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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!
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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