Pavillon Ledoyen, Alléno Paris

Pavillon Ledoyen, Alléno Paris Restaurant Review:

A stone's throw from the Champs-Élysées, this Second Empire historical pavilion enjoys a sumptuous décor on two stories with woodwork, ancient paintings and caryatids. Chef Yannick Alléno, formerly at Le Meurice is his own boss at Pavillon Ledoyen, Alléno Paris. It is a big endeavor, comporting some risks, all the more he nourishes the ambition to adorn the sauces, the foundation of the classic cuisine (as a matter of fact, he wants to know everything about it in order transcend it) with a new legitimacy thanks to the modern technology developed in concert with the researcher Bruno Goussault, inventor of the vacuum cooking. In short it consists in exalting the savors when they are extracted at the right temperature of vacuum cooking concluded by a cold concentration. The result is stunning, combining virtuosity and density. Fennel, celery, Jerusalem artichokes, chicken, are metamorphosed by Alléno’s into magical philters. Enjoy the dazzling savor of a pike bread served with an extraction of mushroom and lobster, the daintiness of mussels with an extraction of cod fish, a grand thick roasted turbot with bone marrow and the superb poularde with a parsnip extract. A new ordinance also: just choose the main course (vegetables, fish or meat); the chef will compose the appetizer and the dessert. The desserts are magnificent creations. Impeccable service; sublime wine cellar, in keeping with the standing of the place. We are licking our lips.