Gordon Ramsay au Trianon

Wow, I am going against the grain of most of the recent reviews but I really didn't think it was that great an experience.Classic French service so maybe I am used to less formalized service. I have been to many formal Michelin star restaurants that never made me feel uncomfortable or stuffy but that is how I felt here. We were probably a bit underdressed so that could have been it.Food was decent but not particularly memorable in terms of presentation or taste. Service was polite but I wouldn't describe as warm. I know that may be just the style of service and I don't mind that if it was very precise but it wasn't that either. It was pretty expensive. Just as a comparison, we were at Jules...

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the terrace frame is superb but the quality of the dishes for a starred restaurant is disappointing: no amuse-bouche with the service of the aperitif, just bread and butter. main entrances and dishes without real research not specially refined. Compared to the other starred restaurant of worms the table of 11.Service more than average: no bread renewal, no wine service, lack of covered during the meal, buffet of desserts not suitable for the season: no sorbet or ice, no cup for the service of fruit soups. And the other pastries were all like each other.Break our disappointment! fortunately that the setting with the proximity of the park caught up part of this lunch.

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superb culinary experience in a sumptuous setting of palaces...We had chosen the tasting menu in seven services that is magnificent, small mouths to start; The great bread trolley in choice and quality, I recommend the bread to the seeds that with the small motte of salt butter is just divine..Sommelier of course with its tips that go with for the agreement of the dishes...The service is almost irreproachable, a little waiting in the dishes at the beginning of the service nevertheless, but due to the fact that more than three quarters of the room filled in the first half hour

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We have spent a real exceptional moment at the table of the French chef Larquemin, in direct grip with his kitchen brigade, allowing us to observe the talent with which his outstanding cooks have regaled us by the finesse and audacity of their creations. the service was also very pleasant, balanced between discretion and complicity, allowing us to share our impressions for the latest innovations.

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we came on Friday 28 July and spent an excellent evening at the bar on the outdoor terrace. First of all, bravo to your theo server for its irreproachable service. Fresh Champagne, fast service, small care. We had ordered salmon and cheese tray, it was very good and hearty. The setting is superb.Thank you all for this delicious momentjoëlle and cie

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