Alléno Paris by Yannick Alléno, Le Pavillon Ledoyen – Paris, France

Ledoyen Paviilion, Alléno Paris Champagne

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.

Alléno Paris

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

Alléno Paris, Ledoyen Bread ServiceBread service at Alléno Paris…

Butter at Yannick Alléno Parisand the butter with choice of salted and unsalted.

Alléno Paris Iberico Ham

Iberico ham, iberico jelly, fermented rye bread mousse, kalamata olives

Yannick Alléno Ledoyen Paris Food Fashionista

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…

Yannick Alléno Paris Ledoyen Fish Soup

Cappetlletti ravioli with butter and sole milk with dry sole skin salt

Ledoyen, Paris - Langoustine

Plain poached langoustine with bitter almond mousse in a tomato and parsley oil broth

Langoustine Paul Feybesse Ledoyen Alléno Paris

Yannick Alléno Cookbook Paris France

Chef Yannick Alléno’s massive cookbook with 500 recipes, 1,500 photographs, and over 1,200 pages greets you at the Ledoyen entrance

Alleno Paris Pike Mousse Food Fashionista

Pike fine mousse in Vienna bread with celery extract

Ledoyen, Paris - Dining Room View

The view from the main Allenó Paris dining room

Ledoyen, Paris - Lobster

Roasted blue lobster on a peppered olive oil with stewed green cabbage and slightly tangy turnip jelly

Food Fashionista Mika Takeuchi Chef Yannick Alléno Ledoyen

Chef Yannick Alléno during service at Three Michelin Star Alléno Paris at Le Pavillon Ledoyen

Ledoyen, Paris - Duck

Duckling cooked with malt presented tableside before being served in two various preparations…

Yannick Alléno Paris

Alléno Paris Relais Chateaux Michelin Guide

Paris mushrooms and liver tart with an eggplant beer

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The duck concludes the last of the savory courses and now on to dessert…

Ledoyen Paviilion, Alléno Paris

Map of Paris adorns the walls in one of the private Pavillon Ledoyen rooms

Chef Paul Feybesse - Alléno Paris

Sous Chef Paul Feybesse was the French regional finalist for S.Pellegrino Young Chef 2015.

Alléno Paris Desserts

Aloe soaked with dates and vanilla, yuzu & jelly, Candied Mango with hay, arabica tuile and Milk Mousse with piemont hazelnut, saffron orange

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Black sesame meringue with strawberries and shiso chlorophyll

Ledoyen, Paris - Coconut Dessert

Surprise coconut in a meringue with strawberries . One of my favorite desserts from 2015. The “shell” was edible and made with chocolate.

Alléno Paris, Ledoyen Mignardises

Coffee, tea and mignardises conclude our meal at the Relais & Châteaux Alléno Paris

Alléno Paris Ledoyen Kitchen Food Fashionista

In the kitchen at Alléno Paris at Le Pavillon Ledoyen

Ledoyen Paris France

All photos from summer 2015

Alléno Paris – Pavillon Ledoyen 

Address: 1 Avenue Dutuit, 75008 Paris, France

Phone: +33 1 53 05 10 00

Website: yannick-alleno.com