Allard news

Enjoy a unique Valentine's Day experience at Allard! Share a romantic dinner in the intimate setting of a traditional Parisian bistro, framed by period tapestries, red velvet banquettes and original woodwork. For this special evening, savor the exceptional menu created by chef Lisa Desforges: Cabbage with lobster, homardine reduction, Seared sea scallops, truffled salsify and watercress, Rossini-style beef tenderloin, tiny potatoes ...   For dessert, enjoy our Chocolate from our Manufacture delight, for a final instance of delight for two.   Valentine’s Day dinner Menu – February 14 2025 130€ excluding drinks 200€ with wine pairing

On Thursdays July 4 and 11, the two bistros Allard and Benoit Paris join forces to offer you two exceptional four-hands dinners. For the occasion, our young Chefs Lisa Desforges (Allard) and Kelly Jolivet (Benoit) have created two menus that brilliantly celebrate bistro cuisine, a symbol of French gastronomy, while adding a contemporary touch. Born of their immense complicity, these menus invite you to (re)discover the sincere, generous local cuisine so dear to the hearts of our Chefs. To enhance the experience, each dish will be accompanied by wines carefully selected by our Executive Chef Sommelier, Bernard Neveu, and a refined cocktail concocted by our Cocktail Chef Margot Combat!   Menu for Thursday, July 4th 2024 - at Allard Beef cheek ravioli, spicy broth Cucumber soup with gold caviar - Small spelt cookpot, primavera vegetables Zucchini flower stuffed with lobster, lobster reduction - Turbot confit, chard greens and whites, cooking juices Sautéed veal sweetbreads, artichokes en barigoule - Profiteroles, hot chocolate sauce Peach Melba   Dinner menu for July 4, 2024 - Chez Allard 135 € per person (excluding drinks) 220 € per person (with wine pairing)           Menu for Thursday, July 11, 2024 - at Benoit Paris Burgundy snails, garlic purée, parsley Paté en croûte Benoit - Fricassee of chanterelles, candied egg yolk, Beaufort emulsion Pan-fried duck foie gras, roasted peach and dolce forte - Roasted monkfish, spring garnish and pod jus Beef Wellington - Profiteroles, hot chocolate sauce Fontainebleau with strawberries and tagetes   July 11, 2024 dinner menu - Chez Benoit Paris 135 € per person (drinks not included) 220 € per person (with wine pairing)          

Celebrate Easter with your loved ones in a timeless Parisian bistro! On Sunday April 9 and Monday April 10, share a timeless moment in Allard restaurant, framed by period tapestries, red banquettes and original woodwork... Taste the delicious menu imagined by the Chef Laetitia Rouabah and her team, highlighting the traditional flavors of Easter and the most beautiful products of the season:   Fernande Allard amuse-bouche, Green asparagus from Provence, soft-boiled egg and matured Comté, Roasted leg of milk-fed lamb, vegetables from our farmers... And for dessert, Wild strawberries in their natural way, Fontainebleau, which will conclude your meal in beauty.   Reserve your table now to celebrate Easter with family and friends.   Easter menu - Sunday 9 and Monday 10 April 90 € per person excluding drinks

With Epiphany 2023 fast approaching, Allard is pleased to present you the « galette des rois » for 2023! For the greatest pleasure of your taste buds, our teams have elaborated a delicious recipe of « galette des rois ». Those with a sweet tooth may find a porcelain bean stamped with the iconic Iron Lady, a unique creation by Bernardaud. The galette des rois is available by the slice until January 15. Who will be the lucky one to stumble upon this lovely porcelain bean signed by Bernardaud? 🤩

Allard is pleased to welcome once again the chef Laëtitia Rouabah ! After 6 years as chef at Benoit New York, Laëtitia is making her comeback as head of Allard's kitchens for an exceptional pop-up for a few months, where she already officiated from 2013 to 2016. To mark her arrival, Allard is renewing its menu... If the atmosphere of the restaurant remains the same, the chef will introduce you to some of her favorite New York dishes. On the menu, the Spiced crab cake, sweetcorn soup , the American-style blue lobster, the Beef chuck flap and sweet delights such as the Cheesecake or the S’mores... Typically American dishes executed with the verve, generosity and talent that we know the chef has. Don't worry, Allard's must-try dishes like frog legs and Duck from Challans with olives will of course continue to be offered on the menu ! A few words about Laëtitia Rouabah's background... Laëtitia Rouabah began her career with Alain Ducasse in several of his starred establishments : In 2004, she started at the Relais Plaza with Philippe Marc before joining Jocelyn Herland in London at Alain Ducasse at the Dorchester ! In 2008, Laëtitia worked at Jules Verne, the restaurant of the Eiffel Tower, where she became assistant chef to Pascal Féraud. In 2013, the chef took over the reins of Allard for a few months. From one bistro to another, she landed in New York in 2016, with the mission of gently refreshing the image of Benoit, one of Alain Ducasse's two addresses in the United States with Rivea in Las Vegas.

In June, we propose to you 3 exceptional evenings to (re)discover the richness of the great vineyards of Bourgogne, in the presence of the winemakers of 3 prestigious domains... 3 exceptional dinners to taste some of our bottles on the menu of "20 divine wines". Come and discover the Domaine Taupenot-Merme at Allard's on June 14, Domaine du Château de Marsannay at Rech's on June 22 and Domaine Bertagna at Benoit's on June 28 during a tasting and a special menu in the presence of the winemakers. Reservation required

Maison Ducasse Paris is proud of all the talents that contribute to your daily experience in its establishments... and invites you to meet them through its new series "Une Maison, des talents". Discover Charlotte Bringant, the Cheffe of the restaurant. At a very young age, Charlotte was attracted to the hotel and restaurant business. After 2 months of business school, Charlotte went to the Belliard high school to study for a BTS and did a refresher course at the Rochester hotel. She prepared breakfasts there and the intense rhythm did not scare her. Alain Pégouret became her mentor at the Laurent. She learns rigour and high standards. After a stint at the Park Hyatt in Paris Vendôme, she realised that even if she was amazed by the starred restaurants, it was not necessarily for her. A personal project followed, as well as work for caterers. She met Pascal Feraud at Spoon 2 and they met again at a reception at the Château de Versailles where he invited her to join the Ducasse group. In 2018, Charlotte applied to Allard and became Fanny Herpin's sous-chef. At his side, she learns tolerance, benevolence and the importance of taking care of her team. In 2020, she moved to Aux Lyonnais and in 2021, Alain Ducasse entrusted her with the reins of Allard. What if our next talent was you?

The first daffodils put their spots of sunshine in the gardens, the day is gaining ground over the night and the swallows are back: yes, that's it, spring is coming. Great news for everyone and especially for cooks. Charlotte Bringant loves this change of season and its procession of new products that she welcomes with enthusiasm on the Allard menu. The queen of the season is asparagus. The reputation of the white variety, Landes asparagus, is well established. Grown on the sandy soils of Gascony, in the mild Atlantic climate, its flavour and texture are absolutely unique. Charlotte offers a plain version, as a starter. And then there is the green asparagus, with a wilder personality and a more pronounced taste. This one, Charlotte mixes it with mushrooms or associates it in a more surprising way with sweetbread. But this beginning of spring has many other gourmet pleasures in store. For example, the first poivrade artichokes, so tender and fragrant, which go wonderfully well with cod. Or even the first wild garlic (the season is short, you have to take advantage of it!) which accompanies the saddle of lamb (another emblematic product of the season). To celebrate the arrival of the first strawberries, Charlotte dares to combine it with foie gras: they bring a very welcome note of freshness. These strawberries, with another seasonal product, rhubarb, also accompany a delicious fermented yogurt ice cream. Yes, definitely, spring is coming and the Allard menu pays a magnificent tribute to it. Another excellent reason to book your table very right now!