Le Soixante Douze sur Paris

29/03/2024: A hidden gem in the small streets of the neighborhood. Absolutely excellent Ivorian-Reunionese restaurant and a super friendly owner!

24/03/2024: I have been there several times. The atmosphere of the restaurant is rather cozy, and in terms of decor and cleanliness, from what we can see, nothing to say. The owner of the restaurant is friendly and welcoming, attentive to customers. But in his absence, at least for the time that I can testify, the difference in service is felt (A cook was also in charge of the service and we could see that he was more at ease in the kitchen than in the dining room 😅 Service being a profession in its own right, I don't hold it too harsh 🙂) Speaking of the appearance of the dishes, rather generous quantities, fresh products, fish in particular, and appetizing presentation. Good point! When it comes to seasonings, cooks tend to be heavy-handed with flavor enhancers (Maggi Flavor it seemed to me) added just before serving. The smell and true taste of the dishes are completely hidden. This greatly affects the quality/price ratio. It's a shame, because we could do without it, given that the original processing of the food (fish/chicken marinade) seems to be qualitative and already quite salty. I would suggest focusing more on the marinade and leaving it up to the customer to add salt/pepper as they wish. Ah! another small point, relating to the allowance. More customers than we think prefer alloco made from ripe bananas (neither too ripe as we often see, nor not enough). Think about it...🙂 A little tip for future customers, do not hesitate to specify if possible when booking what you plan to order, to guarantee product availability as much as possible 😉 I will come back to see if opinions are taken into account :)