Second passage to the silver press in less than three months, the card had inspired me and there were many dishes I would have wanted to try. This time it will be foie gras and lamb. foie gras: served poelé à barbecue and accompanied by the stuffed neck and heart with a surprising stir juice. original way to serve the duck but the different parts of the animal get married very well and the marriage with the tin juice is as surprising as unexpected. Lamb: there are several parts of the animal that are served in several plates. : cassoulet, merguez, liver. there still surprisingly fine for traditional and generally roborative things. The whole thing is interspersed with many mouth-and-between...
The lounges of Argent’s press keep a decor to the old, very high ceilings, woodwork, ... modernized by some more current touches (the gigantic floral compositions, the colors of the paintings, the modern engravings) and the ensemble has a lot of look, one feels at the outset in a high place of gastronomy. I also quote from the entry of the game the perfection and sophistication of the service as they also contribute to the feeling of living an exceptional experience. The brightness of the subject: the kitchen. It is exceptional from the amuse mouth. there is a creativity in the associations of flavors and textures absolutely dazzling. It is sometimes surprising, always tasty. the mouth shutt...
We came for a birthday to eat in this famous restaurant, and what a surprise! the staff was attentive from the beginning to the end without being too invasive. The dishes were all as good as each other. wines were also excellent. only flat, we would have preferred that when the cheeses were presented, the server tells us that it was not part of the menu and that we would pay more. We had the wrong surprise when we added to see this supplement. Besides this detail, everything was really perfect. It's expensive, but it's an experience to live at least once.
impeccable service, young staff, attentive and professional while keeping a certain relax, finesse and subtlety for this delicious meal, the wines a beautiful map served at good temperature, the lobster a little too cooked to my taste. However, it is unpleasant that a 2-star establishment does not accept the by cheque regulations, the bank does not have to know the programme of my gastronomic outings! It's a bravo to the whole team!
Book a table now
superb experience throughout the evening, the dishes are excellent, the refined and sumptuous cuisine.Very nice moment shared with family. team at the top who knows how to combine sympathy, humor and professionalism. Congratulations.
exceptional place with rare quality products. a service inedit rich of delicate attentions. refined dishes in a cozy and just beautiful setting. everything is implemented so that the moment is magical. Thank you!
perfection. location and magical setting while remaining simple. cuisine, extraordinary flavors. Lovely personal. Indisputable service. sommelier is perfect. Bravo to the whole team. Beautiful moment. Thank you.
An incredible moment for taste buds. Magic blends and wines. everything in delicacy and power. a crazy moment with more than efficient staff. so the decoration is sad and too dark to my taste
Book a table now
A breathtaking experience with incredible food and service. I really enjoyed all aspects of this and if we are in town, we will certainly return.
very nice moment but despite all controlling your invoice
Œuf De Poule « Parfait », Poitrine Confit Au Piment D’espelette, Pieds-De-Mouton, Châtaignes Fumées Et Crème D’oignons Blancs
Caviar Osciètre D’aquitaine, Coquilles Saint-Jacques De La Baie De Saint-Brieuc, Chou-Fleur Et Nage Des Bardes Au Champagne
Huître « Spéciale » Gillardeau Au Naturel, Bœuf Du Limousin En Fin Tartare, Caviar D’aquitaine, Oseille Sanguine
Foie Gras De Canard Des Pyrénées Poêlé Au Vinaigre De Merlot, Magret Fumé, Pomme Granny Smith Et Poire Comice
Le Cédrat En Fines Ravioles, Meringue Légère, Comme Une Sauce Vierge Au Citron Jaune Infusé Aux Herbes
Filet De Veau Français, Tortellini Au Persil, Purée De Truffe Noire De Gironde, Sauce Au Vin Jaune
L’écorce De Chocolat, Crémeux ‘Jivara’, Pointe De Cardamome, Mousse Légère À La Fève De Tonka
Araignée De Mer De Saint-Jean-De-Luz, Carpaccio D’avocat Aux Agrumes Et Radis De Chez Pierre
Homard Bleu « À La Presse », Grenailles Fondantes À L’anis, Artichauts Et Shitakés Du Médoc
Turbot Sauvage De Nos Côtes, Marinière De Coquillages, Citron Jaune Et Laitue De Mer
