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Alleno Paris Reviews from The Last Year
All perfect
On Wednesday evening we went to Yannick Alleno Paris 3 Michelin star restaurant. Splendid location, the 3-star hotel is located on the first floor of the Pavillon with a view of the Petit Palais. Large tables far apart from each other....impeccable service with precise but never intrusive attention to the customer. High quality tasting menu where each dish was a growth of flavours....excellent raw materials and superlative tastes with very balanced combinations of ingredients without nuances. Excellent wine list
END OF A 14-YEAR MARRIAGE?
This review refers to a dinner in late 2022 - our seventh experience at Alléno in the last 14 years (the first four at Le Meurice). Several things to say. Good cooking begins with room service. But when a star chef prefers, perhaps for economic reasons, to replace experienced adults with narcissistic and arrogant young people, everything starts badly. Unfortunately, this is the path that Grand Chef Alléno has followed since his arrival at Pavillon Ledoyen. And this has been observed over the last 7 years within different teams. This time, however, everything crossed the line. And I have to say: I'm fed up with immature boys who don't know how to behave in the role they're given in a 3-star restaurant. Boys with no sense of hospitality, and plenty of arrogance and vanity. A professional of the venue must above all be a master in the art of hosting, a sort of ambassador of his country to visitors from far away. The other is the reason for your profession and not his own ego. He must also not be a ventriloquist who mechanically describes the dishes served, but must respond with pleasure and with hospitable interest to all questions asked about these same dishes. In fact, you need to have maturity and a certain psychological structure so that working in a three-star hotel doesn't go to your head. It's not really a task for boys. So let's put things back in their place and affirm a golden rule: the guests are more important than the salon staff. We can't help but remember the wonderful former dining room director at Alleno from the time of Le Meurice! An example of professionalism and the art of hosting! (not by chance, an adult). The sommelier was a separate chapter: nice, it's true, but just as egocentric, he was too proud of his Italian origins. The problem was that his style was a little too imposing, without allowing him to carry out the ritual of choosing wines, which takes time. He also uttered a series of clichés that he certainly learned at wine school. I preferred to remain silent. Additionally, the wine options were quite limited and of questionable taste. I wonder why I have to cross an ocean to drink, in the middle of France, a Rosso de Montalcino with pigeon puff pastry, sweetbreads and foie gras. A not very exciting wine that I can buy (from the same producer!) around the corner from me!! And what about the kitchen? In fact, we are faced with dishes of the greatest refinement, creativity and flavor. there is no doubt. The problem is that the chef chose to serve portions that were too small which prevented us from really immersing ourselves in his flavors. Time is of the essence. And the same goes for great cuisine. It takes time to “dive” into a dish, to understand it, to taste it, so that it remains imprinted in our memory as a unique experience. But this requires a minimum amount of food on the plate – and I’m not talking, to be clear – large portions. Pigeon puff pastry is a typical case of this conceptual error: we are faced with a very gourmet and voluptuous dish, which by nature is negatively sensitive to very small portions, with which it has nothing to do. However, when a dish is presented as a “tasting portion”, this experience which should be rich is transformed into an ephemeral and banal event. It's strange to see such a delicious dish that "screams" to be drunk with red wine, finish faster than the glass of wine that accompanies it - it is so small. It was just the culmination of a dinner full of conceptual errors. Honestly, I would prefer fewer dishes and slightly larger portions. This brings us to our final question: There were two menu options, the second being much less enticing than the first. My wife did not want to eat some dishes from the first, most tempting menu, but at the same time, she was very tempted to eat many other dishes from that same menu. She then calls the Maître de Waiter in charge of orders and asks him if it is possible to replace the dishes she does not want. Negative response. The selection process left very little flexibility. A practically imposed menu, so to speak (which was not the case during our previous dinners). A little nervous about the situation, and with the lack of resourcefulness and charm characteristic of immatures, we were assured that the chef would take care of her. The result was a series of dishes that looked more like small treats purchased from a caterer and which were not to his taste, such as Colonnata lardo and other preparations that had fallen into complete oblivion. At the end of the dinner, the chef - who was not Mr. Alléno - went from table to table collecting compliments. To this day I don't understand the meaning of this type of pointless ritual. What did I say then? Well, there was nothing else to say other than the dessert sauce was exceptional... Politely, but a little disappointed, he told me that he would pass on my compliments to the pastry chef... More than two years late, I have just written my impressions here. There is something seriously wrong here, both in terms of the service and the CONCEPT of the dishes served. It is necessary to review this notion of multiple and small portions. I'm just over 50, but I have to say I no longer have patience for arrogant, narcissistic boys. I beg you to call the adults back!!
A very nice experience
Everything came together to have an excellent evening. In a refined setting, attentive service and a refined meal with beautifully presented dishes and sought-after flavors. Very nice wine list and good advice from the sommelier who was able to listen.
22/21 again
We returned to this beautiful place shortly after our last visit, having been absolutely captivated by the perfect weather. The second time was just as successful as the first, we will come back. Thank you to all. Matthew and Rhita
A timeless experience
For our first visit to this restaurant, we had a fantastic experience from start to finish and a timeless moment. Real taste discoveries, a pack experience and a caring team who take their place without imposing themselves on customers. Many thanks 🙏
Dinner at Ledoyen was an extraordinary culinary experience
Dinner at Ledoyen was an extraordinary culinary experience that surpassed all expectations. From the moment we entered the elegant dining room, we were enveloped in an ambiance of sophistication and refinement. Each dish presented was a masterpiece of culinary artistry, meticulously crafted with the finest ingredients and exquisite attention to detail. The flavors danced on our palates, showcasing the culinary prowess of the chef. The impeccable service and attention to every aspect of our dining experience enhanced the evening, making it truly unforgettable. Ledoyen delivered an exceptional gastronomic journey that will linger in our memories for years to come.
Much awaited and worthy moment
We expected a certain form of excellence from the Alleno Paris restaurant and we were not disappointed. The cuisine has a Japanese influence. However, it is a restaurant that I do not recommend for a first experience of haute cuisine. Because to appreciate the subtleties of Yannick Alleno's cuisine, in my opinion, it is necessary to have already tested other starred restaurants beforehand. The customization of the menu is very appreciable, as is the welcome.
Magnificent! Great Experience
Fascinating place made even more beautiful by the inclusion of decorations in the middle hanging from the ceiling. The night view of the Petit Palais adds charm. Excellent service and superb food. The vegetable entrée is something unforgettable, as are the egg-free Saint Jacques scrambled and the wagyu millefeuille. I can't remember a dish that wasn't less than spectacular and wonderfully good. The only note, to be picky, is a shallow wine list.
Mixed review...
It was a dream for me to eat at Yannick Alléno, in his three-star restaurant! He's someone I've followed for several years and I was really looking forward to trying his cooking. My feelings are rather mixed: the welcome and the service are excellent. The dishes are good but not all excellent or transcendent. The concept of "table concierge" (personalized menu a few days in advance by telephone) is very interesting but unfortunately non-existent for us. I had specified that I appreciated local products more and my wife appreciated seafood products. I had seen that depending on the main course chosen, the other dishes varied. However, this was not the case because I had chosen in advance the beef and my wife the fish (or even rather the lobster which had been offered to her) but we both had the same menu with a fish and a meat to choose As for the aesthetics of the dishes, we were rather disappointed: nothing transcendent (and yet I know how much importance the chef attaches to the visual: see photos of our dishes) Well, we both came for our birthdays. We were treated to a small plastic candle on our dessert...I would have thought that in such an establishment, we would have been treated to something better, a glass of champagne for example... Despite everything, I am happy to have dined at Yannick Alléno's even if in the end I expected better.
22/21, quite simply
It is rare to give a hot opinion but this moment deserves it, without a doubt. It is often said that a gifted being is graded more harshly than his peers, let's give Mr. Alleno excellence at 21 then... it was so perfect that he was given a grade of 22... The dishes are sublime, the blends of flavors are exquisite, from the service to the setting everything is perfection, it’s a divine moment that deserves its 4 stars… Nothing to complain about, just knowing how to bow to such mastery and talent, yes, we will come back to meet the chef and thank him for these moments of grace. See you soon, of course.
Adorable place and unique food
It was an outstanding night. My first time in Paris and with a unique experience. I was delighted with each detail since the decoration, localization to the tastes. The personalization in the menu with our names and all the care made the night.
We had such a lovely experience at the counter for dinner
We had such a lovely experience at the counter for dinner on a Sunday night. It was hubby's birthday so I emailed them ahead of time, and they were so cool in seating us dead center of the counter So we got to see the action up close and personal! Typically, we like privacy when we dine so while I knew that while it may not be Hubby's first choice to sit at the counter, we both loved it and felt like it was one of those super unique experiences. The night before, we had a spectacular meal at La Tour D'Argent which we visited on his last milestone birthday So we didn't expect Pavvylon to top the experience and meal, but it was an equally wonderful meal and experience. The food was pretty spectacular especially my langoustine tartare in this buckwheat tuille. We then split the cavatelle with lobster....imagine a sauce of lobster bisque but not as heavy. We also split the lasagne...how do they get the pasta so finely sliced between the layers. Hubby had the most amazing sea bass....it was almost Asian in flavoring. I ordered the hare, which to be honest, didn't love. It was too rich, and the dark mole-like sauce (not sweet and a little bitter) just didn't work for me. I wanted to swap with hubby for his dish!! Dessert was very good...light on its feet so good way to finish dinner. The deconstructed pear tart that hubby ordered was damn good. The service was impeccable, and it was so fun to watch the kitchen and chefs work its magic on our food. We were so lucky that we sat right by the chef assembly area; the head chef was so gracious and stopped by several times to talk to us about the preparation since I had questions. It was one of those special experiences that will turn into a great memory.
This was such a unique and memorable experience to wrap up
This was such a unique and memorable experience to wrap up our Europe trip! We arrived in Paris an hour and a half late from flight delays, and were traveling since 6 am that morning. I was so past the point of exhaustion, I wanted to cry thinking about having to put on a dress and go to dinner, but I am SO glad we pushed through. From the minute you walk in, you are treated with such respect, and everyone from the sommelier to the pastry chefs display such a deep passion for cuisine artistry. We ordered about 10 dishes, and all were so unique and complex in flavor, and watching the chefs work their magic in graceful chaos (btw, highly recommend sitting at the counter) was like watching 20 mini Picassos creating masterpieces.
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Whose name will my reservation be under when I arrive at the venue?
By 🦩 @FluffyStar64, 07/09/2021 8:10 pm
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Can the reservation be in my last name?
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Answer from 🥷🏻 @ColorfulRod45 (07/09/2021 8:17 pm)
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It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
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