Fiona Beckett

"Cotte’s vol au vent is exquisite, served in the traditional manner, the sauce poured over the filled pastry shell at the table, with a small pan of extra filling and a jug of sauce left for topping up. This is a vol au vent a la financière, the banker’s wife bit a reference to the coin-sized dimensions of the solid matter in the filling: lamb sweetbreads, wild mushrooms, poultry wing meat and kidneys, coxcombs, quenelles of poultry, crayfish."

Patrick Faus

"Magnificent Pâté en Croûte, tasty, greasy and smooth on the palate, impeccable jelly, and perfect crust."

Holly Butler

"Expect the textbook Continental favourites cooked to perfection, with Vol au Vent being their signature main."

Mariatotal

"An excellent Pâté en Croûte."

Stéphanie Thiroux

"We topped off the evening with a bit of dessert with the Delices de votre enfance (the delicacies of your childhood – if you are French), chocolate mousse, rice pudding, caramel cream and île flottant. A truly delicious meal to be repeated without hesitation."

ParisGourmand

"We warmly recommend you to opt for "Les délices de votre enfance", a gourmet quadrilogy made up of chocolate mousse, rice pudding, caramel cream and a floating island that will remind you (perhaps) of your snacks of days gone by."