LA TRUFFIÈRE

To celebrate our wedding anniversaries (six of us) we chose to dine at La Truffière, tucked in the 5th arrondissement on rue Blainville. We expected an elegant meal. What we received was an all-senses, soul-stirring experience that transcended every imaginable standard of hospitality and cuisine.

We selected the chef’s 5-course tasting menu—though in truth, it unfolded into EIGHT indulgent chapters, each more surprising and transportive than the last. From the first amuse-bouche to the final mignardise, every plate was a canvas, every bite a story. Consider the cucumber roll—a delicate scroll of fresh, vegetal brightness paired with a verdant sauce that danced between herbal and creamy. Or the house made foie gras—rich, complex, cut through with an earthy black truffle vein and served with the sort of bread that makes you…want to write home about bread….or at least take an extra suitcase home full of…bread!

Then there was the moment—the oxtail. The aroma was intoxicating, the texture like velvet, the flavor a crescendo of deep umami. It was nothing short of divine. (Side note: It’s been rumored this dish has brought tears to ones eyes…not these eyes…but how appropriate it would have been).

But to speak only of the food would be to miss the soul of La Truffière. What elevated the night to something Michelin should revisit, was the TEAM who delivered it.

Yannis Bouskri, our head waiter, is the kind of person every diner dreams of but rarely meets. Effortlessly warm, intuitive, professional without a trace of pretension—he anticipated our needs before we could articulate them. Each course brought not only a new culinary wonder, but an entirely new set of silverware. That alone deserves a round of applause. And while serving fine cuisine, Yannis still found time to banter with us about the PSG–Inter Milan match and teach us the club anthem with a proud “À LA PARIS!” It’s not often you find someone who can plate a perfect joke and a perfect dish in the same night.

Martin Saucais, the sommelier and maître d’, is a man of integrity and extraordinary talent. When a mishap (MY fault!) with our reservation could have disrupted the evening, he didn’t just resolve it—he ELEVATED the night. We were ushered into a private cellar, where Martin guided us with gentle authority and genuine care. He poured not just wine, but wisdom—suggesting a few bottles that were not only perfect for our meal, but perfect for our budget. No pressure. No upselling. Just gracious, grounded service. His generosity extended to tastings of Armagnac and Cognac that rounded the evening like a benediction, followed by a tour of their extraordinary wine cellar. This is a man who understands not just hospitality, but humanity.

And finally, the artist behind it all: Chef Quentin Maisonnobe. In lesser hands, truffles can be clumsy and overbearing. In Chef Maisonnobe’s, they are a subtle symphony—woven in with restraint, imagination, and at just the right moments, a glorious abundance. We had the pleasure of meeting him after the meal, and his humility matched his talent. Talking with him felt less like meeting a celebrity chef, and more like reconnecting with an old friend. A quiet maestro who lets his creations speak volumes.

There are meals you enjoy. There are meals you remember. And then there are meals like this—where food, service, and setting align so harmoniously that they embed themselves into your life story.

Hey Michelin! Give La Truffière another star. They’ve already earned it.

– Dennis & Co., still smiling and still full

The staff was knowledgeable and very polite to us. Never received a snooty vibe. I feel this restaurant is actually flying under the radar in terms of the recognition they deserve.

My wife and I had the special chefs choice truffle menu and it was fantastic.
The highlights were the oxtail with the potato foam and the palette cleaner before dessert which was truffle and honey ice cream.
The staff was excellent, informative, polite and really wanted us to enjoy our experience.
One of the best meals we have had.

A truly exceptional experience from start to finish. The carrot-themed amuse-bouche was both whimsical and beautifully executed — a creative and flavorful opening. Fois gras starter was excellent. The gnocchi with mushrooms and truffles was perfectly balanced, rich yet delicate. But the standout was the pomelo dessert: an extraordinary interplay of sweetness and tartness, unlike anything I’ve encountered before. Service was impeccable — gracious, attentive, and deeply knowledgeable. A memorable meal in every way.

Une catastrophe culinaire et humaine du début à la fin.

Déjà, à l’entrée, j’ai cru qu’on tournait un épisode de Cauchemar en cuisine. Ambiance glaciale, personnel qui tire la tronche comme si on venait les déranger chez eux, et une odeur douteuse dans l’air — mélange de friture fatiguée et de déception.

On commande, on attend. Longtemps. Très longtemps. On a eu le temps de remettre en question nos choix de vie. Et quand les plats arrivent… c’est un choc : présentation négligée, portions radines, et des goûts qui donnent envie d’appeler un ex rien que pour oublier.

Mention spéciale au "dessert maison" : une honte sucrée servie tiède dans une assiette froide, à croire qu’il venait directement du congélateur d’un supermarché discount.

En résumé : fuyez. Ce n’est pas un restaurant, c’est une mauvaise blague gastronomique. Je préfère encore manger des nouilles instantanées dans le noir que de revivre ça.