Alain Ducasse is renowned for holding the most Michelin stars globally, pioneering the 'naturality' culinary philosophy focusing on fresh, seasonal ingredients. He oversees a vast culinary empire, including...
Last visited 15 years back for my wife's 45th and had a great rum baba "pudding" with Venezualen rum. 15 years later took my wife out for her 60th and mentioned this fact as we were seated.
They did another on the fly to suprise us which was just as good as the first. And my second tipple of Venezualen rum in 15 years. So smooth. It was such a surprise and delight....
From Luiz answering the emails, to the waiting staff, to the chefs up to the chef patron, all top notch.
You also get to meet Chef Patron Jean-Philippe Blondet, and say something hopefully "cook wise" to impress him, I think I failed.
When cauliflower souffle tasts so good...
Excellent food and service. 3 Michelin star isn't overrated (haven't tried 1-2 star though).
Even "simple" food like some veggie still tastes great (although pretty sure it wasn't simple to made).
Timing, atmosphere, etc. were great. We spent almost 5 hours for the 7 course menu as if it had been a hour.
We were very excited to dine here and, having experienced several Michelin-starred restaurants before, we arrived with high expectations. We chose the Harmonie tasting menu, and while each dish was beautifully presented, some lacked depth of flavour.
The scallops were outstanding and we also enjoyed the restaurant’s signature dish. However, the cheese course was underwhelming and the wild mushroom dish, one we had particularly looked forward to, was unfortunately quite bitter and didn’t meet our expectations.
The staff were lovely, but attention to detail could have been better. The tables weren’t cleared between courses and the bread and butter stayed until dessert.
A thoughtful touch was the final celebratory cake for our anniversary, which we truly appreciated.
Overall, it was a beautiful and enjoyable experience, but when dining at a three-star Michelin restaurant, excellence is expected throughout. While there is much to admire here, we felt there is room for improvement, and for us, the experience did not quite justify the price.
Chef Jean-Philippe Blondet, everyone in the kitchen, the serving staff, sommeliers, and more, thank you for a fabulous NYE! Everything was worthy of those 3 Michelin stars. The menu was exquisite starting from the very first canapes, the restaurant was beautiful (obsessed with the Baccarat centre pieces), and everyone was so kind. This was the perfect place to ring in the new year! The earlier seating dinner also had the most fabulous pianist.
There’s something philosophically strange about reviewing a place like this on Google. A three-star Michelin experience reduced to the same five stars as a fast food restaurant.
What I can say is that the meal itself was spectacular. From the atmosphere to the service, from the drinks to the butter and bread, to the scallops and the countless ingredients clearly prepared over days, every detail felt thoughtful and precise. It’s the kind of experience where the craft behind the scenes is as impressive as what arrives at the table.
Places like this almost feel too special for a simple rating system. Yes, it’s incredibly expensive — more than many people’s monthly rent — but for a once-in-a-lifetime or truly special occasion, it felt worth it. Personal favorite? Honestly, pretty much everything.
