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Current prices for Le Cinq?

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Made reservations for dinner in March, but can't find definitive prices. Could someone provide both LUNCH and DINNER tasting prices? Do the prices include gratuity? How much would a bottle or two of moderately priced wine set me back? Thanks!

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  1. Perfect wines for @ 100 Euros/bottle or less. Lunch has prix fixe at 90 Euro, menu prix fixeat 135 Euro and a la carte for more, dinner may be higher and 90 Euro option is not there, but additional higher menu is also available. Cost me 500 Euro 2 months ago with one prix fixe, one menu prix fixe and 2 bottles of wine. Left additional for tip, not required but nice. Price on check is your required total. This was lunch.

    9 Replies
    1. re: Delucacheesemonger

      A recent post on this site regarding Le Cinq has a link to the current menu with prices.

      1. re: Delucacheesemonger

        Delucacheesemonger, sorry for my lack of knowledge here, but can you tell me what the difference is between a prix fixe and a menu prix fixe? Does the second have more choices? Thanks very much in advance.

        1. re: LulusMom

          Did not give them the names, that was what Le Cinq had on menu. Think one was prix fixe and other was autumn menu, which was a prix fixe. Both had multiple choices, three or so, for each course, but the more expensive one had, l believe, an additional course, or was geared to mushrooms, or whatever. Actually both of us can wait and Souphie will 'take us behind the woodshed' and make it correct. But again, as l recall, was two different prix fixe menus that they differentiated by those names.

          1. re: Delucacheesemonger

            Thanks so much for clearing that up for me. We can await Souphie's explanation if he feels more is necessary (and I'm still dying to hear about his NYC trip ... did postings on that ever show up someplace??).

            1. re: LulusMom

              As far as l know, and he is staying with me in Philadelphia, he is going in March.

              1. re: LulusMom

                DCM, I am so staying with you in Philly. Can't wait to discover what seems to be like a real foodie capital. I should be in New England/NY/Philly mid-March.

                LulusMom, thanks for the interest. I did not post on my NYC trip because I feel strongly that serious reviews come with familiarity, not one-time visits. That said, L'Atelier de JR and Blue Hill at Stone Barns were clearly the highlights of the trip (along with pizza somewhere in NJ, no idea where). Please scroll down my picasa gallery for pictures and some comments. picasaweb.google.fr/zejulot

            2. re: LulusMom

              I am not souphie, and have only eaten twice at Le Cinq, but if things haven't changed since mid-october, here are your options:
              - 85 EUR lunch menu, with three courses and a few choices (4 IIRC) for each;
              - 135 EUR "Saveurs d'Automne" menu (that is at least available at lunch, I don't know if it's offered for dinner): four courses, with perhabs overall slightly more expensive ingredients but only two choices for each course;
              - 230 EUR (or something close) dinner tasting menu with (I believe) 6 or 7 savory courses + 2 desserts;
              - a la carte: around 85 EUR-140 EUR for starters, roughly same prices for mains... and if I remember correctly, desserts were 25 EUR.

              Wine: huge, huge wine list, you should be able to find anything between 50-20000EUR, but there also are wine pairings options for the "Saveur d'automnes" and the dinner "tasting" menu. These are offered at approximately half the price of their respective menus.

              Once again, I've not been there since mid-October, so prices might have changed (read "risen") since then.

              I've had both the lunch menu and the "saveurs d'automne" menu, and I enjoyed the latter more, but this my judgement was probably affected by many other things than purely gastronomical considerations.

              Anyway, on the basis of what I've experienced and other boarders reports, I'd say you can't go wrong with Le Cinq. Pick the option that fits your budget best and enjoy!

              As Delucacheesemonger said, tip is not required as in French restaurants the price you see on your bill is stated with tax and service included. However, it's common practice to leave at least a few euros to show your appreciation.

          2. OK, so here's the deal:

            There's a prix fixe lunch menu everyday for 85€, it has three courses, with three different choices for each course.

            There's an autumn menu at 155€ (alas not 135 anymore) at all meals, with a 70€ optional wine pairing. It consists of four courses and usually only offers choice for the main -- fish or meat.

            There's a tasting menu at 210€, I think, only offered for dinner (though I'm sure they can prepare it for you at lunch as well). I think it has five courses.

            Those last two menus are probably the best deals to be had at le Cinq, as Olivierb suggests. ALC prices are higher, with both mains and starters navigating in the 100€ each area. But they offer a very wide choice. They're available at every meal.

            All prices in France include service (15%). You can tip to express satisfaction, you don't have to. More than 10% is awkward. At the same time, leaving coins in a place like le Cinq is awkward too. That said, there is much less of a behavorial code in French restaurants than in the US.

            As far as wine is concerned, le Cinq offers "découverte" wines that cost less than 50€ and are excellent. Then it also has the most legendary wine list, with bottles ranging from 60 to 10000€ (can't guarantee exact accuracy of these numbers). My advice is specify your budget and let them deal with it.

            13 Replies
            1. re: souphie

              Do not miss the Ravenau or Dauvissat Chablis for @ 100 Euros as well as wonderful dessert chenin blancs from the Loire that are very affordable.

              1. re: souphie

                Thank you for explaining! I'm sure whatever we choose will be delicious and worth the price!

                1. re: souphie

                  Thanks for the explanation, and also for the link discussing you NYC trip. Was the NYC L'Atelier much different from the Paris one? I skipped it while in NYC last fall, thinking I'd done the same in Paris ...

                  1. re: LulusMom

                    Very different. In NYC, the tasting menu is a good idea and the cold things are wonderful (everything that is prepared in advance). In Paris' Atelier, the way to go is a couple of dishes that require excellent ingredients and skillful cooking -- merlan, ris, caille, morilles... La Table is yet another thing and had that great value 55e menu all included, which is the cheapest way to excellence in town.

                    1. re: souphie

                      Yeah, the 55€ menu at La Table is an amazingly good deal. The last meal I had there was flawless from beginning to end, with lovely wines to match. You could easily spend the same amount on a much lesser meal without trying hard at all.

                      1. re: tmso

                        Agree...we had a great lunch at TJR three weeks ago,,,the room is not as luxurious as Le Cinq, but the cooking is technically very good, quality ingredients and interesting. 55 E includes amuse bouche, starter, entree, simple cheese course, great dessert, coffee, simple mignardise...a great value. We had scrambled eggs with black truffles, and terrine of foie gras as appetizers and there was no upcharge. Generous portions. The place is packed at lunch for good reason. Not to miss is the Robuchon pommes puree...

                        1. re: mdietrich

                          Actually, the last time I was there I didn't touch the purée. If your idea of perfect purée is a glob of dairy fat that doesn't taste particularly like potatoes, I'm sure it's great. But that is a dish that I don't think benefits from being elevated.

                          1. re: tmso

                            I wasn't as impressed with the potatoes as everyone else either. I like a little texture with mine, and, as you say, a little potato flavor. They offered me more and seemed shocked when I turned them down.

                            1. re: LulusMom

                              For the record, the original purée at Jamin was truly exceptional. As most of Robuchon's dishes, it relies on meticulous execution. Sometimes, depending on the team, depending on how far Robuchon is, the purée is wonderful again, with that charcteristic taste of ratte potatoes and an onctuosity that is all about expressing taste. The rest of the time, well, it's basically a butter sauce.

                              It's also very true that they tend to take for granted that their purée is a wonder. Again, sometimes it is.

                              1. re: souphie

                                Well, of the 8-10 times I've eaten at one of Robuchon's restaurants in Paris, this was the first time that I didn't take even a spoonfull of purée. I've had it when it's quite good, for its style, and I can see the appeal (I may have been a bit harsh above), but still ... compared to, say, what I've had at Chez Panisse in Berkeley, it tasted like butter, not potato. Or even compared to the purée I had at a wonderful Gasthaus near Mitterwald in Bavaria.

                                That said, I never ate at Jamin, so maybe it really was something before. But I don't think one should hype the purée at Robuchon's current restaurants; it really does a disservice to the plates that truly are done incredibly well there; the entrée of a fried egg and the poule au pot being great examples of dishes that deserve to be hyped!

                                1. re: souphie

                                  I loved the rest of my meal. I think the problem for me was that I grew up with what I consider fantastic mashed potatoes (not a puree) and compared them with those, and they lost that comparison. I like a little chew in mine, maybe even some lumps (although obviously not everyone agrees on this).

                                  1. re: LulusMom

                                    It's not a question of agreeing. It's that what you're talking about and what Robuchon serves only have a name in common. That's a good example of how the expectation is, always, half the experience. It has no sense to say that mashed potatoes is better or worse than purée. Those really are two different things.

                                    Now Robuchon's style is butter based. It's a very real divide between, say, Robuchon and Ducasse on one side, and Senderens or Loiseau or Winkler. The latters do purées that taste of potatoes. They look for raw tastes and use butter as a way to fix the tastes of ingredients, not as a way to bring ultimate onctuosity.

                    2. re: souphie

                      Re: wine list, I agree that specifying a budget and then discussing with the sommelier would be an excellent idea. He's very pleasant, funny, obviously passionnate and - as far as I can tell (which is not much) - knowledgeable.