HappyTrvlr

Catherine is a wonderful creative chef and a lovely woman but I hope she gets some help in the kitchen.There were long delays because she was alone in the kitchen.We wish her well but if returning, we would only order one course to cut down on the time it took for dinner. We were very surprised to see people dining before 7:30 too and have to guess they were from the US.

Centralparkgirl

I stilled haven't put together a TR, but we dined there in early May. As everyone has said, she is very welcoming and the food was quite good. The pace of the meal was relaxed, not too slow, but the restaurant was only half full the night we were there. She took orders, served food and wine and cooked. With a full house, she would really need more support staff.

denisea

I hope she gets staff thatvcan assist her. When we were there, she had just gotten a new server/hostess, so zi am sure it is hard to get good help and to afford staff, as well. We had a great meal and I am rooting for Reed.

gracejoan3

Hi All...

Glad to read from those who have been. My Paris freinds who came here as my houseguests also said that Catherine tries to do it all..cannot be done.

I have been in touch with her too..asking if true not serving lunch anymore..that is true.

I will be arriving Nov 20 and will be there for a month and then returning in Jan for 2 months..will see how things go and if any way to communicate with her about 'things'

Nice place and nice person..hope all gets straightened out.

a bientot..
Joan

jpperry

I can’t stop thinking about Reed. The pea and mint soup activated a trembling. The foie gras melted into the Touraine Rouge which Catherine had recommended. The veal soared with the snappy addition of shaved curlicues of what, I’ll leave you guessing. And the veal marrow? An utter swoon. My husband asked, “What did you do to the potatoes, they are incredible!” “Just a little butter and parsley,” Catherine says. Not that we can replicate. I was attracted to the unusual combination of ingredients on the posted menu next to a notice for Catherine Reed’s cooking classes, so we anxiously waited for it to reopen on a Tuesday, our last day in Paris. It was, by far, the most luxurious meal of our stay. It has been a month since our trip to Paris and I can't stop thinking about Reed. I see Catherine and her Sous Chef moving effortlessly in tandem to tend to our meal’s preparation and I savor the sight of Catherine stirring with meditatively tender care chocolate sauce into liquid ribbons, then spooning it over a delicate, custard-filled pastry shell.

HappyTrvlr

So happy to hear that she has a sous chef now.Hopefully the wait time between courses has been reduced;we waited at least a half an hour between appetizer and main course. Her food is incredible and she is a delight. We wish her well.

yestravel

We will be in Paris for two weeks in Feb. Gracejoan, I would love to meet you.

denisea

jpperry...sounds very good. So glad she has a sous chef. We had such a great meal there least year. It's fun to see this thread resurface.

kmowatt

I am here at last and off to see Catherine for dinner tonight...can't wait and I will be booking a cooking class next week if she has the room...warm weather here right now too...

kmowatt

Fantastic dinner, cannot say enough good things about Catherine, the food and ambiance. She does indeed have a sous chef so is able to spend more time conversing at table if you want...she is beyond helpful at wine pairing also. Being from Canada also, it was nice to have that connection...I told her that I found her via fodors and she was aware of both Denise and Joan who I talked about...fodors is such a small world...I had the squash soup and risotto with sage and ham, my wife had the heirloom tomatoe starter with beef cheek bourginon...I think we will return this trip because I need to eat the bourginon also...if you are worried about beef cheek, don't be...it is lean and braised to perfection...for dessert I had the tartin and my wife, the lemon cheesecake....sublime...

I will be going back on Tuesday for a cooking class with a group of food product developers...this place is NOT to be missed...dinner with a bottle of sancerre was 120 euros before tip...well worth it...delightful...

denisea

I still crave that risotto and we love beef cheeks....sounds like a great meal. Very jealous here!

It's nice that Catherine remembers me...we so enjoyed our night there.

MarySteveChicago

In May we dined on osso bucco, pea/mint soup, a tomato en crote dish and cod wrapped in jambon 114e incl wine. We loved this restaurant, the food, Catherine, so much we returned the next week.

Pat_in_Chicago

I've been wanting to visit Reed for the longest time and finally secured a reservation last month. Unfortunatly, while on a tour of Point du Hoc in Normandy I fell in one of the D-Day shell craters and injured my leg. I ended up spending my last few days in Paris at my hotel with my leg elevated and so had to cancel my visit to Reed. So disappointing!!

I swear I'll get there next time I visit Paris!

MarySteveChicago

Oh no Pat! If I knew how to upload pictures I'd post a couple from Reed's interior.

kmowatt

I did the cooking class today...a really enjoyable 3 hours and went back for dinner...I think the classes are now Tuesday's and Friday's...I learned a few tricks

Iregeo

Based on the reviews here, I have just e-mailed Catherine for reservations for my birthday dinner in a few weeks. Crossing my fingers!

RobertaL

My sister and I went to Reed earlier this month. We enjoyed a wonderful meal, beef cheeks were delish. Would definitely go back on our next trip.

Iregeo

Wow! DH and I just returned from dinner at Reed and have nothing but glowing things to report. Both Catherine and the restaurant are lovely. I had a fresh and light tomato tart, an incredible osso buco, and a tarte tatin to die for. DH had butternut squash soup, risotto with pumpkin and jambon and lemon cheesecake. We both feel that it was among the best meals we've had since we've been here...and we've been eating well! Don't miss this one. Thanks, denisea for bringing it to my attention.

For those inquiring above, prior to Catherine opening the space as Reed, the space was occupied as the headquarters of the communist party in Paris!

gh21

We had a great meal at Reed in late October mid-week When I emailed for 8 PM reservations, I was asked if we would've be able to make 7 PM. Thinking that the restaurant must be quite booked, I accepted the 7 PM reservation. Of the approx 8-10 tables in the restaurant, only 4-5 were filled the entire time we were there. It did not look like things were going to pick up after we left.

Bottom line, food is great but at the moment reservations may not be as difficult to obtain as all of the hype suggests.

Keiran76

Thanks to this post, my mother and I have reservations for our trip this week. We were happy to have an early reservations (6:30) as we are arriving on a red-eye then attempting a full day of sightseeing. Come to think of it, we will be dining there on thurs ..our US holiday of thanksgiving!
We might not be able to get into our hotel room earlier that day and after our full day (my first intro to Paris!) ...I'm just wondering how the dress code or norm is there. Should we make a plan to stop back at our hotel (metro ride as it is not in the city central) to get dressed up or are we ok to go in our jeans. Any help would be much appreciated. Thank you