虽然餐厅装潢风格与“剑鱼”相去甚远，但Nicolas主厨在餐这一块则是尽力配合名字—— 创意无限的Nicolas主厨总是创作出经典的海鲜菜肴。 比如主菜龙虾。 龙虾已经剥好了壳卧躺在盘中，等着食客“临幸”。一口咬下，原本只是裹在外层的酱汁随着唇齿一起渗入肉中，在滑嫩的肉质之余，味蕾上所感受到的还有丰富的层次感。 再比如这道以螃蟹钳肉为主食材的料理。 吃之前，服务员会帮你将蔬菜剪入，在保证蔬菜爽脆口感的同时，也增加了些许用餐仪式感。 Nicolas主厨没有轻易放过每一种能够烹饪成美味的海洋生物，而陆地上跑着的，也难逃此劫，比如说兔子。 上面这道料理便是兔子肉制作而成。 选用了兔腿部位的肉，在煎烤前主厨应该有提前用香料腌制调味，所以盖子一掀开，被困在盘中许久的百里香、薄荷香味立刻逃逸出，窜入鼻中。 兔腿肉在长时间的烹饪之后，软烂异常，但吃进口中时又不失肉感。 除了兔子之外，鹅也躲不过。 鹅选用的部位则要更挑剔点——鹅肝。 鹅肝的量给得很是慷慨，或是为了避免腻口，边上还搭配了哈密瓜片，装在哈密瓜片里的，是哈密瓜味儿的酱汁。 先在面包上抹上一层厚厚的鹅肝，接着再放上两种哈密瓜，鹅肝细绵浓郁，哈密瓜清爽清新，二者交织一起，彼此中和，最后又一起掉入面包酥脆的海绵组织中。 而除了以上谈到的料理，L’espadon的甜品也是值得一试。 但谈到甜品，或许明天要介绍的，同样位于丽兹酒店，同样由Nicolas主厨主管的米其林一星餐厅Les Jardins会更有话语权，因此，甜品我们留着明天细说。 世事常常万分奇妙，倘若当初海明威笔下的圣地亚哥在海上的第85天，捕获的是旗鱼、虎头鱼等其他鱼，或许今日L’espadon也会随着这条名扬世界的鱼再换个名字。 但是，在L’espadon食过餐的人知道，无论餐厅是哪种“鱼”，餐厅内核的美味是不会变

You will go to this restaurant for the pedigree, the service, the location and the setting. You will not be disappointed. Very classical setting and decor despite the update/renovation. Beautiful room with the mirrors and the centerpiece. The service is extremely helpful and friendly (also the table next to us who did not speak french was treated equally nicely). As for the food (we were at a special inauguration dinner with Michel Roth and Nicolas Sale) it is very good but a (very very) long shot from the current global gastronomic elite. It is the current days equivalent to traditional french fare, which is what patrons here expect. Well executed and beautifully prepared. Menu is 350 € per person, which is way too much if compared to other leading restaurants across the world, but it is in line with other Parisian Grand Hotels Restaurant, so no surprise there. Wine list is France centric, very extensive and surprisingly reasonably priced (excluding the champagnes). You will be happy if you are aware of the price and know what to expect and what not to expect.

In 2010 - We booked this restaurant to be the highlight of our trip to Paris - a very special occasion. The setting was magnificent, however we were left feeling very flat when our breadrolls arrived at room temperature and not warm. This was closely followed by the waiter pouring our champagne while holding the neck of the bottle. When my fiancee asked for a souffle for desert he was told that the kitchen does not offer a souffle and that they have never offered a souffle. The restaurant did not offer to try and make one or even to ask the chefs if it would be possible for them to make a souffle - but it was just a flat refusal. We were very underwhelmed by the whole experience and most definitely will not be returning to this restaurant.