Starting off lunch at Alléno Paris with Moët & Chandon, Grand Vintage Collection Rosé 1996 and a Yann Alexandre, Sous les Roses, Blanc de Noirs from the wonderful Champagne cart. I would’ve been perfectly comfortable if it sat beside our table the entire meal.
Amuse Bouche from left to right:
Brioche Beetroot Bahn Bao with wild black rice, seaweed jam, ponzu
Hibiscus Tuile with sweet onion cream and wild sorrel leaves
Yellow beet ravioli stuffed with mashed carrots and cumin seeds
Bread service at Alléno Paris…
and the butter with choice of salted and unsalted.
Iberico ham, iberico jelly, fermented rye bread mousse, kalamata olives
This next course came in two components – “Unusual fine fish soup w marinated sardines” with a Dulce seaweed mayonnaise, red mullet on crushed ice with lemon zest and olive oil and…
Cappetlletti ravioli with butter and sole milk with dry sole skin salt
Plain poached langoustine with bitter almond mousse in a tomato and parsley oil broth
Chef Yannick Alléno’s massive cookbook with 500 recipes, 1,500 photographs, and over 1,200 pages greets you at the Ledoyen entrance
Pike fine mousse in Vienna bread with celery extract
The view from the main Allenó Paris dining room
Roasted blue lobster on a peppered olive oil with stewed green cabbage and slightly tangy turnip jelly
Chef Yannick Alléno during service at Three Michelin Star Alléno Paris at Le Pavillon Ledoyen
Duckling cooked with malt presented tableside before being served in two various preparations…
Paris mushrooms and liver tart with an eggplant beer
The duck concludes the last of the savory courses and now on to dessert…
Map of Paris adorns the walls in one of the private Pavillon Ledoyen rooms
Sous Chef Paul Feybesse was the French regional finalist for S.Pellegrino Young Chef 2015.
Aloe soaked with dates and vanilla, yuzu & jelly, Candied Mango with hay, arabica tuile and Milk Mousse with piemont hazelnut, saffron orange
Black sesame meringue with strawberries and shiso chlorophyll
Surprise coconut in a meringue with strawberries . One of my favorite desserts from 2015. The “shell” was edible and made with chocolate.
Coffee, tea and mignardises conclude our meal at the Relais & Châteaux Alléno Paris
In the kitchen at Alléno Paris at Le Pavillon Ledoyen
All photos from summer 2015
Alléno Paris – Pavillon Ledoyen
Address: 1 Avenue Dutuit, 75008 Paris, France
Phone: +33 1 53 05 10 00