A genuine bistronomic institution, this world-renowned restaurant was at its finest hours during the time of Marthe, and then Fernande Allard. It has just been taken over by the famous chef Alain Ducasse, who collects and breathes new life into some of the greatest Parisian locations such as Benoît, Aux Lyonnais and Rech, to name a few. And that’s very good. Because essentially, he’s safeguarding the food memory of Paris. At Allard, there is nothing to hide: the kitchen is thrown wide open, opposite the entrance way, where you can see brilliant Ducasse disciple Lætitia Rouabah. So sit yourself down in one of the retro-style rooms and tuck into some of the great Allard classics, like the flawless soft-cooked eggs with mushrooms and garlic soldiers (€22), followed by the frogs’ legs – one of Fernande Allard’s all-time greats (€41) – or the Challans duck with olives (€39) that holds a place of honor on the menu. And don’t hesitate to order the rabbit stew if it is featured as one of the daily specials. The desserts are in the same vein, like the perfect savarin (generously!) served with whipped cream and rum (the bottle is even left on the table for you). And since the service is flawlessly orchestrated by Éric Bonneau, the skilled manager of the Ducasse galaxy, success is guaranteed. A place to discover or rediscover! Prix-fixe lunch menu at €34 excluding beverages.
From noon to 2pm and from 7pm to 10pm Open daily • Valet parking • Average price: €60
