Diners looking to satiate their everyday hunger may be disappointed. Open minded gourmets willing to stretch the boundaries of their culinary and sensory imagination may be pleasantly surprised. Small service flaws were compensated for by the staff’s attentive attitude. Most importantly, we found the meal to be an enjoyable and harmonious experience. This would certainly be the place we would head for an “outside the box” dining experience.
Class Of Restaurant: Gastronomic
Cost Though Arpège would not be described as inexpensive by many people, we found the prices were fair given the quality of the experience. Our visit was more than just sitting down and enjoying a good or even excellent meal. It was a journey of discovery. Given the artisan type cooking with a chef closely involved in the cooking process and the small size of the restaurant we found the prices, if high, were fair.
Days-Hours Of OperationMonday to Friday 12.30 to 2.30 p.m. and 8 p.m. to 10.30 p.m.
Disabled Access: Limited to main floor
General Manager Frédéric Le Clair
Location 7th arrondisement near the Rodin Museum
Maitre D&Rsquo;Hotel:Laurent Lapaire
Management Company: N/A
MetroVarenne station Line 13
Size 60 people maximum (one main room and one small room downstairs – 17 century Parisian cellar)
Sommelier: Stéphane Thivat
Sous Chef None
Type Of Food French inventive based on vegetables (not vegetarian)
Year Opened-Renovated 1986
Specialties Vegetable collection; Lobster from Chausey Islands braised in yellow wine with hazelnut oil and stuffed tomato with twelve flavors (dessert)
Wine And Spirits DetailsSelection of Burgundy and Bordeaux wines
Other: When we visited, fresh vegetables for the kitchen were brought daily by high speed train from an Arpège restaurant owned vegetable garden south of Paris.
Preferred Reservation Method Phone
Ease Of Reservingfor general reservations 3 days ahead of time; a week in advance for dinner; three weeks in advance for Thursday and Friday meals
Number Of Visits One
Quality Of Food: We enjoyed a tasting menu, which provided us an opportunity to sample a diverse number of dishes selected by the chef that day along with several wines chosen by the wine steward. Though we liked some more than others, each dish stood out for its uniqueness and contrasting flavors and textures. The sour contrasted with the sweet; the rough with the smooth; the sweet with the spicy and so on. From the mushroom soup with bits of peanuts to the avocado and pistachio mouse on a small bed of fish eggs we found ourselves marveling at the ingenuity and playfulness of the dishes. The piece de resistance was the extraordinary duck liver and duck. We completed our experience with the signature 12 flavor tomato for dessert:
Service:Some of the service staff were young and appeared inexperienced. During our meal, there was an occasional misstep such as allowing glasses to stay empty or answering a question inappropriately. The senior staff was excellent and professional. The overall service was a bit uneven. The minor service faux pas were easy to forgive in light of the decor, ambiance and extraordinary food.
Would You Visit This Restaurant Again Yes