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L'Épi Dupin Paris Tripadvisor Reviews
Latest Reviews On Tripadvisor
11 Reviews
0 Replys |
Great Little Bistro on Left Bank
Always a tradition on our twice yearly visits to Paris and always impressed with the cuisine, the service and the venue. Menu is always creative and food is always fresh. Recommend to anyone looking for an excellent meal at a traditional French Bistro!
Be the first to ReplyDisappointed 😞
We met with 5 friends for lunch (main course + dessert). The lamb confit was not hot enough, but otherwise very good. The cod was (really) too salty... The chocolate soufflé was very good. Very mixed impression therefore from all the guests. I hope it was just an off day, and I'll give this table another chance.
Be the first to ReplyVery good option, good value for money
Very good, overall well executed dishes, good value for money. The egg was very good, as was the octopus. The cheese board was nice. The wine very good
Be the first to ReplyWorh visiting
Excellent french food, with a light touch, good service with staff helpful on wine selection. Intimate in size, menus in english for those who don't speak french,
Be the first to ReplyPerfecto!
Deserves the star From the taste of flavor and the beauty of the plates Accompanied by a Viognier. Warm welcome and service It was perfect
Be the first to ReplyFabulous dining!
We had an absolutely wonderful meal at Dupin. After dining here on all our previous trips to Paris, we were a bit apprehensive upon finding out that the chef had changed. However, Nathan Helo and his staff are at the top of their game, and our dinner experience was fabulous. Appetizers, mains, and dessert were all creative and delicious, and the service was excellent. It was the best meal that we had in Paris on our trip. Highly recommended.
Be the first to ReplyL'Epi Dupin
For years, Epi Dupin was our go to place. And we were not alone. Full lunch and dinner, tourists and French. Gradually the front of the house staff who brought some order from the chaos and who allowed Epi Dupin to work for us as the surging crowds made it harder to snag a table and to enjoy its unique menu moved on, one by one, for reasons we concluded had nothing to do with the restaurant itself. We were again strangers and we moved on too. So, after an absence of several years, we scored a last-minute dinner reservation. And now we know why. Now Dupin. Same address and décor, more or less, with half the seats removed. But nothing else but memories. Chef retired. New chef and format. He rented the real estate. Our familiarity with the address (and our error in thinking we were returning to our one-time favorite) initially disorienting. Epi Dupin would have hopeful diners waiting on the street at 8:00 p.m. On a rainy Thursday, one table. An hour later, a sprinkling of more guests to order a la carte from a limited menu of beautifully prepared, complex multi-ingredient choices (pigeon, char-roasted veal, mushrooms). Much to visually admire, but not deeply flavorful. The space seems physically incongruent with the delivery of the food. Half the original number of tables, but the contrast (and the surprise – entirely our fault) made it all the more difficult to embrace the meal we were served verses what we came for. So many restaurants like it – each would be greeted gushingly in New York (In Boston there would be a parade). But now common in Paris: a brilliant young chef trying to rise above the crowd offering carefully executed, complex and beautiful food at 75-100€ per person, but without the essential combination to make it memorable.
Be the first to ReplyStrange attitude toward portuguese
I've reserved this restaurant at The Fork for 9th July. One friend reserved for the same day at the restaurant site where it is asked the country of origin. Strangely my reservation was accepted and the other one form my friend was refused with the argument that they were closed until November. As it seemed to both of us that there were a problem of xenophobe attitude I've cancelled my reservation and we had the dinner at other restaurant in St Germain de Près. After the dinner we passed by the restaurant... and it was open. For me this is a red flag and I will never again try to eat at this place
Be the first to ReplyDelicious and creative
Just wonderfully delicious food that is inventive and beautifully plated. We go every time we are in Paris and have never had anything but a wonderful dinner.
Be the first to ReplyPresentation over flavour
This was not a bad restaurant. We enjoyed much of what we ate, but there was too much focus on pretty edible flowers and not enough on depth of flavours. I had a scorpion fish main which looked stunning but just lacked in flavour. They could be amazing with just a little effort.
Be the first to ReplyUnhygienic
When it was called L’Epi Dupin this
restaurant was sensational.
Now it is a disaster.
Much of thé food is indelible and the amuse bouche is the worst food I have ever been served. Nothing more than tasteless mush. The rump steak was tough even when cooked as medium.
The clincher came at the end of the meal when my husband ordered a chocolate soufflé and I ordered the The cheese board described on the menu as :
Selection of 3 cheeses from the La Ferme d’Alexandre. Some of thé cheese was delicious
but I as I had already eaten enough I assumed - when ordering - that I would take them rest home to be eaten later. When I asked for that I was told No. Why ? Because you are only permitted to eat it in there restaurant. A discussion ensued where I tried to point out that I had paid for the cheese and was therefore entitled to take them rest home. I was met with utter refusal and rudeness. Apparently they recycle the cheese that you don’t eat by serving it to the next customer who orders it. I was absolutely horrified at the prospect of that. Can you imagine eating someone’s leftovers ? It beggars belief and is obviously the most unhygienic thing I’ve ever come across. They probably do the same with the salads too ! Just revolting.
We will never go again and advise that you don’t either.
If I could give it negative stars I would.