Alexander Lobrano

"These perfectly deep fried golden nuggets of choux pastry mixed with mashed potatoes had a slight whiff of nutmet and were absolutely heavenly with one of the best pieces of meat I’ve eaten in a very longtime."

Mark Bittman

"It wasn't as moist as some of the others, but it was both firm and tender, with wonderful flavor and outstanding chew. All were served with pommes soufflées, an absolute delight, making classic steak frites even a little bit better."

Taraneh Jerven

"They know how to treat a cow right, and they are the last steakhouse in Paris to serve steak pommes soufflées–twice fried slices of potato that puff into salty-starchy irresistible heaven."

Sophie Doran

"But the real showstoppers come from the the grill – rump, sirloin, chateaubriand, ribsteak, côte de bœuf, all sourced from Normandy – served with potatoes three hundred different ways and plump pots of sauce béarnaise."