Amy H.

Intimate and lovely. Modern feel but still cozy. Expected to order more than we did because portions were surprisingly large! The escargot starter was wonderful and the pigeon was delicious but very rich. I couldn't even finish it. Tasted both lobster dishes as well and they were the best! Desert was devine service was impeccable!

Clark H.

Beautiful interior and beautiful cooking. The food was paced out very well and is a great place to try modern French cuisine. The service was very attentive and worthy of a Michelin star.

Tom C.

Came here for the lunch set menu and was very happy with the experience. Based on some of the reviews, I was having second thoughts about the reservation. In the end my friends and I really glad we stop in and it was one of our favorite meals while visiting Paris. The restaurant is small so if you come early, there really isn't much space to wait. But there is a very yummy bakery close by that we were able to share a croissant while exploring the near by shops. The service was efficient and the staff polite. Since they did not have an English menu, our server did a good job explaining each course and options. The scallop soup was delicate and flavorful. Both the scallop and the duck I ordered was perfectly cooked. The others in my party all ordered the fish and were very happy with their selections. They commented that it was fresh and light. One in the party did say he could do without the foam on both the dishes he ordered. Overall, I would highly recommend this restaurant for a reasonable price set meal that give you more then you pay for. I would like to go back next time I visit Paris and try their dinner menu.

The ambiance was what is to be expected at a restaurant of this caliber. The service was top notch as all the servers were bilingual and spoke very good English which was helpful. The servers know the menu very well and how to explain each dish. The food was literally the best I have ever had. My fiancé and I both had the Menu Decouverte with 5 courses and it was absolutely phenomenal. Overall the total bill was 212 euros before tip which is in my eyes an amazing value. Now people say a tip is not needed in France but every server we tipped was so appreciative, in my eyes they work hard and I want to show my appreciation.

Patty C.

Amazing lunch fixed menu at €39 for a Michelin star restaurant. Great presentation and the portions were good. I want to tell you what I had, but I really don't know how to. All I can say is, there was a wonderful asparagus and mushroom escargot soup, duck breast (husband had perch), and a citrus dessert. There were also a couple of small bites and bread. Overall, I highly recommend.

Emily T.

Every single dish was delicious and creative. My favorite was the quail! The staff was very attentive and nice.

Susan R.

We loved this restaurant. It is small. The tasting menu is divine and well-priced. The wine pairing is worth it.The service is perhaps the best we experienced in Paris. I would go back again and again if only for those amazing oysters.

Beili E.

The appetizers were delicious. My favorite was the escargot! They make tasty Mocktails, unfortunately I forgot the name of the one I ordered. The inside is decorated with pretty autumn colored leaves along the ceiling. Really nice ambiance. Our server was nice and attentive.

Albert Z.

We got the menu découverte, which is the 6-plate tasting menu. Here are my thoughts plate-by-plate. Pardon me as I can't give a full description of the dish name, but please refer to the photos. Oysters. An extremely clever way of making oysters. The oyster shell is filled with jelly, and the jelly essentially extends the juiciness and slipperiness of the oyster flesh. It's pre-salted and topped with citron. The sour and salt works very well. Avocado dumpling. The dough shell is salty and conceals shrimp and an avocado paste. The paste tastes minty. The shrimp is delicious. The dumpling shell itself also had a tinge of citrus. Interesting and delicious dish. Fish. An orange-colored sauce that is slightly fruity and tart but also creamy. I've actually never really enjoyed creamy sauces and fish together. Here, too, I must say that I liked the fish and the sauce individually, but didn't like them together. However, I did like the green onion topping the fish. Quail. The thigh (or wing, it's too small to tell) was good but the breast was dry, in the way that breast usually is. I expected more in that respect. Cheeses. Blue cheese is still a little too strong for me, but eating both cheeses and the jam in combination yielded a funky sweet and pungent aroma that was nice. Ice cream. The sorbet component of this was kind of normal - I feel like I've had something extremely similar before. It is good and delightfully tart, but it is "typical". The dill sorbet, on the other hand, was very interesting. It makes me feel like lightly-sweet vegetable sorbets should be more of a thing. The service was attentive. The baguette slices and butter were yummy. And the interior deco was extremely cozy. In general, I thought that the food was clever and attentive and had wonderful surprises. It was also affordable for a restaurant like this. However, components like the drier quail breast, the not-so-creative pairing of cream and fish, and my own lack of appreciation for extremely strong cheeses made this meal not quite reach the high expectations I had.

Michael L.

It seems like one of the most important experiences to have in France is the incredible dining experiences. We haven't had many michelin star level restaurants, and this was definitely an impressive meal. We went for the lunch special of 37 euros for a 3 course meal (+ amuse bouche). Our appetizer options were a white asparagus salad and yellow carrot soup. The flavors were solid, but I was extremely impressed by the yellow carrot soup complemented with a poached egg. I never expected to enjoy a carrot soup this much! For our entrees, we picked between a sea bream and duck. The duck was done very well - my friends described it as eating "filet mignon as duck". The fish dish was solid, and once again impressive flavors that blew me away. We concluded our meals with the souffle with a side of vanilla ice cream. The souffle was extremely well done, perfect consistency and an amazing egg white flavor. Overall, this was an amazing lunch that all of us were extremely pleased with. The portions were large enough to fill us up and the service was amazing. The staff spoke decent English - enough to describe the menu and dishes to us. I would definitely come back here again when I find myself in Paris next.

Edna C.

We enjoyed a delicious lunch here! Make a reservation and have your health pass ready!

Kurt G.

To get by in the world of Michelin rated restaurants in Paris, you truly have to be top tier. The Parisians invented the modern restaurant, so they've been at it a while. Not only that, but to train for the culinary world in this city is coveted by up-and-coming chefs many of whom would probably love to open up shop here and start the restaurant of their dream. The competition is cutthroat. To even be on the radar of Michelin here is an honor. And Auguste is definitely on the radar. But enough of that Michelin business, I'm not writing this review to talk tires. It's somewhat overwhelming to pick a restaurant in Paris (#firstworldproblems), so we relied on our friend who had been to culinary school and is one of the aspiring foodie people of which I spoke; she worked here and obviously recommended it. You walk in to Auguste and I have to say, it's not all that impressive from a visual standpoint. Not minimalist. Just simple, straightforward, unassuming, but elegant - which as it turns out, was not entirely unlike their food. As normally splurges like these go, we opted to order from the chef's tasting menu (with a wine paring). I could tell you all the details of what it was, but that wouldn't be all that interesting - plus it's constantly changing so you likely would not have anything like what I got. A few of the dishes were seafood (scallops, fried langoustines, caviar) - and the main event was pigeon. With each dish you got a perfectly prepared protein (which... you would expect from a restaurant of this caliber... and also, triple 'P' score in Scategories!), but then also small accompaniments and sauces which added bursts of flavor that gave a freshness that can sometimes be lost in heavy/saucy French cooking. Berries, mangos, carrots, chocolate sauces, apple mousses. These all played a part which admittedly on their own have not much appeal to me, but as part of the whole were fantastic. The meal was ended with a soufflé (because... France) and some very nice ice cream which I cannot remember much more about - that's the wife's forte and she very much enjoyed it. The wines served alongside, which I wish I remembered more about or noted, were all paired well and very tasty. Starting I believe with some bubbles, getting heavier into the Bordeaux, and ending with something crisp that went well with the ice cream. It was all much better than the $5 bottle I had bought from a street vendor by the Eiffel Tower the night before. I would recommend Auguste as a good value find if you are looking for a Michelin restaurant in Paris (and by value I just mean you're not going to have to take out a second mortgage.... but it's still expensive). Go a little later if you want to be there when it's full. We went at 7 and I believe were the first reservations on the books. And since I have to be that cheesy person to end their review of a French restaurant this way: Bon Apetit!

Kevin L.

Very affordable lunch prix fixe for a Michelin starred restaurant. I came in with high expectations from my previous Michelin experiences in New York, and to be honest, Auguste single-handedly made me disillusioned in the standards of Paris Michelin inspectors. We went with the €39/pp lunch. For starters, I got salmon sashimi and an asparagus cappuccino with a bit of caviar on the top. Salmon sashimi was ordinary and not superbly fresh or chosen well. The cappuccino was intriguing, especially because of its interesting plating, but the soup was creamy and heavy, and the caviar did little to nothing to offset that. I didn't bother finishing it. The quail with cauliflower puree was amazing. It adds an extra star just for how well it was cooked. Perfectly moist flesh and a really delicate flavour that wasn't upset by the puree. I was hesitant to eat the puree after the cappuccino took its toll, but it was not heavy at all and added depth to the slight sweetness of the quail meat. For dessert, Soufflé Grand Marnier with a moderately sour white cheese yoghurt. The soufflé rose a bit unevenly, but it kept its height and had an amazing texture. It was just to my dismay that the Grand Marnier was so intense that it was like eating a shot with every bite. Just really unfortunate. The yoghurt was akin to Greek yogurt with a much smoother and less curdy texture. It didn't pair well with the soufflé. The amuse bouche was just okay.