انجمن راهنمایان محلی
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نظرات — 7
This experience was absolutely exquisite. The fine dining the atmosphere the professionalism. Everything was just so wonderful. When I come back to Paris I'll definitely be coming back to dine here. Thank you so much for this experience ❤️❤️❤️
If you want a true fine dining experience this is it.
Depending on your budget however, another fine dining experience can be found at Le Lobby (my second favorite).
If you want a true fine dining experience this is it.
Depending on your budget however, another fine dining experience can be found at Le Lobby (my second favorite).
This is my global #1 for a high end course dinner. The food, ambiance and overall luxury of the venue is straight out of Versailles. I would recommend the larger set which will allow you to spend 2-3 hours letting it all sink in. The venue oozes old wealth and class. It’s VERY VERY expensive but worth it for a very special occasion. I was all smiles! See pics for food! Dress up and don’t forget to order a white!
The low down on Le Meurice Alain Ducasse.
1. Amuse bouche didn't start well and we thought : it will get better
2. Fried chicken feet skin was decent
3. That green blob was definitely not nice and I have erased the details from my memory: SOUR.
4. From here on, I knew dinner was a complete fail. The grapefruit granita was extremely bitter and totally unnecessary to pair with fresh oysters
5. Blue lobster was the only decent main but sauce was a fail. Tasteless.
6.This contraption was making the ginger herbal digestive. Entire process was at least 10mins and waited longer for staff to serve it which by then was cold. Staff just didn't get it when I asked why so long to serve it 😣... this is a total fail for ⭐️⭐️
7.Pineapple avacado dessert...what can go wrong with food I like? Everything. No words to describe the weird taste.
8. Lamb with abalone. Another uninspired combo with sourish red wine sauce.
Other dishes could not be included in this post but sourness and bitterness seems to be how chef likes his food. Either that or he had a sour kinda day.
We also stopped taking photos after main dish Lamb failed. The most ridiculous and blasphemous was extremely thinly sliced cheese. It was drying up as we ate!
Another shocker is we found out menu is NOT seasonal! Just shows the laziness of Chef Ducasse.
Lesson from this experience: just stick to 1⭐️
Look carefully at the prices shown on menu. For this price we expected top quality Michelin food .
1. Amuse bouche didn't start well and we thought : it will get better
2. Fried chicken feet skin was decent
3. That green blob was definitely not nice and I have erased the details from my memory: SOUR.
4. From here on, I knew dinner was a complete fail. The grapefruit granita was extremely bitter and totally unnecessary to pair with fresh oysters
5. Blue lobster was the only decent main but sauce was a fail. Tasteless.
6.This contraption was making the ginger herbal digestive. Entire process was at least 10mins and waited longer for staff to serve it which by then was cold. Staff just didn't get it when I asked why so long to serve it 😣... this is a total fail for ⭐️⭐️
7.Pineapple avacado dessert...what can go wrong with food I like? Everything. No words to describe the weird taste.
8. Lamb with abalone. Another uninspired combo with sourish red wine sauce.
Other dishes could not be included in this post but sourness and bitterness seems to be how chef likes his food. Either that or he had a sour kinda day.
We also stopped taking photos after main dish Lamb failed. The most ridiculous and blasphemous was extremely thinly sliced cheese. It was drying up as we ate!
Another shocker is we found out menu is NOT seasonal! Just shows the laziness of Chef Ducasse.
Lesson from this experience: just stick to 1⭐️
Look carefully at the prices shown on menu. For this price we expected top quality Michelin food .
The location, ambience, quality of the staff, the exceptional dishes being served - it all added up to an unforgettable experience for us. Impeccable!
This restaurant was just beyond stunning! We ordered the Avocado Toast & a Croissant with an Iced Latte. The food was not great, but not bad. The ambiance & service are really what made this restaurant special.
An amazing experience! A magnificent Degustation Menu with Champagne. Every dish was a unique sensorial and flavourful experience perfectly complemented with champagne. The service was outstanding and super nice. The chef was very nice and super talented. Well worth and well deserves the two stars Michelin. I truly recommend this restaurant!
The food started out amazing. Then all of a sudden it just got terrible.
Food
Duo of tartlettes - Great start to the meal; appetizers were on point and subtle flavors to tickle the tastebuds.
Oyster with kiwi relish -
Refreshing. Salty sweet oyster balanced with macerated kiwi.
Sea bream / beet root / smoked yogurt -
Delight for the senses. Presented on a pillow made of ice, the sea bream was served like sashimi on top of a bed of chopped beetroot swimming in a yogurt and beetroot soup.
Warm mallard and foie gras pâte / bitter salad - The duck and foie gras pâté was deliciously balanced. Chunks of mushroom and duck mixed with the creamy pâté in a crispy crust. The bitter salad of arugula also helps keep it light. Savory without being too heavy.
Sea bass from Opal coast on the griddle / gourd / sea urchin/ lemon - This was okay. A chunk of sea bass paired with sliced squash ribbons and squash sauce. The sea urchin didn’t really add anything other than texture. I didn’t get enough acid in this dish.
Crispy blue lobster / celery / chanterelle mushrooms / bone marrow / lovage - Amazing; herby chanterelle mushroom sauce added depth of flavor and the crispy chips placed on top of the lobster was an amazing textural contrast. Both elements enhanced the lobster meat.
Clam with horned melon - This is where the meal started falling apart.
They show a display of large clams and horned melon.
They then present everyone at our table with the tiniest single clam. It pretty much had no taste and just chewing on the tiniest morsel of clam meat and some seeds of the melon. There was no flavor from the clam, and no discernible sourness or sweetness.
Boiled chicken with riced cauliflower and black garlic sauce - One of the worst things I have ever eaten. Chicken was dry. Black garlic sauce was bitter and tasted disgusting. I’m not even sure how the cold riced cauliflower was suppose to complement the dish.
Herbal soup - While this was intriguing from an experience sense of bringing a reverse siphon apparatus to the table, the herby mix of lemongrass, rosemary, ginger, and other spices - this tasted like Chinese black chicken medicinal soup.
Cheeses - These were fine ¯\_(ツ)_/¯
Coconut ice cream with shredded coconut and some pepper? - This tasted almost amazing. The coconut ice cream? Yes. The shredded coconut? Yes. The acidic pepper gel drops? Yes. Except they were too sour and blew out my palette.
Conceptually made sense but they needed to temper the sourness on the drops.
Cocoa pod flower - This was delicious. Coffee ice cream inside a solid chocolate shell. Deceptive visual presentation of a giant coffee pod shell surrounded by regular coffee beans was delightful.
Atmosphere
The restaurant is located in the magnificent and palatial architecture of the hotel of the same name, Le Meurice.
The paintings and chandeliers add to the air of expected opulence and accented by glass sculptures to add a modern flair.
Service
First of all, what kind of a Michelin starred restaurant tells you there’s a menu and then says you’re not allowed to choose what items you want? This is atrocious considering how much the cost of the meal is.
Most of the staff was fine, but there were a few that had really poor attitudes. We asked a few of the staff presenting the plates to repeat what they said because they were either too fast, too quiet, or had a really thick French accent. Some of the staff got really annoyed when we asked to repeat because we couldn’t understand them. I don’t think repeating a sentence two or three times with complicated ingredient names is an unreasonable request.
The staff also didn’t check in enough after some plates were presented. We would have sent the chicken dish back but no one came to our table for over 10 minutes and it was getting late. When they finally came to check on us we just wanted them to take the plates and move on.
Inability to choose any plates felt like being held hostage a little bit. Refusal of requests for individual choices is a bit extreme for the restaurant’s price point.
Food
Duo of tartlettes - Great start to the meal; appetizers were on point and subtle flavors to tickle the tastebuds.
Oyster with kiwi relish -
Refreshing. Salty sweet oyster balanced with macerated kiwi.
Sea bream / beet root / smoked yogurt -
Delight for the senses. Presented on a pillow made of ice, the sea bream was served like sashimi on top of a bed of chopped beetroot swimming in a yogurt and beetroot soup.
Warm mallard and foie gras pâte / bitter salad - The duck and foie gras pâté was deliciously balanced. Chunks of mushroom and duck mixed with the creamy pâté in a crispy crust. The bitter salad of arugula also helps keep it light. Savory without being too heavy.
Sea bass from Opal coast on the griddle / gourd / sea urchin/ lemon - This was okay. A chunk of sea bass paired with sliced squash ribbons and squash sauce. The sea urchin didn’t really add anything other than texture. I didn’t get enough acid in this dish.
Crispy blue lobster / celery / chanterelle mushrooms / bone marrow / lovage - Amazing; herby chanterelle mushroom sauce added depth of flavor and the crispy chips placed on top of the lobster was an amazing textural contrast. Both elements enhanced the lobster meat.
Clam with horned melon - This is where the meal started falling apart.
They show a display of large clams and horned melon.
They then present everyone at our table with the tiniest single clam. It pretty much had no taste and just chewing on the tiniest morsel of clam meat and some seeds of the melon. There was no flavor from the clam, and no discernible sourness or sweetness.
Boiled chicken with riced cauliflower and black garlic sauce - One of the worst things I have ever eaten. Chicken was dry. Black garlic sauce was bitter and tasted disgusting. I’m not even sure how the cold riced cauliflower was suppose to complement the dish.
Herbal soup - While this was intriguing from an experience sense of bringing a reverse siphon apparatus to the table, the herby mix of lemongrass, rosemary, ginger, and other spices - this tasted like Chinese black chicken medicinal soup.
Cheeses - These were fine ¯\_(ツ)_/¯
Coconut ice cream with shredded coconut and some pepper? - This tasted almost amazing. The coconut ice cream? Yes. The shredded coconut? Yes. The acidic pepper gel drops? Yes. Except they were too sour and blew out my palette.
Conceptually made sense but they needed to temper the sourness on the drops.
Cocoa pod flower - This was delicious. Coffee ice cream inside a solid chocolate shell. Deceptive visual presentation of a giant coffee pod shell surrounded by regular coffee beans was delightful.
Atmosphere
The restaurant is located in the magnificent and palatial architecture of the hotel of the same name, Le Meurice.
The paintings and chandeliers add to the air of expected opulence and accented by glass sculptures to add a modern flair.
Service
First of all, what kind of a Michelin starred restaurant tells you there’s a menu and then says you’re not allowed to choose what items you want? This is atrocious considering how much the cost of the meal is.
Most of the staff was fine, but there were a few that had really poor attitudes. We asked a few of the staff presenting the plates to repeat what they said because they were either too fast, too quiet, or had a really thick French accent. Some of the staff got really annoyed when we asked to repeat because we couldn’t understand them. I don’t think repeating a sentence two or three times with complicated ingredient names is an unreasonable request.
The staff also didn’t check in enough after some plates were presented. We would have sent the chicken dish back but no one came to our table for over 10 minutes and it was getting late. When they finally came to check on us we just wanted them to take the plates and move on.
Inability to choose any plates felt like being held hostage a little bit. Refusal of requests for individual choices is a bit extreme for the restaurant’s price point.
