Y aller et contacter
Restaurant à Paris proposant une cuisine gastronomique haut de gamme, de saison et gourmande.
Planqué au 6e étage d'un immeuble particulier, le restaurant de Frédéric Vardon fait désormais partie des tables qui comptent à Paris. Ce chef a travaillé chez Alain Chapel à Mionnay et chez Alain Ducasse avant d'ouvrir cette salle circulaire, lumineuse où il propose une cuisine gastronomique haut de gamme, de saison et gourmande. Saumon mariné façon « gravlax », puis limande-sole farcie, épinards et champignons boutons, ou paleron de bœuf confit, patate douce en purée rôtie et tempura, et en dessert, un Fontainebleau allégé et fruits de saison.
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Avis des membres sur Le 39V
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
Trouvez des Offres de Séjours uniques avec nos Partenaires
Questions fréquentes :
We were not satisfied with the food. We had a couple of appetizers, one was a deep fried tortellini. It did not have much taste and was quite doughy. Then we ordered the beef special. When it was placed on the table, the amount of beef was insane. There was SO much and then we were given a small sampling of more beef on the side at the same time. The green pepper sauce that came with the meet was very dry with not much taste. The beef came with chanterelle mushrooms and potatoes that tasted like something we would get at a fast food restaurant in the states. We were, however, very satisfied with the chocolate souffle. We are still talking about the amount of meat that was served. We asked to bring it home with us. The server took the beef to put in a "to go" box but forgot to give it to us so we left without it. The restaurant is decorated beautifully, and we were looking forward to dinner so much but were, unfortunately, disappointed.