11/12/2025: My opinion is as valid as anyone else's. But allow me to add a few details. For the past 35 years, I've traveled the world for work at NATO and the ESA. I'm a passionate foodie, practicing culinary arts daily. I also hold a Master's degree in oenology (which I earned concurrently and which enabled me to cultivate my own vineyard in Germany a few decades ago) and have written for various wine magazines over the years. All this to put things in context. I've been a regular visitor to Paris for the past 25 years (our headquarters are there), and I think I've visited the 15th arrondissement at least 300 times during that period. So I know what it had and has to offer. A few months ago, I visited L'Archelle on my own. A place that had been closed for a while and suddenly reopened, with a deliberately simple yet welcoming and warm atmosphere. I was amazed by the quality of the dishes I chose, from the appetizer to the main course and dessert. At the end of the evening, I learned that the chef had left the coastal region of Le Mans for Corsica at a young age to learn the art of Mediterranean cuisine, while keeping his Atlantic roots in mind. His wife is a dessert magician. Her Pavlova is already legendary in my eyes... and I've visited many Michelin-starred restaurants, from Alsace to Paris, via Rome, New York, London, Wales, Brussels, and Our and Paliseul in Belgium (the latter two several times recently). The wine list is also well-curated and offered at very reasonable prices. This brings us to the heart of the matter: what you find at L'Archelle is the fruit of the passionate work of two dedicated and courageous people. They're not getting any younger... which makes their courage doubly admirable. Delicious dishes, every single one (I can assure you I've tasted them all in the meantime), elegantly presented, refined and authentic cuisine, and above all... quality ingredients—that's true culinary art. I hesitated to write (again, after many years) about my culinary adventures, but when you're offered courage, quality, inventiveness, a personal touch, and finesse at very reasonable prices, you can't help but encourage them. So here's a promise/threat... of course I'll be back!! Bart
09/12/2025: The scallop carpaccio is delicious. The leg of lamb is flavorful, wonderful, and a generous portion. We finished with finesse and freshness with a sublime lemon dome dessert. The wine list is original and reasonably priced.
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