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Restaurant in Paris proposing a gastronomic, upscale, seasonal, and indulgent cuisine.
Hidden on the 6th floor of a private building, Frédéric Vardon's restaurant is now one of the most important restaurants in Paris. This chef worked at Alain Chapel's in Mionnay and at Alain Ducasse's before opening this circular, bright room where he offers gourmet, seasonal, high-end cuisine. Marinated salmon "gravlax" style, then stuffed lemon sole, spinach and button mushrooms, or beef chuck confit, roasted sweet potato purée and tempura, and for dessert, a light Fontainebleau and seasonal fruits.
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Members' reviews on LE 39 V
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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We were not satisfied with the food. We had a couple of appetizers, one was a deep fried tortellini. It did not have much taste and was quite doughy. Then we ordered the beef special. When it was placed on the table, the amount of beef was insane. There was SO much and then we were given a small sampling of more beef on the side at the same time. The green pepper sauce that came with the meet was very dry with not much taste. The beef came with chanterelle mushrooms and potatoes that tasted like something we would get at a fast food restaurant in the states. We were, however, very satisfied with the chocolate souffle. We are still talking about the amount of meat that was served. We asked to bring it home with us. The server took the beef to put in a "to go" box but forgot to give it to us so we left without it. The restaurant is decorated beautifully, and we were looking forward to dinner so much but were, unfortunately, disappointed.