We had the special lunch on new year's day, and what a view, a sunny clear day. It couldn't have…read morebeen better. The formula was 67 euros without drinks. The entree was a foie gras escalopine and a fleurettes of celery-truffles. We thought it was delicious. The main was medallions of monkfish wrapped in bacon with winter vegetables and more truffles. I love the dense texture of monkfish, and thought it was lovely. My partner thinks you should never wrap bacon around fish! It was a treat to be introduced to the ooey-gooey Mont d'Or cheese, we were given a big spoonful and a little salad. And finally, I was not expecting much from the dull description 'exotic fruit variations' but the dessert, with multiple components, tasted exotic and tropical and delicious. Check out the photos for more. Presentation was lovely. We were most impressed with the service, young, efficient and adorable, and it is a beautiful space... and Louis XIV, the sun king, was born there after all.

A lovely small restaurant…read more We tried the simplest crêpes (ham and cheese, sugar and butter) and they were delicious. I am sure the more elaborated ones are even better. We were recommended to try a bottle of dry cider with our crêpes - a great match! Service was really fast on a busy Sunday, staff was attentive and efficient. Highly recommended. We loved it and look forward to our next visit!

Delicious gastronomic restaurant is Saint Germain en Laye, within walking distance from the RER…read morestation. I went there the other day for diner, and we had a fantastic experience. First of all, be sure to book because there are not that much seats: I'd say 30, maximum. Then, chose between the 4- or 8-courses menu. I personally chose the 8 one, and was not disappointed. Every single plate was of exquisite refinement, very well presented. At this points, it's no more cuisine, it's art. And obviously, every single course was better than the previous one. Finally, just allow yourself to be tempted by the broad wine menu. And enjoy the experience. You won't regret it, I promise.

We shopped here frequently due to it being near our Airbnb. The staff were very friendly, even…read morethough we spoke little/no french. Also, the bakery was really good and had a lot of pastries for reasonable prices.

From the owner: Un chef d'orchestre japonais pour une partition française Les notes de musique qui compose la…read morepartition culinaire du maître des lieux sont étonnantes. Le chef, japonais, réinterprète des classiques français pour les mêler aux saveurs du pays du soleil levant. On goûtera par exemple le Goï Cuôn de Demi-Homard Breton au Foie Gras et ses Caviars Français ou encore le Pigeonneau Impérial Entier en Croûte de Gros Sel de Fleur de Guérande Aromatisé aux Epices de Tandoori. Un rose rouge accompagne les tables dressées pour faire du repas une symphonie romantique.

Nous étions une bonne soixantaine (64 exactement) d'amis. 85 euros pour 1 petite coupe de champagne…read more(que nous avions apporté), 2 amuse-bouche, une tranche de foie gras accompagnée de 2 tranches de brioche grillée et d'une fine couche de compote de pomme tout juste sortie d'un bocal. Du pain était prévu sur les tables sans beurre ni sel ni poivre. Le plat: une mini-tranchette de magret de canard nappee de sirop réchauffé, d'un sixième de poire et d'un quart de pomme poêles. Dessert : écoeurant, industriel, à peine dégongele. Par table de 8 personnes: 1 bouteille d'eau gazeuse, 1 bouteille d'eau plate, 1 bouteille de vin rouge, une bouteille de vin blanc. Vins bas de gamme. Personnel insuffisant, non qualifié et peu aimable. Plus jamais.

From the owner: Un charmant petit pavillon ! Un cadre d'exception? une cuisine raffinée? bienvenue au Pavillon des…read moreIbis ! Situé sur l'île des Ibis du Vésinet, ce restaurant offre un dépaysement enchanteur à proximité de la région parisienne. Son architecture Anglo-Normande, et sa verrière en rotonde lui confère une élégance et une impression d'espace, très agréable. Côté cuisine, le Chef propose des plats savoureux et une carte moderne qui évolue au fil des saisons afin de toujours privilégier la fraîcheur et la qualité des produits.