Wow, what an experience! My family of 3 had dinner here last night. I've heard mixed reviews about the setting, but we loved it. I can see why some may think it's too spartan/sterile...it certainly is different! It made me feel like I was inside a cocoon or some type of futuristic, underground survival shelter you see depicted in Scifi movies. The service was impeccable from start to finish. I can't tell you what all the various food dishes were we ate but everything was like eating pieces of art. Highlights included the French Lobster with miso and the abalone/mushroom dish. To be honest, solely based on taste, I would have given the review a 4, but when I evaluate the entire experience, it was truly amazing and deserving of the 5! It was awesome to see Chef Thierry at the end of the dinner, and he was gracious enough to take a picture with our family. Thank you Chef and your entire staff for an unforgettable dining experience! read more

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They earned their two stars tonight. Everything was sublime, not shown is the cheese, , we did a 2015 grand cru Chablis with dinner. Modern interior , great wait staff who present in both French and English. I am going to say this was the best dining experience ever, but also one of the most expensive no regrets read more

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Incredible gastronomic experience. Very tightly run ship and nothing went unnoticed. We left extremely full. The restaurant itself feels like something out of a movie set. The staff was attentive and professional. We will definitely be back. Thank you Sur Mesure! read more

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Two Michelin stars well deserved. Lunch at €85, unbelieveable. The desserts were above the top. The quail also. I wasn't super impressed by the dining room but the food was excellent . The quail tajine style was unbelievable. read more

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Dining at Sur Mesure was such a delightful, delicious and memorable culinary journey that garners a 5-star review. I'm usually very hesitant to give 5 stars for food because I don't purport to be a foodie by any stretch of the imagination and also because there are few restaurants that truly blow my mind. However, after dining at Sur Mesure, my unrefined palate was dancing in merriment and although I was extremely full, it was still begging for more. Michelin needs to reevaluate its 2-star designation and upgrade to 3. When it comes to Michelin-Star restaurants, I'm usually left perplexed, likely because by design, I come with high expectations and am typically left disappointed (case in point, I gave Alain Ducasse a 2-star review, which was increased due to the impeccable service). Sur Mesure, however, lived up to the hype and is easily one of my top 3 favorite dining experiences -- it's THAT good. Hip ambiance. The restaurant is situated in the Mandarin Oriental Hotel In Paris. The decor is all white so as to not compete with the culinary journey. In the middle of the restaurant is a glass enclosure, that emits natural light. The general vibe here felt very modern and hip, with its idiosyncratic purity and aesthetic, designed to not distract your sensory appetite. Stellar service. The service here, hands down, was nothing short of amazing. The staff is extremely attentive and time their presence in a very nondescript yet appropriate manner. Each dish was served rhythmically, not too quickly so that you feel rushed but not too delayed so that you're waiting. Drinks were refilled continuously. Empty plates, new silverware, complementary condiments appeared and disappeared seamlessly. We didn't have to ask for anything throughout the meal. The cuisine was prepared in such a way as to emphasize shapes, colors, textures and temperatures according to season (we went in spring) -- intending to appeal to essentially every tactile sensory process. They give you the tasting menu at the start of the meal so that you know what to expect and basically, what you're eating. Things that I typically don't like were surprisingly delicious. For example, I don't like tea but the structured and destructured tea was very enticing, not bitter at all, as teas usually are. Following are some highlights: * The lobster was fresh but the truffles enhanced the seafood flavor in an unexpected way * the bean was served in a mousse that made it not taste like beans at all (I hate beans usually); it was fluffy, like biting into a cloud but not in the marshmallow sense. * they served an entire onion that tasted like candy with its sweet undertones * the duck was served with a sweet sauce unlike any plum sauce I've ever tasted; the meat was juicy, not tough and gamey * the rabbit was absolutely tender and served with a different kind of sauce that was equal parts bitter like mustard but sweet like a cranberry thanksgiving relish * the assortment of dessert bites provided a wide array of flavors from rich and decadent to subtle and light. Overall, the culinary experience at Sur Mesure justifies that hefty price tag but isn't that why we take journeys -- to engrave memories in our repository to be relived over and over with blissful nostalgia? If you are in Paris and are seeking a mind-blowing Michelin-Star culinary experience that will leave your taste buds dancing and your belly smiling, I highly recommend going to Sur Mesure. read more

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Loved this meal. We visited in December and the food was delicious and inventive and the staff was so efficient and informative. We had our baby with us and they were extremely accommodating and thoughtful throughout the entire meal. A completely delicious tasting that was one pleasant surprise after another. read more

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Very nice lunch with a friend at restaurant SUR MESURE BY THIERRY MARX at MANDARIN ORIENTAL in the center of Paris. Very professional service and nice environment. The Decoration of the restaurant is simple and modern. We really enjoyed the molecular cousine, testing menu, which looks nice and tastes great. After the lunch, we also enjoyed having a tea at the bar in the garden of the hotel, very cozy ambiance. I recommend this restaurant. read more

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We were staying at the hotel and ended up eating at Sur Mesure every night we were there, it was that good. If you close your eyes and point to the menu at random, you can't go wrong. The service is great and every table around us seemed just as happy as we were with the food. The wine selection was also top notch. read more

Sur Mesure - Best "candy bar" ever. - French Near Me - Paris, 75

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After dining at the three Michelin stared Gordon Ramsey in London two nights prior to our visit to Sur Mesure, I was beyond perplexed by the restaurant's two star rating. This was by far the most extraordinary dining experience of my life and flawless from beginning to end. The presentation of each course was without blemish and felt as though you were in the midst of a magic show. It was as though the body levitated peacefully while the palate experienced a range of feelings from pleasure to ecstasy. Of all my three stared dining experiences around the world, Sure Mesure absolutely deserves an upgrade. The kindness of the staff, clean ambiance, and perfection in food presentation and palate appeal took fine dining to new heights. It just doesn't get any better, and Michelin should consider an upgrade promptly. read more

I guess this is a particularly useless place to write a review of a French restaurant. Great value! Since I am the 99 percent, I care about getting my Euro's worth when buying a super-expensive tasting menu. I left very full and very stimulated by a lot of different flavors after wisely opting for the smaller 6-course menu. There were no major problems or disappointments - all negative feedback below are minor issues, maybe just my own personal preference. Service was great - professional but very kind attitude, descriptions of dishes were not too long or florid, not overbearing or over-attentive. The decor feels like the first class cabin of a futuristic airline. There are big armrests between the two-tops, wrap-around walls at the ends of the banquettes, and the upholstered walls are paneled in way that suggests a vehicle interior. The cutlerly looks like what Darth Vader would eat with, and the glass walls at the center of the restaurant give a view of an empty shaft, so maybe we're at the best restaurant on the death star. None of this is bad - it's comfortable and very cool. The bathroom is covered in pink scales - lot's of fun. The culinary philosophy is scientific gastronomy in the service of traditional flavors. There is no technique for the sake of technique, and also no inventions of bizarre new ideas that are confusing and weird. What worked: - The flavor of the fois gras terrine was so well developed, it was like a seamless combination of bacon and a sublime cheese. The onion sauce - just a small thin pipe of it - was surprisingly intense. - The beef was perfect. Maybe I'm a sucker for sous-vide beef. Portions (as for all the courses) were generous for a tasting menu. - The duck combined an overall French flavor palette with peanuts, which worked very well and was very surprising. I guess this could be considered Asian fusion (or African even) but it didn't play that way on the plate. - The pairing of passionfruit and lobster. Not so original, but really well done. - The beets, with a lot of balsamic vinegar flavor, that came with the turbot. They out-shone the fish. - The first course/amuse was the most inventive from a "modern" perspective. The last one, parsnip with pomegranate seeds and some micro-shiso and a sweet gel over a baton of cream was really interesting and tasty! What didn't work so well: - The smoked tea pasta with the fried oyster didn't have much to say. - The deep-fried soft-boiled egg was a little cold. At first we thought maybe just the inside was cold, because it didn't fry long enough to heat through, but in the end we decided the outside was cold too, and the fried filo dough bits had that cold deep fried flavor. Not unpleasant or rancid - it was a successful dish! - but hot would have been an improvement. - The accompaniment to the duck - a fig carpaccio with a gelee layer underneath and some braised spring onions on top - was a little bland or watery. It was very pretty, but could be improved with more intense flavor. - The milk-chocolate matcha truffle at the very end of the meal didn't work for me. I think matcha works best with dark chocolate, since it's also bitter. It can also work with milk-chocolate (as was the case here) and maybe in a milk or cream base. But in this case the center of the truffle was a butter caramel, which I don't think is a good pairing for matcha - it really fought the flavor so at the beginning there was no matcha flavor at all, and at the end just a bit clashing through. My partner disagrees with me and thinks the center was a ganache and not a caramel, and has less animosity towards it (but still didn't love it). Thanks for a wonderful dinner! read more