and delicious. It featured a delightful mix of flavors and textures that provided a refreshing finish to the dining experience.

Overall Experience: My visit to Boutary was truly memorable. The combination of a stylish ambiance, attentive service, and innovative cuisine makes it a standout destination for anyone seeking a refined dining experience. I highly recommend this restaurant and look forward to returning to explore more of their...