Table - Bruno Verjus - Paris

We went to the table to celebrate my 30th birthday. overall a good dinner, excellent foie gras, tuna steak and very good wines. dessert was disappointing. However, I regret that the leader, who spent the evening explaining to our neighbors - who seemed to have already come - from left and in front of what they had on their plates, did not dedicate to us the word. I found this a little horseman, and it doesn't make me want to go back. to emphasize an excellent sommelier, and a pleasant overall atmosphere despite being placed at a counter. The price is excessive compared to what we were able to eat overall, 89€ the tasting menu without any drink.

We went to dinner at the table with friends one evening in July, well motivated. We loved: the good mood of the boss, the flavors. what we did not like: - the high table where we were placed, not comfortable, and without folding solution because the restaurant was full-- the little generous portions, which made that I was able to take the mouth-flat-dessert without problems, which is very rare for my part- the price, prohibitive, considering what we ate- the presentation of the plates, simplistic, asking little work, desserts In short, the value for money is not at all respected. Too bad!

Lunch on the terrace on weekdays, you take the entrance and the dish of the day: the entrance is a very good sardine in tempura, and the dish is a red tuna ventrche with a melting texture and exquisite flavours. A discovery!

Diner in tete or plutot in a quota (pleasant, well installed along the "kitchens"). Positive points:- good products, a simple menu but composed of well-crafted and apt dishes-. an original decoration, with an opening on the cooks (I will develop this point in the negative aspects) and non-aligned tables that bring a beautiful touch of originality. The negative points (from the evening or we were there:-) a sommelier (whose card is not up to date) who takes the order of our wine after 2 recalls and who brings it to us once our entries are finished-. exaggeratingly small portions. I suggest to the manager of the establishment, if he considers that a prepared kitchen should be used in small portions, to offer his guests a mouthful, a pre-entrance or a mouthful, a pre- dessert and a few mignardises. These attentions are legislated in large restaurants so that customers do not come out with hunger in the belly (this was my case, and it is rare!). dessert was a pure delight (a micro part of pebble pie with red fruit) but smaller than the ice qunelle that accompanied it.This gives us a good quality/service/price ratio bad and it is a pity. Negative point in general:- the view of the cooks, which I doubt not, must have a certain talent considering what we have tasted of livery consists in an evening, but which offer They're bored and with us! This restaurant has potential, but it doesn't exploit it according to me. In the meantime, I'll go eat somewhere else.

It is unfortunate to hear the great leader say that the vegans are boring!pretentious and expensive. not the trouble!