推荐
在巴黎的一个特殊环境中，享受了由三星级厨师炮制的美食。
当扬尼克-阿莱诺在2014年7月接管Pavillon Ledoyen时，人们广泛报道了这位自2007年以来被授予三颗星的厨师在酱汁方面的创新工作，他的著名的萃取技术。然而，如果只考虑他烹饪的这个方面来欣赏他的天赋程度，那将是归纳性的。一位著名的美食评论家在他的一个专栏中写道："当同一领域的其他大厨停留在他们的经典作品上，如果不是在他们的桂冠上，阿莱诺扫除一切，重做一切，重写一切。很少有其他厨师能够在他们的菜单中加入意大利面和阿尔巴白松露......如果你决定打破常规，在一个同样特殊的环境中犒劳自己，享受一次特殊的美食体验，雅尼克-阿莱诺和他的团队将能够使这一时刻成为难忘的回忆。请注意，一家新的餐厅--Pavyllon--在10月开业。
你知道吗？ 本评论由我们的专业作者撰写。
广告
广告
与我们的合作伙伴一起组织您的旅行 巴黎
运输
预订您的航班机票
自行车租赁
住宿和停留
查找酒店
假日出租
寻找你的露营地
量身定制的旅行
服务/现场
活动和访问
激活 VPN
申请签证
旅行保险
成员的意见PAVILLON LEDOYEN
4.6/5
62 通知
质量/价格比
厨房质量
原创性
框架/联盟
服务
以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于六月 2025
The restaurant is astonishingly beautiful and the staff is exceptional. You are greeted with a warm welcome; and the team effortlessly guides you through your evening’s food journey. The dishes are creative, delectable, and impeccably executed. Each course left us craving for another bite. I highly recommend this dining experience.
Tres magnifique!
Tres magnifique!
访问于五月 2025
I love it!!!!!!
I recommend this restaurant ⭐️⭐️⭐️⭐️⭐️
I recommend this restaurant ⭐️⭐️⭐️⭐️⭐️
访问于五月 2025
Dear friends,
There are meals that nourish, and then there are meals that remind you why life is worth savoring. Our recent experience at Chef Yannick Alléno’s Michelin three-star restaurant in Paris belongs emphatically to the latter.
From the moment we arrived, every detail was impeccable — the ambiance refined yet unpretentious, the service intuitive and deeply respectful of the guest’s experience. But of course, it was the cuisine that left us absolutely enchanted.
The fish soufflé was nothing short of ethereal — light as air, yet rich in flavor, a true expression of technical mastery and poetic restraint. The brioche with black caviar was indulgent in the most elegant sense — not simply luxurious, but profoundly balanced, where every bite felt both bold and precise.
And then came what I can only describe as a symphony of garden compositions: a dozen textures and tastes drawn from a meticulously cultivated organic garden. Each element — leaf, flower, root — told its own story, while contributing to a greater harmony that left us speechless. These were vegetables elevated to haute couture.
This was not just a dinner — it was an experience of artistry, humility, and passion, distilled into every plate.
To Chef Alléno and the entire team: thank you. You reminded us that food, at its highest level, can be both deeply emotional and intellectually thrilling.
With sincere admiration,
Sophie Milevska
There are meals that nourish, and then there are meals that remind you why life is worth savoring. Our recent experience at Chef Yannick Alléno’s Michelin three-star restaurant in Paris belongs emphatically to the latter.
From the moment we arrived, every detail was impeccable — the ambiance refined yet unpretentious, the service intuitive and deeply respectful of the guest’s experience. But of course, it was the cuisine that left us absolutely enchanted.
The fish soufflé was nothing short of ethereal — light as air, yet rich in flavor, a true expression of technical mastery and poetic restraint. The brioche with black caviar was indulgent in the most elegant sense — not simply luxurious, but profoundly balanced, where every bite felt both bold and precise.
And then came what I can only describe as a symphony of garden compositions: a dozen textures and tastes drawn from a meticulously cultivated organic garden. Each element — leaf, flower, root — told its own story, while contributing to a greater harmony that left us speechless. These were vegetables elevated to haute couture.
This was not just a dinner — it was an experience of artistry, humility, and passion, distilled into every plate.
To Chef Alléno and the entire team: thank you. You reminded us that food, at its highest level, can be both deeply emotional and intellectually thrilling.
With sincere admiration,
Sophie Milevska
访问于五月 2025
Simplement merveilleux ! Merci aux équipes de Yannick Alleno
La prochaine fois j’espère voir le chef !
La prochaine fois j’espère voir le chef !
与我们的合作伙伴一起寻找独一无二的假期优惠
Seul regret c'est peut-être que nous avons pas et eu l'occasion de voir le chef du restaurant en personne