La Société
French restaurant · Saint-Germain-des-Pres ·
Classic steak frites, tartares & seafood in an elegant setting
Classic steak frites, tartares & seafood in an elegant setting
"Everything is just right in this small fine dining restaurant in the student quarter of Kwartier Latäng, from the service to the ambience to the cuisine. Not only has it been given a tasteful, modern facelift, but the chef is also a new addition. Since August 2021, Leon Hofmockel has been bringing his own fresh ideas to the table. With consummate skill, he conjures up subtle contrasts, plays with acidity and textures and creates a beautiful balance. The result is intelligently structured dishes full of surprising flavours. Meanwhile, the service is second to none: in a friendly, lively atmosphere, the dedicated team has a cordial and courteous approach to each guest – everyone clearly enjoys what they are doing, which simply cannot fail to put you in a good mood!" - Michelin Inspector
"I note that the modern French bistro La Société is offering a four-course Thanksgiving feast on Thursday, November 23 from 5 to 9:30 p.m.; the menu includes an autumn salad with root vegetables, chestnut velouté, roasted turkey and sides, and an apple tart, and reservations can be made online." - Lauren Saria
"If you've been looking for a reason to visit La Société inside the Hyatt Regency San Francisco Downtown Soma, the restaurant has launched a three-course prix fixe menu for $55 that will shift with available farmer’s-market produce; to kick things off diners can choose between prime hangar steak with duck fat fries, a grilled lamb t-bone steak, and steamed skrei cod as the main course." - Dianne de Guzman
"I find the French onion soup at La Société ridiculous in the best way — a standout dish I often think about." - Eater Staff
"Opened in August at the Hyatt Hotel in SoMa, La Société leans into indulgent brasserie fare—examples include Dutch Crunch gougères and scallops served with creamed Brentwood corn—paired with a low, seductive dining room vibe; it is operated by TableOne Hospitality (CEO Patric Yumul), who frames brasserie cuisine as a soothing comfort." - Flora Tsapovsky