Auberge Nicolas Flamel sur Paris

Very good restaurant located in the oldest house in Paris Refined cuisine full of flavors Very good service Cozy A very nice address

We have ordered the mid-day menu, despite it being an established menu, I have several intolerances and they have adapted all the dishes without any problem, even changing the dessert to adapt to my intolerances. Excellent service and food

Excellent cuisine in a historic place, but also modern, with a cozy atmosphere. A big thank you to the waiters for their warm and professional welcome. An address that I recommend without problem!

Cannot recommend this restaurant enough: special shoutouts to Pierre and Murilo for their warm, expedient service and top-notch knowledge of the food and flavors. They really went above and beyond to make my dinner delightful!

This is not a restaurant, but rather a place where a culinary experience is served which includes a journey where you will be accompanied by the hand at every moment. The Chef is always present and serves the tables. The kitchen is visible to the public at all times: it is practically the theater of the restaurant where the fantastic dishes that will be offered take shape. Pure magic in the oldest place in Paris which belonged to the alchemist Nicolas Flamel.

Excellent. It is undoubtedly one of the best restaurants in Paris located in a piece of history of the capital. I will return there and therefore I highly recommend it.

A superb table with rich and balanced flavors. Excellent service, beautiful decoration in a centuries-old place. I highly recommend.

The kitchen was busy but the waiter was very friendly. The fresh bread was absolutely perfect. It was my first Michelin, and it was a choice I had no regrets about. I thought I was done with the food, but I was so full because it was endless. The wine pairing, dessert, and coffee were also delicious.

Chef Emile de France works with very beautiful products, it would be abusive to say of him that he changes lead into gold. We will therefore suffice to say that the alchemy is indeed there. Let's start with this carpaccio of brown mushrooms, button mushroom emulsion, Plougastel crumble garnished with Ossau Iraty and lovage sorbet. Parsley oil vinaigrette. An entry that doesn't look like much visually, although very elegant, almost geometric, but which is heavy. It's everything I expect from a dish from a Michelin-starred restaurant. The indulgence with the shortbread and the Ossau Iraty, the surprise with the lovage sorbet, the daring combinations and the balance of flavors (the freshness of the lovage, the roundness of the shortbread and the cheese, the "earthly" side of the mushroom , the tangy vinaigrette). In short, nothing to (re)say. Then the Limousin veal chop cooked on the barbecue and smoked with hay, reduction of veal juice. Barbecued slice of black Tuscan cabbage, roasted and creamed Brussels sprouts, roasted pistachios and tonka bean. Roasted turbot with brown butter, champagne fromage blanc and trout and pike roe, sections of leek in 3 ways. The cooking is perfect. The sauces, divine. The chef also has the good taste to leave them for us so that we can come back. Only downside about the meat: I would have appreciated a little more accompaniment. For dessert, caramelized tarte tatin, Isigny cream with a touch of schisandra gel, hot apple sauce and spices. Hay ice cream topped with roasted buckwheat. Carrot puree and molasses, citrus cream, blood orange pieces, Asian coriander, royal icing tile, blood orange tile. Reduction of orange, carrot and coriander juice. The tarte tatin and ice cream are excellent, delicious but not too sweet. The sometimes slightly sickening caramelized side of the tatin does not stand out too much. I really liked the fact that the apples were cut into thin slices rather than large quarters. Buckwheat adds crunch. A little skeptical about the sauce which I found a little bitter, not very pleasant on its own in any case. I don't necessarily find it useful. The ice melts very quickly. To set aside perhaps? The citrus dessert is fresh and original. The baba garnished with whipped cream and candied citrus fruits (orange, lime, yellow lemon) rum and green cardamom syrup, vanilla whipped cream. What to say ? I, who don't like alcohol-based desserts, found this baba taken as an extra stunning. The rum is well balanced, the spices are well dosed, the whipped cream and cream are delicious, the citrus fruits provide the right bitterness. In short, a flawless performance that is worth the detour in itself! An excellent lunch at the Nicolas Flamel Inn. I will remember bold and balanced combinations, very successful sauces, frank and surprising tastes. Special mention for the entrance and the baba which are worth the detour alone!

Magnificent place, both inside and outside Excellent food and very welcoming team THANKS!