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🤮 1/5 - No pride in their food
By 👻 @Sam, 12/10/2022 3:00 am
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We took the 5 course meal in Dec 2022 and left extremely disappointed. The first two dishes started lovely and we were looking forward to building up to the mains. However, we started to notice something amiss after 3 scallop dishes started tasting like the chef had a scored a bounty of scallops but ran out of ways to showcase them. One scallop portion came out rather plain. The tempura langoustine claw was good but I’m not sure if it’s sauce didn’t come from its decade old grandmother. The pasta which came with a langoustine sauce was so salty that I couldn’t take more than 2 bites without downing a whole glass of water. Perhaps the chef badly wanted to showcase the taste of the Dead Sea to jolt us out of our jet lagged stupor. Or maybe it was to gastronomically motivate us to order a bottle from their extensive collection of Chateau Haut Brion to wash down the salinity (Haut Brion is a label belonging to the same onwer). Or maybe it is just the fact that the sous chef did not even know how salty the dish tasted. Thinking mine was the exception, we swapped the same dish around and all agreed that they were all of different saltiness. At this point, no mama bear appeared to ask us how our food tasted, it must be our Goldilocks day! There was at least another dish that was over salted, but by then, it didn’t occur to me to want to pay a couple hundreds of Euro and still waste my time taking notes. The razor clams with its accompaniment sauce was a mystery. I am not born with a silver palate, but a curdling thick white cream sauce does not do any justice to the natural sweetness of the razor clam, never mind how many Marie-Antoine Carême anointed methods were used to create the essence of the special white sauce. At the risk of sounding like a fish snob, It was also a mystery why a 2 star Michelin restaurant will serve John Dory fish as one of its mains. Not to be mistaken as the poisson du jour, I read a 2019 review of them using the same fish. We also took a bite at the mains and returned it to the kitchen very much untouched. While taste may be a subjective matter and I am not here to dispute on the nuances and preferences of it, the staff and chef certainly at no point asked about why we were dissatisfied. It also didn’t faze them that we returned 4 dishes of mains after 1 bite. We had at least the expected from a 2 Michelin star restaurant to have enough professional pride to understand what was causing such a big gap in expectations. I supposed there was just no pride in what they are serving as long as the cash register rings. Perhaps we were just unlucky. Maybe the chef had some Spanish affinity and losing the World Cup Match to Morocco that day was the straw that broke his culinary tastebud. Perhaps we should have moved a few arrondisments away and helped ourselves to a “no Michelin star” Moroccan chickpea tagine. While we might have left with no enviable Michelin picutures to post on our Instagram for others to envy, I would have rather not waste so much money on a meal that I would I not be proud to post anywhere about, except here to warn some others thinking of blowing a few hundred euros on food better spent elsewhere. Go at your own risk, or at least put it on the company’s corporate card for this.
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