Alan Richman

"Profiteroles weren’t the usual miniature pastry-cream-filled popovers topped with chocolate sauce. Instead, we got little cream-filled pastry balls to be speared with long forks and dipped in warm chocolate sauce—in essence, profiterole fondue. Not bad."

Gilles Pudlowski

"But do not forget to try the archetypal bistro food here: calf-head Gribiche, oil, vinegar, capers, pickles, herbs, onion, nicely acidic, and there it is: a monument of its kind."

Gastrotrips

"The profiteroles were very good, the choux pastry with a hind of salt, the ice cream was very sweet pairing very good with the slightly bitter chocolate."

Gayot

"The chef turns out good cassoulet."

Dominic Rowntree

"Particularly good (and warm) gougéres."

No Destinations: Luxury Travel Blog

"The first was Pâté en Croûte – a dish made by baking paté in a pie-like pastry crust. It was delicious, and served with butter lettuce leaves."

Paul McQueen

"Benoit’s profiteroles are a must-try."

France And Paris Travel Guide With Tourist Information

"An incredible cassoulet served in a cast-iron pot and much more classic French food to tempt your taste buds."

The Epic

"Then the gougeres were presented on antique Benoit china. A perfect Gruyere cheese puff pastry. Slightly crunchy on the outside and soft and cheesy inside. Delightful."

Michelle Garcia

"My first cheesy item in all of France was a gougeres, a delicious puff pastry with mild, melted gruyère in the middle, which Ducasse has become known for."