Teléfono: +33140711190,+33890719620
Dirección: 78 Rue D'Auteuil, 75016 Paris, France, French Republic
Ciudad: Paris
Platos: 17
Reseñas: 69038
Sitio Web: https://www.auteuil-brasserie.com
"A punishingly hot summer evening found a group of us hankering for a light meal composed of cool refreshments (ice-cold drinks) and fresh salads in a Parisian café. We deliberately decided to avoid the touristy cafés around the area of the Etoile/Champs Elysées and opted for the leafy and charming neighbourhood of Auteuil where the annual French Open is held in the iconic tennis courts of Roland Garros. There is a plethora of cafés and brasseries surrounding this ‘round-about’ – a crossroads for the neighbourhood – and we opted for one with a nice-looking and shady terrace, the Auteuil. As this area is located deep in chic Parisian territory we found ourselves observing a lot of (mostly) young and beautifully-kept people who came and went and who apparently used the place as their social base: displaying their tanned and well-toned bodies (they had apparently just returned from the beaches and other holiday places), their skimpy clothes, their immaculate make-up and hair…such eye candy one could definitely have a surfeit of!And so to the refreshments and alas, we were very disappointed. The Prosecco I had ordered was not cold, and nowhere could one see the bubbles that one associated with sparkling wine. The beer my spouse ordered should have been chillingly cold. It was so tepid he had to ask for ice to give his beer some needed pep!The server seemed distracted and harried to say the least. Moreover, it took the kitchen more than half an hour to fill our orders of salads and steak tartare. Surely as there was hardly any cooking involved in the preparation of these dishes, we should not have waited that long? The server took such a long time (perhaps the beautiful people needed to be served more rapidly) getting the requested Tabasco sauce for the steak tartare that my spouse had to look for it himself in the inner 'sanctums' of the place. His only consolation was that the steak tartare was prepared according to the classic method (the meat cut with a knife, not ground in a grinder).And yes, before we could order, the manager asked to re-arrange our table for a better flow of people traffic. One wonders why they didn’t think of this at the beginning of the working day? While the arrangements were being done I saw used napkins and a used knife on the floor that no one had bothered to pick up; one really has to wonder at this establishment’s attentiveness to the hygiene of the place…."
Todos los precios son estimados.