Chef David Alvès keeps up the lofty standard that was set here by star chef Joël Robuchon, with dishes like quail stuffed with foie gras, served with truffled potato puree. As at Robuchon's L'Atelier, you'll find a selection of small plates alongside more substantial dishes, but the seating arrangement is more conventional (no bar, just tables and chairs) and the food is generally even better. Unlike L'Atelier, La Table accepts reservations even for peak times—in fact, you should book weeks in advance for a seat in this small dining room that is somewhat disconcertingly decorated in gold leaf.
Reviewed by nfza13 from USA on 9/13/09
A good mix of service, atmosphere and of course food! The dishes were well done and what one would expect in Paris!
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