Yannick Alléno - 3 Michelin Star Alleno Paris au Pavillon The World Best 50 Fine Dining $520(€493)

$520 (€493) The World Best 50 Restaurant 3 Michelin Star Famous Alléno Paris au Pavillon Ledoyen Fine Dining
The World Famous Parisian Pavillon in the Champs Tasting Menu Collection

For Gourmet B Gourmet Tasting Menu Collection (To find authenticity item is essential)
De la part de Yannick Alléno

Welcome champagne: Coupe Piconnet Extra Brut Champagne

Appetiser Creation (amuse bouche)
Iberian Ham Extraction Jelly, Sorrel Cream
gratinates snail

Primeur with Black Truffles
Seasonal balled

Cuttlefish Liver Tartelette
dried flesh celeriac elixir

Edible Crab and Cauiflower
Coral juice flavoured with (Vin Jane)

Special XXL large prawns

Jerusalem Artichokes with Laredo Di Colonnata
apple and truffle

White Wine: Verre Meursault Chevalières 2019 Monnet

Seabass (Aiguillette)
squid and melted herbs, watercress and sorrel sauces

Red Wine: Verre Cornas Brise Cailloux 2019 Barret

Wood Fire Grilled Duck
seared agretti

Selection Cheese Course

Kerbastard’s Cottage Cheese InTwo Temperatures
truffle petals, pomegranate molasse, sugar free pralines

Crispy Crepe and Rhubarb
turnip, soy and honey

Puff Pastry Ring, Coffee Ice Cream
Jerusalem artichoke extraction, Paradis Cognoc flavoured grapes

This Parisian institution – in an elegant pavilion in the Champs - Élysées gardens – has been taken over by Yannick Alléno, who has set about writing a new chapter in its story. The chef creates a tour de force, immediately stamping his hallmark. He masterfully puts a new spin on haute cuisine, magnifying, for example, jus and sauces through clever extractions.

Yannick Alléno is a member of the exclusive circle of the greatest chefs in the world. He has enthusiastically dedicated his life to his passion and is proud of his French cuisine, rich in tradition and ambitiously and creatively contemporary. His visionary approach to the culinary arts, blending knowledge and excellence with audacity, leads him to experiment endlessly, in order to find the purest, most quintessential flavours. He constantly pushes the boundaries with his curiosity and talent and has laid the foundations for a truly personal cooking style: modern cuisine.

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