Le Papillon

The food is incredible and the atmosphere is perfect for date

Amazing! Really enjoyed everything, from the atmosphere and vibe feels retro and like you in someone’s home, Quite and very welcoming environment. It was fixed valentines menu with nice chooses, the food was amazing, im a foodie and don’t like to complement so much as I’m very judgmental but the food here was really good ! Felt like top chef homemade cooking with deep flavors and many flavors in each dish. Highly recommended and will definitely be back Thank you

I’ve loved this restaurant for the past 20 years, unfortunately tonight(2.14.24) because of Valentine’s Day they added 40% to the pp cost for the same menu and let us down severely with the service. I have never minded paying for what I order but even with a $50 corkage fee so I can pour my own wine was a. Bit ridiculous. I am a 40% tipper but tonight I could not. When I have to ask for Water, when I have to ask for Bread, when I have to ask for wine glasses for the bottle of wine that I paid a corkage fee for. Also makes no sense It’s been approx. 6 months since we’ve been in and it will be a while before we return if we do. Your servers were much more polished before….. Don’t ask me to pay $275 per person and give me a banquet server. It’s unfortunate that I can get this type of service at Le Forret or Alexander which is embarrassing to say. We come to this restaurant because of the service that we don’t have a problem paying for. My thoughts if you didn’t have the personnel to pull off a Valentine’s Day you shouldn’t of opened not give second rate service You definitely know your not that type of restaurant. You should be embarrassed. I should have sat at the bar! Unfortunate. Sam & Nora Hernandez

Lovely sophisticated French restaurant, food is amazing, professional service, bravo!

An exquisite dining experience! From the elegant ambiance to the impeccable service and delectable dishes, this restaurant truly sets the standard for fine dining. Highly recommend for any special occasion

If only the parking was as great as the food.

In the heart of San Jose, California, lies Papillon, a French culinary haven that promises an enchanting dining experience. As a seasoned gourmet foodie and wine connoisseur, my expectations were high as I entered this esteemed restaurant, known for its sophisticated ambience and exquisite cuisine. The evening's agenda was a four-course menu, thoughtfully pre-fixed and paired with a selection of fine wines. Upon arrival, the atmosphere of Papillon enveloped me in elegance. The dim lighting, soft music, and tastefully classic decor set a tone of refined comfort. My culinary adventure began with a glass of sparkling rosé N/V Roederer Estate from Anderson Valley, a vibrant and refreshing start that hinted at the gastronomic delights to follow. First Course: Dungeness Crab Souffle. The first course was a Dungeness Crab Souffle, an exquisite combination of delicate crab meat, infused with the subtle notes of lemon and saffron, and crowned with a touch of caviar. The souffle was light yet flavorful, each bite melting in my mouth and leaving a lingering taste of the sea. Second Course: Kampachi Tartare. Next, the Kampachi Tartare graced my palate. This dish was a masterpiece of flavours and textures, with the fresh, clean taste of the kampachi complemented by the zesty lemongrass and tangy tamarind. The avocado sorbet added a unique, creamy coolness that balanced the dish wonderfully. Third Course: Soups. Then came a choice of soups: the Butternut Squash Soup with Pumpkin Seed Granola and the Truffle Parsnip Soup with Duck Royale. The butternut squash soup was a velvety delight, its sweetness enhanced by the crunchy granola, while the truffle parsnip soup was a rich, earthy concoction that harmonized perfectly with the succulent duck. Main Course: Choices. I was presented with two options for the main course: Roasted Duck Breast and Pave of Leg, and Loin of Veal. The duck, served with Vincotto Jus, stuffed morels, and black forbidden rice, was a dish of complex flavours and textures. The veal, accompanied by chanterelles, shallot boudin blanc, and sweetbread fritter, was tender and rich, each component adding depth to the dish. Each course was paired with a carefully selected wine, enhancing the flavours of the dishes. The Chorey les Beaune Villes Vignes from Michael Gay and Fils was a particularly memorable pairing, its robust yet balanced profile complementing the richness of the main courses. Dessert: The meal concluded with desserts – the Gateau Basque with poached apples and almond streusel, and the Chocolate Terrine with chocolate genoise, Marcona almond, and olive oil. The Gateau Basque was a delightful blend of textures and flavours, while the chocolate terrine was a decadent end to an exquisite meal.