GABSI ABDELAZIZ

Dining at Mallory Gabsi was truly an exceptional experience from start to finish. The service was flawless—attentive without ever being intrusive, warm, and genuinely welcoming. A special mention must go to the sommelier, who was incredibly kind, knowledgeable, and passionate. Their recommendations paired beautifully with each course and elevated the entire meal. What made the experience even more memorable was Chef Mallory himself taking the time to visit our table. He graciously spent several minutes speaking with us, sharing his thoughts about the dishes, discussing food with enthusiasm, and taking a sincere interest in us as people. That personal touch made the meal feel truly special and unforgettable. Every element—from the creativity and precision of the cuisine to the impeccable hospitality—came together to create a wonderful and refined dining experience. This is a restaurant that delivers not only outstanding food but also genuine warmth and connection. Highly recommended, and we cannot wait to return.

I had the worst experience of my trip in this restaurant. I had a food poisoning after 2 hours from the dinner. My husband was ok but I had a bad time. The service to us was like we didn’t noticed by the staff, I asked 3 times to fill up my water, I have been in Michelin restaurants a few times and this was unprecedented for me.

We originally looked forward to dining here to celebrate my wife’s birthday, but unfortunately we ended up with an extremely unpleasant experience. I rarely leave negative reviews because taste is subjective, but this time the issue was a serious problem with service and integrity. We dined on November 18th, my wife’s birthday. We each ordered the 7-course menu, and I added the wine pairing. At the beginning, we noticed that one young server seemed slightly rude toward our table, but we didn’t overthink it. The starters and the first bites were impressive. However, when the first course arrived, my wife’s plate was taken away immediately (without any apology or explanation) because there was an insect inside. Shortly after, I noticed a live insect in my own dish as well. I informed the server, and he also removed my plate right away. But I suspect the dish was not remade; it seemed like they simply picked the insect out. We tried not to let this affect our mood and continued with the meal. When the third-course pairing wine was served, I took a sip and found a whole dead insect inside the glass. A young server apparently noticed us looking at the glass and suddenly took it away—again, without apology or explanation. We were surprised but said nothing, assuming he would pour a fresh glass. But my wife then saw him pick the insect out and bring back the exact same glass (with part of the insect’s legs still clearly visible), acting as if nothing had happened. We were stunned and didn’t touch the wine afterward. When the next course arrived, I finally told a different female server: “Do you know what your colleague just did?” I was shaken, because I firmly believe no normal restaurant—let alone a Michelin-starred one—would ever provide service like this. Only at that moment did the female server acknowledge that what had happened was unacceptable and apologized. She said the wine pairing would be complimentary, but I did not drink any more of their wine pairing afte

The best Michelin star restaurant around l'Etoile and Champs Elysees! A must Try. A must taste. A must visit!

We really enjoyed every moment. Thank you, perfect team for amazing service and very tasty experience. Also, want to say how beautiful is the interior, just perfect match with colours, details and materials. Bravo👏🏻

Enjoyed a lot the 7 course meal! Amazing sauces, textures and tastes and a very friendly chef. Highly recommended as a local Parisian Michelin restaurant

#129 in my challenge of trying every Michelin Stars in Paris (follow me for all the reviews and updates, I’ve also tried every 3 stars in France, and more). This is a new 2023 star. North wind. So what’s interesting here? Success and association If you’re a foreigner (or just don’t watch TV like me), you most likely don’t know that Mallory Gabsi is quite famous. Famous enough that his absence saddened greatly the table next to us. I’m always wary about Tv show contestants. But I’ve been proven wrong nearly systematically, with the likes of Victor Mercier or Mori Sacko (and I’m sure there’s more that I don’t realize). It just has an impact on the crowd, that’s usually how I perceive it. And of course, after if I read articles (I try to avoid any information before, if I can). Why am I saying that? Because the press loves him. Again, they are not my crowd, I only ask about other chefs to the chefs., the waiters etc… I’m saying that because there are very high expectations on him and I’m not sure it’s helping. It may even push him in over-stressing some of his skills. But what does it mean for you? He has an undeniable talent for association. He uses it to push a main note. A bit like a piano chord. And for that he has in his keyboard some personal touches (spices, roasted, etc..). It does give him a particular tone, in that chord he’s playing. The results are dishes with a very clear taste and even some northern tone. Still, I’m looking forward to see next year how this will develop in a clear character. I love the design, just like I loved the one from Omar Dhiab, as they are in the same vein. A tad nostalgic but definitely modern. Although I recognize that the later was more aligned with the cuisine. Here, there’s less nostalgia, and it’s more to be in tuned with today esthetics. By the way, the crowd was quite young, with friends, coworkers, some gastro-curious (I went soon after the star was announced). A well deserved star with his tone. I’m curious to see

I rarely give bad reviews. but this was the worst Michelin experience I've ever had, and I was super disappointed with the 150💶/per menu . Food: the ingredients were not fresh and I was shocked how chef would feel if he ate it himself. The bread is actually frozen, hot on the outside and cold on the inside, OMG😤 Environment: no air conditioning, very crowded and very hot.