Les meilleurs restaurants

22/08/2024: Excellente cuisine, plats à la fois très qualitatifs et quantitatifs mais ambiance et/ou accueil un peu austère. Est-ce dû à la décoration ou au professionnalisme (mais au manque de fantaisie) du professionnel? Difficile à dire... Mais l'impression est un peu étrange...

07/03/2024: Nous étions venus déjeuner et dîner dans ce restaurant il y a quelques années et nous en avions gardé un excellent souvenir. Quelle ne fut pas notre déception aujourd'hui ! La qualité de la cuisine n'est plus au rendez-vous hormis le cadre et le service qui demeurent corrects. Le rapport qualité/prix est franchement lamentable. C'est cher pour ce qui est servi dans l'assiette. Dommage ! Mais nous ne le recommanderons plus pour l'instant.

04/02/2024: Accueil très sympathique, personnel au top. Produits de qualité mais uniquement un assortiment d’entrée (peu de choix finalement). Un seul plat salé pas très gourmand et loin de satisfaire tout le monde (poisson / lentille un peu sec). Très peu de dessert (yaourt, compote …).Le tout pour 35 euros … tu as l’impression de te faire dépouiller/braquer. On ne reviendra pas.

13/09/2024: Everything is good. The staff is adorable and human

09/09/2024: Not much in the window, a lot of labels missing,.... Ugh, that doesn't make you want to

15/04/2024: A éviter . Accueil froid .Apéritif : spritz , les glaçons et l'eau Perrier prenaient les 2/3 du verre . 2 calzone : pâte pas cuite , garniture correcte , sauce de salade " à minima " . Repas pris sur la terrasse où l'éclairage n'était même pas branché alors que la pénombre était déjà très présente . Nous n'avons même pas voulu prendre de dessert . Heureusement serveuse très sympa et désolée qui nous a fait un petit geste commercial sur la note . Habitant à proximité nous avons décidé de ne jamais y revenir

21/08/2024: Dirty dishes, unfriendly staff, exaggerated prices

15/08/2024: Original menu, mix of flavors and spices! Everything is cooked! No frozen or processed products. Authentic cuisine. I recommend it for a professional meal or with friends.

22/10/2024: Situato nel quartiere di ChinaTown, il Menkichi si presenta come un locale caratteristico, prevalentemente con arredi in legno, di stile street e con la cucina a vista. Un locale giovane e vissuto allo stesso tempo. I Ramen proposti sono variegati e possono essere composti a piacimento del cliente, con aggiunte e sottrazioni. Sono davvero squisiti, i migliori che io abbia mai provato. L’unica pecca è stata che non siamo riusciti a gustare i gyoza, in quanto al nostro arrivo erano già terminati.

14/10/2024: Un Ramen veramente veramente buono e abbondante. Servito bello caldo con dell’ottima pasta fatta in casa e delle splendide fettine di carne di pancia di maiale che si sciolgono in bocca. Era davvero molto buono. Prezzo onesto. Peccato che quando siamo andati noi i (20:10) gyoza fossero finiti, quindi consiglio di andare presto. Posto più che consigliato per gli amanti della cucina cinese.

03/12/2024: Nonos et les Comestibles: Paul Pairet's high-end brasserie at Le Crillon, a very nice balance between sophistication and relaxation. What an idea to go to Crillon in the middle of the Olympic Games, with the Arena Concorde right next door! But the police help us navigate through the numerous barriers, and we finally manage to enter this magnificent palace. Nonos is on the ground floor, just past the lobby. It is both a beautiful room, and also an interior terrace. The weather is nice, we opt for the terrace. It is cozy, shaded by the walls of the hotel, beautiful garden furniture and greenery, very successful. Nonos is the brasserie of Paul Pairet, the three-star chef whose flagship restaurant is in Shanghai, and incidentally a Top Chef jury. An original, relaxed and talented character, all characteristics that we find in the menu, as in the service. It’s indeed a brasserie menu, but high-end; we love this combination of relaxation, efficiency, and sophistication. We start by sharing starters. First, grilled padrons with pine nuts, these typical little Spanish peppers, and leeks with hazelnut vinaigrette, verbena and fresh mint. Then a magnificent gruyere soufflé, served in a cast iron dish turned upside down in front of us; it is without flour or gluten, and the waiter adds cheese with a siphon to fluff it up well; the cheese flows when cut, delicious. As Nonos claims to be a rotisserie, we take the slice cart, meat cooked for several hours Texan barbecue style; and “Nonos” obliges, accompanied by a generous marrow bone. Our other dish is a tasty grilled veal rice with juice, accompanied by grilled vegetables with pine nuts. Everything is both simple and refined, delicious and perfectly executed. We finish with a chocolate soufflé, also “inflated” with chocolate from the siphon, and the team’s favorite dessert: a very light cream tart, thin flaky pastry. With coffee, aperitif, wine, paying 160 Euros per person for such an experience at the Crillon seems almost reasonable! Instagram @restowhim

01/12/2024: The steak and fries are excellent and the service perfect, but the meal is spoiled by the “Chef's Playlist” (Sic) which imposes mind-numbing music on us that is completely off-base. When is the duck dance? The kitchen, the staff and the customers deserve better.