Fine Dining, Paris 8 Dinner only, Monday through Friday
Tasting Menu "Collection in 7 Emotions": € 295 Tasting Menu "Collection in 10 Emotions": € 415
Modern French Cuisine
Nathalie T. - March 20, 2023
Alléno Paris is Chef Yannick Alleno‘s Michelin 3-star restaurant located on the first floor of Pavillon Ledoyen, a superb neo-classical mansion in the Carré des Champs-Elysées, which has been a temple of French gastronomy since 1792. Since his arrival on July 1st, 2014, Chef Yannick Alléno has been working on Pavillon Ledoyen's renaissance. Today, additionally to Alléno Paris, it is also home to his Michelin 2-star restaurant L'Abysse and Michelin 1-star restaurant Pavyllon Paris. I was at Alléno Paris in January and had a wonderful time enjoying exquisite food while feeling all the magic of this place, considered a gastronomic sanctuary. I loved the atmosphere of the dining room with its many large windows and grandiose décor with frescos listed at the Register of Historical Monuments, and was blown away by chef Alléno’s cuisine, both rich in French tradition and uniquely creative and contemporary.
Yannick Alléno is known for his avant-gardist vision and the movement he started in 2013 called “Modern Cuisine”. His talent and curiosity lead him to experiment endlessly to constantly push the boundaries of his culinary savoir-faire. Among other things, he is the inventor of Extractions®, a technique which redefines the way to prepare sauces, by capturing the essence of the products. He is also known for the use of fermentation in order to better reveal each product’s specific terroir.
Textured Sea Urchin Royale
The carefully thought-out menu is designed as a Collection of seasonal dishes which starts with savory emotions unfolding gently to prepare the palate for the main dish. It continues with sweet emotions at the same time light and delightful. The whole experience was a dream and a true demonstration of Yannich Alleno’s extraordinary talent. The service was both professional, attentive and warm.
Dishes on the menu that night:
Beet Tartlet with grilled Sobacha and Beet Mousse
Primeur: A Seasonal Walk gathering treasures, Delicate Jelly Extraction
Textured Sea Urchin Royale, Crispy Shrimp Beignet
Scallops from the Bay of Seine studded with Bacon and Black Truffle
Dove cooked at Flambadou, Cabbage, Juniper Berries, Smoked Chesnut Paste