Paul Chene

When I went to eat before, I felt that there was no Samsung level. Sure enough, this year, he dropped a new restaurant. The restaurant was closed before he was preparing for a new restaurant. I hope I can return to the peak. The whole meal was eaten. The salty part was really nothing to say. A lot of Asian elements were used without molecular cooking. At the same time, you can also make the plate so beautiful by food alone. I have never seen the second one. Unfortunately, the sweet part is too disappointing. Maybe the dessert of the day is not my appetite.

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It&rsquo;s not far from where I live and is a nice area, the food is very good and not expensive like in another typical French restaurants, I&rsquo;ve been 3 times and I&rsquo;m sure I&rsquo;ll go back. Also the service and the atmosphere are very nice and people working there are friendly.

The most shocking event in the French restaurant industry in 2016 was that two new restaurants of the same chef had just opened for more than a year and had won two Michelin stars and one star. His &quot;great achievements&quot; were not a matter of luck. He came from a family of cuisines. At the age of 7 in 1988, his father took Michelin Samsung at the restaurant opposite Hugo&#39;s former residence. It has the longest record of Samsung in Paris so far, and is the only restaurant in the ten Samsung restaurants that adhere to traditional French cuisine. He began teaching different chefs at several restaurants at the age of 15 and returned to his father at the age of 22, continuing the family Samsung mythology. Until 2014, he decided to &quot;fly alone&quot; - opening restaurants with his generation of style. Hexagone is a new interpretation of traditional French cuisine in young people&#39;s language. For example, the French love leeks (Chinese people always think that this is only a side dish for seasoning, but it can be the main character in French food) and seasoned black truffles fried together; duck breast with dried fruit and honey; The traditional cream sauce of yellow wine is served with salmon, with the visual sense of Shaoxing yellow wine steamed fish. Black Forest cake and traditional cheese strawberry Vachelin are reconfigured. Deconstruction is the key word of Hexagone, which can be seen from the menu. The name of the dish is disassembled and the practice, staple ingredients and side dishes are written separately. The contemporary restaurant is spacious and the view outside the window is &quot;incompatible&quot; with the traditional 16 districts where it is located. Basically for elderly local diners. The wine selection is also rich enough to have thousands of varieties. For Chinese who travel to Paris and want to eat traditional French food in a modern way, this restaurant will not disappoint you. Three-course dinner is 90 euros, lunch is 49 euros.

I ordered the six escargot portion, foie gras, tarte tatin, un coup de champagne and a glass of white wine. Everything was delicious, escargot was a flavor explosion, foie gras was well presented (I didn&rsquo;t really like, but that&rsquo;s a personal opinion), and the tarte was delicious. The waiters are tr&eacute;s gentilles and the location of the restaurant is excellent!

The hotel is very comfortable and comfortable.

It had a beautiful ambiance and the food was spectacular. I would recommend this restaurant to all my friends.

Paul Chene

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