Alexander Lobrano

"Dessert seemed improbable, but the same charming waiter insisted that they served one of the best baba au rhum (sponge cake with rum and whipped cream) in Paris, so we decided to share one. The waiter was spot on, too – the cake was the last expression of the wonderful lightness that is the recurring theme of a meal at this delightful restaurant."

Alexander Lobrano

"The pork terrine made with a variety of different cuts–throat, shoulder, leg, etc. was remarkable for being refined and rustic at the same time."

Alexander Lobrano

"The two pâté en croûtes were among the most elegant foods I’ve ever eaten. The fragility of their crumbly crust was a perfect foil to the earthy carnal loam of meats they surrounded, and the seasoning of each pate was impeccable."

Lonely Planet

"Be it a fancy terrine or a simple plate of cold cuts, this sleek address serves it to astonishing effect."

Meg Zimbeck

"Oh, and the baba au rhum, prepared to order, is one of the best in the city."

Patrick Faus

"Pâté en Croûte without pork (definitely, it's a craze) but sweet, tasty, with no roughness, and a nice crust but no frost on the upper rim."

Sophie Brissaud

"The Baba au rhum is the best in Paris."

Nicola Leigh Stewart

"One of the most famous French foods to try is foie gras, and arguably nobody does it better than Arnaud Nicolas."

Nicola Leigh Stewart

"If you haven’t tried terrines before, this really is the place to do it. The quality is exceptional, and Arnaud takes the utmost care with his ingredients."

Kirk Kurashige

"The Foie Gras mi-cuit was everything you could ever want. Wonderfully balanced offal-sweet flavors, smooth, decadent richness, with just the right amount of "heft". It just seemed so perfect."