Les meilleurs restaurants

05/06/2026: Absolutely delicious! I had a chicken patty with harissa and mayo, it was scrumptious. The service was excellent!

19/05/2026: Delicious and open late, so very convenient.

02/08/2026: Are you closed? I've been calling and no one answers since yesterday... Very good pizza. Friendly service. I've been going back regularly since I discovered it. Affordable prices.

24/07/2026: Excellent pizza. Guy was very friendly too. I recommend!

07/07/2026: Soft and fluffy buns, original and made with local ingredients... Very tender 🐈 Efficient service!!!! Excellent value for money!!

17/08/2026: It is cool, friendly, and delicious.

04/08/2026: The worst restaurant ever! This place is really expensive, and the bubble tea had clumped tapioca pearls that weren't cooked! It was even 7 euros. They gave very little sauce for the curry, and the rice wasn't cooked either. This place needs to get removed from the department store.

22/10/2026: Ordered pizza via Uber Eats delivery; the ingredients are good, but the dough is awful… it doesn't resemble Italian pizzas at all… the pizzas are very round and uniform, making you think they're made from ready-made dough. In short, avoid this place; almost €60 for 3 pizzas.

29/09/2026: An exceptional team and a superb dinner. I highly recommend it! 👍👍

24/10/2026: Excellent quiet bar - had superb lunch and excellent wine.

19/10/2026: (First of all: I want to clarify that I will return to this restaurant, and if the experience improves, I will have no problem updating my/our review.) We went to Senso on my birthday, on the recommendation of my mother-in-law (!) We were eager to try it since she had spoken very highly of the restaurant. My wife had indicated that one of the tasting menus (we chose the most extensive option on the menu) should be without fish. Upon arrival, let's just say it took them somewhat by surprise (I'll explain later why we knew they hadn't prepared beforehand). She emphasized that, although mine was indeed fish-free, she wanted hers to be true to the original menu. Which wasn't the case. We both had identical menus, both without fish. My wife's warning was useless. They served dishes without fish, but, given it was a tasting menu (and at dinnertime), there was no cohesion between the dishes. They brought us a complimentary appetizer, which was good, and then, as a starter (part of the set menu), a chorizo ​​terrine and an egg parfait with many ingredients (including bacon), which was already starting to get heavy. For the first main course, if I remember correctly, we had a mushroom risotto, followed by chicken with sauce. I don't know how many culinary experts will read this and how many will understand the problem, but the restaurant should have done this. They only brought out very heavy dishes, without alternating or considering the textures (lightness) of the dishes, and they stuffed us with appetizers so that we arrived at the main courses almost without appetite. To be fair, the terrine wasn't bad (it's difficult to make a chorizo ​​terrine that tastes bad), and the egg parfait, despite its heavy texture, was VERY good. Then came the risotto, which wasn't bad, but with the Parmesan cheese, etc., it became very... It was heavy and not spectacular enough to justify continuing to fill up so much, and then came the meat dish (poultry in this case), which wasn't bad, but after everything that had come before, it didn't offer any freshness or lightness and made it difficult to continue the meal and enjoy it. The worst came next. The cheese and the dessert. I can't say that the cheese was anything like a good French cheese. Even the presentation, the sweating, the appearance, it wasn't up to par. The dessert, the dish my wife was most eagerly anticipating, she being a French woman proud of her patisserie, was a huge disappointment (we were too). They brought us a kind of sponge cake with some kind of chocolate syrup (from a bottle) on top, which, if it was homemade (which I highly doubt), looked a lot like any cake bought at Lidl. In appearance and in flavor (basic, classic, industrial). Without a doubt, the dessert was the most disappointing part. That's the funny thing about the desserts. A good one might have salvaged a large part of our evening. This, combined with the less-than-ideal atmosphere (only 3 tables, Friday night), was the perfect recipe for disappointment. And that concludes our experience at Senso. The service was fine (especially the waiter; the girl was perhaps in more of a hurry, although she eventually warmed up), and the drinks weren't bad either, although perhaps the explanations lacked the necessary enthusiasm and clarity. I don't want to be negative. I'm not saying the food itself was bad, apart from the dessert and the cheese, which could be improved. I'm saying they should have worked on the cohesion of the menu with more care and time beforehand, especially considering they only had 3 tables in the restaurant. And they should have listened to my wife and served her the original menu instead of offering the same menu for both, perhaps for convenience (again, only 3 tables). I'm not saying I won't give it another chance, perhaps at lunchtime, because I'm keen to change my opinion. I've owned a restaurant and I know the ins and outs of the hospitality industry, and how tough it is to receive a comment that, at first glance, isn't what you expect. If I do it, it's as a wake-up call, a little nudge to keep me striving in this wonderful profession.

10/10/2026: The restaurant's dining room is spacious, a little dark, but warmed by a welcoming and discreet service. The menu offers a wide variety of original dishes, including squid in spaghetti. The dishes are as beautiful as they are delicious. The cooking and seasoning are perfectly executed while remaining classic. Amuses and petits fours are offered at the beginning and end of the meal, even if you only order one course. Dogs are welcome, and water is even provided for them. The prices are rather high for the city, but this is justified by the quality of the food and the dining experience.

21/09/2026: Gathered for a birthday meal, we had a delightful lunch. Gourmet cuisine and elegant presentation. Beautifully decorated room.

01/10/2026: So much love, kindness, and delicious, fresh food.

17/08/2026: Visited L’Area for a solo dinner on a busy night after the PSG championship game, and felt very welcomed and cared for amongst the chaos. Edouard, the owner, is absolutely charming and attentive. Recommended me some favorites off the menu and the food came out quickly. The flavors were so fresh and inviting, perfect for the summer heat. Stayed for a while by the bar after my meal to people watch and so enjoyed seeing the regulars and locals interact with the staff. Got offered shots on the house! One of my most memorable meals in Paris, will definitely be back next time I’m in the city! ♥️

15/10/2026: Excellent, great food, excellent welcome, cheerful atmosphere, and a smile to boot 🍾🍾🍾

15/10/2026: Very warm welcome, the food is excellent and very reasonably priced.

06/11/2026: A light evening meal... and my taste buds were delighted. The grilled octopus was fantastic. And the waiter's friendliness was an added bonus 😊.

22/10/2026: Really good pastas! Especially the truffle pasta, the coconut ice cream was also good. Professional service!

02/09/2026: The staff were very friendly and patient! We arrived at 2:20 pm and they still agreed to serve us. Thank you for the warm welcome 😊

31/08/2026: Very good service Friendly welcome Excellent food The only downside: very noisy

15/08/2026: Went on 15 Aug 2026, basically trying our luck as we saw Google review posted 3 days ago. The place is closed as per the status posted, no notice on the area about when it will be open back

11/08/2026: The Halle Saint Pierre is a must-see in Montmartre; a cozy little café, a bookstore with an incredible selection of books, and consistently interesting exhibitions. The most recent one was "The Fabric of Dreams"—it's a shame the exhibition catalog was sold out!

29/10/2026: Very efficient staff friendly and speak English. Food was delicious hot and delivered to the table quickly and efficiently. Buzzy atmosphere for a Thursday lunchtime, would recommend

27/10/2026: The waiters were very kind and pleasant, they welcomed us very well.

14/11/2026: Refined cuisine with excellent ingredients and original flavors (special mention for the ceviche!). We appreciated the quality of the service.

07/11/2026: Les Vinaigriers — All Vinegar, No Charm Two years ago, we had a lovely meal at Les Vinaigriers. So naturally, we returned, labouring under the apparently unreasonable assumption that a restaurant might still be interested in serving its guests. How terribly naive of us. The evening began with a request to sit away from the door. The restaurant was practically empty, with tables sitting around enjoying their freedom from the inconvenience of actual diners. Could we move to one of them? No. Why? No discernible reason. Apparently, seating guests comfortably is a privilege bestowed at the management's discretion, not an ordinary part of hospitality. Then came the baguette. Without butter. When we asked for some, we were informed that there was butter, but it was reserved for the kitchen. Ah, yes. The sacred kitchen butter. Presumably guarded by a small committee of chefs and unavailable to the paying public. I became sufficiently exasperated to announce that I would go to the supermarket and buy some myself. A rather surreal moment in a Parisian restaurant, where one might reasonably expect bread and butter to be less challenging to arrange than a diplomatic summit. Did anyone offer an alternative? Of course not. I eventually asked for olive oil, which, astonishingly, they possessed and were prepared to release into civilian hands. The thought of suggesting this themselves had apparently not occurred to anyone. Then the main course arrived. Cold. I pointed this out and was promptly informed that it was hot. How reassuring to discover that the staff not only knew how to cook my dinner but were also better acquainted with its temperature than the person eating it. After some debate, the plate was reluctantly returned to the kitchen for reheating. It came back lukewarm, having apparently enjoyed a brief visit somewhere in the vicinity of a heat source. Sadly, temperature was the least of its problems. The dish lacked finesse, balance and any sense that its ingredients had been introduced to one another before arriving on the plate. They sat there as separate, vaguely disgruntled entities, each pursuing its own agenda. A collection of components rather than a composition. No harmony, no cohesion, and certainly no compelling reason for them to be sharing crockery. Salt and pepper might have offered some assistance, but none appeared on the table. Our request for them was ignored. Evidently, seasoning was another matter best left to the kitchen's exclusive jurisdiction. Now, I've worked as a sommelier in Michelin-starred restaurants. I know the pressures of hospitality, the long hours, the difficult guests, the relentless demands of service. I also know that excellent hospitality is not principally about white tablecloths, expensive ingredients or elaborate displays of culinary self-importance. It's about giving a damn. It's about noticing when a guest is uncomfortable. Finding a solution rather than inventing an obstacle. Acknowledging when something has gone wrong instead of arguing with the person who's paying to experience it. None of this requires a Michelin star. It barely requires a functioning imagination. What makes Les Vinaigriers so irritating isn't simply the mediocre food. Restaurants have off nights. Kitchens make mistakes. People are human. It's the peculiar hauteur of a place that appears to have mistaken indifference for sophistication. An establishment so impressed with its own authority that the guests have become an inconvenient interruption to the business of running a restaurant. There is nothing chic about being unhelpful. Nothing sophisticated about refusing a reasonable request. And absolutely nothing impressive about serving a disappointing dinner with an attitude of injured superiority. The only thing served generously was the attitude.

11/10/2026: The staff are friendly and the food is very good.

11/10/2026: The food is just okay, and the service is fine.