Réservation Chez Pradel

Jon

4 months ago

1

I enjoyed the food here but the female waitress saw I was American and when I handed her the credit card she pressured me to add a 20% tip. She got a tip out of me because I wanted to respect French culture, but later found out I was scammed. For this reason I cannot see myself coming back. I told her it was my first meal in Paris, is 5 euro tip normal on a 25 euro meal? She said yes confidently, 20% is normal. I asked my hostel reception and they said it is not normal at all in French culture. I am not rich, and I was tricked for my first meal in Paris. 😔😔😔 I would avoid this place as they scam tourists out of tips, even if you are a young backpacker. 😩😩😩 Voir plus

Wendy Chang

a year ago

5

I love the old neighborhood charm of this place. A place where locals eat. I hear French speaking people around me. You know you are in a good place. As a tourist, I felt so welcomed by the servers. I couldn’t understand French but the lady was so helpful. I ordered a 3 course and it’s 15 Euros. A steal😘, I say!!!! The servers made me feel so comfortable and welcomed. Highly recommended Voir plus

N Pl

4 weeks ago

5

This restaurant is a firm favourite of ours in the area. We've eaten here so many times, I'm almost ashamed it’s taken me this long to say so. The food is reasonably priced, and the quality is excellent. The owner makes it his personal mission to greet and ensure all customers feel welcome and cared for. The menu is simple and classic, written on a chalkboard and passed around, which honestly adds to the homely, relaxed feel of the restaurant. The kitchen team sends out plate after plate of delicious food—quickly prepared and well-presented. If you're unsure, try showing up in the middle of service; the queue and bustling atmosphere are testament to the great quality and vibe. My only suggestion for improvement would be the artwork. The owner seems to be experimenting with a gallery-style restaurant. Most of the paintings are a bit odd, frankly, and many depict the owner himself—which feels slightly strange. Also, this is more of an ‘entrée and plat principal’ kind of place—desserts are pre-prepared and invariably served cold. Fruit tarts are often soggy and slapped on a small plate by a rushed waiter, and (in my opinion) tiramisu should never be made with mango or fruit coulis. That said, once you’ve had the first two courses, dessert usually feels redundant—so no worries there. This place is a local delight—most definitely worth a visit or two! Voir plus