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This exceptional wine bar, whose owners are only Arnaud Clément and Michaël Llodra (yes, tennis players!), is the place for lovers of great crus. The cellar has to turn the heads around: more than 1 000 wine references proposed by the sommelier, François Orisé, former collaborator of Joël Robuchon. In addition, Dr. Wine has a constantly updated catalogue which lists vintage wines (from 1967 to 2012) but also by domains. More than 40 pages are required for inventory. Among the most prestigious: tyrant-du-Pope, volnay 1 st cru, ferro-denis-Denis 1 st cru and many others. To find out more about all these great wines, do not miss the tasting courses during which you will make beautiful meetings. Courses you can also offer to your loved ones. And if you just have a drink, you can sit on the terrace side, inside the main room, or (especially!) in a corner of paradise: the inner courtyard surrounded by stone walls. Here you are sheltered from the eyes, on the edge of an old well… And that's not everything. The quality of this wine bar also lies in the restoration it offers. At any time of the day, it is possible to taste plates and other tasting plates. During lunch and dinner, you can enjoy dishes carried out in the kitchen by Fabien Vogt (the former mate of Stéphane Buds). Finally, if you are looking for a souvenir to get back into the suitcases or a good bottle to impress your friends, take a look at the wineshop. Dr. Wine is a place to go assiduously!
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Members' reviews on DR. WINE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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As we arrived, we waited by the entrance to be greeted. A staff member approached us very quickly, and I said, “Hi, do you have a table for two?” He responded with a French greeting I didn’t understand — possibly “bonsoir” — and then seemed annoyed that we didn’t reply in the same way. I assumed he was just continuing in French, which is common in France, so I repeated my question in English to make it clear we didn’t speak French. Instead of switching or helping us along, he repeated the greeting multiple times in a way that felt like he was demanding that we say it back.
We went along with it just to get seated, but once we were at the table, he returned with menus and then began giving me a passive-aggressive lecture — something along the lines of how “all you need is to greet someone politely.” I can only guess he didn’t hear my initial “hi,” but being scolded like that as a guest felt both inappropriate and unwelcoming.
When you’re dining out — especially in a new country — you’re in a slightly vulnerable position, relying on the service staff to help set the tone for your experience. Instead, we felt embarrassed and uncomfortable. So we decided to leave and went to another restaurant where we had a truly wonderful evening and respectful service.
As someone who has worked in high-end hospitality in Scandinavia for years — and who spends a lot of time visiting and reviewing good places — I want to offer a small tip to the staff member: Part of the job is making guests feel welcome, not lecturing or confronting them for not meeting personal expectations. And, on a lighter personal note: take it easy.