FrenchParadox - Canard & Champagne — Restaurant in Paris

I HAVE NEVER BEEN TREATED WITH THIS LEVEL OF DISRESPECT IN ANY RESTAURANT IN EUROPE. WE LEFT THE PLACE FEELING SUPER UNCOMFORTABLE AND ALMOST THREATENED BY THE STUFF. ALL BECAUSE WE DID AN OBJECTIVE FEEDBACK ABOUT ONE OF THE DISHES.

I BELIEVE, THAT SHOULD HAVE NOT HAPPENED TO ANY GUEST OF ANY RESTAURANT ESPECIALLY THE IN THE RESTAURANT WHICH IS ASPIRING TO BE CONSIDERED AS ‚POSH’ and FANCY.

The location of the restaurant and the general ‚look’ is outstanding.

I did a reservation online, looking at the menu posted on their official website, when we arrived there, waitress told us that this menu is not valid anymore. In the new one the price of the lunch menu is not anymore 18EUR but 30. Ok, we accepted because we were excited about having duck.

We have been waiting for the waiter to take our order for quite soooome time and finally when she arrived, we quickly realized some things are not available (we were there right After the start of the Service and they were already out of basic things such as baked potato or basic red wine). But Ok, we chose something different, fine.

Waiting time was acceptable but in the meantime we heard the conversation of waiter with other guests and she was offering a free coffee as there was some problem with their food. Not a nice start but ok, we never know.

We got a dish which is served with salad, we were told that the salad will arrive right After. After waiting 15-20 minutes and eating most of the dish, we had to remind waitress about it.

Magret de canard was 5 tiny pieces of canard (24EUR). When I was trying to cut the pieces my friend had to hold the glasses of wine cause whole table was moving. Every piece of meat had fibres that were almost imposible to cut, the taste was Ok but the structure of meat was like a chewing gum.

When I said to the waiter that I have some problems with cutting the duck, she immediately started to give excuses why its like that. Then, without asking any questions, she said that she is bringing another one.

Second one was brought by a waiter, it was uncomfortable but the quality of meat was the same. Then waiter got angry and told me that its normal that duck is difficult to cut and that I already have the second one and I still dont like it and that its not their fault that meat is like that. HE WALKED AWAY FURIOUS AND WE ALL JUST HEARD THE NOISE OF BROKEN GLASS. WHEN A LADY SITTING NEXT TO ME SAW ME TRYING TO CUT THE MEAT, SHE DECIDED TO CHANGE HER ORDER.

Then the waitress come back to me and I said that I am sorry but I came to ‚Canard & Champagne’ hoping for having at least Ok canard but the fact that in the restaurant serving only duck, i cannot even cut this meat is Really not acceptable, and which is even worst was the aggressive behaviour of her colleague.

THEN THE WAITER STARTED TO REPLY TO ME AND MY FRIEND IN A SUPER RUDE WAY SAING THAT I SHOULDN’T ASK FOR THE SECONG PORTION (I didnt ask for that, this was solution of the waitress), SHE WAS BECOMING MORE AND MORE ANGRY AND NERVOUS, FINALLY SHE BASICALLY SHOUTED AT ME IN THE MIDDLE OF THE RESTAURANT, SEVERAL TIMES I ASKED HER TO STOP SPEAKING TO ME THIS WAY, NOT SUCCESFULY, SHE TOLD ME THAT ITS NOT THEIR FAULT THAT I CANNOT CUT THE MEAT, THAT ITS NORMAL FOR DUCK MEAT, THAT THEY ARE NOT ‚PIECE OF SHIT’ (citation), THAT BECAUSE OF ME ‚OTHER GUESTS WANT TO CHANGE THEIR ORDERS (citation) AND MANY MORE RANDOM AND RUDE ARGUMENTS TO SHOW ME THAT IT IS ALL MY FAULT AND I SHOULD JUST SOMEHOW EAT THIS DUCK AND DONT SAY ANYTHING.

I HAVE TO SAY I WAS SHOCKED, I ASKED TO SPEAK TO THE MANAGER BUT SHE TOLD ME SHE IS THE MANAGER (!!!!!)

WE PAID (portion of duck was deducted from the bill, Thanks god), AND LEFT BUT AT THE DOOR THE WAITER WAS STILL TALKING TO ME IN AN IRONIC WAY ‚YOU CAN NOW LEAVE MADAME! THANK YOU FOR VISITING OUR RESTAURANT MADAME! BYE BYE MADAME’ And the waiter asked me if I have ANY PROBLEM ?!

No matter how pretty the location is, I will never come back to place where I do not feel...

A Marvelously Quirky Feast at Canard et Champagne! 🤣🌟🌟⭐⭐⭐

Sauntered into Canard et Champagne, our hearts brimming with anticipation for a tranquil dinner, unaware we were about to undertake an eccentric culinary adventure!

Our hospitable servers greeted us with an unnerving charm fit for a Bond villain rather than a Parisian restaurant, keeping us on our toes from the very beginning. 🎭😂

Our seating arrangement decided to sway along with our excitement. The chairs and tables staged their version of a naval march, ensuring we didn't miss the feel of a sea voyage. Anchors aweigh! 🌊🪑

The culinary journey started splendidly with pateé and foie gras, satiating us with their delectable charm. Oh, how this set the tone for our evening! 🍽️😋

The main act, Magret de canard, took us on a jaw-exercising escapade. Brave-hearted, we paid an extra €5 for bonus rounds of this chewy circus! 🦆💪

Our liquid nostalgia, the venerable champagne, had a distinctive taste as though it had aged centuries and was forthwith served in an unconventional non-flute. Quite unexpected, but that's the spirit! 🍾🥴

The bird leg and ratatouille wrestled for the crown of 'Salt Overlords'. We were left clueless - 'Is ratatouille always so salty?', a question for the ages! 🧂🤔

While we surfed this flavour torrent, the humble mash and fries stood tall as our culinary rocks, providing solace amid the vibrant chaos. Cue applause for the starchy beacons! 👏🥔💖

Amid all these gastronomic antics, the servers toyed with a peculiar prank, a game of 'Bump the Guest', ensuring an unexpected ‘touch and go’ thrill each time they walked past! 🚶‍♂️😄

And just when we thought it couldn't get any more thrilling, one quick-handed server portrayed David Copperfield, absconding with our bread without an inquiry! Voila, Hocus Pocus! 🥖😲

As if this wasn't enough, a fruit fly decided to grace us with its attendance, making our dinner a real party of sorts.

The grand finale? A price tag of a cool 77 euros. Ridiculous as it may seem, the sheer laughter, memories, and my girlfriend's unwavering spirit made it an experience worth its weight in gold! 💏💕💸

So, will there be a sequel? Oh, we hope so! After all, the second act holds the promise of redemption. Here's to hopeful chuckles and looking forward to a more comical-sans-mishaps return to Canard et Champagne. Bon...

This used to be one of my favourite places for duck, and I used to recommend it to my friends visiting Paris. Unfortunately, my experience tonight means I will probably not return again.

One of the waiters – the one with an unkempt beard and hair in a ponytail – displayed a really poor and unprofessional attitude, remarking that it was difficult to clear our table because one of my guests could not position himself closer to the table due to his height. I reserved a table for 3 at the start of service, at 19 h. Arriving on time, we were seated at the end of the long table. All was fine until another set of guests arrived and were seated at the table in the corner. My guest was happy to make space for them to get through, but the waiter remarked that he should move in some more – which was not easy nor comfortable for him. So we asked for another table, since the restaurant was still mostly empty at this time, but were told that all other tables were reserved.

Finally, when we were done with our mains, this same waiter came to clear our dishes. While doing so, he remarked that we were making it difficult for him to do his job, because my guest was apparently seated too far away from the table. I replied that the choice of table wasn't ours. Instead of apologising, he replied that my guest should have moved closer in.

We'd been looking forward to this dinner and while the food and company were good, this interaction left a bitter taste. This was absolutely uncalled for, and off-putting. The other servers were keen and warm enough, which makes this all the more a pity.

I've worked as a waiter in restaurants, and for some of the most well known brands in the world. I would never dream of displaying this sort of dirt poor attitude in front of guests, regardless of the kind of restaurant I work in. I suggest this waiter reconsider his choice of profession or fix...