The team

The team

At Allard, women do the cooking

Marthe first, followed by Fernande. Both of them are enscribed into the book of « mother cooks», creating a cuisine based upon a culinary instinct in which prevails simplicity and quality.
Alain Ducasse naturally passed the reins of the Allard kitchens to a woman: Fanny Herpin.

Fanny Herpin has already built a remarkable career for herself. After obtaining a BTS Hôtellerie Restauration in 2011, she started out at the Jules Verne as demi-chef de partie then moved on to the restaurant « Le Meurice Alain Ducasse ». She also worked as chef de partie at Taillevent in 2014. But it is truely at DUCASSE Paris that she wishes to continue developing her experience, so she accepts the sous-chef position at Benoit in 2015. She has currently accepted new responsibilities as Chef at the restaurant Allard.

Alain Izard warmly welcomes the guests in this emblematic parisian bistrot.

The sommelier, Guillaume Sicsic takes care of the wine cellar.