Paris 1er Arrondissement
La Dame de Pic

La Dame de Pic

20 r. du Louvre, 75001 Paris, Paris 1er Arrondissement, France

Pizza • Européen • Français • Végétarien


"we were happy to have found a restaurant open in August to betting, especially with the reputation of the valence chief. It was missed:- missed the location in a sinister street- missed the room without a window behind the kitchen that gives the impression of a failed cellar the decoration of the walls, the pseudo worn carpet or pseudo-stained carpet and the flowers on the tables ridiculously too high- missed the table stuck between stairs and pillar. The waiters broke behind my wife all night.- missed the service that hesitates between sophistication and relaxation - especially missed the kitchen. choice between two menus, no card. dishes that accumulate flavors and multiply spices but without consistency. the gilardeau oysters (cuites?) have lost all sea flavor and covet a cucumber jelly the barely saved by a tea sorbet and coffee unrelated to the rest, the signature berlingots are green but the matcha tea is absent under the too powerful cheese that crushes everything, the mackerel with tea lapsang souchong is actually a few fish lamelles without much I said it and to compensate we had a pre dessert (one-third of the new dessert of the week: a bowl of chocolate-coated ice cream and a chocolate sauce with some bunny flowers that bring a minimum of freshness and originality to this dessert without interest and especially spoiled by an intense pepper finish. I love rhubarb and so I chose the rhubarb dessert: disaster: a diagonal line in the plate with 4 mini sections of rhubarb without taste and an accumulation of small elements without rhubarb sometimes good but without any consistency of the dish that has a lot of flavors but no rhubarb. The only moment of emotion was the amusing mouth: a beet spuma at the coffee with below the little beet dice at the mint: extraordinary. much better than the peanut marshmallows that make think of a Chinese restaurant gift.To be honest I have to say that my wife was more satisfied with her choices: tomatoes, chicken egg, handcuff and raspberry. I tasted and was struck by the intensity of spices that mask the main product. The wine list is impressive and very tempting (poilly smoked from dagueneau) for which has the means but the choice of wines with glass is very dull. the sommelier runs in any way without providing advice or passion. Well sad. I had trouble for all Japanese people who thought they could enjoy the good French cuisine. I can't figure out how a chef can be satisfied with these dishes. I was wondering, but what is the guiding idea? mystery! Really missed."

Carre des Feuillants

Carre des Feuillants

14 rue de Castiglione, 75001 Paris, France, Paris 1er Arrondissement

Cafés • Européen • Français • Végétarien


"In the high rent district, centered just yards/meters between the Ritz and the Meurice, you expect a sophisticated meal and a demanding clientele. The friendly greeting and the warm and professional service are an added and welcome bonus. With decades of experience in haute cuisine, chef Dutournier is at the helm of a well run and distinctive restaurant. The repertoire is extensive. Some dishes are delightful, others just competent. The wine cellar is legendary and covers a wide spectrum of regions and vintages. Their prices seem fair and no one was trying to pressure one into the most expensive bottles. They do offer a nice selection of decent wines by the glass. In keeping with the occasion, we ordered a 2000 Gevrey-Chambertin and were pleased with the choice and value. The decor is distinctive, and even if not entirely to one's taste, it all hangs together well. The restaurant deserves its Michelin Star, but I can sense why it probably lost the second one. We were here to enjoy a fine meal and not play restaurant critic. Still, having dined at dozens of restaurants that have received Michelin's highest honors in half a dozen countries I found the meal enjoyable but not extraordinary. Many of the amuse bouche seemed more academic than meal enhancing. My appetizer (ecrevisse) and main course (caneton/duck) were solid but not soaring. My wife enjoyed her foie gras, but not as much as at a modest bistro a few nights before. She did find the sweetbreads excellent. We both concurred that the desserts were superb. By choosing a la carte items rather than a menu, perhaps we didn't have courses that the chef wished to highlight, although they were not exotic but mainstream choices. All in all, a satisfying meal at a fairly high price. That's understandable by virtue of the rarefied real estate and the platoons of staff. Would we return? Perhaps."

Udon Bistro Kunitoraya

Udon Bistro Kunitoraya

1 Rue Villedo, 75001 Paris, France, Paris 1er Arrondissement

Soupe • Viande • Japonais • Asiatique


"in one word: had a kirin, the tempura moriawase and a katsudon. kirin was cold, the tempura was excellent, the katsudon was salted (which was sad because he had everything else for him). wonderful to see clean kitchen, efficient and nice service. I'd go back to taste the udon. outside the shell: I went to dinner on Monday. near the beginning of the dinner service (19:00.) was sitting immediately, there was a short queue when I left the restaurant. There was a kirin, a moriawase tempura and a katsudon. edamame (free!) served quickly and a cold and nicely poured kirin. The tempura was wonderful. the presentation, taste, assortment of vegetables, the quantity corresponded to what was expected (taking into account the neighborhood and the price) and were delicious. judicious presentation of accompaniments of dip sauce with ground daikon, garnished with some ginger and tender green onions. No taste of oil, no oil bottle left on the top. so tasty and crispy that I swallowed the tails of shrimp with delight (I usually don't do it if I feel I'm going to chew them forever.) the only reproach I have to do about the tempura is that the dip was a little too concentrated and so salted. I'm the kind to soak when it comes to tempura. I love the tempura bite slightly debridled with a tasty but always crispy sauce dipped a second in the tempura sauce. I just immersed a little less with enthusiasm and the problem was solved here. katsudon, however, was a bit disappointing. everything in its parts was excellent and thoughtful: the rice was well cooked and the pickles that accompanied it placed next to the dish were well made and a tasty contrast. The egg was perfectly cooked and cooked in the heat of the dish and the onions were finely sliced but still had biting. But overall, it was too salty. I like salt. I think salt repairs almost everything that tastes not good. But the katsudon was really very salty. the katsu dressing was pre-seasoned, the pig himself was pre-seasoned (too good, I think. too seasoned meat could be the main culprit here.) all stages are nice and careful. but the combination of well-seasoned meat and a well-seasoned panure gave a katsu too salty for this sapple-phile! the strong point here is that the soy sauce that was in the katsudon was also salted (a little reminiscent of this concentrated tempura sauce!) but unfortunately, they are famous for their udon (but it was a sort of katsudon day, you know?), so maybe I got wrong. I should come back to taste their udon. four stars because everything is already there: quality, careful and efficient kitchen (but not pressed) and friendly service. and a clean kitchen. Yes. They just need to relax a little with the salt."

Comptoir Montevideo

Comptoir Montevideo

44 rue Coquilliere, 75001 Paris, France, Paris 1er Arrondissement

Steak • Viande • Poisson • Hamburger


"the restaurant was cozy, welcoming and charming! I especially appreciate how the cook actually came to me to explain the menu and confirm the kind of aromen and ingredients I like to eat. it was clear that he was also attentive to my nutritional requirements that I sent along with my booking to save time for everyone intuitiw the feeling that Uruguay Round could, I went to ask the cook to make my food spicier if he could. he also gave me extra spicy chili sauce as a spicy for my steak the smells of the beef starter and the beef main foods I got were excellent. the cooled, vacumm sealed uruguayian grazfliege and picanha cuts were both interesting to try. the sweet potato was really sublimed with its light crabs on the outside and sweet melt texture on the inside. the aubergines were perfectly carburized even without tasting. not many places take the effort to do so well their sweet sides, and the trim also shows that the chef is proud to present his lovingly prepared meals. I had last night a 7-course menu, but the fuss about eating and some of the questionable aroma combinations once again feel that I prefer to introduce only my food simply as starter, pornstar or dessert without all prestressing and foam. it is something to see how the cook is so passionate about eating and making his customers happy. as a cliché, as it sounds, I felt his warmth, thought and sincerity with every bite that he did not only go through the movements of that, just to enchant the customer. I had the pleasure to eat large and small throughout the world in restaurants. it is a fair bit to impress me in these days, but comptoir montevideo did. it's a great taste of how the uruguayan is eating. will come when I'm in paris."

Restaurant Lumen

Restaurant Lumen

15 rue des Pyramides, 75001 Paris, France, Paris 1er Arrondissement

Pizza • Italien • Européen • Végétarien


"Le lumen a réouvert. Je ne connaissais pas avant. L'endroit est lumineux, aéré, accueillant, confortable. La vaisselle et la verrerie agréable.Les plats sont fin et parfaitement exécutés : entrée burrata et tomates à l'ancienne. Voilà un classique qui peut vite devenir lassant, mais là, c'est juste parfait et frais. Variété de tomates à l'ancienne goutues, burrata crémeuse mais pas écoueurante que vient trancher une emulsion tomate et eau de tomate.Petite salade d'herbe renforçant la sensation de fraicheur.Pour suivre, les pâtes sont cuites à la perfection. La sauce tomate légèrement tranchée au citron et aux câpres,accompagnée de quelques pignons, est un modéle du genre, simple et rafinnée. On retrouve les amers de la cuisine italienne. La cuisson chinchard (bleu à l'arête) est parfaite pour mettre en valeur le produit.La panna cotta aux pêches est aérienne. La texture est un plaisir en bouche, les pêches pochées avec un subtil gout de basilic se mélange à la panna cotta pour amener un léger "croquant". Le sorbet pêche rivalise tant en consistance qu'en saveurs avec les autres éléments. Mine de rien, il faut une sacré dose de savoir faire et de technique pour présenter un tel menu simple en apparence. Et il faut surtout avoir acquis, puis oublier, un gros bagage technique, pour laisser la place à la sensibilité. Bravo à la cuisine, et merci !L'équipe de salle est au même niveau : simple, accueillant, sourire, sincérité . Ils ont bien compris que leur plaisir était le notre. Ce qu'il y a de bien avec les professionnels dans les restaurants, c'est que l'on ne se rend pas compte qu'ils le sont sur le coup, mais seulement après. Merci à eux !Si je devais proposer un axe pour faire encore mieux, j'aurais aimé trouver quelques références de vins "natures" qui auraient tellement bien accompagnés la cuisine proposée (des vins de Belloti ou d'Angiolino Maule pour rester dans la thématique, mais tellement d'autres aurait été très à propos). Vu le quartier, je ne sais pas si la clientèle locale est de mon avis...C'était vraiment parfait !"