Le Faham restaurant

Hands down my favorite meal all week. My sister agreed. We were a little early for our reservation, but they seated us immediately. It was sprinkling outside. Just a few steps away was a new taco spot. At least they think that’s what tacos look like. They’re for sure not eating tacos. I digress. We were presented with the starters as soon as we sat down. Those bites definitely opened up my palate. Everything we were served was so delightful. That squash was amazing. I could easily devour a whole bowl of that. It was wow. The fish was amazing. So many flavors. We even had room for cheese before the dessert. We for sure got a ton of food, but we were a little jealous of the guy who was dining by himself who clearly did a different tasting cos he was served so many plates. Chef Kelly and her team are doing amazing work. I watched her in awe prep every dish that left her kitchen. The vibe was so chill. There was limited space back there, but they moved in unison. No one bumped into each other or anything like that. The service was amazing. The two guys who tended to all the guests did a great job. They always knew which corner needed something. Our glasses always had water. I thought it was such a boss move that Chef Kelly took the time to thank each guest as they left. Merci for an amazing meal!

We had an amazing dinner, it was superb. The food was great and perfectly served. The service was great. The chef gives high attention to all the little details. Indeed a great place

I was very disappointed by this experience and am honestly shocked that this is a Michelin star rated restaurant. The food was fine, but the dishes lacked cohesion and I was often unable to see the vision. There was one dish - a trout, that was excellent, but everything else was forgettable (the desserts all lacked sweetness, the bread was dry and flavorless, and the meat was a cheap and tough picante cut). The service was quite underwhelming - the experience took 3 hours (I believe between 2-2.5 hrs is enough time for 6 courses) and we were often unable to understand our waiter. I know this is also petty, but for $200 a meal, I’d also argue you could include free tap water. About 3/4ths into the meal I didn’t want to buy another 6 euro bottle of still water so I went to the bathroom and drank from the sink. That just felt ridiculous. As a customer, I didn’t feel valued (none of the chefs gave their greeting or thanks) and the experience was no where near worth the price. I highly suggest visiting Hestia instead for incredible food, service, and atmosphere.

A stylish little restaurant with a pleasant atmosphere. We opted for the Envol menu. It was delicious, beautifully presented, and of the highest quality. The recommended wine was impeccable. The service was consistently attentive, friendly, and courteous. We had a very pleasant evening at Le Faham.

Simplicity elegance from the concept, food, service to ambience. Impeccable. One of the best Michelin restaurant in Paris and now my favourite.

Amazing meal. Even better service. Food was thoughtful and intentional. Very unique flavors. A meal I will remember for a long time. Incredible wine pairing too!

I have been to over 20 Michelin restaurants in France. This was the best 1 star Michelin restaurant I’ve been to and at par as some of the two star Michelin restaurants I’ve been to. After enjoying every dish. I can tell the chef of this restaurant is extremely talented and passionate about cooking. I highly recommend coming to this restaurant for a memorable experience.

Food: French with Creole/SE Asian influence, as the chef is from Reunion Island, which have plenty of Asiatic population living there. Interesting flavours. Service: Staff is very friendly, but very much short of Michelin* quality. Although patrons should not be a part of their rating, the quality of diners here are low and the staff match them. Everyone holding their glass by the bowl like a cognac glass (both red and white), and then the waiter helped pour a customer’s white wine in a decanter and kept it (un-chilled) near their table whilst both the couple kept swirling the white wine by the bowl. A good waiter would advise otherwise and should not offer a decanter for white wine.

Hands down my favorite meal all week. My sister agreed. We were a little early for our reservation, but they seated us immediately. It was sprinkling outside. Just a few steps away was a new taco spot. At least they think that's what tacos look like. They're for sure not eating tacos. I digress. We were presented with the starters as soon as we sat down. Those bites definitely opened up my palate. Everything we were served was so delightful. That squash was amazing. I could easily devour a whole bowl of that. It was wow. The fish was amazing. So many flavors. We even had room for cheese before the dessert. We for sure got a ton of food, but we were a little jealous of the guy who was dining by himself who clearly did a different tasting cos he was served so many plates. Chef Kelly and her team are doing amazing work. I watched her in awe prep every dish that left her kitchen. The vibe was so chill. There was limited space back there, but they moved in unison. No one bumped into each other or anything like that. The service was amazing. The two guys who tended to all the guests did a great job. They always knew which corner needed something. Our glasses always had water. I thought it was such a boss move that Chef Kelly took the time to thank each guest as they left. Merci for an amazing meal!

I sed to get chef Kelly's first couple of seasons on public television at hime. She comes fro the island of Reunion and explores the flavors of said island, Walis, New Caledonia, and a number of others through her show and then transports them into her cooking at the restaurant, also an island I know very little about. So going here was taking what I learned from watching the show and getting to taste some of it through the lens of French technique and combination the menu is a blind tasting so you need to be adventurous and let yourself be transported. Throughout the day there are some variations of 3-5 courses and of course some wine pairings. Furthermore her husband is the pastry chef so the desserts are via him. The space is very small but beautifully appointed. It reminds me a bit of Quinsou in size and locale, a bit off the beaten path from much retail. A very unique point of culinary view in a city that has so many to choose from