Alléno Paris

The service was attentive and thoughtful, never intruding on our time or space. Kilian was exceptional. The dishes were captivating, colorful, and vibrant. Thank you so much for making this such a wonderful experience.

It's right on the Champs Elysees, and they serve luxurious French cuisine. The duck breast is really good, but there are only two pieces, so you may not feel full. The sashimi platter is huge, and there are many fishes that I have never eaten before.

It's not very good, it's a very romantic French style. To be honest, I personally think their dishes are just average. So later I actually ate some salads, and my friend said they were delicious.

Alléno Paris - Pavillon Ledoyen King of Sauces Chef: Yannick Alléno, 3 Michelin stars since 2015 Entering the kitchen at the age of 19 in 1987, and becoming the head chef of Le Meurice, the Paris Palace Hotel in 2003, Yannick Alléno immediately won 2 stars the following year, and won his first 3 stars three years later. But here is a "secret history". In early 2013, Alléno was said to have suddenly resigned due to "mental harassment" by Le Meurice, ending his 10-year cooperation with Le Meurice. The 3-star restaurants in the big hotels are full of drama, much more drama than the independent restaurants of the famous chefs mentioned above. After he left, Meurice found another tycoon, Alain Ducasse, to take over. Alléno also has his own restaurant empire, and supervises many restaurants. After resigning from the 3-star Meurice, he focused his energy on the 2-star restaurant of the Cheval Blanc Hotel in Courchevel, a ski resort under his control. But this place is not enough for him to display his ambitions, and he needs to continue his 3-star legend in Paris. In July 2014, because Ledoyen's chef Christian Le Squer was poached by the Four Seasons Hotel to win 3 stars for Le Cinq restaurant, Alléno finally realized his wish and took over this legendary 3-star restaurant (3 stars from 2002 to 2014). In 2015, Ledoyen, which was named after him and completely changed to his personal style, continued the 3-star myth. He used 6 months to prove that he still has a strong appeal in Paris. Pavillon Ledoyen, located in the heart of Paris, close to the Place de la Concorde and the Champs Elysees, was built in 1779. It is neoclassical and was once a hotel and cafe. It has hosted great figures such as Napoleon, Queen Josephine, and Monet. It is only a stone's throw away from the Elysee Palace. Sauce is the core essence of French cuisine. As the French saying goes, a good French chef must first be a good sauce maker. Alléno is recognized as the best example today. He further improved the "sauce" and created the "extraction" technology. The sauce he made is extremely pure and rich in flavor - this is the ultimate pursuit of French sauce cooking. This should be something like the middle of traditional concentrated sauce and mysterious (outdated) molecular cuisine. For example, the white mousse poured on this plate of mussels concentrates the taste of cod. It can even allow the essence of coconut flavor to enter the fermented celery root. Not many people have eaten celery root, but it is not uncommon in French cuisine. Caviar is also a novel way to eat it, paired with white mousse transformed from bone marrow, and crispy apple slices. The lamb is specially noted to be raised by its mother, full of maternal love and care, and the taste is certainly different. Paired with cream sauce. Served with a plate of corn rice sprinkled with coconut flakes. In addition to the classic Sabayon sauce, the asparagus is sprinkled with capers, orange and coconut. This fish dish is particularly Japanese in style. A tea whisk used for making matcha is also used and placed on the fish skin. The sardines are marinated, and there is also a fish soup to go with the sauce. The waiter will tell you in detail how to enjoy it. The dessert platter takes you to the Middle East again. Dates, milk, mango, aloe vera and other flavors are mixed together. The most stylish cooking magazine in France (and even the world), "yam", is published by him, which comes from the initials of Yannick Alléno Magazie. Alléno Paris- Pavillon Ledoyen What to eat: Contemporary French sauces, unexpected flavor combinations, simple plating Price: Lunch set menu 135 euros; dinner 295 euros and 380 euros

The service is of course excellent. Michelin three stars. Be prepared to spend some money. The three of us spent 900 euros. The restaurant is in a great location, facing the Place de la Concorde and right on the Champs Elysees. During the meal, the chef would come out to greet each table.

Every dish was creative, delicious, uniquely flavoured and beautifully presented. Many thanks to the fantastic team of chefs.

It is said to be an award-winning restaurant with a very comfortable environment, lush greenery outside the window, and the food is as good as its reputation.

The stand-alone restaurant shows style, the modern French restaurant has good taste, and the creative plating is very beautiful