We arrived at 7:25 for a 7:30 reservation, opened the door, - Vantre Paris - Kaufe eine Reservierung
Reservierung bei Vantre Paris für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei Vantre Paris von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Paris's Best Restaurants that are most frequently booked by customers of Vantre Paris
😒 3/5 - We arrived at 7:25 for a 7:30 reservation, opened the door,
By 👻 @Bergen F., 07/11/2023 3:00 am
|
We arrived at 7:25 for a 7:30 reservation, opened the door, and were immediately and unceremoniously ushered out by a young mustachioed man with circular glasses who told us the restaurant was not yet open. Thus began a hipster cosplay so on-the-nose that any veteran of Williamsburg's grislier days would have burst out laughing. The exposed floorboards, the conspicuously risqué prints for sale on the walls, the faux antique light fixtures... I'll save you the rest of the details of the decor, as you can probably fill them in yourself. Two women served as hosts/waitstaff/bussers for the whole place, dashing around like guillotined chickens in their high-waisted jeans and Chuck Taylors. Only trust fund kids their age could afford to eat here. Only people who cared more about fashion than fasciitis would wear flat-as-a-crepe Chuck Taylors through an entire dinner service. Enough said. The meal started promisingly but soon suffered un petit déclin. First came some very good Tuscan charcuterie with crusty bread and a couple of generous wines, then a foamy gazpacho and a creative ikejime tuna tartare whose flavor profiles were too similar. Next came the mains: on one side, an oversmoked guinea fowl (too many Gaulloises?) with an anchovy that it needed as much as the anchovy needed a bicycle; on the other, a faux filet (sirloin) served with accompaniments that could safely have left half their butter in the kitchen, or better yet in the cow. The kitchen, with a chef who looked about fourteen, was clearly trying to reach the peaks of haute gastronomie yet running out of oxygen halfway up. And more than a few of the details one might take for granted at a high-class place were decidedly off. The ham seemed to have been sliced with a knife that wasn't properly cleaned; some of the tuna was as tough as the skin on a tattooed yakuza's back; the guinea fowl's breast was undercooked despite the hard sear on the skin; and the faux filet came with enough gristle to satisfy a large Pomeranian. A certain lack of professionalism tends to get a pass at hipster joints like this one because of the ineffable vibe. But this particular vibe is a decade out of date. Quel dommage, bruh.
0 Replys
0 Comments |
Be the first to Reply |