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Plénitude Paris Tripadvisor Reviews
Latest Reviews On Tripadvisor
4 Reviews
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Exquisite
Absolutely superb. The service administered by angels: extremely kind, coordinated, perfect execution. The interior is gorgeous. And the sauces are just heavenly. Like a return to forms of cooking from centuries past, when the sauce represented in its complexity and rarity of ingredients the genius and wealth of the host. Plenitude honors this tradition in a way that is modern and yet also exquisitely refined. This is the best meal I have had in Paris, including other 3-star restaurants, and I cannot recommend it highly enough.
Be the first to ReplyPure magic !
Mr Donckele is a magician and he has assembled an extraordinary team around him. Guy Savoy, Pierre Gagnaire, Alain Ducasse, Christian Le Squer have reigned over french gastronomy for many many years and I have often wondered who will lead the next generation; now, I have the answer, it is Mr Doncekele. It took me 3 dinners to come that conclusion, but I have absolutely no doubt, he is the one to watch. At Pleinitude, Mr Donckele has reverted the classic balance between sauce and the dish. Usually, sauce are designed to enhance the dish; here, it is the opposite, the sauce is the dish, whatever is left in the plate (vegetable, fish, meat) is a condiment. And what sauces ! Cold or hot, classic or innovative, they are pure magic : complex, subtle, full of perfumes and tastes. As you would excpect in such a place; the team is perfect : caring, friendly, sharing... You can trust the sommelier to guide you into new discoveries. Of course, it may take months of planning to secure a reservation, it is not cheap either... but it is worth every penny. And do not wait; it will get harder and harder to get a reservation as its reputation as one of the most talented chef on planet earth consolidates.
Be the first to Replyle magicien des sauces
Arnaud Donckèle was awarded 3*** a few months after opening "Plénitude' in the Cheval Blanc Hotel. As his reputation preceded him from his 3star restaurant in St. Tropez, this was perhaps not a complete surprise. That he has managed to put up a culinary experience which is very different from his Str. Tropez restaurant is nonetheless remarkable. Plénitude is hard to book and I made several attempts 5 months in advance, juggling a number of dates, before it worked. But after our visit it was all more than worth it. It's hard to follow up on a meal at Gagnaire the night before but our dinner at Plénitude was right up there, too, even though the concepts are entirely different. M. Donckèle offers a four course menu entitled "Fuguons ensemble" where you choose from among 3 or four options for a starter, a fish main, a meat main and a dessert. From the amuse bouche to the dessert, the star of each dish is the sauce, whose extremely complex composition is set out in a little paper leaflet handed to you. The sauce for the red mullet was particularly memorable and outright outworldish (10+/10), everything else was of impeccable quality and balanced - M. Donckèle est le magicien des sauces. We drank a Dauvissat Chablis les Vaillons 2015 - excellent. Service was most attentive without being overly formal; the waitresses must have spent time learning the ingredients of all those dishes and their sauces...! A lovely experience. The choice of restaurant for the next Paris trip will not be easy...
Be the first to ReplyTres magnifique
We were staying at the hotel and were lucky enough to get a table. We didn’t know what to expect and we were amazed by the incredible food and thoughtful staff.
One thing was better than the next and the wines the sommelier recommended paired perfectly.
Our favorites were the veal and the langoustine.
The dessert was so beautiful we almost didn’t want to eat it!