HOME > Chowhound > France >

Discussion

HIRAMATSU

  • 17
  • Share

Has anyone had any recent experience here?

I had planned on lunch at ROSTANG, but since I'll be having few guests (and have to pick up the tab), I am thinking of somewhere that is somewhat equal (guests are not true foodies) with gentler price.

If not HIRAMATSU, who else offers prix fixe lunch goes around 50EUE?

Thank you.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I lunched at Hiramatsu a couple of years ago. Restaurant is small but very comfortable. Tables are spaced apart. Kitchen consists of Japanese chefs prepping for the Hiramatsu restaurants in Tokyo. There is a prix fixe menu with little choice. I ate a la carte and everything was fine. The restaurant has one Michelin star and the rating is correct. I haven't been back because the prix fixe lunches at higher Michelin rated places are more enticing. The best meal I've had in Paris in many tears was just last month at Le Bristol. The scuttlebutt is that Frechon will get a third Michelin star and it's well deserved.

    1 Reply
    1. re: amrx

      Correction: "in many tears" should be "in many years"

    2. La Table de Joël Robuchon has a 55eur prix fixe including wine, dessert, cheese, water, coffee.

      1 Reply
      1. re: souphie

        Souphie, what a marvelous idea. Thank you, we booked a table.

      2. I finally went to Hiramatsu yesterday and found it awesome. The love of ingredients and the precision of cooking were wonderful and reminded me of old days Robuchon, Loiseau, Senderens... back in the days when fine dining meant fine cooking. Now, there is no unimaginable innovation, and the quantity of food is not on Le Cinq or Rostang's standards. But man, were those asparagus brilliant, both as soups and as vegs. The poached foie gras with the lamb was brilliant, and the vanilla icecream was everything vanilla icecream needs to be, in my opinion.

        I loved the setting too -- Chevalier pieces of furniture (probably my favourite anywhere), lots of space. And great service. In a word, an utterly civilized place. I'll be back. Too bad they don't food portions my size. I'd love to see what the chef does with a big piece of meat or fish.

        Also, I think my pictures are not too bad: http://picasaweb.google.com/ZeJulot/H...

        12 Replies
        1. re: souphie

          That lamb looks delicious as does the deconstructed Tatin, save all that cinnamon. :)

          Adding this to my "Open Monday" list. Thanks!

          1. re: souphie

            Fabulous pictures. It makes me want to return. I had dinner there when it first opened (on the Ile de St. Louis) and I was a bit underwhelmed. Your experience clearly evidences a developed approach.

            1. re: souphie

              I am not so into pics and all but that lamb pic is quite enticing.
              You also bring up Senderens where I had,possibly, the best lamb dish
              in my history. That was, of course, years ago when Senderens was at the top of the game. Sad because, right now, I am not even close to replicating either of these choices.

              1. re: dietndesire

                diet - i said this in another thread some time ago, but go to senderens passage bar at the side of the restaurant. with only one or two exceptions, they do the same menu in tapas guise. it's a lot, lot cheaper and offers the chance to explore more of the dishes on offer. on my last visit i actually thought, relative to the price difference, some of the plates didn't seem to be that much smaller than when i last experienced them in the restaurant proper.

                senderens food does draw on wider, global influences these days, but when it comes good, boy, does it come good. his moroccan inspired pigeon dish with a pastilla of its leg was right up there. shame it comes and goes off the menu, it should be one of his signatures that stays there year round imo.

                1. re: marcus james

                  Second that.
                  I'm not down on either the main resto or the Passage which I agree offers nice food. He may be getting older, and gave up his stars and pretentions (not that he was ever pretentious) but I still think some pretty good chow comes out of that kitchen both down and upstairs.

                  1. re: John Talbott

                    Well, yes and no. I think the problem with Senderens' kitchen those days, upstairs or downstairs, is consistency. When it's on, it's a demonstration that Senderens is one of the greatest chefs in history. But I had too many dishes whose execution was poor -- a way overcooked pheasant comes to mind, loosy langoustines, etc.

                    1. re: souphie

                      Usually it's I that complain of bad luck; I guess I should be thankful for the occasional good wind at my back.

                      1. re: souphie

                        Did Senderens once. Thought it was lousy food. Won't be back.

                        1. re: Busk

                          I'm sure it was. But you should go back.

                          1. re: souphie

                            "....you should go back."
                            I'm repeating myself, but that's what alta cockers do, but Senderens, while 70 years young and considerably older than Ducasse, Robuchon, Constant, Rostang, the Pourcels and Savoy (we'll count the Costes out of this tribute), who also have offshoots and empires, and are out of the kitchen, still is trucking. Bless him. No cheminot, retire before your hair greys, stuff.

                            1. re: souphie

                              I suppose I might, but I also found the waitstaff irritating, like that one finds in steakhouses in big US cities. Of course, there's a lot of other great places on my list, so it may be a while.

                              1. re: Busk

                                What I propose everyone, and what I do myself, is to go to Tante Louise for dinner but then go to Senderens for a dessert or two. I'd happily join you for that.