Results French cuisine restaurant Paris

ALLIANCE

French cuisine €€€
4.7/5
34 review
Closed - Open to 19h30 Opening hours

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5, rue de Poissy, 75005Paris, France
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2024
Recommended
2024

Address in Paris serving carefully selected and worked products with talent and creativity.

Two former chefs of Agapé – Toshitaka Omiya (former chef at George V) in kitchen and Shawn Joyeux in the room – have united to demonstrate that they have chosen the best of their career path at great houses. In their partition, notes fly for a faultless service. The products are carefully chosen and prepared with talent and creativity. On the menu: green sea urchins from Iceland with campari and grapefruit, blue lobster with spinach and kumquat, "Rouge de l'Ouest" lamb with hazelnuts, royal hare, Jamaya grand cru chocolate and beetroot, parfait glazed with hazelnuts or cheese platter from Maison Laurent Dubois... Great art… And a good service.

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4.7/5
34 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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Visited in december 2023
I'll be honest, the prices are cheap, but the food really makes you forget what I ate today.
Visited in december 2023
Another sensational lunch at Alliance. We chose the three-course lunch but we surely had six or seven courses. And every dish was fresh and original with superb purity of flavors from the excellent products the chef is clearly sourcing. One of very minor complaints about Alliance that I've had in the past is that some dishes repeat from year to year. That was not the case with our lunch. One of our favorite amuses were the rouleaux de printemps (spring rolls) one with quinoa, lemon and herbs, and one with beetroot and garlic. Another of our “non-courses” was sea urchin mixed with a mousse of grapefruit and compari and served in the sea urchin shell. Then there was the potage of pumpkin the consistency of light cream with bits of caramelized pumpkin and covered with a coffee foam to offset the sweetness. Our entrée was a beautiful pâté en croûte made of pheasant, partridge and colvert (mallard duck) served with a tomato chutney and a homemade dark bread. The main plat was chicken breast with a perfectly mastered vin jaune sauce. The dish was garnished with small chestnuts and a square of roasted thigh meat. Before dessert we enjoyed a lovely light celery mousse infused with fruit juice to add a little sweetness, and covering a small dice of some translucent fruit underneath. Dessert was also light: fine apple slices arranged like rings of a tree served with a lemon cream sorbet and tuiles shaped around the apple, and assorted other bits. Final thoughts? Probably the best meal of the trip.
Visited in december 2023
Repas exceptionnel, à la hauteur d’un 2 étoile sans souci. Cuisine gourmande et savoureuse. Mention spéciale aux gnocchi et à l’équipe ????
Visited in december 2023
Nous avons passé une excellente soirée d’anniversaire. Humour, professionnalisme, grande qualité des plats, originalité et précision des présentations, enchaînées sans être bousculées, le tout arrosé d’un formidable vin, laissé au choix de Shawn. Merci à toute l’équipe !
Visited in november 2023
包场的体验真的不错,菜和服务都很满意,环境没得说,是一次美好的回忆。

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