The first thing you must taste when you come to L&#39;Escargot Montorgueil must be snails. The first recommendation is the traditional flavor &quot;Burgundy snail (Escargot de Bourgogne), which is the mashed Dutch stew + garlic + special butter seasoning. They also have snails with cheese, curry, foie gras and truffle flavors. There is also a &quot;golden snail&quot;, which is also a traditional taste, but the volume is two laps larger than ordinary! It is interesting that Jun highly recommends the big &quot;golden snail&quot;! It is really golden! Finally, you should use the baked bread strips to eat the sauce that flows out, which is the finishing touch.

Trip Gourmet Awards 2023

L'Escargot

Michelin one star, Japanese French meal with sola. There are 2 menus for lunch, and I ordered a set of 8 dishes. The salad in the fore dish is very amazing. The main dish is bar and veal. It is normal. The dessert has a design similar to wine heart chocolate that is full of childhood memories.

Trip Gourmet Awards

Top 48 Fine Dining 

The earliest inn in Paris is loaded with historical relics. It was built in 1407 and was mainly used to take in the poor. The owner was very calf-bodden. After accidentally getting a medieval Jewish secret book, he studied alchemy and successfully made lead into gold three times. With my own wealth, I built 14 hospitals, three chapels, seven cathedrals and several houses. The facade has been renovated in the 19th century, and the Latin on the wall seems to leave a mysterious backdrop for time. I love this historical cultural background. Love culture, so Paris is unique.

It is a good taste in the star I have eaten, especially the plate is very special and full of surprises. The asparagus duck breast in Figure 1 is matched with a variety of color sauces to make a color palette, which is full of creativity. Figure 6 main course foie gras plus duck meat, made into a pastry, delicious and beautiful, I feel that the world is delicious but so.

Drinking tea, the restaurant name translated into Chinese, is a Chinese restaurant, their overall taste is biased towards light, I personally still like the restaurant&#39;s cuisine, the price is also affordable.

The restaurant was cosy, welcoming and charming! I particularly appreciate how the chef actually came to me in person to explain the menu and confirm the kind of flavours and ingredients I like to eat. It was clear to see that he was also attentive to my dietary requirements which I sent along with my booking in order to save time for everyone.Intuitively feeling that Uruguayan food could be spicy, I went to ask the chef to make my food more spicy if he could. He also gave me  extra spicy chilli sauce as a condiment for my steak The flavours of the beef starter and beef mains I got were excellent. The chilled, vacumm sealed Uruguayan grassfed lomo and picanha cuts were both interesting to try. The sweet potato was truly sublime with its light crisp on the outside and sweet melting texture on the inside. Eggplant was also perfectly charred without tasting burnt. Not many places take the effort to do their vegetable sides so well and the plating also shows the chef takes pride in presenting his lovingly prepared food.  I had a 7 course meal last night but the fuss over the food and some of the questionable flavour combinations once again make me feel that I&#39;d rather just eat my food presented more simply just as starter, main or dessert without all the pretensions and the foam. It&#39;s quite something to see how the chef is so passionate about his food as well as making his customers happy. As clich&eacute;d as it sounds, I felt his warmth, consideration and sincerity with every bite-- he wasn&#39;t just going through the motions of that just to charm the customer. I&#39;ve had the pleasure of dining all over the world in restaurants big and small. It admittedly take a fair bit to impress me these days but Comptoir Montevideo has done that. It&#39;s a great taster of what Uruguayan food is like.  Will come back the next time I&#39;m in Paris.

Parisians will not be affected by the demonstrations outside, they continue to elegantly drink coffee on the street and eat beef indoors, this traditional century-old shop waiter holding chips and beef in his hand, and after eating, he will continue to give you a steady stream of rain outside, as if the night is coming. The women whispered, the atmosphere was so good.

来到L&#39;Escargot Montorgueil一定要品尝的前菜必须就是蜗牛啦～首先推荐的就是传统口味&ldquo;勃艮第蜗牛（Escargot de Bourgogne）&rdquo;，就是捣碎的荷兰芹+蒜+特制的黄油调料。他们家还有奶酪味、咖喱味、鹅肝味和松露味的蜗牛。还有一种&ldquo;金蜗牛&rdquo;，也是传统口味，但是体积比普通的要大两圈！有意思君大力推荐那种大大的&ldquo;金蜗牛&rdquo;！真的是金色的哦！最后要用烤好的小面包条蘸着流出来的酱汁吃，这才是点睛之笔。

百年老字号蜗牛饭店哦，要了传统的香草蜗牛。要了法式鹅肝，味道都不错，牛肉做的事小牛肉，这个牛肉的味道很好哦，下面还有面条。

A century-old snail restaurant, I asked for a traditional vanilla snail. I asked for French foie gras, which tasted good. The beef made of veal is very good. There are noodles below.

巴黎点评比较多的一家餐厅，主打是蜗牛。蜗牛貌似很多种，随便哪种味道都是不错的，点的牛排很大一块，味道相当不错。因为客人比较多难免会点错上错菜。

A restaurant with more reviews in Paris, the main one is snails. Snails seem to be many kinds, any kind of taste is good, the steak ordered is very large, the taste is quite good. Because there are more guests, it is inevitable that they will order the wrong dish.

有些美味一定要在夜晚享用，朦胧夜色掩映下的城市迷离梦幻，当美食佐以美酒配上悠扬婉转的背景音低吟浅唱着，会让整个夜晚活色生香。巴黎之夜色的魅力从这里开始了，市中心卢浮宫一侧的蒙托格伊街上热闹非凡，餐厅酒吧整晚营业，当你逛完购物街的市内大集市，看过蓬皮杜艺术中心那些标新立异的创意作品，有点走累了，刚好来这里歇歇脚，被欢快的气氛感染、包围着，情绪也将愈发高涨起来。晚上八九点时餐厅仍然座无虚席，连露天的庭院也坐满了客人，幸好天气不错，穿裙子也不会冷。坐下来发现了很多亚洲面孔的餐厅客人，其中不乏爱美食的中国人，打探一下才知这是一家受国人追捧的网红店～金蜗牛，有着米其林的料理水平，价格还能为大众接受。招牌的金蜗牛是必点的，半打一小盘16欧，盛放在专门焗蜗牛的不锈钢制盘子里，一只蜗牛底下有个小坑的，用专门的工具夹住一只蜗牛，再用二齿叉挑出蜗牛肉，乘热吃美味势不可挡，它不同于任何肉类，喜欢的人觉得那一口蜗牛肉香得打你一遛跟头，无法形容了。作为高傲的法兰西雄鸡的民族，以自己的饮食引以为傲，并申请了法餐世界遗产名录且成功入选，凭什么同样美味的中餐还没登上大雅之堂，在于制作过程中的精细考究、餐具摆盘的美观大气，我来学习一下，找我们的不足之处。蒜香蜗牛也是受欢迎最多的一款，口味稍重，除了蒜还有绿色的香草碎，吃之前喝一口冰水更能感受它的气息。吃蜗牛都会送烤制的白面包，面包还可蘸汁吃，从蜗牛壳里流出的汤汁绝对胜过任何一种酱汁。为了不抢了蜗牛的原味，配饮清淡的干白或起泡香槟就好。蜗牛替代沙粒当作头盘了，主菜当然是鹅肝了，法餐的牛排也是杠杠的，所以选菲力鹅肝是两全其美的。鹅肝又是一种不同凡响的美味，煎得恰到好处，肉质香滑肥腴、入口即化，而薄薄的一层外皮又透着焦香。倘若你感觉口感稍腻，刚好有百分百精瘦肉的菲力牛排来配，五成熟，切开肉质是红色幼嫩的，却不含一丝血丝，醇厚饱满的肉香弥漫在口腔。这道菜以煎土豆饼衬底，将土豆切丝调味略腌，上煎锅煎成圆状的土豆饼，外焦里嫩，口感脆脆的，嚼到里面又是软软的，同样的食材，跟我们土豆炖牛肉的味道有着天壤之别。这道菜最贵35欧。最后一道甜品是焦糖布丁炖蛋，一个浅口碗烤制的，大得超乎我的想象，是国内吃布丁的五六倍大小，但口味纯正，焦糖甜甜脆脆的，覆盖下的内容物嫩滑细腻、香软诱人，将食材的配比和火候的掌握做到了极致，9欧元。

Some delicious food must be enjoyed at night, the city is confused by the night, and when the food is accompanied by a melodious background sound, the music will make the whole night live. The charm of Paris night starts here. The Montoguei Street on the side of the Louvre in the city center is very lively. The restaurant bar is open all night. When you finish shopping in the city market, you have seen the innovative creative works of Pompidou Art Center. It is a bit tired. Just came here to rest, infected by the cheerful atmosphere, surrounded by emotions will also rise. At 8 or 9 pm, the restaurant is still full of seats, and even the open-air courtyard is full of guests. Fortunately, the weather is good and the skirt will not be cold. Sit down and find a lot of Asian-faced restaurant guests, including many Chinese who love food, and find out that this is a popular online red shop popular with Chinese people. It has a Michelin level of cuisine and the price can be accepted by the public. The signature golden snail is a must, half a dozen small plates of 16 euros, placed in a special stainless steel plate of snails, a small pit under a snail, with a special tool to clamp a snail, and then use the second teeth fork to pick out the snail beef, it is unstoppable to eat delicious food, it is different from any meat, People like that snail beef fragrant to hit you a little head, indescribable. As a proud French cocks nation, proud of their diet, and applied for the French World Heritage List and successfully selected it. Why has the same delicious Chinese food not yet been on the elegant hall, which lies in the exquisite and beautiful atmosphere of the production process, Let me learn and find our shortcomings. Garlic snails are also the most popular one, with a slightly heavier taste, in addition to garlic and green vanilla shredded, before eating a sip of ice water to feel its breath. Snails will be served with baked white bread, bread can also be eaten with marinated juice, the soup from the snail shell is definitely better than any sauce. In order not to grab the original flavor of the snail, drink a light dry white or sparkling champagne. Snails replace sand as a head plate, the main course is foie gras, the French steak is also leveraged, so the choice of Philip foie gras is the best of both. Foie gras is another extraordinary delicacy, fried just right, meaty fragrant, fatty, the entrance is instant, and a thin layer of skin is acrid. If you feel a little greasy, just have 100% lean meat Filli steak to match, five ripe, cut meat is red and tender, but not a trace of blood, mellow and full flesh is filled in the mouth. This dish is substrated with fried potato cakes, the potato is cut and seasoned slightly, the frying pan is fried into a round potato cake, the outside is tender, the taste is crisp, chewing inside is soft, the same ingredients, and our potato yak beef taste is very different. This dish is the most expensive 35 euros. The last dessert is caramel pudding quail egg, a shallow bowl baked, bigger than my imagination, is five or six times the size of domestic pudding, but the taste is pure, caramel is sweet and crisp, the content under the cover is tender and delicate, fragrant and soft. The ratio of ingredients and the mastery of fire have been achieved to the extreme, 9 euros.

看到五星好评和群里的朋友过来吃，才一路从卢浮宫腿过来。本来就累坏了，吃到这里菜品，真心是失望！烤蛙腿完全没有味，没有盐味也没有别的应该有的清香，蜗牛同样如此，稍好一点；唯一可以说还行的就是龙虾饭，味道还不错，龙虾也比较新鲜。所以不晓得前面的五星好评怎么来的，难道五星都是因为口味很清淡？

Seeing the five-star praise and friends in the group came to eat, I came all the way from the Louvre leg. I was tired, and I was really disappointed to eat the dishes here! The roast frog legs have no taste at all, no salt taste and no other fragrance. The snails are the same, a little better; The only thing that can be said to be okay is the lobster rice, which tastes good and the lobster is relatively fresh. So I don&#39;t know how the five-star praise in front came from. Is the five stars because the taste is very light?

法(f&agrave;)国巴黎那些网红店们|||1:L&#39;Escargot Montorgueil大名鼎鼎的金蜗牛，没踩雷2:小天使3:Immersion有两家，菜单不一样4:花神咖啡馆人多的时候有点吵杂5: Les Antiquaries好吃，服务员也很热情6: Breizh Cafe吃可丽饼的，cider也很好喝7:街角的一家典型法式餐厅 氛围很好奥赛美术馆旁边 离塞纳河很近法国特色菜品都有 是想要的那种bistro烤鸭胸 鹅肝 松露奶油意面 都好正宗好好吃是值得特地去吃的 开心发现一家宝藏 #巴黎美食 #我的美食之旅 #浪漫约会餐厅 #法国美食 #真香小吃大集合

France (f&agrave;) Paris, those net red shops |||1:L&#39;Escargot Montorgueil the famous golden snails, did not step on thunder 2: Little Angel 3: Immersion has two, the menu is different 4: Huashen Cafe is a bit noisy when there are many people 5: Les Antiquaries delicious, the waiter is also very enthusiastic 6: Breizh Cafe eats Kelic cakes, and the apple is also very delicious 7: A typical French restaurant on the corner has a good atmosphere next to the Osai Art Museum. It is very close to the Seine River. French specialties are the kind of bistro roast duck breast foie gras truffle cream pasta that you want. It is authentic and delicious. It is worth eating. Happy to find a treasure #Paris cuisine #My food tour #Romantic dating restaurant #French food #Really fragrant snacks collection

【口味】【环境】【服务】不错

【Taste】【Environment】【Service】Good

金蜗牛餐厅位于巴黎二区繁华的步行街上，距离Chatelet地铁站不远。餐厅屋顶的金色蜗牛非常醒目，众多食客在此驻足等候就餐。蜗牛分为6、12、36只/份，不同的做法配以不同的佐餐葡萄酒，回味无穷；主菜分为牛肉、猪肉、鸡肉、鱼肉等，Bourguignon of beef香味浓郁；伊比利亚猪肉&ldquo;PLUMA&rdquo;也是满口留香；STONE BASS配菠菜也强烈推荐。蜗牛品种属于法国勃垦地蜗牛，属于个头比较大肉质鲜美的蜗牛！超级好吃，推荐原味，咖喱什么的口味因人而异！吃蜗牛吃到撑，真香！牛髓骨油腻，不符合我的胃口，配上粗盐也很难下咽！

The Golden Snail Restaurant is located on the bustling pedestrian street of Paris 2 and not far from the Chateau de la M&eacute;tro. The golden snails on the roof of the restaurant are very eye-catching, and many diners are waiting to eat here. The snails are divided into 6, 12 and 36 per serving. Different practices are accompanied by different wines, which have an endless aftertaste; The main dish is divided into beef, pork, chicken, fish, etc., Bourguignon of beef strong fragrance; Iberian pork &quot;PLUMA&quot; is also full of fragrance; STONE BASS with spinach is also highly recommended. The snail variety belongs to the French Burkenland snail, which is a larger and delicious snail! Super delicious, recommended original taste, curry or something tastes different from person to person! Eat snails to support, really fragrant! The beef pulp bone is greasy, not in line with my appetite, and it is difficult to swallow with coarse salt!

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