Die besten Fine-Dining-Restaurants in Moulin Rouge

Une belle expérience avec ma maman âgée de 86 ans .

Première fois au restaurant Le Georges pour l'anniversaire de ma compagne. Superbe accueil dans une salle magnifique et très agréable. Nous avons dîné dans la partie véranda, à notre demande, plus intimiste et moins bruyante selon nous. Le service est impeccable, avec un personnel très souriant et aux petits soins (Merci pour la focaccia). La cuisine est magnifique, élégante et savoureuse, on comprend le concept "bomba atomica". Nous étions déjà fan du chef Simone Zanoni, on reste conquis. Toute la carte fait envie. Il pourrait être interessant de varier l'ambiance musicale pour toucher les différents publics. Au final vivement la prochaine fois!

Après trois cent six (306) voyages culinaires au sein d'une maison de cuisine étoilée Michelin, mon quinzième (15ième) périple gastronomique au CINQ (établissement aux trois (3) macarons Michelin à Paris) fut toujours aussi remarquable et remarqué, et les chefs-d’œuvre du Chef triplement étoilé Michelin Christian LE SQUER furent toujours autant appréciables et appréciés... BRAVO & MERCI à toutes celles et tous ceux qui appartiennent à la brigade, en cuisine, ainsi qu'à toutes celles et tous ceux qui font partie de l'équipe de restaurant, en salle !... Frédéric MATHIOT...

Great evening. Food was amazing. Best steak ever! Would definitely recommend

I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans. I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique). Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience. He was absolutely correct. Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me. There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal. There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA. On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service. Well done.