Amarante

The cooking is perfect especially the searing of meat. Service is also excellent, always with a smile! Love the veal tongue, snails and both the veal cheek and Guinea fowl are delicious. However some other dishes or elements of the dishes are under-seasoned and the flavours cannot be fully released without sufficient salt (interior of some parts of the cheek) or sugar (the vanilla ice cream). I do love the chef’s techniques though and will revisit for dinner in the future.

Amarante is one of my favourite restaurants in Paris since 2017. Chef Christophe uses high quality ingredients and treats them as great as any great chef could do. I miss the whole pigeon ( not available at the moment) which was my very favorite. It was the best pigeon one could get in Paris, better than Chef Eric Frechon’s!! I can not name one mediocre dish at Amarante. A shame I only have one stomach. Now is the asparagus season so go for it! Go with friends so you can share as many different dishes as possible during one visit or go back to explore more. Reservations needed!

We had a memorable dinner at Amarante, coming there on a recommendation from friends. What stands out about this restaurant is the quality of the ingredients and the care taken in preparation of every dish. We chose entrees of veloute de legumes (veg soup) and a terrine, followed by main courses of veau tradition francaise (veal) and roast pigeon. All excellent, and the pigeon was amazing... the breast meat, thighs, drumsticks each perfectly cooked and attractively arranged on the plate, giblets made into a boudin noir, accompanied by a slice of fried polenta. Highly recommended for the quality of the cuisine.

We came to the restaurant after having read amazing reviews and expecting wonderful service and wonderful cuisine given that this is a Michelin mentioned. We called to try to make a reservation ahead of time and no one answered the phone. Since we were nearby, we came in. The restaurant was half empty. When we spoke with the maître d’, we asked him if he had any tables available, he said no. We pointed to the empty tables and said, really? Do you have all these empty tables. He proceeded to show us a list of two or three names, and said those people were going to be coming in. Then he says well if you don’t believe me, there’s the door. Completely rude for no reason. If you work in the service industry, the least you could do is be a little more friendly, and patient with people who are coming to taste your food. I would also like to mention that everyone in the restaurant has French and he was turning away foreigners. Take that as you will.