Dessance

Very nice restaurant. Excellent food creatively presented with a palette of very nice tastes. Also excellent (bio) wines of less known wine houses.

Excellent menu de la Saint Valentin !

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Terrific meal, high quality ingredients, beautiful presentation welcoming and knowledgeable staff. Angelo is an up and coming star chef! Congratulations to this team!

Interesting creative cuisine, well presented. Two small points — less reliance on salt would enhance the dishes. Food needs to be served hotter. The amount of time for platting (fascinating to watch) and then serving contributes to the cooling of the food.

Overall my dining experience was a good experience. The multi course dinner was creative with bold flavors and unique combinations. The pigeon course needs to be improved however; actually only a few small bites after I had to debone the meat. The service at times was chaotic and seemed to be unorganized.

It’s still a good restaurant, but a big different with the new chef the cuisine - nice combinations and presentation but before was more creative and elaborate

The food was unique and creative, and the server was knowledgeable and gracious. The meal is not cheap, but adventurous diners will find it worth the price.

Restrained sophisticated organic farm to table meal exquisitely prepared and presented. Tasting menus only but well worth taking the plunge. Wine pairing quite interesting.

Dessance is an amazing restaurant! The combination of tastes and textures is extraordinary! It is one of the most unusual restaurants that we have ever experienced and it is a true joy to dine there.

It was the best meal of our trip, considering visiting 3 other ,mentioned in Michelin review, restaurants. Very pleasant atmosphere, smily, friendly, helpful and attentive servers and 10 stars for creativity and execution of the food

Could not be happier with this choice. My husband and I wanted a unique dinner experience that was not overly expensive. This was the perfect choice with a tasting menu that was both interesting and appetizing. Small and intimate. Nothing pretentious about it. But still attentive with great service. Try the customized cocktail creations. You wont be disappointed

The food was really nice, some dishes excellent. The service a bit slow specially at the beginning Overall a good discovery

Some dishes were good, some were disappointing. None of the dishes was truly excellent. The techniques and ideas are there, but the end result does not deliver. Wine pairing was really poor. Excellent service though.

Outstanding! Fantastic! Delicious! If you don’t come here you’re really missing out. Enjoy.

WE did not feel the wine was paired so well with the food.

Fantastic inventive taster meal, fantastic friendly staff. We loved it.

Probably the best food I’ve eaten in my life so far. In one dish, the chef took a flavor I typically don’t like and fit it into the concept so perfectly that I couldn’t help but love every part of the plate. It was truly an amazing experience. The wine pairings were spot on and complemented the dishes in fantastic ways. The waitstaff was extremely kind; my partner and I are learning French and one waiter was willing to speak just a little more slowly which let us work on our comprehension, while simultaneously explaining the dish or drink pairing. Another member of the waitstaff gave us suggestions in the area for things to do and try, which was much appreciated. I can’t recommend this place strongly enough.

cuisine inventive

I booked a late lunch, so was the last customer seated in an almost empty place; naturally there was no wait and it was quiet except for the somewhat assertive music. My value rating is for the astonishingly-well priced lunch menu -- 24E for three courses! I have no opinion about dinner value. Like at so many hip French (and American) spots, Japanese aestheticism and asceticism informs the presentations and portions. (I was hungry my entire time in Japan until I discovered Chinese noodle dives!) And too, as at it's brethrin, dishes here strike one as assembled as much as cooked. Indeed, recalling the chef preparing my raw (seared?) sliced tuna starter by darting a pair a chopsticks into various little plastic tubs for morsels of pickled this and that, cements these observations (Observations, not complaints.) in my mind. I greatly enjoyed the meal and predict a brilliant future for the chef. I also enjoyed the 2009 Beaune, (16E). the only by-the-glass red worthy of the food's aspirations.