Alléno Paris

At Alléno Paris, Chef Yannick Alléno has revolutionized French haute cuisine through his groundbreaking Extractions® technique—a method that reimagines the very foundation of French cooking: sauces and jus. This innovative approach involves meticulous extraction and fermentation processes that concentrate and purify flavors, creating sauces of unprecedented intensity and clarity. It's a technique that honors French culinary tradition while propelling it into new territory, earning Alléno recognition as one of the world's most innovative chefs. The cuisine showcases the finest ingredients from French terroir, with particular attention to what Alléno calls 'peasant ingredients'—humble products elevated through technique and respect for their essential character. Dishes feature carefully sourced proteins like mackerel and butternut squash, transformed through Alléno's modern, avant-garde approach into expressions of pure flavor and technical mastery. The menu also highlights thoughtfully prepared vegetarian options, demonstrating that the Extractions® technique applies equally to vegetables and plant-based ingredients. We offer two tasting experiences: the Collection menu at €330 and exclusive experiences reaching €690 for the most comprehensive exploration of Alléno's culinary vision. Each menu represents a journey through modern French gastronomy, where traditional techniques meet contemporary innovation. The progression of dishes reveals Alléno's philosophy: that French cuisine's future lies not in abandoning its past, but in understanding its foundations so deeply that they can be reimagined for a new era. The talented pastry team creates dessert experiences that match the savory courses in innovation and precision, offering unique sweet expressions that complete the gastronomic journey. Throughout the meal, the focus remains on sauces—those carefully crafted jus and reductions that Alléno has spent years perfecting, each one a testament to his belief that sauce-making represents the highest expression of French culinary art. This is cuisine that demands attention, rewards curiosity, and ultimately redefines what modern French gastronomy can achieve.