I'm so happy to read this -- my husband & I went Spring of 2022 and were underwhelmed. The service felt rushed, the food was good but not stand-out. It also seemed to have become a "required" stop on the heavily American tourist itinerary. I love that neighborhood so we will give them another shot!
Margot of Combat Bar recommended this to me and it was one of the best experiences of our trip. The staff was stellar and the food exceptional. I’ve sent many!
Le Servan looks fabulous! I sell wine in the Boston area, and Beaujolais is definitely having a moment, but I've yet to come across AmalGamay .... I'm on the hunt! Happy holidays to you & Romain! Keep writing ... just love your entertaining newsletters!
Danger Will Robinson, this is a short stroll from my apartment in the 3rd and too tempting. I’m addicted to Korus on rue Amelot but need to branch out. The11th is a perilous place.
I wonder if the big reds are being affected by climate change. Is it possible that the heat has intensified them, and that is why you are reacting to them?
Servan looks like a winner.... Have you had a chance to check out the new Krispy Kreme that opened in Paris? I know I know, I'm from the South, they are my favorite! :-)
Love your reviews. Can almost taste the food. Our last visit in September was a bit disappointing. We didn’t eat anywhere great except for something de Armor. (A place called Armor). A little confusing. But it was exceptional.
Hi David, I agree on the heavy reds. I like whites best but it seems most of my dining partners want red. I am ok with a nice Pinot Noir from anywhere really. But here in Italy I go for the reds from Chianti and from the Mount Etna area. Nice and pair well with food.
Similarly, earlier this year I visited Le Servan for lunch, mainly as it’s close to the Ateliers des Lumieres. I hadn’t eaten there in years and was happy to find it as good as ever. My dessert of strawberry and chili sorbet with cream and meringue shard was superb!
I'm so happy to read this -- my husband & I went Spring of 2022 and were underwhelmed. The service felt rushed, the food was good but not stand-out. It also seemed to have become a "required" stop on the heavily American tourist itinerary. I love that neighborhood so we will give them another shot!
Margot of Combat Bar recommended this to me and it was one of the best experiences of our trip. The staff was stellar and the food exceptional. I’ve sent many!
Thanks for the great write up of one of my favorite local restos. I lived a few blocks away on Parmentier until 2016
Le Servan looks fabulous! I sell wine in the Boston area, and Beaujolais is definitely having a moment, but I've yet to come across AmalGamay .... I'm on the hunt! Happy holidays to you & Romain! Keep writing ... just love your entertaining newsletters!
AmalGamay! I love that, so clever.
Husband and I ate there while in Paris in October. We loved the food and the atmosphere and felt like locals eating there.
Danger Will Robinson, this is a short stroll from my apartment in the 3rd and too tempting. I’m addicted to Korus on rue Amelot but need to branch out. The11th is a perilous place.
What a delicious looking meal!😋
I wonder if the big reds are being affected by climate change. Is it possible that the heat has intensified them, and that is why you are reacting to them?
Delightful, thank you!☺️
Servan looks like a winner.... Have you had a chance to check out the new Krispy Kreme that opened in Paris? I know I know, I'm from the South, they are my favorite! :-)
Love your reviews. Can almost taste the food. Our last visit in September was a bit disappointing. We didn’t eat anywhere great except for something de Armor. (A place called Armor). A little confusing. But it was exceptional.
Oh to be in Paris right now. At Servan. 🇫🇷
This looks like a perfect meal - those sardines on that bread, wow!! Will be getting there next time I am in Paris.
Hi David, I agree on the heavy reds. I like whites best but it seems most of my dining partners want red. I am ok with a nice Pinot Noir from anywhere really. But here in Italy I go for the reds from Chianti and from the Mount Etna area. Nice and pair well with food.
Similarly, earlier this year I visited Le Servan for lunch, mainly as it’s close to the Ateliers des Lumieres. I hadn’t eaten there in years and was happy to find it as good as ever. My dessert of strawberry and chili sorbet with cream and meringue shard was superb!