We liked this restaurant’s intimate casual style, retro modern décor, and complex, unique and adventurous cuisine. Well presented dishes were accompanied by a small amount of table side showmanship.
The ambiance was reminiscent of dining at the home of an acquaintance who happened to be a gourmet food lover. Each course was a mini world unto itself.
The employee wearing a rubber apron and processing shellfish at the entrance and the bistro style ground floor dining area belied the refined ambiance we found once we climbed a narrow staircase to the first floor of Rech, long known for its seafood in a city preoccupied with eatable treasures from the seas. As the first to arrive for lunch we were thrilled to have the dining room to ourselves for a few minutes until the next guests appeared.
Over time this restaurant in a wonderful location a step off of the ultra famous Champs Elysees has made loyal fans out of us. A beautiful dining room with an elegant meal service, quiet interior, and attentive and detail oriented service matched the superlative meals prepared by Chef Christian Le Squer. Over the years his Brittany influenced culinary style has remained light, innovative, refined, flavorful and satisfying.
Every time we have dined there we have had an enjoyable experience. We return because of the restaurant’s reliable, expertly prepared, pretty and well served meals.
This contemporary five-bedroom two story rental house, built in a former grain storage barn dating back to 1613, offered many advantages for an extended stay in Burgundy, France. Situated in a historic village of 200 residents sandwiched between the Lochere Stream and the famed Burgundy Canal, the corner house had been lovingly renovated by its owners whose own home was immediately across the fenced in pool courtyard of the rental property.
Lunch at this iconic Paris restaurant was, in spite of a near full dining room, excellent. A beautiful setting within an elegant winter light filled salon, attentive staff, and delicious dishes, cooked and presented to their best advantage, combined to leave us glowing with pleasure.
Our sampling of classic seafood favorites of langoustines, lobster and scallops, duck foie gras and a seasonal game pie specialty afforded us a broad range of flavors that remained exciting and vibrant without crossing the “interesting” line.
During a stay at the Hotel Le Meurice we had lunch at its eponymous lobby level gourmet restaurant. I had dined there with a friend years earlier and remembered the striking dining room and formal ambiance. In the intervening years the hotel had renovated the common areas and I was unsure what to expect. As soon as we entered the restaurant we took a liking to the opulent yet cozy dining room.
