Marie-France Thorisson

"I learnt a little trick from chef Yves Camdeborde (he is the chef at Le comptoir du relais, 9 carrefour de l’Odéon, 75006 Paris) it’s my favourite place in Paris to eat a salad Niçoise) – sprinkling little fried onions on the salad."

Raphael Kadushin

"When you sample the foie gras with truffles, the braised beef cheeks, and the mango tarte tatin, you’ll be tasting the nuanced flavors of a minor revolution that has now fully come of age."

The Long Weekend

"For the best escargot in Paris, visit LE COMPTOIR DU RELAIS. I can promise you that the wait is well worth it for the tender and flavorful escargot where you’ll need an entire baguette to yourself to fully soak up all the buttery garlic goodness."

Danyelle Freeman

"Their Tarte Tatin with Vanilla Glace, was ‘le bomb’ so to speak."

HotelRestoVisio

"Luch brasserie where you will find a delicious salad niçoise."

Jonathan Ngo

"I was welcomed with a surprisingly pleasant taste! It was light and tasty. Its flavors were of garlic, butter, and parsley. The escargot was earthy and its texture was similar to that of a mushroom. It's a must-try for anyone looking for some culinary excitement."

Denise d'Silva Sankhe

"Yes, I ate escargot! That choicest of French delicacies, hailed by the world’s culinary snobs. It was doused in a herby, garlicky butter and presented to me in a (what I guess is fancy for the French) steel plate, with a rather unnerving culinary apparatus- akin to the forceps one sees at routine appointments of the ‘lady’ kind! Le Comptoir is also the only place I dared to let my guard down and try Escargots or snails."

Jessica Stewart

"All told the tarte tatin and creme brulee au cafe were fantastic. The crust of the tarte tatin was flaky and slightly crisp, the apples were soft and sweet, and it was all topped with a vanilla bean ice cream."

Kaolie Bariteaud

"But it’s worth the hassle for a neo-tarte Tatin dessert that merges apples and mango, with vanilla ice cream."

Colleen O'Connell

"The dinner commenced with a lobster ravioli emerged in a frothy bisque... amazing!"