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Chantoiseau Paris Reviews from The Last Year
TASTY STUFF!
DELIGHTFUL DISHES USING LOCAL PRODUCT SET IN A COSY YET MINIMALIST SPACE. I WILL WRITE ANOTHER SENTENCE TO FILL THE 100 CHARACTER REQUIREMENT.
Wonderful dinner in Montmarte
Such a wonderful evening. Excellent, friendly staff. Absolutely delicious dishes, beginning with a fabulous little bread treat and ending with one of the best and most creative creme brûlées ever. Cozy atmosphere. Looking forward to dining here again!
Vegetarians are welcomed !!
Are you vegetarian but your friends are not? This is a great spot to share with good friends and have the best vegetarian French dishes created by real French chefs ! The Pleurottes are a must to order !!! Magnifique !!
Great French food in a beautiful location
Great food and wine, very nice ambiance, very polite and nice staff. Thoroughly enjoyed my visit and definitely plan on coming back when in Paris again.
A beautiful restaurant with delightful service and food to savour with all your senses!
A beautiful restaurant with delightful service and food to savour with all your senses! We booked a reservation at 12:30 on a Saturday to celebrate our anniversary. We were among the first in the restaurant, but it turned out to be perfect timing because by 1 pm the restaurant was full! The hostess welcomed us with a smile, even as English speakers who clearly spoke no French. She immediately put us at ease with her friendly and chill demeanour. Excellent service. For food, I ordered the Jerusalem Artichoke velouté, and my husband the Foie Gras. We both loved our starters. My soup was rich in composition, with a perfect harmony of textures and flavours. The crunch of what tasted like pecan croutons really made me pause and enjoy. It was served with astonishingly delicious cheese gougères. My husband really enjoyed his foie gras. The starters came with an excellent whole grain bread. For mains I got the fish, which was served with perfectly blanched greens in a creamy sauce (beurre blanc?), while my husband got the veal with mushrooms (option for no truffle) which was served with vegetables in a broth on the side. The bread that came with the mains was astonishingly good. It was pale orange, perhaps from saffron, with a slight orange perfume and the savoury crunch of sunflower seeds (but somehow tasted of walnut?). It was so good. If the restaurant sold this bread I would buy it. My fish dish was beautifully cooked and balanced, I especially loved the little cubes of mushroom and celery topping it, adding alternating bursts of savoury and herbacious to complement the fish. The dish was only missing a bit of acid in my opinion. For dessert we got the chocolate cake with coffee ice cream, and the pear cake with lemon cream. Both were rich in flavour and the perfect sweet ending to the meal, with a double espresso for me a cappuccino for my husband. My only comment would be that a bit of texture would have complemented both dishes (like a crisp or crunch topping, or a crisp tart shell for the poached pears rather than the soft cake). But no complaints, they were wonderful desserts. It turns out I accidentally left my credit card at the restaurant, but they kept it for me and were ready to give it back when I returned to the restaurant an hour later. Very grateful! Again a beautiful meal and such a pleasurable experience. Highly recommend!
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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