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4 Reviews
0 Replys |
I do not live in Paris but I visit often.
I have been to Biondi before and enjoyed the food, so I booked it for last Saturday. Due to a terrible customer service experience, unfortunately I will not be coming back. The person on the phone with whom I reserved a table for 10pm was very friendly. I advised him that I was maybe going to be slightly late because I had a concert at the Bataclan, a short walk away. When I arrived to the restaurant at 10:30 all the tables were taken, which is completely fair that they gave away our table. However, the hostess with the face piercings was extremely rude. We apologized for being late and kindly asked for the first table available. She kept repeating "we are fully booked" while indicating to the restaurant room as if we were blind. A few nice alternatives could have been: "I am sorry we are full" or "the first table available will be at X time" or "unfortunately our kitchen closes at X time". She just kept repeating the phrase "we are fully booked" while pointing to the tables as if we were idiots. This is the girl with the face piercings. Extremely rude and terrible customer service.
Be the first to ReplyEnjoyed a lovely dinner this evening at Biondi.
It was a wonderful experience I wish to repeat. The decor is lovely, service is on par. Had I of opted for steak rather than octopus this would be a 5 star review.Dinner began with an amuse bouche of pate Campagne. It was a fantastic and generous slice of pate for 2. It was served with crusty bread and cornichons. Clearly a nice way to kick off dinner.AMALAYA TORRONTES-REISLING BLANCO DE CORTE 2021This was a very good bottle of Torrontes. However, 38 Euros is too dear a price for a wine which sells for 10 to 12 Euros in a wine shop. Yes, it was good cold and crisp; however, there is a rational markup which restaurants should abide by."Ember octopus - cauliflower - mayo kalamata - lime"If you follow me on Yelp it is clear I adore octopus. But the problem is very few restaurants get it right. While they got the flavor right the texture was a tad chewy. Furthermore, their knives were dull. Every aspect of this dish was exceptional except for the preparation of the octopus.I wish the octopus were more tender. Most chefs struggle with this. I'm classically trained in French cuisine and struggle with prepping octopus - so I get it.Declinaison de dulce de leche - glace - mousse - crumbleDessert was amazing. This was classic dulce de leche on steroids. The mousse was light and punched with flavor yet not overly sweet. The ice cream? OMG. This was a complex yet light dessert two can share. Clearly, I will be ordering this dish again.My dinner partner chose beef. It was 5 stars. I'm just not the best beef eater and will opt for seafood. Next trip here I may just break down and do red meat.
Be the first to ReplyThis is a lovely Argentine steakhouse.
Nothing too fancy. Just excellent food prepared with a light touch. I had the entraรฑa prepared "a point" and an IPA. Before my meal arrived, they brought a regalito of a slice of foie gras with cornichons. They also brought fine whole wheat bread steaming straight from the oven. The meat arrived perfectly cooked, nice char, and straight from the grill. A side salad came with it. The service was genial and prompt. They would get a fifth star if their empanadas were more interesting. To the meat and onion the best also add hard boiled egg and olives. I would definitely return.
Be the first to ReplyI was in a foul mood and rumbling with a dull wine high.
Still, the experience would calm me by meal's end. The bread, which I've neglected to mention in almost every review (in France) this year, was as good as you would expect. The amuse was a terrine of some sort (rabbit?) served with a few lightly dressed greens and cornichons. Fine. The app was a braised octopus with fennel and a few kalamata olives. Also fine. The Brazilian influence of this meal was self-evident. Our main was beef for two served with chimichurri, thinly deep fried slices of manioc (cassava) that looked like cellophane, fries (piping hot), simply dressed salad (simple but strong), whole shallots (confit), and a ground hot pepper sauce. More specifically, the beef was thick slices of flanken cut short ribs. It was perfectly cooked. No amount of twists and sides and show could save this meal if the meat were not perfect. Just a beautiful medium rare - tender, moist, deep. Nice atmosphere, nice vibe, nice service.
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