We made a lunch reservation for 1230 at L'Astrance and were - Astrance Paris - Buy Reservations
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😍 5/5 - We made a lunch reservation for 1230 at L'Astrance and were
By 👻 @Edward W., 06/15/2018 3:00 am
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We made a lunch reservation for 1230 at L'Astrance and were seated immediately when we arrived. The restaurant was fairly intimate with seating for about 30 with a separate 2nd floor dining area that seemed more VIP. Ambiance was more casual for lunch. Only wore a collared shirt and slacks. Entire meal took about 2.5 hours and each dish was consistently paced about 15-20 minutes. We went with the 5 course seasonal menu that ended up being closer to 7 courses when you include the desserts. Friend added on the wine pairing as well. Dishes here were mostly Asian fusion with a few traditional French entrees. Loved all the main courses. Pear biscuit - fruit jelly sandwiched between delightfully crispy wafersSalad tart - nice starter to get the appetite goingMushroom with foie tart - Layers of mushroom and foie paste. interesting presentation like a pastry. Mushroom has a tougher texture. Mushroom tasted fairly light so mixing in the hazelnut oil and lemon jam adds a lot of flavor. The hazelnut oil had a potential hazelnut flavor. Lemon jam is very lemony and tart. Spring beans stuffed with lemon curd - certainly a noveltyApple ginger mint coriander - palette cleanser. Ginger mint coriander go well together. A bit of a spicy kick from the ginger and coriander with a refreshing mint aftertaste. Shrimp, cabbage, seafood paste, peanut sauce - peanut sauce has lots of spices. Shrimp was softtt and gave very easily when you bite into it. Wine pairing brought out the spice flavor. Thai fusion with the seafood paste and peanut sauce.John dory Fish Japanese rice butter soy sauce - Sauce with rice alone was already a fantastic dish. perfect bite is the butter sauce, with rice and fish. Fish was just adding texture and holds more sauce. Japanese fushion. Rice had a mushy texture to it. chicken salad marinated in sweet chili oil - chili oil had lots of complexity. The mix of sweet sour and chili was confusing to the palette. Lots of flavors. Chicken is not stringy. Foie gras duck leg confit - Pees, beets, duck, cherries, Sweet chili pepper. Red wine is no nonsense. Cuts through everything. Pairs really well with the duck. Duck is perfectly cooked. Consistent texture. Knife is incredibly sharp. Cuts right through the meat. Peppers aren't spicy at all. Popping texture. Duck tartine with spring greens is excellent. Nice soft texture. Light dressing on the mixed greens. Traditional French dish. Formage Blanc, potato, thyme, vanilla bean - potato is fluffy. Vanilla bean ice cream. Mix of sweet and savory. I think the potato and vanilla bean tastes better separate than together. Sweet chili pepper, ginger, lemon - This palette cleanser is a troll. It's refreshing cause it's so cold, yet mentally confusing with the spiciness. Raspberry rhubarb tart, jasmine flower - the foam by itself was a bit bitter. Raspberry rhubarb is surprisingly sweet. Together it's a bit more manageable. Seasonal fruits Egg nog - smooth and delicious. Not sweet at all. Novel presentation in the egg. Madeline Chestnut was a bit dense with the edges crisped. Fruits are fruits. All sweet and fresh. I'd recommend eating egg nog, Madeline, fruits in that order.The only off-putting thing was that they asked for tip at the very end. European restaurants usually have it all inclusive even for basic restaurants, so I was surprised the server asked.
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