pierre45
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Arpege part 1 vs part 2
Here are some comparisons of my Arpege experiences (in terms of food, I will put the first one at the top and the second one below). I might not be able to make side by side comparison for every single dish, but I’ll try as some of them are quite close. Here is the link for the pictures of the Arpege part 1
Food-wise
L’oeuf, fermier de la Bigottière
L’oeuf à la coque
Verdict: They’re about the same. But, the 1st impression was usually better. I give the 1st one a slight edge
Carpaccio de langoustines du Guilvinec, caviar osciètre royal d’Iran
(Radisotto) printanier à la moutarde d’Orléans parmigiano reggiano
Verdict: Hands down, 1st one better by a mile.
Bavarois d’avocat et caviar osciètre royal d’Iran, huile de pistache
Jardinière Arlequin à l’huile d’argan (cuisine choisie) à la coriandre
Verdict: 1st one. Moreover, I like caviar. The mixture of the vegetables are not in harmony.
Fines ravioles fleuries aux herbes, consommé vegetal
Fines ravioles fleuries aux herbes consommé vegetal
Verdict: Yes, they’re exactly the same, so it’s a tie
Gratin d’oignon doux au citron, parmigiano reggiano
Parfums (belle saison) crème soufflé au Speck
Verdict: 1st one - Simple, fragrant, tasty
Homard des Îles Chausey en aigre-doux, miel d’acacia
Aiguillettes de homard des Îles Chausey côtes du Jura
Verdict: A closed call, but I like the 2nd one better. The yellow wine is simply divine
Lotte de Bretagne à la moutarde d’Orlèans, huile de noisette
Turbot de Bretagne (belle saison)
Verdict: Compare strictly from the fish point of view - the turbot’s flavor is slightly better, the structure and texture are equally good. The monk fish’s side dish is more superior (slowly cooked spinach) to some extent. Anyway, tough call – they’re the same (a tie)
Antique poulet du Haut-Maine au foin, (jardinière)
T-bone d’agneau de Lozère aux algues et escargots de mer poivre noir Serawak
Verdict: If only the lamb’s meat were consistently tender … the chicken was unbelievable though, plus the fresh vegetables on the sides. It’s clear that the 1st one wins.
Fromages de Bernard Antony, affineur
Fromages de chèvre de Bernard Antony affineur
Verdict: The 1st one – more varieties, not restricted to goat/sheep cheese. The qualities are very similar
Tomato confite farcie aux douze saveurs, sucre à l’orange
Framboises à l’infusion de l’huile d’olive, le vinaigre et le miel
Verdict: Hands down. The 1st one is much better
Millefeuille pralin
Île flottante moka-mélisse caramel lacté
Verdict: Both are sweet, the the 1st is better – more precise and not too intense.
Wine-wise (all by the glass)
1st time
1996 Billecart Salmon - Cuvee Nicolas Francois, Brut Champagne
2002 Verre de Chablis - Rene et Vincent Dauvissat
2000 Saumur Blanc - Chateau Yvonne
1991 Porto Colheita Niepoort
2002 Mambourg Grand Cru - Marcel Deiss
2nd time
Champagne Krug Brut Grande Cuvée
Domaine Laroche Les Vaillons Premier Cru Chablis 2004
Château la Gordonne Domaine Listel 2002
Both the champagne and the Chablis are equally good and matched well with the food. But for the rests, the wines from the first dining were simply much better. Stephane Thivat was possibly the most entertaining sommelier I’ve ever met – I think he would do a good job as maitre d’ as well
Service and decoration
The first time I ate, the restaurant was 90% full, the second visit – I think it’s 105% full (with 2 additional tables in the middle that halt the staffs/guests movement a little bit).
The decoration does not change much – they never have planned to make them super luxurious; nevertheless it’s simple, nice and comfortable
The service was more personal and friendly in the 1st visit, they would not let the guests “feel bored” when they’re waiting for the food. They still tried to do the same for the 2nd one, but only when you have something to ask then they will happily entertain. Another issue in the 2nd visit was that the time between a few dishes were unusually slow – I was doin’ nothing for 30 min waiting for the lamb dish to come. However, the service is still very good overally – the staffs showed interest when they served not simply try to do their jobs. They really have the passions.
Therefore, based on the info above, I think it should be quite obvious that my first experience is more memorable than the 2nd one. The most surprising part was that I ate better when Passard was not in the kitchen! So, this is the kind of place where I would not worry very much whether the owner is in or not since the standard is very high all the times.
So how much did you pay? You forgot to answer that.Also to wait 30 min between courses in a 3 star restaurant is not acceptable.
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The last one I had for one (I've since made it at home with Galerie Lafayette confit, Grand Epicerie sausages and Monoprix beans once a month about with great success) was at the Auberge Pyrenees Cevennes in the 11th and it was much too much for one to eat but not half-bad.
I had a terrible experience at L'auberge Pyrenees cevennes a few years back.
I left my food half eaten.
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Arpege is the only 3-star restaurants so far that I (finally) visited more than once. Serving the meal of my life in April 06 and the fact that they have many new "dishes" provide me sufficient basis to return there. Moreover, this time around chef Passard was actually in the kitchen even though I did not see him walk around the dining room during my dinner. Anyway, here is my report:
Food/Wine (98/95)
I ordered the degustation menu (again).
- Poached egg. This is the official amuse at Arpege - it doesn't matter what you order, your meal will begin with this wonderful egg, combining the bitter and sweet taste. As always good.
- Veloute of veggies with ham-flavor cream cheese. I prefer to eat the "vegetables" soup by itself, the ham slightly "polute" the pure taste of the vegetables.
- Radisotto. I'm a big fan of risotto and paella. This one? I still find it kinda "funny". There are many sour/acidic flavor on this disc that I did not really enjoy it. I guess rice is still the best ingredients for any "risotto" dish
- Selection of chef's vegetables. This is supposed to be one of the dish Passard is proud of. There are beetroots, couscous, different kind of carrots inside. As far as I could remember, only the carrots are memorable (similar to my tomato last year - I could not believe that carrots could taste this good). The argon oil is light and delectable. Overally, it does not integrate as good as I would like to, but still it's still above other vegetable dishes cooked by other chefs. Perhaps, I'm not into veggies ...
So far ... I wonder whether my decision to return here is correct. Then, comes ...
- Turbot cooked at low temperature. The turbot was precisely cut and cooked with its bone and skin. The taste is very rich and delicious, one could taste all aspects of the turbot. If that not enough, mix the decadent butter sauce to make it even more flavorful. If that's too much for you, take the fava beans to turn down the turbot intensity. Many dimensions to play around ... simply wonderful, this makes Ledoyen's turbot to be bland. The best fish in my life (only Gagnaire's seabass comes close)
- The timeless lobster braised in yellow wine. The lobster here is very special, it's from a small island in the middle of Brittany in which the size is somehow smaller than normal blue lobster, but tastewise ... oh la la. The texture is slightly "tender" yet the structure is still firm. Even by itself, the lobster is already tasty and sweet. But, that's not it ... it's enhanced with the acidic taste from the yellow wine and sorrels ... it's simply ethereal. Plus a sip of white burgundy ... simply perfect. Sorry monsieur Pacaud, I have to put this lobster dish slightly above your navarin de homard
These 2 perfect dishes alone are enough for me to come here. Comparable to last year's back to back of the monk fish and free range of chicken prepared by the sous chef - Anthony
- Vegetables ravioli in clear soup. A simple and balanced consomme - break time before the main dish I suppose
- T-bone of lamb. Did I win a jackpot here? Almost ... the side's part of the lamb is incredible - combination of crispy skin, sinful layers of fat, rich & tender meat are really good. A harmony is created with fresh potatoes and parsley sauce. However, as you go to the back part near the "bone", unfortunately, the meat was overcooked - it became rather hard and tasteless. Oh well ... the first 2-3 bytes were enough to make me say this is still a very good dish. The surprising part is that Passard still cooked red meat and he did it very2 well.
- Cheese. I was disappointed when the restaurant told me that no comte available at that time which is unbelievable (only goat/sheep cheese available). Actually, they're not bad at all. I had 4 slices only - soft La Gayrie, nearly sweet Chevrotin des Aravis, creamy Laurentine, and buche du Gers
- The tasting menu dessert is not very interesting. So, I requested the kitchen to provide me with simple fruits - raspberries served with olive oil, vinegar and honey (the original version is with strawberries, but not available - recommended by Alain Llorca). How's it? I think it did not really work - the raspberries are not very sweet, then those olive oil, vinegar and honey don't mix well - you could taste all of them separately in your mouth. Not as good as I expected
- Despite requesting special dessert, the restaurant still give me the regular sweets - 3 macarons (with veggie flavors: rhubarb, sorels and mint) - uniquely L'Arpege plus some chocolate and almond biscuits
- Similar to my last visit, they gave me a bonus dessert. This time is mocha sorbet with lemon grass sauce and caramel milk. Ice cream is always a nice way to end a meal for me.This one, however, is a bit too intense for a dessert - the excellent mocha flavor with caramel sweetness ... not easy to swallow. The portion is generous, I could only finish half of it
Some of you have been wondering what a really 3-star food for me since I hardly gave it to any places ... well, Arpege is definitely one of them. I bestow 98/100 (a solid and convincing 3-star) for this dinner. I'm not sure about the creativity, but I find Anthony (the sous chef) interpreted the philosohical technique of Passard very well, especially the execution is rigorous and precise (similar to the way chef Moret cooks Ducasse's food) - this was very clear in my first visit when Passard was not around in the kitchen. Give 2-3 years time, I won't be surprised that people will begin to know the name Anthony in the world of haute cuisine (even though it might not be to the extend of Pascal Barbot)
The wine list here is known to quite bad in terms of value of money, so I don't really bother to see the list this time. I just told the sommeliers (yup, there are 2 of them now and Stephane Thivat was no longer there) to give me a glass of white for the seafood/fish and a glass of red for the lamb. At the beginning, I had a glass of Champagne Krug Brut Grande Cuvée - balanced and full of finesse, wonderfully creamy and more importantly has a long, lingering finish. For the wines, I drank Domaine Laroche Les Vaillons Premier Cru Chablis 2004; it is fruity and full bodied with mineral structure and very good balance, a lovely choice for the turbot and the lobster. For the lamb, the sommelier suggested: Château la Gordonne Domaine Listel 2002; this still wine is fresh and light; barely sweet which is good since the lamb is palatable. Overally, I was happy with their selections.
Service/Decoration (95/94)
Nothing has changed in term of the dining room decor of the restaurant. Last year the restaurant was full, this time it's actually more than full. What do I mean? They decide to put 2 additional tables in the middle of the dining room (these 2 tables were not there when I ate last year). This addition, made the small dining room more crammed. The staffs often waited for each other just to walk around the room or bring the food - in and out of the kitchen. The unique part is that at every table, there's a water melon from the garden - just for decoration only. It's still a small and intimate dining room, the limited light create a nice atmosphere but it makes more difficult when I try to take the pictures of the dishes - the results are not that great. If not mistaken, more than half of staffs are new, but the manager is still the same, Laurent Lapaire - probably the best maitre d'hotel in my opinion (seriously even better than ADPA's Mr. Courtiade or Ambroisie's Mr. Pascal). Mr. Lapaire is very friendly and helpful. For instance, he went over the dishes in the menu one by one in details - pretty much in every single table he served; he also brought me the 2 sample lobsters from the kitchen when I was curious what Ile Chausey's lobsters were liked. Under his guidance, the service here is more informal, but very personal. Diners feel like eating at home, and they can ask pretty much everything. Another good things for me is that almost 2/3 of the staffs could speak English - a feat that I hardly find in other establishments except if the restaurants are located in the hotel. The downside is probably - because the restaurant is really full and the number of staffs are not that many, so I did not get a chance to talk with them as much as my first visit (last time, they often stopped by and entertain a lone diner); nevertheless it's a 3-star service. I think it simply means that the next time I come here again, I should not book on Friday night
The overall score for this dining experience is 96/100 (a 2 3/4* but very close to 3-star). The crammed dining room and the slightly lower service than my 1st visit (due to the overflow of the guests) contribute to the lower score. And also the food ... I will put some comparisons later on when I have time. Here are the links for the pictures: L'Arpege Summer 07
And if you want to know more details about this adventure, please click:
NIce review.However it seems that your score is higher than your satisfaction ,in that you were disapointed with most vegetarian dishes and the dessert.YOu were very happy with the turbot and lobster,so overall it does not seem to warrant the high score.Also what was your overall cost ,including tips ,if any.
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L'epigramme.Restaurant de poche par excellence.
Truly small(15 tables) in a high rent area of the 6e.ONe eats and drinks well and reasonably as pin pointed by the owner when i asked as to what's special about his restaurant.John already discribed the dishes.SO I will not go over what we had.
The cuisine is sophisticated and tasty and the wine list quite varied.I am sorry that we did not try some other wines than the fruity ,new world fitou we had.THe chef of ZE kitchen was having lunch with his son ,next to us.He said he made his lunch selections based on dietary concerns.
Vingt 2. In the up and coming 15e
AN informal and fun place .I ate and drank very well contrary to john"s experience.I had 2 versions of vegatable potage as an appetizer ,both deliceous and the main was a sanglier with gratin ,which was heavenly.Drank a very decent cote de rhone village.Total cost 45 euros.The place was full with young and attractive parisians. I'll be back
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Comments please, because i really feel as if I wasted my money..
IT is indeed disapointing when one's experience does not match the expectation.
I have had that on quite a few occasions.ITs true that at gagnaire as at any other restaurants not every dish is a winner.however its a matter of enjoying more dishes overall.Actually last timt i ate there i did not care for some but thought others were unbeleivable in every respect.Its also important to choose in line with ones likes and dislikes.Incidetally i have always liked his canard.sometimes done in 5 different ways.
Also perhaps his style is not your thing.So any how i hope you have better luck in another resaturant in paris on your next visit.
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The 15 arrondissement of Paris is becoming a mecca of new bisrots.What they have in commun is young chefs,informal space ,interesting menus and wine lists all
at reasonable prices.They also have new approaches , for intance Le grand Pan at lunch offers various entrees and mains but at dinner it limits the choice to a few high quality mains and entrees.Its like going to a different restaurant.Le vingt 2
offers small portions of different entrees for the price of one and wine made with organic grapes.Their gibier such as sanglier was deliceous.
Afaria classifies its menu by seasons.So you could have the 3 course winter menu or pick and choose .Also the cuisine has strong basque influence.One can also opt to have basque tapas only.So the 15 arrondissement seems to be vibrating with new eateries with new ideas.ITs also lively and fun.
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Mofudd.You are a lucky fellow.You are getting excellent advice at no cost to you by knowledgable and objective people and you still hesitate .As jules said its no brainer to go to P gagnaire,if you're looking for one of the best inventive cuisine in the world
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Hi last minute decision to go to Paris this coming weekend - any recommendations on who may be doing the El Bulli, WD50, Fat Duck approach to cooking ? Sadly I am only there for the weekend, and will probably be too late to book...
Pierre cagnaire.IN my book he is better than any of the ones you mentionned.
At least you enjoy inventive cuisine because of new tastes and new sensations rather than as an intelectual statement and or as abstract art.
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I dined at le clocher a week ago.Its a small and friendly place.The host was the chef when john came and he remembered John.It seems he and his partner rceprocate.He recommended the same dishes that john had,namely the st jacque ,which was truly unique and the faisan with foie gras ,which was a bit salty and not bad.Dessert ,pain perdu was deliceous.The whole menu at 26 euros is a true bargain but not worth the schlepp.
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It is very unfortunate for wine makers in Beaujolais who are making serious wines and whose reputation has been ruined by Beaujolais Nouveau. People now equate the words Beaujolais with Beaujolais Nouveux and forget that there are some delicious wines from some of the crus like Morgon, Juliénas, Fleurie, etc.
It's all gamay anyway, one of the grape varietals that are the most difficult to get right. So most of the time you get plonk, and when properly made it can yield great wine. But cases are relatively rare (think gamay de Touraine for a little cousin of beaujolais nouveau, and at the other end of the spectrum think of chanturgue, that mythical Auvergne red that used to be one of the most celebrated wines back in the 17th century and is the basis of coq au vin). Except for a few great chanturgues and bugey-cerdon, I am not a fan of gamay, but I agree that some crus de beaujolais are drinkable.
People who know at least a bit about wine do know that there are good crus in beaujolais (those you named, and régnié, moulin-à-vent...) and I don't believe serious wine makers in beaujolais suffer more than serious wine makers in other regions. Outside of beaujolais nouveau, regular beaujolais are widely consumed.
A good example of a cru is a fleurie by domaine du vissoux that costs around 12 euros.When one drinks it one realizes as to what a good beaujolais tastes like.
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I had dinner at Il vino a few nights ago.
I sat at the counter and told them that I wanted only french wines.The system is as john described.You choose the various courses based on the wine ,one has no idea what will be offered as food.At dinner the choice is a la carte or 5 course /wine for 100 euros.I opted for the latter.
The 1st was pasta with clams served with reisling (alsacian).DEliceuus dish, and the sweet/tartness of the wine went very well.
The 2d dish was sauted cepes accopanied with a muscat from alsace.Again an excellent pairing and a salty and sweet interplay.The main was crisply fried fish
served with Pommard 1e cru.An excellent match .the wine was elegant and multilayered.THe cheese dish was a small stilton and the wine sweet jurancon,again quite nice and finally the dessert came with sweet red wine.
The whole experience was enjoyable and fun ,specially since i asked to guess the wines.I guessed 3 out of 5.So they shook my hand.
THis place is interesting for those who truly enjoy wine,as the matching is excellent.Basically one is paying around 45 euros for food and it equals that of a very good bistot . Wine is costing around 11 euros a glass on average ,for a total of 55 euros.
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I am surprised no one mentionned Gaya rive gauche .Gagnaire's restaurant .Its modern cuisine ,some dishes with an inventive twist.
Also quite reasonable .
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Sad; looks like not much has improved in the 2 1/2 years since it opened.Well Auguste certainly knows something about hanging. When I had dinner there (a total disaster) I was served a piece of lean charolais steak that had been aged so long (you can't age lean charolais) it had an off smell and taste.I had a different experience when I went 2 years ago.Obviousely it has changed.Perhaps they have a new chef.
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WEll John ,my old friend i thought I would be 1st to review this restaurant as i had read the review at le figaroscope and was planning to go there next thur.Actually i will be sitting at the counter ,what do you think? Anyhow ,perhaps going a la carte and choosing the wine seems a better option.Do you agree?
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Warning.Any one that is planning to attend should realize that they could not have dinner and specially dessert that evening, and that for the next few days brown will not be a lovely color.
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My usual practice is to post a bunch of reports on new restaurants en bloc once a month and only comment on places I return to on their topic threads. However, today’s place, Le Clocher Pereire has only been commented on here by myself, so I’ve started this. Emmanuel Rubin, in Figaroscope September 5th piqued my interest and when I went September 28th, I was taken by it.
So I enticed Colette into going today, it didn’t take much. The place was once again packed (they turned away at least six folk without reservations – so it’s hot); the food was very good and the service is commendable. Colette started with the cepes-two-ways that I had last time and found it every bit as delectable as I had; I had what was described as sliced St Jacques but was almost a thin paving stone of scallops on celery puree covered with a very light jelly – one of the best dishes I’ve ever had. Then she had deconstructed very Japanesy-designed dish of glazed scallops in the right column, a center strip of nuts and vinegary orange and a left column of dollops of polenta. Apart or together they were great. I had a poule faisan with a foie gras forcemeat with “forgotten” root vegetables – wonderful. She finished with the moelleux I had last time and I with a cold Armagnac soufflé that had an almost-mocha taste to it.
The chef, Eric Jolibois, came over after we’d finished and he’s a terrific young (ex-Costes, Taillevent, Robuchon, Dutournier, depending on who you read) guy, who had seen my report in the France Forum a few weeks ago and was eager to talk, indeed, we went on for quite a while.
Disclosure: as a result, he made sure that the wine and one Calva was on him.
The cost: two 3-course 29 € menus and two 3 € coffees = 64 € (with the wine & digestif you could add 32 €, making it 96 € without any bottled water or aperos).
Reserve, run and enjoy!
John,What's the address and tel #.I'll be there next week
What do I get if I mention you?
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THis is truly a wonderful event.I have attended a few of them in the past.
You meet the producers directly and discuss wines.Many of them are well known .
There is no pressure to buy.However speaking french adds a lot to ones enjoyment .
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recently, at Lafayette Gourmet, I found some charolais steak from Argentina. It cost an arm and a leg, but it was very marbled and proved to be some of the tastiest beef I ever had. First thing that surprised me is that all the Argentinian beef I had seen before was unmarbled and a bit tasteless; this one was spectacular. Other surprising thing was that the charolais breed could yield such diametrically different results, both in taste, look and texture.
I Have spent the month of feb in argentina for the past 2 years and visited its vast region,.
Best dining opportunities were in steak houses.Even seafood restaurants had very decent meat choices.
The meat cuts are different from US or French cuts and all parts of the animal is offered ,i,e kidney,sweetbread etc.
The meat is the result of grass grazing and i was curious to discern the difference between US,French and agentinian meat.
I ate in the best steakhouses in all the cities i visited .My US experience is based on Peter Luger. Palm ,morton of chicago ,etc.THe french on Charolais meat .
The argentinian meat tastes different from the american and FRench,.its slightly sweeter and definitely a bit tougher.In general it 's more flavorfull. Also almost every where in argentina ,one gets a very decent steak for pennies. Actually the cost of a huge steak with a full bottle of excellent wine is about $25.
So, which is better?Its a personal choice and it all depends on one's likes and dislikes.The difference is somewhat subtle ,therefore there is no clear winner.
I should also say something about argentinian wines. Red wines have a lot of merit.
100% malbec,which is unique to argentina is interesting.Its robust & fruity.
Many others are blends of cabernet. syrah and malbec.so there is a lot of experimentations with new blends ,i,e tempranillo,malbec,syrah.
So trying one of those was always an adventure.Overall the wines were very forward with soft tannin,intense fruit, weak acidity ,simple but extremely pleasant.
Agentina is one of the few countries left that 's still very reasonable and yet not discovered by the hordes, and people are very friendly.So, Bon voyage a vous tous.
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John Talbot brought up an interesting topic ,namely reasons for the popularity of some bistrots by locals.He felt that once a restaurant is written up by the French media.I,e figaroscope, or discussed on this board.THat restaurant becomes known and popular ,not only by the locals but also by visitors.
My experience has been somewhat different.I don't know how many times i have reserved with no problem after figaroscope gave 3 stars to restaurants .While its nearly impossible to reserve in NY after a positive review of a restaurant by the NY times.
What makes some french restaurants popular with the locals is this.
-Word of mouth
-Reasonable in terms of quality of cuisine
-Friendly owner
-Consistency
Also location plays a role,namely closeness to residential neighborhood.
ITs also obvious that these restaurants will be frequented by visitors ,however their # often is small so that when you walk in you have that feeling of beeing in a place that the french do very well, an authentic french bistrot.
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For french bistrots with modern cuisine and reasonable prices and frequented mostly by locals.
-La chaumiere. 54 ave felix faure(15e)
-Le beurre noisette. 68 rue vasco de gama(15e)
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There are many others ,well known .The above are only known by les habitues.
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Wow, thanks Felice.La Semaine du Goût15-21 October
The Semaine du Goût starts this week, with countless food-related activities throughout France. You can visit their website for a list of all activites, including a list of restaurants offering special menus—with much lower prices-- including Arpege, August, Drouant, and the Ritz amongst others.
Last night on the flight from Dulles to R/CdeG the debutante attendant lady was so excited to be here for Food Week that she pumped everyone for info (cute!)
You have to deduct oct 18 and 19 because of the transport strike,unless you're lucky to have some of the restaurants in your neighborhood.
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I spent a week in mid sept on the French rivierra.As expected i ate in different restaurants and locations and my overall impression is that most of them are overran with tourists and expensive.I,e Tetou, except le moulin de mougins(at lunch) and Jarrier at dinner.
Jarrier is located in Biot ,close to Antibes.ITs run by 2 young men ,so close attention is paid to everything.
WE had a table outdoors overlooking a valley.So the breeze was bringing the perfume of the flowers and plants ,while the sun was setting.
We opted for the 30 euros menu ,which was classic provencal,with good ingredients and interpretation.The wine list was reasonable and covered not only vins du provence but also cote du rhone and Languedoc.
The overall experience in terms of setting,service and cuisine and wine is that of a place with an excellent value.a rarity on the french rivierra.Perhaps that's why its very popular with the locals.
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Not that I care, but on O/A, you said you spent $400. per couple!
PLease ,note that i corrected the error immediately.
What amaze's me is the # of people coming to the defense of Bin 8945.
Trying to say something negative about my opinion.
I just shared my experince as i have done with many other restaurants all over the world.
Am I missing something. Where?
For the record in mouthfuls in response to MT.
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PLease ,note that i corrected the error immediately.
What amaze's me is the # of people coming to the defense of Bin 8945.
Trying to say something negative about my opinion.
I just shared my experince as i have done with many other restaurants all over the world.
Arpege: 2006-present
in France: Dining
Posted
Yes i have eaten at Arpege.TO me ,ITs very expensive relative to what I got.
ITs true that the ingredients are high quality ,but at 300 to 400 euros or $600 its a rippoff.However everything is personal ,perhaps its worth it for you or for any body else ,since many have gone there several times.