"Was expecting much more!"
In between the log fire in the grate and the meat, poultry and fish in the rotisserie, guests choose their own tables, round or square, in sparkling grey slate. Soon, the duck fillets, monkfish tails and pork spareribs are carried from the roasting spit to the guest's plate. The tone is set: broad plates, first-rate produce and authentic cuisine. For those who wish to escape the heat, a wine bar and library drawing room are close at hand. With its convivial fireside atmosphere and the authentic rôtisserie, l’Atelier Maître Albert breathes as much tradition as it does modernity. Its market-fresh cuisine finds its true expression here. Director Laurent Jacquet and Chef Emmanuel Monsallier try to make the experience memorable. The dinner that day was a disappointment.
Atelier Maitre Albert is a French restaurant positioned next to the fine dining places around the city. It is found in the Michelin guide and recommended by many. That day we were maybe unlucky specially since it took the chef more than two trials and more than 45 minutes to get our order right.
We were really unsatisfied, especially when you expect to visit a restaurant owned and created by the famous and renowned three Michelin-star chef Guy Savoy. The worst experience was the T-bone steak: three orders were sent back to the kitchen, they were hard, undercooked and chewy.
The final price was expensive for what we got and unjustified.
