Quel est le site Web ?

vialaporte, Paris (2026)

19/08/2026

We came for the terrine. We stayed for the Wellington. And we're still dreaming about both.

Terrine de cochon et foie gras – absolute INSANITY on a plate. Silky, rich, deeply savoury, with that perfect balance of pork richness and foie gras decadence. Every forkful was a masterclass in French charcuterie. This isn't just pâté – this is art.

Then: Le Bœuf Wellington. Golden, flaky, buttery pastry wrapped around perfectly pink Normand beef fillet, layered with savoury ham and mushroom duxelles. Cooked to absolute perfection – tender, juicy, and packed with umami depth. Perfect for 4 hungry souls, and we demolished every last crumb.

Also tried the Rôti de cochon comme un vitello tonnato – and while we have to say our version is better, you've got to respect the clever twist. Using filet mignon instead of pricey veal? Smart move. The anchovy cream, chimichurri and capers brought the classic flavours without the wallet shock.

The Panisse? Maybe too melting for our taste – and since we discovered how to nail them in the airfryer, we reckon ours are better too. But hey, still a solid vegetarian option.

The seasonal carte changes, but the quality never wavers. Everything screams produits locaux – honest, fresh, and cooked with serious skill. Sides? The roasted potatoes and Caesar salad were the perfect companions.

Overall, a nice discovery. And the area? So not Paris – it's like being in the provinces, somewhere like Niort. Calm, unpretentious, and utterly charming.

That said, maybe a bit more action from the staff would be needed. They were too much in August mode – that laid-back Niort vibe and speed. Friendly, sure, but we could've used a touch more attentiveness.

Would advise maybe a twist for summer – je dis ça je dis rien... a sauce vierge, or chimichurri, or salsa, alongside or instead of the jus for the Wellington. Just a thought for the warmer months.

Service : 4/5
Food : 4/5
Decor Atmosphere : 5/5

Will be back? Maybe

Thanks Gilles Pudlowski for discovery

04/08/2026

SaltoBar brings plenty of energy to the 11th, but when you tally up the overall food, drinks, and service, the value proposition is hit-or-miss—unless you order very strategically.

Service leans too relaxed—laid-back to a fault. On top of that, they push the classic "tourist trap" sharing advice, suggesting 4 to 5 plates for two people without any clarity on portion size. To top it off, the card machine pops up with default percentage tipping prompts—a setup clearly aimed at unsuspecting tourists. Accidentally added 5% before realizing, which feels totally out of place given service compris is standard across France.

Forget loading up on small sharing plates; stick strictly to the larger dishes:

Parpatana de Atún 230g (€39): The standout discovery of the lunch—absolutely amazing. It’s not cheap, but this rich collar cut ("the ribeye of the sea") was stunningly cooked, ultra-juicy, and worth every euro.

Arroz Bomba (€50): The other anchor of the meal. Generous enough for three of us to split comfortably, with great depth of flavor.

By contrast, the smaller carpaccio sharing starters feel like a complete skip:

Octopus Carpaccio (€17.50): Overpriced and noticeably chewy—honestly, we make better octopus at home. Considering raw ingredient cost and size, it shouldn't be a cent over €15 max.

Peach, Almond & Kohlrabi Carpaccio (€14.50): Refreshing concept, but €14.50 for paper-thin fruit and veg is steep.

The wine list starts at €40 before jumping straight to €50–60. It feels like pseudo-Ménilmontant gentrification, disconnected from local bistronomie spots that offer true value. It’s certainly no Michelin play—unlike Victor Mercier’s FIEF nearby, which sits in a similar price bracket but delivers ten times the culinary depth.

The silver lining? The setup is surprisingly sleek—oddly chic, feeling more like Rue Marbeuf transplanted into the 11th.

Will be back? Clearly NO

Service : 3/5
Food : 4/5
Decor Atmosphere : 5/5

foodreview foodspiration guidemichelin

08/11/2024

BACK from MEMORY: With Jason Atherton recently launching Little Social and Social Eating House, it’s easy to forget that Pollen Street Social only opened back in 2011. Reaching *1 star status in less than a year and ranking 84th in Restaurant Magazine’s The World’s Best 50 Restaurants, Jason Atherton's flagship restaurant just off Regent Street shows no sign of decay and still serves as one of the hottest dining spots in London, thanks to its playful and contemporary concept.

The oyster ice cream showcases flashes of brilliance. The dish reconstructs an oyster into a mouth watering ice-cold creamy sensation that maintains the essence and sweetness of the shellfish; the best of both worlds.

The full English breakfast on the other hand redefines the meaning of the English classic, producing robust flavours in an elegant way using top quality produce.
The Orkney scallop sashimi is another fun and engaging dish that has a sleek presentation without sacrificing flavours. The horseradish snow and pickled ginger together with the raw scallop deliver a taste of Japan with a modern European twist.

Meanwhile, meat courses play homage to fine British cooking. Although nothing is too innovative, the braised lamb neck with reblochon glazed potatoes is packed with richness and carries great depth of flavour, while the meat just holds all the elements wonderfully together.

Pollen Street Social delivers a one-of- a-kind dining experience in London by producing high-quality modern dishes in a relaxing and informal setting. While all the media and bloggers are raving on about Jason Atherton's latest offerings, the real magic is still happening in his flagship London restaurant.

held its 1* Michelin for 13 years, closing 31st July 2024 - not discontinued - applause

24/09/2024

La trouvaille fraîche du quartier. .restaurant

In the hood we found interesting Mediterranean meet middle East combo mix

Nice ingredients... nice cooking

Nothing goes wrong here

Nice wine list.

12/09/2024

Restaurant Gordon Ramsay : BACK from MEMORY when we experienced Clare Smyth - she trained under Alain Ducasse at Louis XV in Monaco - and now owns CORE *** but she was running Gordon’s for a long time.
Front of house side, the Maitre’d has that kind of natural talent that so many Maitres’d could only dream of. He is engaging and quickly builds a rapport with you. Stopping after your aperitif arrives to greet you, he will run you through the various menus, telling you about the chef’s thoughts behind the dishes, which creates an intimate feeling and an expectation of something special to come.
The all-important bread and butter. Both salted and unsalted are offered and happily given. Out of the six home-baked breads, the potato bread was certainly Symth paying homage to her Northern Ireland. A very pleasing addition it is too, as were the rosemary and olive breads.
Onto the food proper, and a delightful, velvety pea mousse, decorated with deep rocket oil dots, turned cucumber, radish and pretty pansy flowers is a refreshing amuse-bouche. The generous salt-cod purée on top of a tartine, covered with Mediterranean gems is a small triumph.
Onto mains and the delicately spiced Szechuan duck breast, perfectly rosé is tender and delicious with the duck stock reduction. Best of all though are the mini pickled shallots, which are held in place by sweet roasted garlic purée. A perfectly balanced meal , with acidity, deepness and texture.
Smyth continues a faultless service with dainty morsels of spiced, roasted pineapple, served alongside freshly cooked coriander financiers. While the flavour from the seeds is delicate, the accompanying micro-herb really heightened the taste, which is rounded off by a luxurious coconut cream sorbet.
Ramsay and Smyth have obviously taken great care to ensure that the Royal Hospital Road experience is truly faultless. – bravo.

04/09/2024

If you go to Toulouse and you want to experience a strong young modern vibe of Michelin, after spending time scanning all restaurants, of courses wanted to give the chance to younger generation, and didn’t fail, enjoyed so much chef’s creative from .restaurant

Contrast, more contrast. Memory kept from every angle, will almost remember all of the courses.

And it all started with that ‘surf and turf’ approach of done in a very fat and fat with freshness of bonita dashi. All those fish eggs covering the liver barely cooked. Insane, as every mouthful was so full of velvet fat, combo of sea fat and land fat, sumptuous.

Next, that vernis (kind of clams) which was covered with that garum gel (old fish fermented sauce homemade) and that insane again contrast with that dried ‘coeur de boeuf’ paste. unbelievable chock of flavor. Bitter, meets seafood. And on the side that courgette flower is stuffed with aubergine!!! and topped with coriander flowers. STOP, This is high class.

Certainly the most accomplished and impressive was the Lobster tail. When you reach the understanding of french classical to perfection, how Guy Savoy or Mr Ducasse would have mastered it. Velvety creamy bisque, lobster tail almost tartare and lobster oil. But what was insane was the side by side with the lobster claws shredded in a ravioli, served into the strongest reduced dashi of the ‘carapace’ so strong. A winner!

What we really were so impressed was like when we went to where the chef treats the in*******se of cheese as a main dish. Sumptuous creamy layer of Morbier stuffed goat cheese, topped with torrefied hazelnut, and very old gouda grated on top. Creamy and bitter. What else?

In a nutshell, the chef has a strong mindset, with exceptional understanding of contrast, from start to finish, including the dessert of citrus, with that paste of lime and cedrat.

big thanks to the team also.

Service : 5/5
Food : 5/5 (path to 2**)
Decor Atmosphere : ⅘ (maybe just a bit clinical, but it’s a detail)

21/07/2024

if you go to , don’t miss going to .arcachon

Far from the very buzzy and trendy and hype of the Pyla side, but certainly one of the real foodie places i.e. a real chef with real talent and not a battery of fashionistas doing for influencers.

in the plates, just insane quality products, cooked to perfection.

We will absolutely remember this amazingly fresh stone bass carpaccio, simple with this kind of coleslaw asian style, totally leaving the fish rise and delivering its buttery flesh. Sumptuous. Or that Paté en croute from Landes duck (can’t be in that side of France and not try this). What else, pistachio and foie gras! can’t beat that.

as main, ‘omg’ that lamb was a killer. amazing quality, cooked to perfection rosé. those gnocchi insane light quality, totally melted in that eggplant caviar, smoky to perfect balancing.

Or that ‘plat du jour’ sumptuous certainly sous vide porc, with that smokey pepper and reduced juice. a plate simple in the products, but that is where you need amazing product quality, expert cooking and sneaky balancing to get it right. And it was!

But certainly also, that dessert, that we will all remember. when simplicity reached the maximum level. Creamy, bitter perfection with that insane chocolate velouté, then that foam of hazelnut chantilly. Certainly one of the best ever “chou” ever had.

On top of that, really good selection of wines and a very friendly staff

Service : 5/5
Food : 5/5
Decor Atmosphere : 5/5

Will be back? yes 👏

03/07/2024

Been a while we wanted to try and as we’re not living in the area, nor had time to cross to the Marais to go for lunch, was a perfect opportunity to get there for a UK bank holiday.

As expected, perfect. The combo of French and Japanese fusion isn’t new, however some places master it, some fail. at Les Enfants Rouges we just simply discovered the talent of chef Dai Shinozuka and its clever way to associate amazing french products with Japanese influences.

from that statement, how do you expect to find your Vichyssoise? Interestingly warm, but that jerusalem artichokes brings the unexpected touch as well as the lemongrass oil. Fresh while strangely warm.
But the winner was that tuna tataki, with that onion juice that rendered the combo almost grand mothery. But that dill freshness bringed that necessary contrast. It was winter and spring all in one plate

on the main side, OMG the kind of fish and chips done with that amazing quality, but with that seaweed ‘Dashi’ sauce!! sirupy and velvety, brining the sea while eating.

But of course, no one can beat the ‘choux farci’ , such a respect of the years spent with where bistros reach gastronomie in a Bitronomie excellence.

the choux stuffed with duck and foie gras? What else is needed? nothing apart from that insane velvety armagnac sauce, which has oddly some citrusy flavor on the background.

Even dessert was superb, but especially this ‘Cheesecake’ OMG…. the creamiest ever tasted. Even told the chef and the young chef patissier that I will contact them…. it’s done ;o).

Sumptuous

20/12/2023

Wanted for a long time try .pantagruel and no disappointment here.

Amazing setting, amazing set up with all those ladies in the waiter team and the boys in the kitchen…cool touch

And in the menu….just spot on

And will remember for life two courses

That lobster croque monsieur….just a simple and sumptuous idea….was almost perfectly done…just maybe the bisque was a bit too reduced….so strong that somewhat overwhelmed the delicate lobster flavor….but a detail certainly or a personal choice.

And that starter…the egg in crazy ways….that blancmange…. that egg parfait…

But will also remember that small touch….of Jerusalem artichokes pithivier with hazelnut on the side of my beef…. sumptuous and joining perfectly this beef cheek cooked to perfection and glazed and so chinny…confort

Clearly…. chef is in a good direction for elevating this place, and why not reach a second star sooner than we think. Well done. 🔥

vialaporte

19/08/2026

04/08/2026

08/11/2024

24/09/2024

12/09/2024

04/09/2024

21/07/2024

03/07/2024

20/12/2023

Adresse

Site Web

Notifications

Contacter L'entreprise

Raccourcis

Partager

Type

Demande de retrait de la fiche