The wine dish of rice is a must jambon buf drizzle with huile de fenoui and lemon juice! It&#39;s so fragrant! It&#39;s a perfect match! Natural wine is also delicious. I drank three bottles directly at night. It is recommended that Vin orange. It is a coincidence that the uncle sitting next to it is the owner of the restaurant. It is too good.

Trip.Gourmet 2024

SEPTIME

This &quot;pot color Tianxiang&quot; is a local popular self-service small hot pot restaurant. The location is near the hotel apartment where I live, so I specially pulled a grass and it tasted really good.

The service was delightful. The person attending to us was amazing and attentive. He explained the food choices and made sure we were happy. The food was so flavorful and delicious. We will definitely be going back.

We were a little bit late but they were so gentle and welcoming. The foods are different from typical Turkish foods such as kebab and they were amazing. If you&rsquo;d like to try new Turkish foods for a reasonable price, I definitely recommend to visit this restaurant.

A rare find! We had an amazing time! The food and the wine were top quality and our host, Nick, was very attentive and great fun! He took the time to talk to us, to have some banter with us and made our evening super special!

This is one of my favorite restaurants in Paris. The sangria is delicious and the owner Patrice makes everyone feel at home.

米一的下酒菜就是绝 jambon b&oelig;uf 淋上huile de fenoui和柠檬汁 噢！太香了！下酒绝配！自然酒也好喝 晚上直接喝了三瓶 很推荐Vin orange 很巧的是 坐旁边的大叔是个餐厅的老板 太能侃了

做的法国新派菜，所以和传统法国菜相比不是那么的油腻，算是比较清淡的，里面的色拉很好吃，配上特色的蛋黄酱很不错，咸咸的哦。

The French new pie is made, so it is not so greasy compared to traditional French dishes, it is relatively light, the salad inside is delicious, with the special mayonnaise is very good, salty.

你可能要至少提前两个月预定。作为法国最有名的年轻厨师，主厨兼老板Bertrand Gr&eacute;baut定义了料理的新风格。他把高级料理做得十分&ldquo;接地气&rdquo;，打破了传统上对高级料理的定义。难怪人气爆棚。 这样的精致小饭馆位于曾经美食非常匮乏的11区，但自打Septime开门并在2012年开始变得世界闻名之后，11区就越发美味了。回归自然本真，是主厨的根本宗旨。只采用最应季的食材，料理技法尽可能简练，只为呈现自然原味。这与田园式的餐厅内部装修风格达成统一。就连葡萄酒都只甄选不添加二氧化硫、全有机酿造的&ldquo;自然酒&rdquo;。虽说不愁生意，但服务员也可以态度亲民一些。

You may have to book at least two months in advance. As France&#39;s most famous young chef, chef and boss Bertrand Gr&eacute;baut has defined the cuisine as a new style. He has made the advanced cuisine very &quot;grounded&quot;, breaking the traditional definition of advanced cuisine. No wonder it is popular. This exquisite little restaurant is located in the once food-poor 11 district, but it has become more delicious since Septime opened and became world-famous in 2012. Returning to nature is the fundamental purpose of the chef. Only the most seasonal ingredients are used, and the cooking technique is as simple as possible to present the natural flavor. This is unified with the interior decoration style of the pastoral restaurant. Even the wine is selected only for &quot;natural wine&quot; made without sulfur dioxide and organically. Although there is no business, the waiter can also be more friendly.

真不错，量超级足，相当满意，继续保持噢🌞

Really good, the amount is super sufficient, quite satisfied, continue to maintain oh 🌞

用餐的人不多，环境很安静，服务也好

There are not many people dining, the environment is very quiet, and the service is good.

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L&#39;ECAILLER DU BISTROT, Paris&#39;s super famous restaurant for eating oysters needs to be booked 4 or 5 days in advance. On the part of me, the boss agreed to add a chair to me. delicious! grateful! Come back next time [love you] ​

This Virtus bar, super popular in paris, the environment here is really great. As soon as you enter the door, you will see a variety of good wines, and the bartender technique is also first-class.

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