Alléno Paris – Pavillon Ledoyen

75008 PARIS

19/20
Exceptional Restaurant

BOOK

13 PHOTOS

Chef Yannick Alléno

Cooking French | Gastronomic | specialty

Services Click&Collect | Delivery Service | Private parking | To take away | Valet parking

Price Indicative price per person (excl. drinks)

295€ à 415€

Gault&Millau's review

19/20

Exceptional Restaurant In the fierce debate about the fashion for the hidden imposed menu and the absence of a menu - which increases the chef's freedom but restricts that of the customer, becoming unbearable at a certain level of price and standing - Yannick Alléno may have found the right formula. By personalizing the customer relationship from start to finish in the sumptuous Ledoyen pavilion, he reconciles the freedom and choice of a pampered customer with the security of a pre-established menu. Here's how it works: after reserving your table, a few days before your arrival, the concierge service, in the presence of the in-house sommelier, calls you to define with you the contours of your evening and its content, what you want to eat, what you want to drink, where you'll be seated... With offers and advice, the presentation of current dishes and their adaptation to your preferences. You become once again what every great house should be able to offer you: a prince for a night. And on the plate, you'll find nothing short of marvellous: vegetable and fruit picking with a bewitching celery jelly, the very gourmet baba-savarin (in between with a puff pastry shell, a fine technical feat) cockles and mussels, soaked in a bouchot mussel syrup, the limpid and silky saint-pierre, perfumed with smoked eel and sorrel fondue, poularde poached in its truffle broth, then cut up and served with a sauce made with baker's yeast butter, macaroni and black truffle, a great dish full of pomp and savory richness, before an excellent dessert of rhubarb in brioche, sabayon emulsified in hazelnut butter and red wine. The excellent sommelier, Jean-Baptiste Bosc, serves bottles already decided in advance and therefore optimally served, taken from a rich cellar, and Fanny Perrot, whom we had known at Yoann Conte's, orchestrates a perfect course with a smile, naturalness and a great knowledge of each element of the meal.