Héritages

Just a wonderful experience. Great service - extremely professional, personable and friendly. Chef is very hands on. Our main waiter Gregory was also perfect. Food was exceptional and a LOT. Great flavours. Wonderful sauces and plenty of bread to scoop it up with. Definitely one of our loveliest experiences in Paris ever. Highly recommended

What an extraordinary experience! Each dish was so good and beautifully prepared , atmosphere was very cozy and warm, staff were very attentive. Thank you Chef Ruggieri for sharing your passion and creation in French cuisine, and your amazing team! Can’t wait to visit again soon!

I visited this place in Sept 2019. At that time, the restaurant was also a gourmet restaurant. It was called “Dominique Bouchet” and was run by head chef Masayoshi Haraguchi, if I'm not mistaken. Overall, I found the restaurant to be quite solid. I remember drinking my first glass of Rully (a white one, probably Chardonnay) there. Since then, as far as I know, the place has gone through a period of ups and downs. Now I am glad that it is once again a gourmet restaurant (“Héritages”) run by head chef Clément Leroy. I hope that they will be able to establish themselves there successfully, so that one can consider visiting at some point. 1|58|38

We had an absolutely delightful experience. We were greeted by extremely welcoming staff, the service was immaculate. The food was outstanding! The restaurant has a great vibe. Loved the ambience and the decor. The chef is fantastic! Can’t wait to go back to try more of her creations.

#127 in my Parisian Michelin Stars Challenge (follow me for all the reviews and updates on every Michelin Stars in Paris and also every 3 Stars in France). It’s a 2023 new Michelin Star, I’m currently posting the reviews on all the new stars in paris and 2 stars in France. Alleno and then … surprise. What’s interesting here? I’ll reduce it to two/three points. The fact that the chef is the previous executive chef at the 3 stars Alleno in Paris. And the fact that it’s way more than that. Usually I need time to “digest” and to distance myself from experience, to see what sticks. But this one, I already knew what I’ll write before leaving the restaurant. Simply because there’s no hiding, it’s just there. A little bit of trivia first, this place was Dominique Bouchet’s last one star in Paris (the review is sadly gone, but Dominique Bouchet was a very important chef during his active years in Paris). “Tout un symbole” - very symbolic. Let’s go back to Martino Ruggieri, he was very well trained indeed, and if you had the chance to go to Alleno 3 Stars, you’ll find yourself in a very familiar territory in this restaurant. For those who didn’t have the chance, well, you’re in an haute gastronomy restaurant. Very high end. Very elaborate. He uses various techniques to elaborate (to engineer I would even say) a construction of flavors. With quite a precision. At first, you may think it’s very similar to Alleno 3 Stars. But then… the chef takes another turn, and say “basta!”, and you’ll have a very playful, borderline regressive, second (or third) part of the dish. It’s like a very serious high achieving student that can’t take it anymore and become mischievous the Friday after an hard week. It’s incredibly endearing. The beauty is that it’s consistent with the restaurant experience. You arrive in a quite serious restaurant with a prestigious previous owner, it’s a bit formal (like a 3 stars would) with the staff that need more praise that googlemaps would allow me to write, and then, suddenly, you have the best of time, and you just don’t want the experience to end. You feel like in a friendly home. In the friendly Maison Ruggieri. Bottom line, we had a wonderful experience we had with my good foodie friend. Really. Memorable. So much so, that for once, I don’t even recall who else was there as a client in the restaurant. Usually, I always pay attention, but we had such a great time, I just didn’t care. I rarely do that, but this restaurant clearly plays in the 2 stars category right from the first year of being a one star. It’s a top tiers one star, a two stars contender.

Innovative modern cuisine, amazing fusion of flavors and freshness of ingredients, amazing service, carefully selected wine list, 5 star all throughout

Highly recommended. We went there for lunch and ordered a la carte. Since there were three of us, we order different dishes in each course and so were able to try most of the dishes in the menu. We suggest having the sea bass in the starter. For the main course, the lobster is a must-try, they cook it in front of you by pouring boiling sea water to the pot, the texture of the lobster is simply incomparable. We also love the veal, I still can’t wrap my head around how tender it was; the lamb brain salad that goes with the veal was very good too. Another highlight is the bread that comes with the main course, it was pipping hot, crunchy on the outside, soft on the inside. We tried all three desserts but our favorite has to be the complementary dessert Saboya, it was served with a wonderful brioche and a delicious custard mix. Even though we were very full by then, we had devoured it in an instant. To top it off, the staffs were all very friendly and sincere, not uptight and pretentious like some other Michelin restaurants we visited before. The chef had came to our table to talk about the main course being served, he was very approachable and you can really feel his passion for his work. Overall, it had been a wonderful experience.

Definitely one of the best restaurants in whole Europe. If you can appreciate food - this place is definitely for you.