Average price €35 Special request
This set menu includes:Starter + Main course + Dessert
The service and the staff in general is excellent and professional. Although the piece of meat we chose was unacceptable to be served in a restaurant like this, their way of saying "we're so sorry" was charming and generous.
Always a pleasure heating there. Very good service and food. We loved the egg with mushrooms and the little ravioli with herbs. Follow the suggestion of the sommelier for the wine. He is a real expert.
We were the first in the door, the last to be served. Our main dish arrived 1hr50mins after our arrival. The ‘volaille et ecrevisses’ : the leg was raw. There were 3 tiny prawns. The ‘fish and chips au lyonnaise’ was a pile of sliced potatoes hiding a small piece of fish. No point in ordering a dessert. It would have been another half hour. Got the bill. No apology. Left.
Food was delicious, as usual.
We have been there every year since it opened, but for lunch. This year we went for dinner and found the atmosphere poor and the food not good at all. Is Alain Ducasse still in charge?
Gave 2 stars because the manager eventually tried to correct the service. I wouldn’t recommend going. We waited an hour and a half for our food and when I brought it up to our waitress she made me feel like I was dumb and proceeded to prove how it wasn’t that long that we had been waiting. Fact is we walked in at 8pm and didn’t get our mains until 9:50pm... She was very rude and never apologized or try to course correct. When we finally got our meal it wasn’t even good, felt like we really should have left early. Most disappointing dinner I’ve had.
bonne cuisine traditionnelle mais sans l'excitation de l'inconnu
Amazing food! Great atmosphere! Wonderful staff.
Restaurant Was open late & Maître D’ appeared flustered, toilets were not very clean and the food was luke warm and very very very small and tasteless for the cost!
Not recommandéd for business lunch, really too long if not to say inacceptable, no body takes care of waiting guests (not even suggestion of water). Dishes are correct otherwise. Starters are good.
We had an absolutely wonderful meal. Attention to detail in preparation & presentation of our food made this a memorable dining experience.
Everything we ate was delicious. Quenelles light as air with delicious sauce, calves liver also cooked perfectly serve with yummy scalloped potatoes, wonderful chestnut soufflé, great wine.. sweet servers. Room was a bit chilly. All in all reall good.
Le pain pas terrible
personnel tres professionnel plat tres bon
Wonderful restaurant we had the velouté de potiron and the ravioles for entrées. Both were delicious. We then had coquilles St Jacques and civet de sanglier both of which were excellent. The desserts , soufflé de châtaigne and their version of Paris Brest were really good. All in all, a top notch experience.
My friends in the U.S. recommended this restaurant for the authentic French atmosphere, food, and overall experience. We are so grateful. The food and service was superb. The staff were very friendly and knowledgeable about the wine and food. The decor is very charming and old world Paris. We will be back every tine we visit Paris! Bravo to the chef and staff! Thank you!
Great welcome, personal but not too friendly. Attentive service. Great food and ambience. Always had wonderful evenings here.
Really delicious Lyon food, the appetizer seafood, mushroom with soft egg and the main course fish is excellent.
très bien à recommander
Du 29 juillet au 27 août inclus.
32 Rue Saint-Marc, 75002, Paris, France
Service voiturier uniquement le soir
La façade de bois rouge ne laisse aucun doute, on est bien dans un bouchon lyonnais à Paris. Repris en 2002 par Alain Ducasse, cette institution de cuisine canaille a été portée pendant des décennies par Daniel Violet. Tout est resté. Une vieille machine à café à piston, un comptoir en bois recouvert de zinc et d'étain, boiseries et moulures aux motifs floraux, luminaires art pompier et faïences "métro", rien ne manque. Et partout, des miroirs qui prolongent l’horizon du mangeur qui admire le bal des sautoirs en cuivre ou des cocottes en fonte. Sous la houlette du chef Yann Mastantuono, on se régale de saucisson brioché à la pistache, de quenelles sauce Nantua ou de cervelle de canuts.
Au moment de réserver, laissez le commentaire suivant : le bœuf Fin Gras du Mézenc est-il arrivé ? Cette merveille de la viande française de tradition revient à l’honneur. Elle est ici servie rôtie, avec des asperges vertes et des pommes grenailles.
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Free serviceInstant reservation