Le Relais d'Auteuil

Everything went very well, nice service and good products

Beautiful food. Expensive but what you would expect from that quality. Monsieur Pignol came out to say hello which was a nice touch.

an incredible leader, a chance to still have leaders of this level who come in the room, with always a smile. A great champagne card.j,y returns in 2 days

We would often come back if the reception was a little less gumted, or even remote to limit giving the impression of disturbing the accusers. otherwise, good table, very nice discoveries.

It is a good restaurant, which has very good reputation, the gastronomy is at the rendezvous the prices too! the wine card is extraordinary when you love you don't count .... you eat well it's the main one. .

a good welcome, very good quality price for this menu entry, dish, dessert at 15,50€. may be a suggestion, customers may refrain from taking their phone conversations in the room, it creates a rather unpleasant brouhaha, damage.

We received a great welcome. the hotel master and sommelier were particularly attentive. We were able to benefit from half-entries and half-desserts to taste several dishes, without passing through the tasting menu.Maybe we had this favor treatment with the small number of guests: we were the first table of two people on. two special cemention to the strawberry-rhubarb blow.

We are gourmet cuisine unconditional and we tested this 1* for the first time. We were unfortunately a little disappointed. a lack of finesse and lightness evident in the dishes. encornet, raie, milk pig. very few exceptional dishes finally and no whaou gustatives. desserts and sweet bites also lack terribly freshness. Positive points: wine selection, service and cheese tray. unfortunately we will not go back to competition in this price range.

We started with a truffle and holy jacco damier. excellent and light.We then took a league to the royal. a litter to the royal who cooked for 36h to 60 degress.....result: an exceptional mellow. served with small tagliatelles. Then blown with chocolate and its almond ice. With coffee, mignardises. an egg (or plutot its shell) with a fruit mousse. A place where you have, in addition, the pleasure of the eyes because the restaurant is decorated with many works of art.