Le Procope – Paris – France
The Procope remains faithful to the disinterest that it generates. It is with an unparalleled work force that everything is combined to make an establishment that is not very suitable an unpleasant memory without being disastrous.
First of all, be crudely denied access to the floor under the pretext that all the tables would be taken, when we know the establishment and the rooms on the ground floor are half empty, it’s quite annoying . But, well, I understand that in reality the upper rooms are empty and we do not want to divide the staff present. But there are different ways …
Classic and enticing card.
Let’s go for 12 snails as a starter. In fact, it is rather they who leave immediately in the kitchen because served barely lukewarm. They come back quickly. Youpi!
The tuna tartare is beautifully presented and classic. But it is à la carte in “starter”. We asked if it was possible to have it in “main course” format even with supplement. No problem. Except that we had it in format and price “starter”. The art of not making more money …
What about the coq au vin “drunk of Juliénas” the House specialty? Meat is divided into two types. One dark and the other completely white. So either we have two types of poultry completely different or some pieces are marinated in wine and others are not. Anyway, it’s weird. The sauce is completely liquid, absolutely not tied. Even if it tastes, it has almost the consistency of water.
The worst is baby onion. It should perhaps be remembered to the Kitchen that they can be peeled very easily provided they are soaked in water before. Otherwise, it’s a hassle and obviously a small, tired water boy has botched work.
Honest strawberry cake. Nice presentation but is more of a pastry product than a restaurant, medium range strawberries. Pastry cream without relief.
Rude Côte-du-Rhône, without much interest.
End of service quite disastrous because team transition. The new waiter is arrogant, barks “What’s wrong with the menu?” on the customers of the neighboring table because they did not understand something. Besides, he knows everything about everything. I wonder why I got sweaty doing a CAP(NVQ) for a year. I should have hired him as professor emeritus …
Chipped glass on the table. Just for laughs.
And you can say “goodbye” to customers when they leave. Just to be nice.
If the food is honest, the accumulated negligence is unacceptable at this level of pretension and addition. Obviously, they live a lot with tourists in “one shot” so they say “it does not matter. They paid, we will not see them again soon.”
Neither do I…
Bill of 127,10 euros for 2.
Tel: 00 33 1 40 46 79 00
Addrese: 13 Rue de l'Ancienne Comédie, 75006 Paris