Gourmet Bar Novotel Roissy Saint-Witz

We were lucky with the speed of service, which wasn't the case for all tables. The chicken skewers were good. There's room for improvement in the organization.

Service: A friendly staff but poor communication: we were served the same starter twice and the same drink twice. Martini served lukewarm, no ice, I had to ask for more. Main Course: Low-quality product for a 4-star hotel restaurant. The starter was the most shocking: titled "salmon gravlax with watermelon." The plate contained three small slices of salmon, two pieces of jellied watermelon, and two spoonfuls of diced cucumber. The plate was unseasoned and presented worthy of a child. In short, for €10 for the starter, it's a far cry from salmon gravlax. Then we had the bruschetta and the beef tartare, both of which were also very disappointing. The tartare was flavorless, and the fries were frozen. The bruschetta consisted of two enormous bread tarts with Gruyère cheese and vegetables, very stuffy. The dessert was okay. The outdoor setting is nice, there is really good potential, but the cuisine and the standard of service expected in a 4-star hotel clearly need to be reviewed.

Decent food, very nice environment. Service not up to par, an army of waiters for a disappointing result. Obvious lack of organization.

We won't talk about the food, which was delicious. But the service was deplorable. Having worked in a 4-star Accor hotel, I've never seen service like this. It took 5 minutes for a server to even speak to us and seat us. 3 servers, for 6 tables, including ours. The server didn't know the menu of the day, the water requested wasn't brought, the poorly opened wine was poor quality, the menu listed Saint Emilion 2021, but the table was served the 2022, undrinkable, and therefore not the one indicated. The meat was brought without knowing which plate was cooked to the exact degree. It was a disaster, a very long wait when there were very few tables. And we won't even mention the cobwebs on the pendant lights above the tables, the ceiling spotlights that weren't replaced, and the crumbling false ceiling tiles. The problem isn't just with the restaurant, but also with the hotel. I hope the lobby renovations extend a little further. Not to mention that it's stated that the chef who created the menu is none other than the hotel's GM, who, according to her LinkedIn, has never worked in the restaurant business. I wouldn't have been told it was a 4-star hotel. I would have expected to be in a 2-star hotel, and I received better service in a small provincial restaurant. Being in an unglamorous location doesn't mean everything else has to be as well.

Friendly and welcoming service. Classic menu, nothing special. Good value for money.