推荐
巴黎的著名餐厅，菜单上有7个前菜、4/5个鱼、4个肉和6个甜点。
毫无疑问，爱彼迎是我们首都最著名的餐厅之一。这家餐厅坐落在爱丽舍宫旁边的别致宫殿Le Bristol的中心，长期以来一直是尼古拉-萨科齐最喜欢的美食餐厅之一。
50岁的Éric Fréchon是主厨。他出生在索姆河，在诺曼底长大。他曾在La Grande Cascade、Taillevent、La Tour d'Argent、Le Crillon的厨房工作过，也曾在西班牙工作过。 他在1993年（在Christian Constant的帮助下）被授予法国最佳厨师称号，并在1999年接管了布里斯托尔美食餐厅的厨房。该机构已经在《米其林指南》中拥有一颗星。他在2001年和2009年分别获得第二次和第三次。
面对一份有七种前菜、四/五种鱼、四种肉和六种甜点的菜单，很难给出建议。你必须能够品尝到所有的东西，但这显然是不可能的。因此，我们要提到 "塞满黑松露、朝鲜蓟和鸭鹅肝的通心粉，用老帕尔马干酪做的烤肉"，这是必须的；"刚刚变硬的皇家小龙虾，冷食，有芹菜棒和柚子的味道"，最后是用膀胱为两三个客人烹饪的布雷斯小龙虾。当猪的膀胱被送进餐厅，像一个大气球一样膨胀，里面的猪肉已经被蒸熟，顾客们都被迷住了，马上就会点餐！"。"警告厨师。
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
로비의 직원들은 따듯한 환영의 인사를 합니다.
창밖의 정원은 아름답습니다.
Langostine. Blue lobster. 신선한 해산물 메뉴입니다.
특히 red mullet는 찌는 방법으로 요리를 했는데 생선살의 탄력이 있으면서 담백합니다.
와인서빙도 세심하게 잘 하고 메뉴 서빙하는 직원들은 늘 밝은 얼굴로 친절합니다.
몇일전 다른 미슐랭레스토랑에서는 약간의 인종차별을 경험했었기에 그부분에 대해서 아주 예민해 있었습니다.
음식. 서비스. 분위기 모두 만족합니다.
창밖의 정원은 아름답습니다.
Langostine. Blue lobster. 신선한 해산물 메뉴입니다.
특히 red mullet는 찌는 방법으로 요리를 했는데 생선살의 탄력이 있으면서 담백합니다.
와인서빙도 세심하게 잘 하고 메뉴 서빙하는 직원들은 늘 밝은 얼굴로 친절합니다.
몇일전 다른 미슐랭레스토랑에서는 약간의 인종차별을 경험했었기에 그부분에 대해서 아주 예민해 있었습니다.
음식. 서비스. 분위기 모두 만족합니다.
访问于五月 2025
Edit: I’ve now visited twice. The first time Eric Frechon was head chef, and now it’s Arnaud Faye. Both visits were amazing, but the latest was even better. A few tips:
1) Order à la carte. You still get the amuse-bouches and petits fours, but with satisfying portion sizes of exactly what you want.
2) Go for lunch. If the weather is nice you can request to eat outside in the beautiful courtyard, or you can bring your coffee+tea outside at the end of the meal.
Second visit (May 2025, Chef Arnaud Faye) - The white asparagus with morelles and vanilla was a stand-out dish. Traditional feel, but a brand new flavor for me. The langoustine came in a light, yet satisfying seafood broth—better than the foamy sauce from our previous visit. The Bresse chicken is no longer cooked in a pig’s bladder but roasted instead, with crisp, golden skin. Though less dramatic visually, it tasted even better—and cost €120 less. The bread and butter also improved: a crusty sourdough boule with tarragon butter. Service was outstanding—warm, funny, and professional. Shout-out to Maxime. The wine list was outrageous. We got to try ’07 Leflaive Bâtard-Montrachet by the glass, as well as ‘04 Corton-Charlemagne, and ’12 Clos Rougeard, all reasonably priced. Best meal of my life, and I can’t wait to return.
First visit (August 2024, Chef Eric Frechon) - Crab, langoustine, and Bresse hen. Champagne and Mersault. Honestly the best meal of my life. Just purely delicious French food. Huge wine list with bottles at a very fair price (at least by USA standards). Lots of 'freebie' courses even when you order a la carte. Shout-out to Raphaelle and Axel for the memorable and attentive service.
1) Order à la carte. You still get the amuse-bouches and petits fours, but with satisfying portion sizes of exactly what you want.
2) Go for lunch. If the weather is nice you can request to eat outside in the beautiful courtyard, or you can bring your coffee+tea outside at the end of the meal.
Second visit (May 2025, Chef Arnaud Faye) - The white asparagus with morelles and vanilla was a stand-out dish. Traditional feel, but a brand new flavor for me. The langoustine came in a light, yet satisfying seafood broth—better than the foamy sauce from our previous visit. The Bresse chicken is no longer cooked in a pig’s bladder but roasted instead, with crisp, golden skin. Though less dramatic visually, it tasted even better—and cost €120 less. The bread and butter also improved: a crusty sourdough boule with tarragon butter. Service was outstanding—warm, funny, and professional. Shout-out to Maxime. The wine list was outrageous. We got to try ’07 Leflaive Bâtard-Montrachet by the glass, as well as ‘04 Corton-Charlemagne, and ’12 Clos Rougeard, all reasonably priced. Best meal of my life, and I can’t wait to return.
First visit (August 2024, Chef Eric Frechon) - Crab, langoustine, and Bresse hen. Champagne and Mersault. Honestly the best meal of my life. Just purely delicious French food. Huge wine list with bottles at a very fair price (at least by USA standards). Lots of 'freebie' courses even when you order a la carte. Shout-out to Raphaelle and Axel for the memorable and attentive service.
访问于五月 2025
les manières du personnel, l'atmosphère et le goût étaient tous excellents. 레스토랑❤️ Il est difficile de choisir un plat préféré, mais le plus mémorable a été le saumon ! C'est la meilleure expérience gastronomique que j'aie jamais eue.
访问于五月 2025
Excelente Lugar con 3 estrellas Michelin.
Extraordinario Servicio y muy buen ambiente.
La comida es buena, pero debo decir que NO es la mejor que he probado, pero debo de poner 5 estrellas porque todo lo demás es espectacular. Mi opinión del chef en el menú de degustacion es 4 * además que no tienen maridaje para el menú de degustacion.
Extraordinario Servicio y muy buen ambiente.
La comida es buena, pero debo decir que NO es la mejor que he probado, pero debo de poner 5 estrellas porque todo lo demás es espectacular. Mi opinión del chef en el menú de degustacion es 4 * además que no tienen maridaje para el menú de degustacion.
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サービスの男性で1人、不機嫌だっただけなのかアジア人が好きではないのか。。。私達以外に他に2組アジアの方がいましたが、そのテーブルでの接客態度だけ明らさまに対応が違うのを見逃しませんでした。目も合わせようとしないし、そもそもお客様の方を見ず、外を見ながら料理を提供したり。このようなサービスを受けたのは初めてで非常に驚き、とても居心地が悪かったです。
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