R'Yves - Paris
R'Yves
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The place from Paris offers 197 different dishes and drinks on the menu for an average price of $19.6.
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I went back for dinner, new formula with bowk poke, bowl in which we find all kinds of things; mango, cold rice, red cabbage, tomatoes, small green asparagus, seeds, etc. accompanied by beef tartare with calves eggs. all finely cut with a very good/good sauce/jus. In dessert the chocolate half-cuit with a ball of ice, very good also, small remark however, the plate is too large compared to what is in it, the cake and the ice ball seems lost..The all served by the friendly helène with its good accent of home very pleasant to hear.
Convenience-Food and incompetence give themselves a stelldichein in this appendix to the hotel marriott. the service is not only arrogant, but lets the guests feel the unlust at the job also clearly. Unfortunately!
I'm doing business lunches in this restaurant. We can't say it's bad, but nothing exceptional. However, the value/price ratio is not good. The service is correct whatever perfectible.
While staying at the Mariott Rive Gauche, I chose to dine at the hotel restaurant R’ Yves the first night. I ordered the Roasted Chicken. The Organic Free Range is all the difference in foundation for the meal , Chef made it sensational with the lovely light sauce and delightful minimal spice . Combined with root vegetables and cabbage, it surpassed my expectations of a Hotel Restaurant dining experience. Thank you Chef for a wonderful meal.Pranatos PrAna-Toos) from Bangladesh EXCEEDED my expectations. He was very personable, sharing with me his home country and 6 years education in London specializing in Hotelier Hospitality. His investment in his education and experience was quite evident and well executed. His friendly welcoming demeanor and kind service reflects his obvious devotion to customer care and satisfaction . Thank you Pranatos so) for an personalized exceptional experience.. All the best toward your future endeavors.Victor, Restaurant Manager, is clearly a supporter of his staff. He demonstrated a deep appreciation for his staff and willingness to mentor those he manages toward future goals. Victor , job well done . Your staff reflect your commitment to personal and professional growth and excellence.Thank you all for a lovely experience.
Full Menu
Entree
Gâteau De Crabe Aux Poivrons Rouges, Servi Tiède Et Pousses D'automne$11.8Foie Gras De Canard Mi-Cuit, Toast De Pain De Campagne, Marmelade De Coings$18.9Velouté De Champignons De Paris, À La Crème Fraîche$9.5Plat
Filet Poché De Turbot, Écrasé De Choux-Fleurs Et Vinaigrette Aux Mendiants$42.6Noix De Veau Braisée, Oignon De Roscoff Confit Et Écrasé De Pommes De Terre$28.4Magret De Canard Au Cidre, Purée De Patates Douces, Poêlée Champêtre Et Pomme Bio$34.3
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