It&#39;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.

Trip.Gourmet 2024

Alleno Paris

In the real sense, the first time I tried a two-star restaurant Restaurant Le Gabriel (Shanghai Yubaoxuan failed), the head truffle was very creative, the main dish was amazing, and the price was high. 🍾 Finally, I didn&rsquo;t have any money to check out and was deducted from the back kitchen to pay off the debt.

Trip Gourmet Awards

No.12 of Fine Dining  in Paris

Le Grand is located at
19 rue Pascal,&nbsp;75005 Paris,&nbsp;France

We discovered this restaurant through an invitation from our stay at the Monte-Christo hotel. We tasted 6 plates (salmon in gravlax, octopus, cod, risotto, banana cream br&ucirc;l&eacute;e and brownie): simply delicious. The service was very attentive.

No.20 of Fine Dining  in Paris

Rice is very fragrant, low acidity and good taste. The first half bowl is served with soy sauce and mustard, and the second half bowl is poured with hot seafood soup, tea and rice style.

One of the Top Fine Dining  in Paris

To be honest, this restaurant is here to eat an atmosphere, and the atmosphere of eating it, experience the feeling of being served by a French meal. The amount of their food is really small, although it looks good, in fact, I am not full.

Wonderful dinner, the restaurant really took care of us. The food was great, the ambiance was beautiful, I would absolutely go back.

Recommended by our son and grandson who were here in March 2023. One of their favorites. Did not disappoint.   Small with a local feel,  in fact a number of diners appeared to be local excellent food: chateaubriand, crispy pigs feet starter, roast lamb &amp; dark chocolate mouse with Bordeaux wine. Personable service. Tre Bien

就在香榭丽舍大街上面，做的豪华的法国菜，里面的鸭胸肉很不错哦，就是肉只有两块，容易吃不饱，刺身拼盘很大一份哦，很多没吃过的鱼。

并是很好的，就是很浪漫的法兰西风格，其实说实话，对于他们的菜肴，我个人觉得一般。所以后面我其实就吃了一些色拉类的东西，朋友说挺好吃

It&#39;s not very good, it&#39;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.

All&eacute;no Paris&nbsp;- Pavillon Ledoyen 酱汁之王 厨师：Yannick All&eacute;no，米其林3星始自2015 1987年19岁时进入厨房，2003年成为巴黎宫殿酒店Le Meurice的总厨，Yannick All&eacute;no第二年立马斩获2星，又在三年后拿下人生第一颗3星。 不过这里要插播一段&ldquo;野史&rdquo;。 2013年初，All&eacute;no据说因受到Le Meurice的&ldquo;精神骚扰&rdquo;而突然辞职，结束了和Le Meurice长达10年的合作。大酒店里的3星餐厅里可都是好戏，比前面那些名厨自己的独立餐厅可是drama多了。他离开之后，Meurice找来另一个大鳄Alain Ducasse接手。 All&eacute;no同样有自己的餐厅帝国，监理的餐厅也不少。从Meurice 3星的高处卸任，他把精力专注在旗下滑雪胜地Courchevel的Cheval Blanc（白马）酒店2星餐厅上。但这里不够他施展自己的雄心壮志，他需要在巴黎继续他的3星传奇。 2014年7月，因为Ledoyen的主厨Christian Le Squer被四季酒店挖角去为Le Cinq餐厅摘3星，All&eacute;no终于愿望成真，接手了这家传奇3星餐厅（2002到2014年都是3星）。2015年，冠以他名号、完全改为他的个人风格的Ledoyen，继续了3星神话。他用6个月的时间便证明了自己在巴黎依旧具有强大号召力。    巴黎最中心地带紧邻协和广场和香榭丽舍的Pavillon Ledoyen，1779年建成，新古典主义，曾经是旅馆和咖啡厅，接待过拿破仑、约瑟芬皇后、莫奈等大人物。离爱丽舍宫就只有咫尺之遥。 Sauce（酱汁）是法餐的核心精髓。法国俗话说，一个好的法餐厨师，首先要是一个好的酱汁师。All&eacute;no被公认为是当今最佳例证。他把&quot;酱汁&quot;进一步提升，独创了&quot;精萃&quot;（Extraction）技术，做出来的酱汁无比纯净，味道丰盈&mdash;&mdash;这是法餐酱汁烹饪的极致追求。这应该就是类似于传统浓缩酱汁和玄乎的（已经过时的）分子料理中间的东西。 比如这盘青口上浇的白色慕斯，浓缩了鳕鱼的滋味。 甚至能让椰子的味道精华进入到发酵的芹菜根中。芹菜根吃过的人没几个，但是法餐中也算不少见。 鱼子酱也是新奇的吃法，和骨髓转化而成的白色慕斯搭配，还有脆脆的苹果片。 羊肉被特别注明是由妈妈带大的羊，饱含浓浓的母爱关怀，味道当然不一样。搭配奶油酱汁。另配一盘撒了椰子碎片的玉米饭。  芦笋除了浇上经典的Sabayon酱汁，还撒上了酸豆、橙子和椰子。  这份鱼肉料理特别有日式风格。还用上了冲抹茶用的茶筅，放在鱼皮上。沙丁鱼是腌渍好的，还有个搭配酱汁的鱼汤。服务生会详细告诉你怎么享用。 甜点拼盘又带你来到了中东。椰枣、牛奶、芒果、芦荟等多种滋味混搭在一起。 全法国（甚至全世界）最有逼格的烹饪杂志《yam》就是他办的，来自于Yannick All&eacute;no Magazie的首字母缩写。 All&eacute;no Paris&nbsp;- Pavillon Ledoyen 吃什么：当代的法式酱汁，想不到的味道组合，简约摆盘 价位：午餐套餐135欧；晚餐295欧和380欧两档

All&eacute;no Paris - Pavillon Ledoyen King of Sauces Chef: Yannick All&eacute;no, 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 All&eacute;no immediately won 2 stars the following year, and won his first 3 stars three years later. But here is a &quot;secret history&quot;. In early 2013, All&eacute;no was said to have suddenly resigned due to &quot;mental harassment&quot; 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. All&eacute;no 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&#39;s chef Christian Le Squer was poached by the Four Seasons Hotel to win 3 stars for Le Cinq restaurant, All&eacute;no 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&#39;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. All&eacute;no is recognized as the best example today. He further improved the &quot;sauce&quot; and created the &quot;extraction&quot; 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), &quot;yam&quot;, is published by him, which comes from the initials of Yannick All&eacute;no Magazie. All&eacute;no 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

服务，当然是没话说了。米其林三星。准备好人民币再来吧。我们三个人吃了900欧元。餐厅位置很好，正对着和谐广场，就在香榭丽舍大街。吃饭的时候，主厨会出来逐桌打招呼。

Service, of course, nothing to say. Michelin Samsung. Get ready for RMB. The three of us ate 900 euros. The restaurant is in a good location, facing Harmony Square, just on the Champs Elysees. When eating, the chef will come out to say hello at the table.

每道菜都创意十足、美味可口、风味独特、摆盘精美。非常感谢出色的厨师团队。

Each dish is creative, delicious, unique and beautifully presented. Thank you very much for the excellent team of chefs.

据说是得过奖的名餐厅，环境非常舒适，窗外一片葱郁，菜品水准不负盛名

It is said to be a famous restaurant that has won the award. The environment is very comfortable, the window is lush, and the dishes are of good standard.

独栋餐厅彰显格调，现代法餐厅口味不错，创意摆盘十分精美

Single-family restaurant highlights the style, modern French restaurant tastes good, creative display is very beautiful

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It was my first time to try the two-star restaurant Restaurant Le Gabriel (Shanghai Yubaoxuan failed). The truffle appetizer was very creative, the main dish rainbow trout was amazing, and the price-performance ratio was high 🍾 In the end, I had no money to pay the bill after eating, so I was detained in the kitchen to work to pay off my debts

Le Grand is located in 19 rue Pascal, 75005 Paris, France We found this restaurant through our stay invitation at Monte-Christo Hotel. We tasted 6 plates (gravlax salmon, octopus, salmon, Italian flavoured rice, banana cream brl&eacute;e and brownie): simply delicious. The service was very attentive.

To be honest, this restaurant is for the atmosphere and the mood, to experience the feeling of being served at a French meal. The food they serve is really small, and although it looks good, I am not full.

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