MontÉe - Paris

This place is expensive. It should be good for the price. Spoiler alert, it wasn’t good. We had the pescatarian menu. We left hungry. Avocado crab dish was good. Thankfully I had 4 pieces of bread. 1/2 of the dishes were a pudding type thing. We joked after dish 2 or 3 that the cod would be pudding and surprisingly and disappointingly it was a mush. Later on, the squid was very tough. There was not one substantial dish. I was probably served about 2 oz fish that was not a pudding, mush, or shredded. The popcorn dust at the end was good. I got a good story to tell my friends but spent more than I should have. Paid Michelin prices for not Michelin quality.

The chef stays true to his mission and training. Out of many multiple-Michelin-starred restaurants that I’ve dined at, Montee was both innovative and fresh. If you enjoy a farm to table flavor of culinary delights, this is your dining experience. Personally, I find a lot of 3-Michelin starred chefs too heavy on the salt and cream to make up for the lack of seasonality in their herbs. We all have different preferences and this fit mine perfectly. If anything, I wish there was a higher volume of the herb sauces because they were delicious. Don’t arrive expecting a “hearty” meal and indigestion/heartburn after the meal.

Wow! What an amazing experience! Beautiful place with yummy food.

Get up. On my way to Montée... where I thought I'd take my tea... and where I didn't break my appetite for the menu offered by the starred Japanese chef (also young and Japanese). , who knows better than no one manages the wand of his leader (yes, always! orchestra to make taste buds swell on detonation and surprising but enchanting and subtle notes. Roll in my mouth! Light of the triangle on my tongue! The cymbals of the senses! Boom! Ding! Clac! a real Boléro de Ravel in my palace...concerto in the great flavor agreements as complementary and unpublished, for our greatest pleasure. Montée is decidedly the ascent that you should not miss to have an unmissable point of view on French cuisine, seen by the vivid eye of a gastronomy Masutā. Each stage deserves to stop there to end up in apotheosis soft, real reward if it was necessary, and for the least climbed to happiness that it was precisely yesterday's day.... When Takayuki Nameura comes to the piano, it’s okay! Signed Valérie Evrard-Bonnin , bravo Valérie, you have a gift for the Grisbi writing.

Excellent restaurant! I loved him, and I find him very elegant! perfect to go together.