Robert Parker

"My favorite place for sole meunière. Their classic sole meunière was as good as it gets - sautéed in clarified butter and presented beautifully."

Patrick Faus

"To savor the flavors of the sea, the Soupe de Poisson à la Rouille is ideal, especially when it is successful as at the Dome. Rich, with a fairly fine texture, it is a chic soup with a good rust."

Alice Bosio

"The Soupe de Poisson (those of the gurnards, monkfish and saint-pierre, too small to be served alone) is a model of the kind with the powerful taste, served in two times with the ladle, with little croutons and rust."

Danyelle Freeman

"This is a fruits de mer platter kind of spot, so you’ll want to try whatever’s in season."

Paris by Mouth

"Whenever I see a big metal platter with a mound of crushed ice and a pile of oysters, clams, shrimp, langoustines and other precious shellfish, I imagine that I’m in Paris in the 1920s… my favorite place to enjoy this luxury – and is it ever a luxury (especially now with the dollar so weak) – is at Le Dome.”

Conexão Paris

"Where to eat a good bouillabaisse in Paris? At Le Dôme."

Ann Mah

"The Dôme’s famous bouillabaisse, prepared for two, a copious stew of several kinds of fish and potatoes, served with toasts and rouille. I loved sampling the different varieties of fish, but there was enough to feed an army."

The Wall Street Journal

"What to Order: The bouillabaisse Marseillaise."

Christina Xenos

"The Marseille bouillabaisse fish stew is a stunner and meant for two people."

Danyelle Freeman

"They’re famous for their Bouillabaisse (for two), which arrives at the table in two parts; a piping hot pot of pinkish fish broth and a silver tray of all sorts of white fish, from Red Mullet to Whiting and St. Pierre. Either way, it’s a wonderful bowl of soup on a chilly or rainy night in Paris."