Allard news

Chestnut, quince, mushrooms… How gentle our autumn produces are! With pleasure and complete naturalness, the chef of our restaurant welcomes them onto her menu this season. A tribute to the spirit of Marthe Allard, the “nourishing mother” who built the reputation of this emblematic bistro in Saint-Germain-des-Prés. A look back at the seasonality that makes the heart of Maison Allard beat. Autumn, an inspiring season for French cuisine Each season has its own charm, scenery, and atmosphere… As days grow shorter and coats and scarves return from the wardrobe, our cooks delight in the comeback of fine autumn produce. It is a particularly inspiring season for those who know how to respect nature’s rhythm. At Restaurant Allard, this philosophy has been present since its founding nearly a century ago. Cabbage, Swiss chard, chestnuts, figs, quinces, apples: it is time to enjoy the best of autumn. Delicious aromas waft from the bistro kitchen, enough to whet the appetites of guests who come to enjoy a generous dinner in a warm, welcoming setting. Chestnuts, quinces, mushrooms: the bistro’s autumn treasures Chestnuts gathered by the handful during a forest walk, mushrooms carefully selected from a secret spot kept jealously guarded, or perfectly ripe quinces just fallen from the tree, enjoyed raw or as jam… Autumn produce offers so many emblematic, flavorful treasures, each with its own preparation. For the chef, cooking these ingredients is an act of homage: she treats them with simplicity, respecting their authenticity. Throughout the menu, chestnut meets porcini, quince pairs with foie gras, and Swiss chard accompanies Aveyron lamb. On the Allard restaurant menu, autumn is celebrated in every dish and every bite. Sweet notes: figs, apples, and quinces in the spotlight In traditional bistro cuisine, those with a sweet tooth are never forgotten. At Allard, tradition is upheld, and with the arrival of autumn, seasonal fruits take pride of place on the menu. Served in a cookpot or baked into a tart, figs, quinces, apples, and blackberries are, of course, part of the experience. A chance to end lunch or dinner on a comforting sweet note, evoking in just a few bites the simplicity of desserts from days gone by. The spirit of Allard: between heritage and sincerity A zinc counter, intimate dining rooms where friends and families gather, tiled floors that have stood the test of decades: the bistro spirit of Maison Allard is present in every detail. Founded in 1932, the restaurant is a true emblem of the Parisian bistro. Nearly a century separates Marthe Allard from our chef, and yet the latter keeps the soul of the restaurant alive and vibrant, with the same sincere and generous cuisine. A cuisine that celebrates the cycle of the seasons and the fleeting passage of time. A neighborhood bistro turned Parisian institution Booking a table at Allard, means tasting the spirit of transmission that has turned a neighborhood bistro into an essential address in Saint-Germain-des-Prés. It means treating someone to a dinner that is both creative and generous, in the great tradition of French cuisine. It is a reminder that, despite the frantic pace of contemporary life, some things never change: when autumn returns, nature offers us delicious produce each year, in all simplicity.

Recently, the restaurant Allard took part in the third edition of BigFest, a festival dedicated to gastronomy and live music. It was an opportunity to present one of its signature dishes to the many visitors. A look back at a highly successful edition. A festival of chefs at BigFest at La Felicità A few steps from the François Mitterrand library, not far from Place d’Italie, lies another little corner of Italy: the food court La Felicità. This year again, the iconic venue transformed itself for a weekend, as BigFest took place there from 19 to 21 September 2025. On the programme: gastronomy and live music. On the music side, names included Étienne de Crécy, Bon Entendeur and Julien Granel. For food lovers, several restaurants from the Ducasse Paris group took part in the event, with chefs present throughout the three days of the festival. Éric Azoug, executive chef of La Felicità, knows Maison Ducasse Paris well, having been head chef at Benoit for several years. Kelly Jolivet, current chef of the restaurant Benoit Paris, was also present at BigFest, along with Maison Allard and its chef Lisa Desforges. Allard’s duck with olives, a signature dish at BigFest Our bistro found its place perfectly within La Felicità’s trendsetting event. Lisa Desforges, who has led the establishment for two years, embodies both the energy of a new generation and the continuity of this venerable house. Festival-goers were able to enjoy one of the signature dishes featured on the Allard menu: roasted Challans duckling with green olives and duck jus. A generous dish, faithful to the recipe imagined by Fernande Allard nearly 80 years ago. To delight visitors, the chef and her brigade selected, as always, local and seasonal products. Meaningful encounters centred around gastronomy Like La Felicità itself, BigFest was a decidedly joyful and convivial event, giving chefs real moments of exchange among themselves and with the public. Among the restaurateurs who answered the call: the team from restaurant Allard, of course, but also Maison Benoit and restaurant Sapid. All are part of the Ducasse Paris Group and all share the intrinsic values championed by Alain Ducasse: authenticity, respect for the product, and a value that cannot be “tasted” but can be deeply felt when one looks at the paths of chefs who have trained under Alain Ducasse: transmission. Quite naturally, this shared culinary identity allowed the teams to support one another and share memorable moments during the festival. On Saturday 20 September, BigFest welcomed Alain Ducasse himself. Always inclined to share and to pass on knowledge, the chef engaged in conversation with our restaurant team and with visitors. A look back at the signature dishes from Alain Ducasse restaurants For BigFest, all restaurants went above and beyond, adapting their classics to the setting: visitors were able to enjoy a gastronomic meal in a more urban environment, aligned with the codes of street food, far from the standards of traditional Parisian brasseries. At Allard, as mentioned, the Challans duckling with olives was served. If you wish to book a table at Allard, you will surely be able to enjoy this house classic. At bistro Benoit, chef Kelly Jolivet and her brigade offered crispy Rossini-style beef cheek on toast. As for restaurant Sapid, led by Mélanie Milesi, it offered a remarkable radish and raspberry ceviche. The 2025 edition of BigFest once again lived up to expectations: bringing the excellence of gastronomy to unexpected places. A moment for the Allard team to share warm and convivial experiences with a broad audience.

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

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

Celebrate Valentine's Day at Allard's in a friendly and intimate setting. Surprise your partner and offer an enchanted interlude in our restaurant 💞 For the occasion, the chef Laëtitia Rouabah and her team have concocted an exceptional menu: Confit duck foie gras, tangy orange marmelade, Roasted corn-fed chicken from "Les Landes", shaved black truffle... Finish in beauty with our delicious chocolate and passion fruit composition. February 14, 2023 dinner menu 120 € excluding drinks 180 € with food and wine pairing

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