Cuisine de Bar - Speisekarte

great service and good food. sea bass was as good as I ever had. will come back

Could be a good place but TA app said it was open. Very disappointed as it was well rated here and elsewhere. Maybe next time.

Excellent restaurant The souffle for the first and for dessert are really not to miss Don't miss the strawberry with bazil souffle

Creative and unique, I've never had souffle like this before. The dessert pistachio chocolate souffle was one of the best things I've ever had.

Small and fantastic! There were delicious souffles of all sorts with everything but we also had classic french dishes. Philippe came to say hello to everyone, a great evening. It was quite reasonably priced.

the special blue cheese soufflé for a starter was excellent. the sea bass with seasonal vegetables was also very beautiful. the court is not to miss is the pistazie/chocolate soufflé for the desert, it is great. the room is cozy and co-workers congenial. chef philippe is a soufflé assistant.

This is really what I missed about French food.. The set lunch menu of the day from whatever is fresh or available from the market... I got asparagus as my starter something I have been craving and then I had monk fish with white sauce... It was super amazing and the chef came out to greet everyone.. And the waiter while limited to one only, took great care of us... Great find and great food

my wife and I had three lunches in our 10 days holiday in paris. we have observed youtube about this restaurant before the trip and went there on May 3rd. the lunch was excellent and the price was very reasonable. service was good and chef philippe was very nice and friendly. I would not hesitate to recommend to anyone who likes French food and soufflé. I had the best soufflé ever. we liked it so much that we went there twice. I hope the wine selection can be a bit more if I go back next time. thank chef philippe for the good food. Love by vancouver, bc, kanada

perfect and I really mean it. each individual dish is perfect for taste to texture to season to temperature. I have always preferred Italian eating over French eating and this meal has changed me. the soufflé with lobster is to die. I wonder what her magic is that the soufflé keeps its shape for so long time and does not hold it at all on the side of the container. it's just great. the rindfleisch bourgogne is amazing. they added speck and mushroom to the dish, the smokey taste added and the umami to improve. it is magical that the beef keeps its shape and yet extremely delicate. it is tender enough that they can bite perpendicular to the fibers. I am absolutely stunned, how heavenly it is....