David Lebovitz

"Camille couldn’t resist the steak tartar, which is one of those dishes that I also like a lot, but tends to be served in too-large portions for me. Here, that’s no exception. But I was happy to help her finish off the tremendous portion."

Alexander Lobrano

"If you're craving old-school dishes like bœuf bourguignon, you won't do better than this 1880 vintage dining room. Note that many dishes are served in half portions, the boeuf bourguignon is so ample it feeds two."

Christine Muhlke

"Josephine "Chez Dumonet" crackles with that uniquely Parisian atmosphere created by the collision of serious power and seriously good food. Eat the most sublime terrine de foie gras you've ever had."

Fodor's Travel

"Try the top-notch steak tartare prepared tableside, or anything with truffles in season; game is a specialty in fall and winter."

Katie Parla

"Confit de canard, salt cured duck poached in its own fat, is an ingenious way to preserve the bird while simultaneously amplifying the flavor of the meat. This may not sound like the healthiest dish but who cares? When something tastes this rich, it couldn’t possibly be wrong."

Cenk Sönmezsoy

"Crispy skin, soft and juicy meat, served with potatoes fried in duck fat and a salad with a very sharp vinaigrette to balance the two. Hands down the best duck of my life."

Christine Muhlke

"Eat the most sublime terrine de foie gras you’ve ever had, then scarf down a casserole of what, for our euros, is the world’s ultimate beef bourguignonne, deeply flavored with wine, onions, and mushrooms in a rich mahogany sauce."

Rosa Jackson

"After a slab of excellent homemade terrine, we tried the often-abused tournedos Rossini. Here, the fresh truffles and slice of foie gras on a tender fillet might have found favour with the great musician, whose incitement to an impatient chef to ‘tournez le dos’ if he did not want advice gave a name to this star dish."

Culy

"This is a high class restaurant where you might have to save up, but it's definitely worth it. With perhaps one of the most sublime terrine foie gras it can not be missed."

Cathy Chaplin

"Foie gras is usually paired with something fruity or nutty to reel in its intrinsic richness, but at Chez Dumonet the liver was served straight up with only toasted baguette rounds. We found the terrine perfectly balanced and simply delicious; no reeling in was necessary."