Having paid his dues in the tiny kitchen of Le Temps au Temps near the Bastille, Lyonnais chef Sylvain Sendra is now happily ensconced in the spacious former premises of the noted Chez Toutoune. The once-faded surroundings have been revitalized with taupe walls, a long table d'hôtes (shared table), and a bar for solo meals or tapas-style snacks. Sendra's cooking, meanwhile, is as inspired as ever. Menu highlights include a tart of foie gras, duck confit, and nutmeg; cod poached in a vegetable and sage bouillon; and a deconstructed lemon tart with a touch of celery. A good wine list with some reasonable bottles and a well-conceived selection of wines by the glass to pair with the meal. Prices run the gamut from a €32 two-course lunch to an €85 degustation menu at dinner.
Mar 11, 2011
I cannot believe the other reviewers are talking about the same restaurant we visited and have recommended to many of our friends, some of whom live in Paris! We had a wonderful exsperience on both occasions we ate there. The food was outstanding - I especially enjoyed the artichoke soup with granules of fois gras. Sarah Sendra was a delight, and she steered us to some great wines. Her English is great, which saved me using my rusty French! The
restaurant is extremely popular with locals, which is always a good sign. Go there prepared to have a great time for not a lot of euro, and you will!
Sep 26, 2010
We ate dinner here after reading the NYTimes review. Do not waste an evening here. The kitchen is over-burdened and the servers are disinterested at best. Total loss of integrity here. Everything takes forever, including even paying. Food is only ordinary. If you want a superb meal go two doors down to Le Petit Pontoise. Robert Shedlin
Jun 25, 2010
If you organize reviews of this restaurant by date you will find the best ones were in early 2009, before or near a very positive write up in the NYTimes. Since then the impressions decline and my experiences match. The food can still be very good, and some of the staff is excellent, but mistakes are very common and too often accompanied by an unpleasant attitude. If you have not already been here, I'm afraid the opportunity to enjoy it is lost