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Jean Imbert au Plaza Athénée Paris Reviews from The Last Year
a conservatory of great French cuisine
of course it's expensive, but the products are magnificent, the service worthy of the plaza and the preparation without defects; Jean Imbert made this place a conservatory of what made French cuisine the best in the world for years. it is, like Paul Bocuse, the antithesis of these multi-star restaurants where we eat plates filled with flowers and useless accessories on wooden tables in a raw decor...
GOOD
Absolutely exceptional service, faultless from the team. On the plate it’s delicious, no mistakes, everything comes together without a hitch. We had a wonderful time in this sumptuous setting. The only downside comes from the price of the meal, which remains a 1* when we analyze the Parisian offer. We still had a very pleasant time.
Family evening
Wonderful place Very average service because very little explanation of the dishes. Long wait between appetizers and starter Cuisine without flavor and lack of pep at exorbitant prices for one star. I'm glad to have seen this beautiful place but I don't recommend it I gave 3 for the location and not for the kitchen
Beautiful food in a one of kind decor
Classic French gastronomy in a spectacular setting. A great experience of what a diner would have been like 150 years ago. If you know to appreciate - besides great food - beautiful plates, spectacular silverware and cristal, this is the place to be.
Luxury and bourgeois tradition
The tradition is there but not the excellence despite everything. The lobster had to wait two hours and the medallions lacked juiciness, perfect soufflé sole, superb caviar brioche and majestic hare à la Royale in Antonin Careme's recipe. The desserts are always sought after: decent Fontainbleau, uninteresting crepe suzette ice cream and uninteresting Melilo cake. I find myself regretting the classics offered at the opening of the restaurant... so expensive even for a Palace. We are not at the level of a second star because of the desserts and the slight miss of Parisian-style lobster medallions.
I do not recommend brunch (and therefore the restaurant)
This Sunday brunch (on the occasion of a birthday) was a disappointing experience. The positive points: The room, the decor, the table are magnificent. The service is good. The musicians were very good. On the other hand, on the plate (that's what counts the most) it's more than mixed. If the "sweet" part is satisfactory (excellent pastries and drinks, good pastries - but no wow effect), the "salty" part is extremely disappointing. The quality of the starters is a little tight for such a price, and especially the eggs Benedict with lobster and truffle is catastrophic: coarse sauce, tasteless truffle, a stiflingly Christian dish to be honest (we didn't finish it). Needless to say, the Michelin star is completely unjustified, and we will never return to this establishment. The management choice of a “top” chef may be daring but it is a complete failure, the restaurant is going straight into the wall. Oh yes, we hadn't seen that the service (5%) is NOT included in the €170 announced (it's written on the menu of course, but very small at the end). In short, it's a way of forcing the guest to give a tip even if they are not happy, it accentuates the bad final impression. To conclude, a 2-star price for a cuisine far removed from a Michelin-starred one. We very much regret our choice.
Mixed experience, price and dessert to review
Magnificent room, warm welcome, very beautiful dishes. Very good starters and hot dishes. The original caviar brioche, the excellent veal rice. The staff is very friendly. On the other hand, what makes us give 3/5 are 1. The desserts, too many desserts brought, without connection with each other, and without much flavor. Disappointing for a 1 star. We would have preferred 1 dessert but on the level. 2. The price: the prices charged are at the level of a 2 or 3 star, the wine list is more expensive than a two star (which you are used to frequenting) 3. We know the ritual of water in the starry, there it was excessive, barely a sip drunk and we were refilled to maximize consumption, without asking us again if we wanted another bottle. So a lot of improvements to be made...
Too great an expectation in this magnificent setting. Perhaps expectations were too high in a so magnificent setting.
The place is legendary, the restaurant's welcome warm and professional, the room service at the top of its art. Special access to the sommelier who, along with the restaurant manager, is probably the person with the most experience. We would like to continue this flow of praise and say that the cuisine is top notch...but not possible. Even with all the kindness in the world regarding the complexity of this beautiful profession which sometimes delights our taste buds, cooking does not live up to the expectations we may have. Not up to par with room service, not up to par with value for money. We are left with just a few flavors left unsatisfied (no pun intended). Apart from the magnificent and prestigious setting of an internationally renowned Parisian palace, apart from the decorum and a magnificently set table, current cuisine would probably be considered by many as not very interesting. Mr. Imbert, a talented chef with his team who seems to want to reinvent the classics of French cuisine, should make his classics tasty, gourmet, tasty and unfortunately overall this is not the case. Certainly some dishes are successful, but others are below what one could hope for. Because of course in this kind of place we expect “Excellence” with a capital E. We may need to make some adjustments. The location is legendary, the restaurant's welcome warm and professional, and the dining room staff at the top of their profession. A special mention goes to the sommelier who, along with the restaurant manager, is probably the most experienced. We'd like to continue this stream of praise and say that the cuisine is top notch...but no way. Even with all the kindness in the world, given the complexity of this beautiful profession that sometimes delights our taste buds, the cuisine does not live up to expectations. It doesn't live up to the standard of the service in the dining room, and it doesn't live up to the quality-price ratio. You're left wanting more. Apart from the magnificent and prestigious setting of a Parisian palace with an international reputation, apart from the decor and the magnificently ugly table, today's cuisine would probably be considered by many moderately interesting. Monsieur Imbert, a talented chef by the way, and his team, who seem to want to reinvent the classics of French cuisine, should be making these classics delicious, gourmet and tasty, and unfortunately this is not the case overall. Of course, some of the dishes are good, but others fall short of expectations. Because, of course, in this kind of place you expect "Excellence" with a capital E. Perhaps some readjustments are in order.
DISAPPOINTING !!!
Disappointing...... Tasteless dishes, notably the chef's so-called signature dish, a caviar brioche, really no interest, bland, but this is justified by the lack of an ingredient (sea urchin tongue) for all that the dish remains on the menu and the price unchanged....What can I say....except that this restaurant absolutely does not deserve its star and that we will return there again...feeling of theft, addition not in correlation with the cuisine .
It’s a scandal and a shame, it’s time to fire this bogus boss
Several of us ate, we had the impression of being at a beginner's house who were each making failed attempts. The tuna tartare was bad and disgusting, we poured the whole pot of mustard into the dish Preparing meals in the dining room cannot be improvised The entries were bogus, one more than the other, it’s distressing to miss everything I think it's time to fire this phony chef before he permanently ruins the hotel's reputation. We must send him back to Top Chef and keep him there. I don’t understand how we went from Ducasse to this M…. As for the positive opinions, if you look closely, most of them are bogus, they come from guides who have been invited, not to say paid. They are stronger in canning than in cooking A simple chef of good level would be better than this chef Bidon I won't set foot there again even at the hotel if we are able to offer this nullity it means that this hotel is no longer worth anything!
Paris's Best Restaurants that are most frequently booked by customers of Jean Imbert au Plaza Athénée Paris
Booked 2 times by Jean Imbert au Plaza Athénée Paris customers.
Ranked #4 in Paris's Best Restaurants.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Bid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answer