Arpège and Alléno Paris au Pavillon Ledoyen, two gastronomic gems in the city of light

Federico Tibytt

Discover how Chef Alain Passard reinvented French cuisine through vegetable-based dishes and how Yannick Alléno rediscovered the splendor of an old Parisian salon, in the historic and elegant Champs-Élysées to exhibit his delicate cuisine.

Each visit to the city of light is a magical experience brimming with art, luxury, culture and excellent gastronomy. Known as the city that houses and trains the best chefs in the world, Paris offers two emblematic restaurants that, due to history and tradition, offer some of the best haute cuisine in the city. As a result, these two restaurants have earned three Michelin stars and a spot on the list of “The World’s 50 Best Restaurants.” What sets these restaurants apart from the rest? Keep reading to find out.


Alain Passard, owner of Arpège, is a restless and studious chef who has reinvented himself on several occasions. Arpège, which was founded in 1986, has managed to earn 3 Michelin stars during the first 10 years of being open. Towards the end of the 1990s Passard had everything a chef could dream of.

Alain Passard
Alain Passard, owner of Arpège

But to the surprise of all, in 2001 the chef decided to change his course in a definitive way. In the midst of the “crazy cow” crisis, the chef would completely eliminate red meat from the menu. From that moment on, vegetables became the main protagonists of Arpège’s dishes.

Déjeuner demain au jardin du Bois Giroult Bonne soirée aperge
Greenhouse where all of the restaurant’s vegetables are grown outside of Arpège

Passard continues to cook daily and has added several organic gardens that produce ingredients used in his restaurant. The vegetables do not receive agrochemicals, are never refrigerated and go straight from the soil to the hands of the chef. This meticulous production process allows him to maintain the restaurant’s well-known status of excellence, while attracting diners from all over the world.

Burger végétal moules de bouchot et caramel au thé rouge aperge
Burger végétal moules de bouchot et caramel au thé rouge Arpège

As a result of the chef’s choice, the value of vegetables have been completely reinterpreted in French cuisine, changing the local gastronomy forever.

Alléno Paris au Pavillon Ledoyen

Pavillon Ledoyen, one of the most traditional establishments in Paris, was where Napoleon met Sofia and figures like Danton, Degas, Monet and Robespierre spent their evenings. This elegant, historic and magical building in the Champs-Élysées deserved a chef to match its grandeur. As a result, in 2014, the famous Yannick Alléno decided to take over as head chef of the Ledoyen.

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Outside view of Alléno Paris au Pavillon Ledoyen

Alléno is one of the most respected French chefs on the international gourmet scene. After leading the restaurant Le Meurice for years, the chef decided to continue his work of rediscovering French cuisine and French culinary traditions.

yannick alleno pavillon ledoyen geoffroy de boismenu
Chef Yannick Alleno

The manorial style and classic luxury lounge within the restaurant is surrounded by flowery parks and views of palaces that recall the 18th century Parisian splendor. To visit Alléno Paris is to experience a journey through time that contrasts with a modern and detailed kitchen style. Traditional dishes such as Foi gras and Roasted duck are combined with delicacies such as celery and avocado mille-feuille with coconut and chia seeds.

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Traditional dish mixed with contemporary ingredients at Alléno Paris

Just one year after opening, Alléno Paris received three Michelin stars and remains, year after year, at the top of the list of the 50 best restaurants in the world.

If you needed some more excuse to visit Paris, Alléno Paris and Arpège are reason enough to organize your next trip to the French capital. ■

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