Opulent with grace, Alléno Paris au Pavillon Ledoyen will - Pavillon Ledoyen, Alléno Paris - Buy Reservations
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😍 5/5 - Opulent with grace, Alléno Paris au Pavillon Ledoyen will
By 👻 @Jonathan Q., 12/08/2019 3:00 am
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Opulent with grace, Alléno Paris au Pavillon Ledoyen will satisfy any idea of what French fine dining should be. Grandiose is the word that Ledoyen uses to describe itself to would-be dinners and this is one of few times that venue's self-awareness is spot on. Besides being located in the already historic champs-elysees, the simultaneously large yet "intimate" dinning hall is a swanky even for the most seasoned dinners. Frescos, statues, walls comprised largely of windows, all with original furnishings, you feel transported back into history. When you enter the venue, it is slightly modern downstairs but the dinning hall is literally from 18th century that sends your mind into another world of experience. If you're into the history sort of thing. Tables, fixtures, chairs, while simple are still elegant and complimenting to the hall they are quietly placed within. This feeling of elegance is heavily driven by the venue itself, the furnishings compliment this all nicely. Treats to the start the meal were fantastic. One bite was smoky, robust and placed atop a giant cheese rind. Another was a creamy tart, that was almost like a kids treat reminiscent of jerky (in a good way), placed atop a large bone. They were verbose flavors that awaken your tongue while having a on-the-nose presentation that is visually impressive. The modern blanc-manger was extremely odd - it wasn't sweet as you would expect it to be, rather mild. The Violin zucchini salad was lightly salted and accompanied with the perfect amount of stone fruit, very gorgeous presentation however I could not taste the subtle verbena. The delicate crab remoulade was perfectly plated - I cannot stress how pretty the plate looked to my eyes. It stood above the plate, with tiny red specks on the crab jelly. First time I had something like this - crisp and gorgeous. Fermented elderberry lychee plate was cute, like something from a cafe. It was creamy, light on the asparagus and the lychee was the right amount of sweet. The importance of the Noirmoutier island white asparagus was lost on me as I'm not deeply educated on food, but it was a highlight adventure of textures. From the vegetable primary to the sweet and savory flavor of the sauce on the side, something like vanilla and mushrooms. Even the dehydrated parts of the plate had a different taste, citrusy. Very complex dish, while plated strangely was intriguing with all its textures and tastes. One disappointing part of the meal was the Wagyu beef served with Paris mushrooms. This is something I'm unbalancing in my review due to the complications in traveling/eating in a translated language. I made an assumption that the dish would be served with mushrooms on the side or as a bed of mushrooms due to the title of the plate - this was MY mistake. The wagyu was sliced in a way were the mushrooms were placed in between each slice of meat, giving the plate a very different taste than I expected. It was almost bitter but the au ju that accompanied the wagyu was also very overpowering. Lessons learned to clarify when expecting something in another country. It was a strange food-experience. The lettuce fondue flavored with beet was not my favorite either, however that's not the restaurants fault since I ordered it still.The transition to sweets was fantastic though - the first dish was well balanced with the amount of honey. There were little flakes and pine - not what I was expecting but it made the experience great as it was a story told through a meal. Most venues shift you so abruptly to dessert, this was a transition phase and it was welcomed. Languedoc cherries cooked in a greek style were a perfect temperature, but the red cabbage vinaigrette was atrocious. Who puts red cabbage with cherries!?!? Again, mushroom isnt my favorite but the Mushroom Marshmallow wasn't bad, the chocolate seasoning paired well to bring out the earthy tone but the apricot stole the show. The light meringue flavored with hazelnut and mushroom, was by far the weirdest thing I've ever eaten. On top they shaved a chocolate-covered-olive-infused-rice-crispy-treat. That's right, they shaved that on top of a meringue that's already flavored like mushrooms. It was so many things at once - but their sum did not total a delicious whole. A+ for creativity, but if you're not into mushrooms, this is not the dish for you. The ice cream / foam however, had literally the best strawberries of my life so this washed away the meringue experience. Unfortunately I did not capture a photo of this. Sorry for spending so much time on the food. While two dishes were misses for me, I blame myself for not asking more questions so do not detract that from the overall score. An experience is something exemplified in this venue and I highly recommend it. Also, not to footnote this commentary but the staff were 100% - Extremely professional, attentive, friendly and welcoming.
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