The Sommelier was very pleased to know that you love the non-alcoholic pairing, as...More, I had a fabulous meal including the matching wine flight. Lucas showed us around the cellar and spoke ordinarily about the fantastic wine selection. - Are the prices at this restaurant high or expensive? Lucas was so knowledgeable and went into great depth talking about wine and did a great job introducing each course. Way too much alcohol was poured over the dish and it was all you could taste in the end. Fifth Course: Although the figs served with the cheeses was delicious. Turbot (again from Cornwall) w/ leek, “Baeri” caviar and dill, paired with the Domaine Thomas 1er Cru Chenevottes Chassagne-Montrachet ‘16 A fair review. Lucas was professional without being stiff as a board. There was also a sauce vierge type affair stuffed inside a crispy spiralised potato casing. The Lobster was excellent, and both wines (plus the bit of Champagne, and even the first two wines) paired beautifully. It is a delight to know that you did indeed enjoy your dining experience so greatly. They were all wearing face masks and constantly sanitising their hands. This is extortionate! If there was an issue, it was with a few aspects of service, and essentially the pacing of dishes. Hotels near Cathedrale Notre-Dame de Paris, Hotels near Basilique du Sacre-Coeur de Montmartre, Hotels near (CDG) Charles De Gaulle Airport, Italian Restaurants with Outdoor Seating in Paris, Seafood Restaurants with Delivery in Paris, Restaurants for Special Occasions in Paris, Restaurants with Outdoor Seating in Paris, After-hours Restaurants in Quartier Latin, American Restaurants in Bastille / Oberkampf. Very pretty to look at but the flavours were confused. Then, The Connaught had a major renovation of their own, and Chef Hartnett departed, to be replaced by Chef Darroze, with her eponymous restaurant. However, we will return, and given time to hone things finely, anticipate a perfect experience.More, Dear The_Loup_Garou, We started with a glass each of the Agrapart & Fils Grand Cru Avize Terroirs Extra-brut Blanc de Blancs Champagne, while we looked over the menus. 2) Ricotta ravioli - very average, basically a refined French onion soup with some pickles Especially after enjoying our last visit in November where we had the honour of being the first people to be seated in the new Armagnac Room. The walls were mostly done in a light cherry wood, which was very attractive. Once we heard that the restaurant was reopening we couldn't wait to make a reservation. She had a plate of vegetables, carrots and broccoli, a plate of plain pasta, a small piece of fish and some ice cream. We were then treated to an additional delight which was a Langoustine cooked on a small BBQ box and served with a fabulous Lemon Dressing with Plancton Powder. Jòia par Hélène Darroze. It was now time to move on to the main courses and the second supplemented dish of Wagyu Beef with aubergine , herbs and flowers , fermented pepper and a bordelaise sauce. I loved the red mullet. Now, we knew the space, from way back when. However, we will return, and given time to hone things finely, anticipate a perfect experience. The real highlight of the night for us was interacting with Lucas our waiter and sommelier. We started with a glass each of the Agrapart & Fils Grand Cru Avize Terroirs Extra-brut Blanc de Blancs Champagne, while we looked over the menus. Merci!More, Dear DGLIEE, Thank you for writing such kind words and great feedback to us . This comprised of a very nicely cooked medium rare piece of fillet, a mini taco filled with a finely made tartar and bearnaise sauce. Where. For myself I chose the first of the supplement dishes of Caviar with Scottish Langoustine , melon , samphire & ponzu that was absolutely stunning. Although this was made out too be a free upgrade, I think actually it was because they know we had a young child and wanted to keep us out of the way. I think our waiter was being generous but maybe this needs to be rethought. Then there waiting for us were Mirko & Nicha who gave us a fabulous welcome before escorting us to our table. Not for me. The wines were excellent, as well. Elegant, cosy décor, subtle, delicate cuisine in a single, se... One MICHELIN Star: High quality cooking, worth a stop! First Course: It was Chef Angela Hartnett’s Menu, which we greatly enjoyed. After some contemplation, we decided on the 7-Course Tasting Menu (our plan, all along), and as I had mentioned my wife’s dietary restrictions, when making the reservations, we did two, similar, though different versions, and with different wine pairings - two different levels: I don’t believe...the situation was helped by the gentleman that dealt with it. Helene Darroze at The Connaught is an elegant expression of craft. We do still offer the Lunch Formula priced at £65 per person for weekday lunches (excluding bank holiday and special days) however. So now back to the snacks which were delicious. Service was fairly good - dishes were well presented but they should have removed the supplement for the rum baba when we didn't finish it and said we didn't like it. In a 2 michelin star restaurant. Artist. Embarrassing for the restaurant. Dessert Course: While not the ultimate Venison that either of us have had, the preparation was exciting, as were the two wines. Mostly, the great wine service covered up the pacing. Not hot though but alas! Pierre Yovanovitch's cocooning interior sets … Alba White Truffle w/ acquerello rice, manni olive oil and Vacherin Mont d’Or, paired with Domaine Jean-Louis Chave Hermitage Blanc ‘12 These dishes were perfectly matched with two fabulous red wines chosen by Mirko. We finished with coffee and petit fours to bring to an end the best dining experience ever. Alba White Truffle w/ acquerello rice, manni olive oil and Vacherin Mont d’Or, paired with Domaine Jean-Louis Chave Hermitage Blanc ‘12