Géméllus was a small place of about 10 tables (9 out front and one large one in back) from Chef Maxime Le Meur.  The name was a reference to the French word for twins of which Chef Le Meur is one with co-owner brother Clement.   Open for just over 3 years the room was muted with heavy drapes,  low volume music in the background, art of the walls and a recessed ceiling with an elaborate chandelier.   Most of the small tables were rectangular with the ones for 3+ being round. and all unclothed.  The glassed in wine cellar was opposite the windows to the street.   They offered a 5 or 7 course tasting in the evening with optional wine pairings.  We had one of the slowest paced meals ever which left a bad taste in my mouth.  Not sure if they were short on people or what but over 30 minutes between courses was not uncommon.  The food came out looking nice and then routinely a heavy thick sauce was poured on top of it – smothering the food.  I caught on early and tried to snap pictures before the ritual dump but I didn’t get unsauced photos of all our 7 courses.  Others have favorably reviewed the place so I wanted it said that, as I tired of sitting in their chair, the food seemed less appealing.   If you go I hope you have a better experience and will let me know.

Initial snacks included a vegetable broth that was warm and nice with a good depth of flavor.   An oyster in cider, lemon and apple was covered with a cream sauce for a good flavor that enhanced the oyster essence.  A tart was presented on a bowl of quail eggs that was had a creamy filling in a crisp shell.

Sliced light brown bread  was served with some very hard butter.  The bread was good.

Crab, mushrooms and seaweed were topped with truffle shavings and a mayo based sauce.  The tasty crab shreds were well matched with the mushrooms while the truffle actually had flavor.

Langoustine was paired with tarragon and caviar and then doused with a similar or same sauce as the crab.  Some dried beef bits were in the mix that added flavor and texture.  The langoustine was good but drowned in the sauce.

A compressed potato was covered with truffle shreds aside an egg yolk.  Then it was covered with smoked sausage sauce.  The potato layers were cooked perfectly but the truffle was overwhelmed with the smokiness of the sausage.

Scallop was plated with celeriac and seasoned with a saffron bouillabaisse sauce.   The nicely cooked scallop was good but the celeriac fairly tastless and best to get flavor from the sauce.

Cabbage was stuffed with chicken and topped with truffles and brought around as a whole dish to display.  After 20 minutes your pie shaped piece came out and then sauced.  Everything was well cooked homestyle softness and for once the sauce added needed moisture to the dish.  It was satisfying and a different take to stuff it with chicken.

Kiwi and seaweed were topped with a yogurt foam for the first dessert.  The kiwis were honey, green and yellow varieties.  Some crisp crumbs were in the mix that tasted like the top of a crumble so added texture and sweetness.   It was reasonably tasty.

The second dessert was a biscuit with pecans and cream anglaise.   The texture was mostly soft and gummy with a nut lending crunch now and then.   The overall flavor made me think of ‘cookie dough’ that is popular in ice cream these days.   It came with a separate bowl of ice cream and I’m not sure why they were separate.

Finally there was an apple and coriander drink (average) with housemade chocolates filled with fennel.   The chocolates had the strangest crunch that got stuck in your teeth and were not a fun finish to the meal.