CUISINE — Restaurant in Paris

This was an amazing meal, and not a restaurant to be missed. The Japanese-French fusion really works, unlike some fusion restaurants where you have one or the other or none at all. Also to be noted: the service is incredibly en pointe: the servers know how much — or little — to get involved in your meal. But above all, the food in its experimental crossover quality has to be tried. We had the hearty demi-pigeon (squab) karage. Very tasty and especially good if you are hungry. We also swallowed our compunctions and ate the salad de pulpe (octopus), which we would not have eaten under other circumstances, but couldn’t resist here. Our kids loved the shu mai dumplings, a mouthful of tasty and salty goodness. We enjoyed the cucumber salad and loved the fish stew in vegetable miso broth. Really, this meal could not have been...

Something really really wrong happened !! Ordered a very special bottle of wine, 70 euros, and the waiter after opening my bottle behind the bar poured two glasses for his friends that were seating at the counter of the bar and thought I had'n't seen it, and then after brought the bottle to our table. I would have happily approved it if he had asked me, but doing so without telling me is by far one of the less educated thing I have ever seen in a restaurant.

We paid 100e per head, dishes were good but big imbalance between excellent dishes and some not amazing.

But really, pouring glasses without telling me ,to your friends having diner at the bar, this is beyond bad education, never seen it in a restaurant in Paris.

That was my last meal...

Found myself having a dinner alone and decided upon Cuisine. Glad I did. It felt perfectly French while also being modern.

Service was friendly and welcoming. Very cool interior without being pretentious.

The food was a fusion of Japanese, French with hints from Spain.

I went with three entrees and was absolutely stuffed. Everything was fresh, delicious and surprising in a delightful way.

Ajo Blanco with peaches had pops of anise.

Tuna belly slightly dried and intense.

Foie of monkfish is a dish I'll remember for a long time.

Natural wines that were on...