Alléno Paris

It'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.

This was my second trip to France after the South of France, and I started my tour of the country in Paris. Speaking of France, one can't help but mention French cuisine. Dishes are typically served one by one, with constant changes of cutlery. The emphasis is on the individual characteristics and textures of the ingredients, complemented by delicious sauces that make each dish mouth-watering. On my first day in Paris, I made a pre-arranged appointment with my friends to dine at Ledoyen, a Michelin-starred restaurant. First, I was impressed by the setting. Located just off the Champs-Elysées, facing the Grand Palais, the restaurant's decor is reminiscent of a palace, yet not overly opulent. I ascended the understatedly luxurious carpet and staircase to the dining area. Looking around, I saw two or three tables occupied nearby. Both men and women were dressed in formal attire, suggesting they were meeting for business or government dinners. A waiter, dressed in a sharp suit, handed over a menu featuring set menus and à la carte dishes, but without any prices. I figured I'd just blindly considered it. The person next to me was examining the menu carefully, and when I leaned over, I noticed that their menu did have prices. It turns out the menus for men and women are different. Women only need to order dishes, while men only need to pay attention to price. After discussing, we each ordered a set lunch menu for 135 euros, plus a glass of wine for 50 euros each. The first appetizer was a bowl of eggs similar to white cheese. They melted in our mouths, served with a jelly-like dressing. Eggplant on a spoon, a small bowl topped with sugar cakes, olives, and radishes, topped with a sweet and sour wine. The second appetizer, according to the waiter, was made entirely of pumpkin, with four layers. The top layer was pumpkin seeds, the second layer was sprinkled with pumpkin powder, the third layer was white pumpkin jelly, and the fourth layer was brown pumpkin jelly with a similar texture, but the flavors were completely different: one sweet, one sour, and the combination of the two layers was a unique experience. The first main course was cod with potatoes. The fish was light in color, and the cod broke into pieces when touched with a knife and fork, demonstrating its freshness and quality. The sauce perfectly accentuated the cod's delicate texture, creating a smooth, tender flavor that made it hard to tell the difference between fish and tongue. The saying "white wine goes well with white meat" applies perfectly to this dish, and paired with Porto white wine, the fish becomes even more fragrant and tender. The wine's lingering flavor is not overpowering, but rather highlights the fish's flavor. This truly evokes the French's mastery and ingenuity in food. The unassuming potato next to it is actually hollowed out and filled with cheese. When cut open, the creamy cheese oozes from its golden skin, creating a fusion of two similar textures. The second main course, beef, perfectly showcased the beef's soft and juicy texture. The sauce flowed from the layers of meat as you bit into it. The fat was unctuous, yet not greasy, and as juicy as the flesh of a fruity orange. For the first time, I experienced the raw, fresh flavor of beef and grasped the essence of French cuisine. Atop the beef sat a crispy tortilla, topped with diced, simmered eggplant, and a secret sauce that took us a while to savor. This piece of beef truly lingered in my mind for three days, a delicacy I couldn't forget. The dessert in between was a unique apple pancake, paired with an apple dessert. The chocolate melted in my mouth, rich and creamy, truly exceptional. The apple pie was incredibly sweet. The orange portion of the dessert was pumpkin, similar to jelly, while the white foam burst into the air, tart and sweet. The white flakes had the same sweet and crunchy taste as the previous dessert. The meal took about three hours. The waiter finally served all the desserts and left. The waiter stayed with us until nearly 4 p.m., handing us coats and sending us off with a smile. He also gave us a butter biscuit as a snack. I opened it the next day and tasted it. It had a crisp texture, a rich buttery and nutty aroma, and was filled with pine cones. Savoring it brought back memories of this culinary journey and that leisurely, romantic afternoon.

Every dish was creative, delicious, uniquely flavoured and beautifully presented. Many thanks to the fantastic team of chefs.

It is said to be an award-winning restaurant with a very comfortable environment, lush greenery outside the window, and the food is as good as its reputation.

The stand-alone restaurant shows style, the modern French restaurant has good taste, and the creative plating is very beautiful