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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Alléno Paris – Pavillon Ledoyen

75008 PARIS
19/20
 Exceptional Restaurant
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© Sebastian Mittermeier
© SimonDetraz
13 PHOTOS
Chef Yannick Alléno
Cooking French | Gastronomic | Signature cuisine
Services Click&Collect | Delivery service | Private parking lot | To go | Valet parking
Price Indicative price per person (excl. drinks)
295 € to 415 €
Gault&Millau's review
19/20
Exceptional Restaurant The advantage of a large-scale establishment run by a chef of Yannick Alléno's stature is that he keeps a tight rein on everything, so as not to leave a single crumb to chance. And when he does delegate, it's because the bond of trust is total. So, in what is now more or less his heart's home, this splendid 19th-century pavilion on the edge of the Champs-Elysées, Gérard Barbin, in charge of the kitchens, is the diamond-shining interpreter of Allénienne cuisine. His garden of introductory vegetables, some cooked, some raw, others just caressed, with this celery and yellow wine extraction jelly making a smooth, harmonious binder, sets the standard for excellence. Porcini mushrooms are a forest in themselves, on a filberts croustade and juniper duxelles, a balance of fragrances, a telluric evocation of the undergrowth. Sometimes, this gustatory bliss takes on the air of the obvious. Cooking isn't all that complicated, if you have an exceptional product like the mussels from Morisseau. Lightly smoked, they cover the sea bass like velvet, then simply surround it with the juice of the famous mussels, emulsified with parsley butter. With a few little secrets, this too is a 19/20 dish. The Burgaud duck, massaged at length, spread out American-style, is marinated for a week with blackcurrant berries, fig leaves and juniper. The result is splendid and, in its classicism, completely innovative (crispy skin, melting texture of the duck, delicate, almost silky flesh, slight bitterness of the juniper, duck juice with just the right strength). Mathilda, the pastry chef, is up to the challenge with her revisiting of the marvelous, a prodigy of textures entangled in a balance of spider-like finesse. Top-notch service, supported by an efficient concierge service to prepare your evening in the best possible way, with details always meticulous (Lebastard farm butter, among others). A cellar of fine labels, rather expensive and not overly flamboyant, but well established on a powerful base of sure values with varied vintages and a wide panorama of world wines. The range by the glass is well thought-out, with some twenty propositions and eight prestige wines.
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Address 5 Avenue Dutuit
75008 Paris
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Monday Lunch Dinner
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Thursday Lunch Dinner
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People
Yannick Alléno
Yannick Alléno Chef
Yannick Alléno Yannick Alléno Chef
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Gérard Barbin Chef
Created with Fabric.js 5.2.4 Gérard Barbin Chef
Thomas Moulin
Thomas Moulin Pastry Chef
Thomas Moulin Thomas Moulin Pastry Chef
Created with Fabric.js 5.2.4
Fanny Perrot Chef de service
Created with Fabric.js 5.2.4 Fanny Perrot Chef de service
Created with Fabric.js 5.2.4
Jean-Baptiste Bosc Head sommelier
Created with Fabric.js 5.2.4 Jean-Baptiste Bosc Head sommelier

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