05/01/2026: New Year's Eve dinner, where we wanted to start the year in a beautiful establishment.
The reservation was very easy to make online, with confirmation by phone. Upon arrival, at the agreed time, we were seated at a round table on the ground floor.
The meal itself was excellent. No complaints about the quality of the food: the dishes were cooked to perfection, and we thoroughly enjoyed it. At €125 for a New Year's Eve dinner at a Georges Blanc brasserie, one expects this level of culinary quality, and it certainly was.
However, several points clearly marred the experience, especially for an establishment of this reputation.
One doesn't expect to have to "sacrifice" oneself to take the smallest portion of an amuse-bouche simply because the portions are different sizes. Nor do we expect to see an appetizer served on completely mismatched plates, with portions visibly unequal between diners.
And we're even more surprised when fish is served on a chipped plate. We tell ourselves it might happen once… but when it happens again with the next course, it becomes hard to believe it was a coincidence. At the very least, two people—one in the kitchen and one in the dining room—could have noticed.
So yes, we ate very well. But when you choose a renowned restaurant to celebrate New Year's Eve, and considering the price of the menu, you expect rigor and perfection at every level, not just on the plate. We won't be back.
04/01/2026: Dinner on December 25, 2025...
What can I say...?
Having been regulars for several years, we return at every opportunity with genuine and renewed pleasure. Chef Daiwe Wang and his team have accustomed us to savoring consistently innovative, refined, and flavorful dishes: this is an important point, but this bistronomic, entirely homemade cuisine, prepared with a certain expertise, wouldn't fully deserve such praise if the service, provided by the team of Head Waitress Eugenie, weren't so efficient and welcoming. Professionalism without ostentation, courteous smiles, and a natural kindness that make you feel like a valued guest.
Thank you for knowing (and spreading the word) that in our restaurant scene, such service still exists, combining humility and efficiency: Bravo, Madam.
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