When I went to eat before, I felt that there was no Samsung level. Sure enough, this year, he dropped a new restaurant. The restaurant was closed before he was preparing for a new restaurant. I hope I can return to the peak. The whole meal was eaten. The salty part was really nothing to say. A lot of Asian elements were used without molecular cooking. At the same time, you can also make the plate so beautiful by food alone. I have never seen the second one. Unfortunately, the sweet part is too disappointing. Maybe the dessert of the day is not my appetite.

Astrance PARIS

Great restaurant. Wonderful and caring staff. Tasty food. Highly recommended for couples and family. Romantic cosy atmosphere

It doesn&#39;t pretend to be haute cuisine .It&#39;s spotless, the food is great and the service is perfect. What more could you ask for ?

It was my last meal in Paris and I wanted to enjoy some Lebanese food.  The owner was charming and attentive.  The food was excellent and reminded me very much of traditional dishes my extended family would make. I loved everything, and if/when I come back to Paris, I will support this delightful establishment.

One of the few authentic Corsica-style restaurants in Paris is not ordinary at first. At the end of the garden, the other is the Louvre. The stone used for interior decoration dates back to the 17th century. Fore dishes, roasted peppers are recommended for fresh sardines and olive oil raw beef slices. Corsica cuisine is characterized by fish, so the main course is not to be missed by the restaurant chef&#39;s cooking of salmon or salmon. Dessert with dark chocolate.

I ordered an udon soup and it was delicious! But the waiters refused me the -20% fork offer, saying that I should also take a starter, thing that wasn&rsquo;t specified in the conditions while booking with the fork. So either there is a miscommunication from the fork, either the restaurant doesn&rsquo;t respect the agreement.

之前去吃的时候就觉得没有三星的水准 果然今年降了一颗 他在筹备新的餐厅 之前那家已经关了 希望可以重回巅峰 整餐吃下了 咸的部分真的没话说 运用了很多亚洲元素 在不用分子料理手法的同时 还可以单靠食物把摆盘做的这么好看的 我没见过第二个 可惜甜的部分太失望了 可能是那天的甜品不和我胃口吧

这家饭店最有名的就是6个月的小牛肉了，这个牛肉的确很嫩，价格也是很贵的，肉质的颜色也和我们平时吃的牛肉不太一样，水果盘很大气，很多水果。

The most famous of this restaurant is the 6-month-old veal. This beef is indeed very tender and the price is very expensive. The meat color is not the same as the beef we usually eat. The fruit plate is very angry and many fruits.

据说这里是一家非常不好定的餐厅，而且这个餐厅会限制华人的预定量，要保证餐厅的diversity，餐厅算上喝酒大概350欧元吧。

It is said that this is a very difficult restaurant, and this restaurant will limit the number of Chinese reservations, to ensure the diversity of the restaurant, the restaurant counts drinking about 350 euros.

曾经一个巴黎的老饕跟我说，十几年前他每天中午都来这里用餐。虽然现在它的价位也绝对算得上是公道，但那个时候则更亲民。老饕说，每天他坐下后就等着看主厨Pascal Barbot给他什么惊喜。因为主厨从来都是根据当天拿到的食材来临时起兴。走进略显局促（只有25个座位）的餐厅，装潢风格绝对说不上高级，甚至旧得有些过时。但是当你跟着主厨的节奏和灵感开始这一餐的时候，一个全新的奇妙世界就在你的眼前和味蕾上活灵活现地展开了。他最经典的头盘是一个不同食材的薄片一层一层铺成的千层，漂亮得让人叫绝。法式料理融合亚洲风味，可能整个巴黎都没人比他做得更为精细。至今仍在后厨里亲自料理的主厨让每道菜都有让人意想不到、画龙点睛的一笔，比如佐鸭肉的樱桃酱和烟熏三文鱼的罗望子酱。

A Parisian old man told me that he came here every noon more than a decade ago. Although it is definitely fair at its price, it is more close to the people at that time. Lao said that every day after he sat down, he waited to see what surprise the chef Pascal Barbot gave him. Because the chef has always been based on the ingredients he got on the day. Entering the slightly cramped (only 25 seats) restaurant, the decor is definitely not high-end, even old and a bit outdated. But as you begin this meal with the chef&rsquo;s rhythm and inspiration, a whole new world of wonder is unfolding before your eyes and on your taste buds. His classic head plate is a thousand layers of different ingredients, layer by layer, beautifully laid out. French cuisine blends Asian flavors and probably no one in Paris is more refined than him. The chef who still cooks in his back kitchen has made every dish a surprising and finishing touch, such as cherry sauce with duck and tamarind with smoked salmon.

巴黎号称最难订的星级餐厅&mdash;L&#39;&#39;Astrance！主厨帕斯卡尔&bull;巴尔布可以说开创了法式美食新标准，无菜单的概念，对食材季节性的完美呈现等。Passage 53主厨佐藤伸一就师从于此～点了最多courses的配酒set，惊喜很多。主厨爱在各地旅行来汲取灵感，菜色中巴西稍有辣味小尖椒，东南亚香茅等香料，日式出汁等手法运用，加上各地酒庄陪酒，感觉料理上格局更宽广，口味的惊喜度更盛～

Paris is known as the most difficult star restaurant to book - L&#39;&#39;Astrance! Chef Pascal &bull; Barb can say that it has pioneered a new standard of French cuisine, no menu concept, and a perfect presentation of seasonal ingredients. Passage 53 Chef Sato Shin-ichi ordered the most courses wine set here. There are many surprises. The chef loves to travel around to draw inspiration. The dishes are slightly spicy and small peppers in Brazil, spices such as Southeast Asian citrus, Japanese juice and other techniques, plus wineries from all over the country, I feel that the food pattern is wider and the taste of surprise is more abundant.

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Exquisite food, top service. The only pity is the ventilation system in the restaurant doesn&rsquo;t seem strong enough. The cooking smell stays in the restaurant.

We stumbled across this road of creperies and each one was as busy as the next. We got the last table in this place and were not sorry and the crepes were great. The menu midi was 9.50 Euro for a savoury (buckwheat) crepe (ham and cheese or mushroom etc) and then a sweet crepe and a cider/wine or soft drink. Good value and fast service. Would come back again as the kids ate crepes in 3 places and rated these the best. They were surprisingly not keen no the chocolate crepe but perhaps it was dark chocolate

Astrance PARIS

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