ALLENO PARIS AU PAVILLON LEDOYEN Menu
TASTING MENUS
Menu Terroir Parisien — Lunch - 195 EUR: A refined seasonal menu celebrating the finest produce of the Ile-de-France region, 4 courses
Menu Extraction — 8 Courses - 420 EUR: Chef Yannick Alleno's revolutionary approach to modern cuisine, showcasing his pioneering sauce-extraction technique
Grand Menu Ledoyen — 10 Courses - 530 EUR: The ultimate expression of Alleno's culinary vision, a journey through extraction, fermentation, and terroir
SIGNATURE DISHES
Alleno's Extracted Jus of Poultry: The chef's revolutionary extraction technique applied to farm-raised poultry, creating an intensely concentrated sauce with zero added fat
Brittany Lobster with Fermented Black Garlic: Blue lobster roasted to perfection, paired with a deeply fermented black garlic sauce and root vegetables
Pigeon en Croute, Sauce Salmis: Pigeon encased in a delicate pastry crust, served with a rich salmis sauce made using the extraction method
Turbot with Champagne Extraction: Wild turbot with a sauce of extracted champagne essences, green asparagus, and smoked caviar
Ile-de-France Vegetables, Pure Extraction: Garden vegetables from local producers, each treated with its own extraction to amplify natural flavors
CHEESE & DESSERTS
French Cheese Trolley: An exceptional selection of artisanal cheeses from the finest affineurs, served from the grand trolley
Millefeuille a la Vanille: The house signature: layers of caramelized puff pastry with light Bourbon vanilla cream and seasonal fruit
Grand Cru Chocolate Dessert: A chocolate composition using rare single-origin cacao with hazelnut praline and salted caramel