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巴黎的Bistrot，提供5种开胃菜的品尝菜单，原创的美食和精心设计的菜肴。
这家传统风格的餐馆只有晚间营业，所以这时想要找到一个位置基本不太可能。晚餐一般需要提前14天预订。21h30开始的宵夜无需预约。只有亲自来品尝一次才能明白高达60欧元的套餐确实物有所值。Inaki Aizpitarte，既是主厨也是老板，是自学成才。他的创作永无止境。天马行空的想象力让每个有幸来用餐的客人不虚此行。这位烹饪天才永远带着淡定的表情，每天晚上提供各种菜肴。他雇佣了一群性感的肌肉型男，推销自己的菜品。套餐包括4碟小菜、两道头菜、一道主菜和两份甜点。还可以吃到炸青虾、Saint-Jean-de-Luz金枪鱼、洋葱、白菜、桑葚、坦肚喱、焦糖布丁。所有的菜都是Inaki风格的，无法用语言来形容它们的味道。最后再喝上几杯烈酒，结束整个味觉之旅。
你知道吗？ 本评论由我们的专业作者撰写。
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于五月 2025
I am the type of person who pretty much judges restaurants by the plate. Service and atmosphere were excellent, they did a fantastic job of explaining the dishes without going overboard. But in my reviews, the restaurant lives and dies by its plates.
In a sentence, I would describe this place as embellished mediocrity.
Each dish was cleverly thought out, and the overall format of this place was pretty rad, I love the idea of an on rails experience where a number of small bites come out progressively.
Of the 10 (I think) dishes that came out, I really only really enjoyed 2. The fish with butter sauce, and the sorbet with cream and strawberry & rhubarb.
Even of the ones I enjoyed there were issues.
First, the fish with butter sauce was fine, but there was no balance of the rich flavor (some citrus or herbal notes could honestly go a long way here). Second, the desert with sorbet was delicious, but they told us the sorbet was almond and if not for telling us it was almond I would honestly never have known. The concept of the dish was good, but the flavor was very diluted.
The rest of the dishes were unmemorable or just tasted bad (to me). There was one particular fish dish that was extremely fishy, and maybe this is a personal problem but I am not down for that. They did something mildly clever here which was to add rendered pork fat to this dish to enhance the savoriness, but it would have been better in a sauce and not just pork cubes haphazardly scattered across my plate.
It really felt like they were going for clever construction of these dishes and thats great, but you should focus on composition of the plate and garnish AFTER you’ve really put something flavorful on that plate. Also one last thing, STOP PUTTING FLOWERS ON EVERY PLATE.
The other thing is this, the cost is not worth it at all. My dinner was 220 euro. Take your money somewhere else and find food from
chefs who know to put something flavorful on the plate and only then, focus on presentation and garnish.
In a sentence, I would describe this place as embellished mediocrity.
Each dish was cleverly thought out, and the overall format of this place was pretty rad, I love the idea of an on rails experience where a number of small bites come out progressively.
Of the 10 (I think) dishes that came out, I really only really enjoyed 2. The fish with butter sauce, and the sorbet with cream and strawberry & rhubarb.
Even of the ones I enjoyed there were issues.
First, the fish with butter sauce was fine, but there was no balance of the rich flavor (some citrus or herbal notes could honestly go a long way here). Second, the desert with sorbet was delicious, but they told us the sorbet was almond and if not for telling us it was almond I would honestly never have known. The concept of the dish was good, but the flavor was very diluted.
The rest of the dishes were unmemorable or just tasted bad (to me). There was one particular fish dish that was extremely fishy, and maybe this is a personal problem but I am not down for that. They did something mildly clever here which was to add rendered pork fat to this dish to enhance the savoriness, but it would have been better in a sauce and not just pork cubes haphazardly scattered across my plate.
It really felt like they were going for clever construction of these dishes and thats great, but you should focus on composition of the plate and garnish AFTER you’ve really put something flavorful on that plate. Also one last thing, STOP PUTTING FLOWERS ON EVERY PLATE.
The other thing is this, the cost is not worth it at all. My dinner was 220 euro. Take your money somewhere else and find food from
chefs who know to put something flavorful on the plate and only then, focus on presentation and garnish.
访问于五月 2025
Sommelière très désagréable et incompétente.
Menu pas à l’ hauteur de 1 étoile Michelin.
Le service? On a été oubliés au fond de la salle, plus de 3 heures pour manger.
Y reviendrai-je? Absolument pas!
Menu pas à l’ hauteur de 1 étoile Michelin.
Le service? On a été oubliés au fond de la salle, plus de 3 heures pour manger.
Y reviendrai-je? Absolument pas!
访问于五月 2025
Il faut arrêter d en faire tout plat !
Payer plus de 100 eur pour manger sur une vieille table en bois qui colle avec des serveurs obsequieux...c est inacceptable. les plats sont bons mais rien de plus.
Beaucoup trop cher pour la quantité servie. C'est devenu un resto pour touriste. On est loin du concept initial qui etait tout simplement de manger des bons petits plats sympas sans chichis...je ne recommande pas !
Payer plus de 100 eur pour manger sur une vieille table en bois qui colle avec des serveurs obsequieux...c est inacceptable. les plats sont bons mais rien de plus.
Beaucoup trop cher pour la quantité servie. C'est devenu un resto pour touriste. On est loin du concept initial qui etait tout simplement de manger des bons petits plats sympas sans chichis...je ne recommande pas !
访问于五月 2025
Compliqué de d’en sortir satisfait vu la communication avec la sommelière.
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