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Epicure Paris Reviews from The Last Year
EPIC Dinner
Epicure, the 3-Michelin-starred restaurant at Le Bristol Paris, is a true temple of gastronomy. Chef Eric Frechon's tasting menu is a decadent journey through French fine dining, showcasing seasonal ingredients and innovative techniques. My recent eight-course meal at Epicure was an unforgettable experience. Each course was a masterpiece of flavor and presentation, from the amuse-bouche to the dessert. Highlights included the signature macaroni gratinéed with black truffle and foie gras, and the perfectly cooked fish with a light and flavorful sauce. The service at Epicure was impeccable, attentive without being intrusive. The sommelier expertly paired each course with a wine that complemented the flavors of the food. Overall, Epicure is a must-visit for any foodie visiting Paris. It's an experience that will stay with you long after the last bite. Be sure to make reservations well in advance, as this is a highly sought-after dining destination.
Spectacular in every way
My daughter picked out the restaurant and just told me it is fine dining. I had no prior knowledge of the place or the hotel. No clue it had 3 stars. From the moment you step into the hotel you see the exceptional level of service. We were lead to the restaurant. From the first contact in the restaurant with the hostess until the last contact which happened to be with her, everything was exceptional: the service, the food, the menu. We decided on the tasting menu, and were not disappointed. They didn’t have a recommended wine pairing, so asked the sommelier to suggest 3 different wines. All 3 were excellent choices. The service was very attentive and each each course was explained. The place is very pricy but very worth it. Would definitely go back there when in Paris again.
The Best Meal of our Lives
My wife and I had the great privilege to dine at Epicure on Tuesday, February 20th. We had great anticipation for this meal as the Michelin Star rating and the reviews from critics, magazines, and diners speak great volumes about the experience. Despite the great anticipation we brought into the experience, the actual experience blew our expectations out of the water. I'll try to do it justice below: The Service Wow...from the start, the whole crew was so welcoming and kind to us. I loved the pre-dining survey and that everyone clearly paid attention and made sure to ask my wife how she was enjoying her first time in Paris. If either of us got up to use the restroom, someone was there immediately to pull the chair out and to let us know where to go (and someone was there promptly to pull the chair back out to let us back in). Saying more about the service, my wife and I truly loved the fun and humorous atmosphere that the Epicure team brought to the dining experience. We were not sure to expect from a 3 Michelin star dining experience, but it was certainly void of any stuffiness. We had so much fun throughout the whole event, and that truly amped up how memorable and enjoyable it was for us. By the end, it really felt like we were friends with the whole crew. And to close out the topic of service, we cannot say enough good things about our main server, Oisin. He was such a great, talented server for us for the entire dinner. And we could really tell he takes pride in delivering a great work product. The Food The food throughout our entire gastronomic adventure was truly outstanding. I can still remember vividly the presentations, the aromas, the textures, and above all else, the flavors from each dish. Again, we were not quite sure what to expect from a 3 Michelin Star meal - we went in knowing we wanted to do the tasting, but we were unsure if the meal would be too tilted to the gourmet side and would leave us unfulfilled. That worry was quickly eviscerated when we had the first couple dishes - while the dishes were all ultra high class and perfectly manicured, they were all extremely approachable and were clearly crafted to please all guests of the restaurant. If I had to pick one dish that stood out from the rest, it would have to be the Candele Macaroni with the black truffle, artichoke, and duck foie gras. I loved the texture and the flavor from the macaroni, but the best part of the dish was the 2 varied sauces on the plate. The presentation was beautiful with the sauces intersecting (but hardly interacting), and the flavors from the 2 sauces were very different and each created a unique bite when paired with the Macaroni. But, every dish was incredible and we really enjoyed each one. The "Chocolate from Ecuador" dessert was probably the best dessert we have ever had. I can still vividly remember the warmth and the flavor from the chocolate shortbread, cocoa nib praline, and hot chocolate espuma, which was paired so beautifully with the coffee flavors in the chicory ice cream. The Wine My wife and I decided to go with the wine pairing and we are so glad we did. I, for one, generally prefer cocktails or beer (generally makes for a better feeling the next day...), but I felt I had to go with wine at such a high class establishment. The wines had such a beautiful flavor and truly complemented the dishes of the tasting menu. And the team of Sommeliers was outstanding and accommodating throughout the whole meal. The meal at Epicure makes me want to drink at least a glass or two of wine now with my meals back home. Closing Chef Frechon, Oisin, and the entire team at Epicure delivered the best dining experience we have ever had in our lives. We hope we are able to return some day, but we'll certainly never forget this meal. We will be framing the menu and hanging it in our kitchen at home.
An unparalleled dining experience
Ok. Keeping this short and to the point. Our experience at Epicure was beyond expectation. The food was nothing short of perfection - every bite - but what put this experience over the top was the service. For our table, the entire staff, and in particular Oisin, was warm, familiar, humorous and joyful. Not an ounce of stuffiness to be found here. It was quite possibly the best dining experience we have had end-to-end, and the staff here made it so. We look forward to returning as soon as possible.
One of the best dining experiences in this trip!
This meal is one of the most anticipated dining experience that I have been waiting for as I have dedicated this week in Paris as the Bresse chicken week... And of course Epicure must be on our list. As usual, as I have made the reservation over a month ahead, we were seated at a nice quiet corner table as if we had a private area of our own, yet still able to oversee the whole restaurant. The menu consists of exquisite selection of meat and seafood dishes and as usual, we sampled a range of langoustines, caviar and the must order Bresse chicken. The Bresse chicken cooked in yellow wine is beyond satisfaction and it is definitely the best I have had in this trip (out of the four chicken meals). The tenderness of the chicken meat and the flavour that was brought out from the poached bladder is just unforgettable. Together with a 2005 Puligny-Montrachet, Louis Carillon et Fils, this is definitely the signature meal for this trip. Service level is at its top and everything lived up to its reputation.
Amuse Bouche
So, three Michelin stars and dinner at the grandest of hotels and the most impressive of dining rooms. The tasting menu to demonstrate the skills and talents of the Chef. After sweet little canapes, we were treated to an Amuse-Bouche of creamed sea urchin, I think with a foam and a reduction. By coincidence, I’d had a couple of fresh sea-urchins from a fishmongers in Montmartre earlier that day, eating them outside the shop - they were salty, creamy, full of umami. The Amuse-bouche at Epicure was less of all three, so a true reduction. Some of the dishes were nice, including French caviar on creamed haddock and sorrel over foie gras. Although the latter did taste like the grassy burst you get in your face when lawnmowing wet and long overdue grass. Fun though. But as for the main courses, truffle shavings on three dishes out of five to me seems a little lacking in imagination. Two chicken mains, albeit originating from a large bladder mounted on silver chicken legs and paraded around the room, and no red meat? There was one dish, a coconut dessert, that I thought merited three Michelin stars. A chocolate half shell mimicking a top sliced coconut with coconut foam and coconut ice cream infused with lime and rum and tiny coconut shards, combining warmth and cold, varying textures of foam, crunch and cream all lifted by a mojito thread. And so, finally, there was a dish where the whole exceeded the sum of the parts, leaving me with a gentle Barbadian beach tune in my head as I ate, feeling a warm Caribbean breeze. However most of the rest I could have eaten at my local Bib Gourmand eaterie. That said, the only other thing that deserved three stars was the service. Smart, prompt but not overbearing, warm-hearted, witty, adept, all with a twinkle. The best service we have had, and whoever leads the team, well done. Finally, on leaving we were given a small loaf that had been baked in the Hotel bakery earlier that day, presented in a little drawstring bag by staff as a leaving present. We were hardly hungry going back to the hotel, and by the morning it was rock hard as evidenced by us repeatedly tapping it against the hotel wall. Amused our bouches, anyway.
Fabulous and Memorable Experience
The evening was a fabulous and memorable experience. We had the tasting menu which we thought was amazing, but we did struggle to finish. I was literally tasting a mouthful of food from each of the last few courses. The restaurant itself is beautiful. The service was superb as it didn’t feel too formal or stuffy as it can in other Michelin starred restaurants. All staff were extremely professional and friendly, creating the perfect experience.
Absolutely amazing.
Service was impeccable. The staff had great senses of humor, were very patient in helping to explain items on the menu, tending to every need and request. Not only did they call a cab for us but we were escorted to our waiting cab at the end of dinner. Ambiance was gorgeous...very soft and romantic yet bustling. Dress code was upheld. Food was crazy good. We enjoyed the macaroni, langoustines, scallops, and sole. Everything was wonderful but the macaroni and the scallops were standouts. The white truffles shaved tableside onto the scallops was great. They did a very good job with the cheese tray, with 10+ choices and explaining each one. The vanilla dessert was a work of art. The extra courses were also delicious. One was something that I normally don't care for, and an even better one was brought to me in its place. Thank you for the acknowledgment of our anniversary...the red rose petals were a nice touch.
First time going to a 3* Michelin Restaurant so decided to
First time going to a 3* Michelin Restaurant so decided to opt for classical French as my first time. --------------------------- -Canapes- Duck Foie Gras Royale- warm melt in your mouth foie gras with green apple foam works wonderfully together. Sea Snail on a Crisp-bit of mustard is great Lil Bread Bite filled with Brie,Apricot and Fig- the goat cheese works well with the fruit Brioche was good, if anything I wish the bread they served with the bread n butter was replaced with just this. --------------------------- -Bread and Butter- Bread isn't as soft as I would have liked but still pretty good. The first slab of butter they gave us ended up not being room temp/spreadable though, as I noticed other people's spread was much easier. --------------------------- Black Truffle Scrambled Eggs topped with Mushroom jelly and Mushroom foam- The scrambled eggs have essentially no lumps or curds at all. Almost used like a savory sauce with the mushroom but I think it works --------------------------- ~Caviar with Potato Mousseline on the bottom, served with a Filled Buckwheat Crisp- Caviar itself tastes like squid ink and goes well with the smooth potatos. The buckwheat crisp cuts it nicely and is hollow throughout with the sour dressing. Good starter. --------------------------- ~Langoustine cooked with Lemon and Thyme- The foam is like orange juice mixed with the flavor of crab shell. The langoustine is perfectly sweet on the inside and the onion mango accompaniment works great in enhancing the seafood. --------------------------- ~Candele Macaroni stuffed with Artichoke, served with a Parmesan and Black truffle foam- The smell wafts up immediately when the lid is taken off. The texture of the macaroni is spot on and the yellow cheese foam and the truffle foam go with the macaroni well, though the artichoke filling feels almost like it's lost in there. If anything, I would say that the overall dish was a tad salty. --------------------------- ~Salmon slow cooked with Fennel and Cucumber in Mint Oil and Rice Vinegar- So soft that it's almost like sashimi. The sauce with it is almost like an acidic pesto substitute that compliments the fish insanely well. --------------------------- ~Veal Sweetbreads roasted with Amaretto and served with Red onions and Vinegar- It almost tastes a bit like how fried chicken smells (if anyone knows that smell haha). The sweetbreads themselves are very soft and fatty without there being a huge amt of other flavor and are cut by the onions and the reduction. --------------------------- ~The Cheese course- Well, cheese is cheese lol. It's a pretty nice selection though. --------------------------- ~"Wild Strawberries" served with Lavender Sorbet, Confit Strawberries, and Candy Leaves - I really like the aesthetic of this dessert, you can really tell that a lot of time and detail went into every little component, with my favorite being the candy leaves that offer a great crunch. The whole design of it is great. --------------------------- ~Chocolate from Ecuador- The ice cream has a deep almost espresso flavor and the crispy bitter notes of the crunch and the sweet praline balance it all very well. --------------------------- ~Lemon and Chamomile Tea Palate Cleanser- Pretty nice palate cleanser. I think the membrane formed around it though is a bit thick, when you consider how this technique has been around in the culinary world for a long while now. --------------------------- -Dessert Trolley was fine. Ended up getting one of everything to try with my sister. I know they used to provide a lot more options in this though so would have been cool to try those not available anymore. ---------------------------- Overall, I would say it was a pretty good experience at the restaurant. Couple of hiccups though: 1.I didn't finish EVERYTHING on my plate during the cheese course and I don't know if the server was trying to act standoffish or peeved in a sarcastic way but it kind of rubbed my sister the wrong way because it made her uncomfortable. 2.We ended up just staying with water for our beverage but for some reason, we saw them pour our bottle for other guests sometimes. We wouldn't have really minded if we weren't charged per bottle of water though which at that point just felt really weird. At the end, we ended up being charged for like, 4 bottles of water which was like... how much of that did you give to other tables 3.Vibe is indeed a little stuffy, like I can almost feel the tension in there. It really didn't help that I noticed a lot of the servers walking around, mumbling to each other in a way that felt like they were gossiping/discussing the guests in a manner that wasn't related to the food or service. I think I'd probably give it an 4/5 overall. Food is great, though there were a couple hiccups or things that could have been better there. The service was pleasant enough, though it felt like it was almost a facade considering how some of the empl
Good ambiance and service.
Most importantly, the food is awesome! Definitely worth it! A real Michelin 3-star! Love the sponge crab for appetizer and the blue lobster as the seafood. The sauce and the dessert is a real art!
Couldn't come to Paris and go to at least one of the ten
Couldn't come to Paris and go to at least one of the ten three Michelin star restaurants in the city. After doing plenty of research, I opted for Epicure as it looked like the best option. All I can say after coming here is that this is haute cuisine at its absolute finest. Michelin dining has peaked for me! First things first, it wasn't terribly difficult to book a reservation here, probably because of the fact there are so many three stars in Paris. Obviously I was keeping an eye on when dinner reservations became available, but it was nothing like some of the impossible reservations back home in the U.S. for three stars. Anyways, the food completely blew me away. The execution and creativity of every dish was on full display. On this particular trip, we had Tomate Ancienne, Large Langoustines, Candele Macaroni, Salmon from Scotland, and Lamb from Alpilles as our main courses. It's hard to really pinpoint what my favorite was because all of the dishes were outstanding. If I had to pick, the Large Langoustines was my favorite because of how perfectly cooked it was. The Candele Macaroni was amazing because of the black truffle mixed with mature Parmesan cheese. Salmon from Scotland was so soft that we didn't even need a knife to cut it. They even used the lamb in two different ways, to create a carpaccio initially and then cook up a roasted saddle of lamb. Oh, and the Tomate Ancienne was somehow frozen inside despite obviously being fresh. The best thing about Epicure is that all these dishes are on their a la carte menu, so if you opted to skip the tasting menu you could still have a lot of these dishes. Oh, and for that cheese and dessert course at the end? They have so many cheeses on hand, and they offer three...but I'm sure if you requested more you could totally have more. After the main dessert, they offer chocolate and macarons. And if you REALLY wanted it, you could have every single chocolate and macaron they offer. If it wasn't for the fact that we were completely stuffed by the end of the meal, I may have taken them up on that. Service...well, I have no words. I mean, this is truly the pinnacle of service right? A place like this could make you feel like they are too good for you, but they don't do that here at all as everyone is super welcoming. Epicure has an army of waiters here and they are on it like a machine. Every little detail was attended to. Every request we had was fulfilled, including getting our menus signed and taking a kitchen tour. Even got to talk to the head chef for 10 minutes, which is how I found how they made a jelly out of red peppers and that the salmon was actually cooked in a sous vide. Hell, you couldn't even go to the bathroom without someone walking you there. I have been spoiled for service at fine dining establishments, but Epicure is on a level on its own. Ambience is pretty amazing. Even though the inside dining room looked amazing, we decided on sitting outside considering it was a nice summer night with a very late sunset. The garden area is a great place to have a nice dinner! Bathed in evening light. Even when it got darker, the lighting was perfect to keep the right atmosphere. There's three stars, and then there's three stars in Paris. A truly wondrous experience and unquestionably the best dinner I have ever had. Best part is that they do have an a la carte menu, so I can still come back and opt for something cheaper. Absolutely love Epicure!
This was one of the best restaurants I've been to.
After visiting various Michelin star restaurants the service and attentiveness we received and experienced at Epicure did not go unnoticed. The service staff were friendly and on it, paying attention to every little detail even the most minute one like the candle at the table going off. In addition, I must admit that the food was impeccable. The 8 course tasting menu was amazing and I enjoyed all but the cheeses (I generally don't like cheese). Beyond that, every single item we tasted was delicious and like a little slice of heaven with one of my favorites being the langoustines and salmon; hard to choose from the array of options really. An overall commendable treat if you're ever in Paris.
Would I recommend this place? Absolutely! 5 stars in every
Would I recommend this place? Absolutely! 5 stars in every area and especially in service. The staff here cater to your very need. Honestly the staff to customer ratio is close to 1:1. The food was outstanding. Fresh, thoughtfully prepared without being too heavy. We had the tasting menu and by far the most memorable dishes were the caviar and the langoustine plates. The restaurant is in the Bristol Hotel so it's obviously going to be beautiful. There is only one seating. Not a bad thing because you never feel rushed. We were attended to by Philippe, Jeremy and Oisin. Absolutely charming and the best hosts we've had at a 3 Michelin starred establishment. Proves youth is not a barrier to success. Hope to revisit soon!
The peak and epitome of haute cuisine.
There is a reason why L'Epicure retained its three stars for over 10 years. The finest food in the finest setting- situated in Le Bistro, the restaurant offers an elegant, spacious dining space with tasteful décor. Service was impeccable but felt sincere and comfortable. Anticipation of needs, knowledge of dishes and ingredients, attention to detail, timing... the staff makes you feel like a royal. Most important of all, the food is phenomenal and truly memorable. 1. Purple Sea Urchins: Briny, creamy, and sweet. A layer of warm egg mousse, fresh uni roes and sea urchin broth are simmered in blanched shells. Each spoon of creamy fluff is pure finesse. 2. Caviar from Sologne: Buttery Ratte potato mousse smoked with haddock with - buckwheat crisp stuffed with lemon and chives. Outstanding dish. 3. A generously sized langoustine tail was gently cooked using lemon thyme, accompanied by a condiment of onion and mango, and presented in a broth created from the flavorful claws of the shellfish. The broth was infused with yuzu and orange, along with a hint of coriander. The shellfish itself was cooked to perfection, boasting delightful natural sweetness. However, what truly stood out was the exquisitely harmonious sauce, expertly balanced with just the right amount of tanginess from the yuzu, which added a refreshing and harmonizing element to the dish. 4. "Candelle" Macaroni: The restaurant's signature dish- macaroni that encased a delectable blend of black truffle, artichoke, and foie gras, topped with mature Parmesan cheese and served alongside a black truffle jus. The pasta itself was delightful, while the black truffle, sourced from Vaucluse in the southern region of France, exuded a captivating fragrance. 5. Next served were sea scallops prepared with a luscious black truffle-infused butter, accompanied by shiitake and shimeji mushrooms delicately enhanced with vegetal moss. The scallops boasted a pleasant inherent sweetness, while the mushrooms provided a complementary and harmonious blend with the shellfish and the rich truffle butter. To me this dish did not stand out as much as the rest, just because of a personal preference of having scallops seared. 6. Poulet en Vessie: Translates into "chicken cooked in bladder". This was definitely something new for me and I was looking forward to trying this dish the most. To begin, the chicken is carefully enclosed within a pig's bladder, which has been inverted to prevent any unwanted mingling of flavors--after all, it is still a bladder. Then, the securely tied bladder is submerged in a chicken broth and gently simmered for approximately 40-60 minutes. This poaching method induces a steam-like effect within the bladder, causing it to inflate. As a result of this cooking technique, the chicken becomes exceptionally moist and tender, offering a delightful culinary experience. The chicken itself was very nicely cooked and had excellent flavor, and the sauce made with vin jaune wine was remarkable. 7. Fine Cheeses from cellar: Before dessert we had some cheese. The staff pushed out a cart with a fine selection of cheese from well-regarded affieneur. 8. Vanilla from Madagascar, Chocolate from Equator: Refreshing, fragrant. Light, but elegant. The skilled patissier Lauren Jeannin takes charge of the delectable desserts at Epicure. The reputation of three-star restaurants in Paris, including Epicure, is widely known for their exorbitant prices. This lavishness, coupled with their prime location, grants them the privilege and financial capacity to procure the finest ingredients available worldwide. Typically, the philosophy of a three-star chef in France is to utilize their culinary expertise to showcase these exquisite ingredients at their pinnacle. What truly distinguishes them is the ability to resist the temptation of pushing beyond that point.
L'Epicure represents the epitome of haute cuisine, evident
L'Epicure represents the epitome of haute cuisine, evident in its consistent retention of three Michelin stars for over a decade. Situated in Le Bistro, the restaurant offers an elegant and spacious dining space adorned with tasteful decor. The service is impeccable, creating an atmosphere that is both sincere and comfortable. The staff anticipates your needs, possesses deep knowledge of the dishes and ingredients, pays meticulous attention to detail, and maintains perfect timing, making you feel like royalty. However, the most crucial aspect is the phenomenal and truly memorable food. The menu features an array of remarkable dishes, each leaving a lasting impression. The Purple Sea Urchins exhibit a delightful combination of briny, creamy, and sweet flavors, with a layer of warm egg mousse, fresh uni roes, and sea urchin broth skillfully simmered in blanched shells. The Caviar from Sologne stands out with its buttery Ratte potato mousse smoked with haddock, accompanied by a buckwheat crisp stuffed with lemon and chives. It is an outstanding dish. The generously sized langoustine tail is gently cooked with lemon thyme and accompanied by an onion and mango condiment, presented in a flavorful broth infused with yuzu, orange, and coriander. The perfectly cooked shellfish boasts natural sweetness, but the highlight is the exquisitely harmonious sauce with a refreshing tanginess from the yuzu, enhancing the overall experience. The signature dish, "Candelle" Macaroni, encases a delightful blend of black truffle, artichoke, and foie gras within the pasta, topped with mature Parmesan cheese and served with a black truffle jus. The aroma of the black truffle, sourced from Vaucluse in the south of France, is captivating. Sea scallops follow, prepared with a luscious black truffle-infused butter, accompanied by shiitake and shimeji mushrooms delicately enhanced with vegetal moss, creating a complementary blend of flavors. "Poulet en Vessie," meaning "chicken cooked in bladder," presents a unique culinary experience. The chicken is enclosed within a pig's bladder, carefully simmered in chicken broth to achieve exceptional moistness and tenderness. The vin jaune wine sauce adds remarkable flavor to the perfectly cooked chicken. Before dessert, a fine selection of cheeses from a reputable affinuer is presented. Finally, the desserts crafted by skilled patissier Lauren Jeannin, featuring vanilla from Madagascar and chocolate from the Equator, are refreshing, fragrant, light, and elegant. Overall, Epicure represents the pinnacle of fine dining, where the combination of exceptional ingredients, masterful craftsmanship, and restrained creativity results in an extraordinary culinary journey.
Paris's Best Restaurants that are most frequently booked by customers of Epicure Paris
Booked 1 times by Epicure Paris customers.
Ranked #12 in Paris's Best Restaurants.
Great Service - amazing dinner!!
Read about the site in NYT and bought a reservation at Mother Wolf in LA 2 days later. Worked great and the food was amazing!!!
Worked perfectly!
Got the reservation (that I couldn't get anywhere else) and was able to entertain a group of friends at the infamous Bern's Steakhouse.
Got into Nobu Malibu
Wonderful! My parents are visiting and we have wanted to go to Nobu Malibu for years. I tried getting a reservation myself but it was next to impossible. So glad I was able to buy a reservation on appointment trader for a decent price!
Very easy
Was very hesitant going into this experience but am glad to say that it worked out very well ! will definitely use appointment trader in the future
Fabulous Lunch
I was veeeeeerry skeptical that this would work, particularly at a restaurant as hard to get into as Nobu Malibu, and it was perfect! We had lunch outside on the patio and it was fabulous!
Great reviewer team
Just wanted to take a second to shout out the reviewer team. Even though they probably review hundreds of listings and bids a day, they still take the time to leave great comments and respond relatively quickly. Thanks!
Incredible
I got a reservation to Don Angie, which I've been trying to book for weeks! I am very happy with this service.
Best platform out there!
Super simple, easy, and fast to secure reservations for hard-to-get restaurants and locations!
This app is life changing
This app has opened my world up to so many wonderful new experiences I would never have the chance to have without access to this awesome app! 10/10!
Worked perfectly
Was a little nervous at first but was pleased to see that the booking went through flawlessly.
Highly recommended.
Success on Short Notice
Was able to snag an indoor table at Don Angie through an absolutely seamless worry-free process.
Worked perfectly, thank you!
This is a crazy holiday season in NYC and I was very pleasantly surprised to see that AppointmentTrader works! Will be using again!
Worked flawlessly!
Worked so well! I was a bit nervous, but everything went very smoothly. purchased the reservation, and got into the restaurant seamlessly.
Love this app!
So glad I came across this app :)
Quick table in Miami
I didn’t have my hopes high as it was a party of 4. In 24 hours I had a carbone reservation available! I was very happy as my family really wanted to come here
Prime time, great meal
So easy and had a prime time which I can never seem to get on normal res apps. So worth it
Got impossible NYC res
instead of waiting weeks I got my 4 charles reservation instantly
Worked perfectly to get into Carbone. So delighted
perfect
Worked well, got me into a restaurant with no availability
I was skeptical, and I still don't really know how they managed to find this hard-to-find reservation, but it was a win-win from my point of view, and I'll use this service again.
Last minute reservation for Delilah Las Vegas
Got a last minute reservation, dinner for 2 at Delilah Las Vegas: super impressed! The process was simple, transaction seamless. We had an amazing time! Couldn’t be happier! 😍
It works!
Ok at this point I've attended a reservation purchased on AT by a friend and sold a reservation personally. Both worked pretty smoothly, nothing sketchy about it. A few areas for improvement including a way to more directly communicate between buyers and sellers, but the app always seems to be in development. AT customer support is really(!) responsive and helpful too if you have questions!
Money transfer
As a seller, I like the fact i have the ability now to transfer money out of my AT account and into a bank account. Makes getting the money much easier then the process before.
Love this app
Got to go to places otherwise unreachable
Easy Access
Very easy to get into one of the hardest restaurants to reserve in New York.
Whose name will my reservation be under when I arrive at the venue?
It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
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Let’s go. Get more people placing bids!
I will give you 50% of ALL of my PROFITS if you teach me how to make profits?
LOL. Thank you The New Yorker.
Appointment
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it?
Click on "Take off the Market Option" in your portfolio
Working on your bid?
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted.
Hey @EvocativeFold67, welcome
to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from?
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered?
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Epicure Paris User Reviews & Question Forums
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By 👻 @GainfulEdge65 (03/19/2024 2:48 am)
Restaurant Transfers FAQ |
Questions around how AppointmentTrader works for Restaurant Reservations
By 🦚🇫🇷 @ChoiceBird42 (04/15/2024 11:46 am)
AppointmentTrader FAQ |
Questions and Answers around the platform.
By 👻 @HeartyPlate44 (05/21/2024 1:49 pm)