The Parisian bistro since 1932

On Thursdays July 4 and 11, the two bistros Allard and Benoit Paris join forces to offer you two exceptional four-hands dinners. For the occasion, our young Chefs Lisa Desforges (Allard) and Kelly Jolivet (Benoit) have created two menus that brilliantly celebrate bistro cuisine, a symbol of French gastronomy, while adding a contemporary touch. Born of their immense complicity, these menus invite you to (re)discover the sincere, generous local cuisine so dear to the hearts of our Chefs. To enhance the experience, each dish will be accompanied by wines carefully selected by our Executive Chef Sommelier, Bernard Neveu, and a refined cocktail concocted by our Cocktail Chef Margot Combat!   Menu for Thursday, July 4th 2024 - at Allard Beef cheek ravioli, spicy broth Cucumber soup with gold caviar - Small spelt cookpot, primavera vegetables Zucchini flower stuffed with lobster, lobster reduction - Turbot confit, chard greens and whites, cooking juices Sautéed veal sweetbreads, artichokes en barigoule - Profiteroles, hot chocolate sauce Peach Melba   Dinner menu for July 4, 2024 - Chez Allard 135 € per person (excluding drinks) 220 € per person (with wine pairing)           Menu for Thursday, July 11, 2024 - at Benoit Paris Burgundy snails, garlic purée, parsley Paté en croûte Benoit - Fricassee of chanterelles, candied egg yolk, Beaufort emulsion Pan-fried duck foie gras, roasted peach and dolce forte - Roasted monkfish, spring garnish and pod jus Beef Wellington - Profiteroles, hot chocolate sauce Fontainebleau with strawberries and tagetes   July 11, 2024 dinner menu - Chez Benoit Paris 135 € per person (drinks not included) 220 € per person (with wine pairing)          

Enjoy a unique Valentine's Day experience at Allard! Share a romantic dinner in the intimate setting of a traditional Parisian bistro, framed by period tapestries, red velvet banquettes and original woodwork. For this special evening, savor the exceptional menu created by chef Lisa Desforges: Marinated sea scallops, winter radish, top condiment, Seared brill, turnips, Champagne sauce, Rossini-style beef tenderloin, sea potatoes ... For dessert, enjoy a Grand Marnier soufflé to share, for a final instance of delight for two.   Valentine’s Day dinner Menu – February 14 2024 120€ excluding drinks 180€ with wine pairing

Celebrate Easter with your loved ones in a timeless Parisian bistro! On Sunday April 9 and Monday April 10, share a timeless moment in Allard restaurant, framed by period tapestries, red banquettes and original woodwork... Taste the delicious menu imagined by the Chef Laetitia Rouabah and her team, highlighting the traditional flavors of Easter and the most beautiful products of the season:       Fernande Allard amuse-bouche, Green asparagus from Provence, soft-boiled egg and matured Comté, Roasted leg of milk-fed lamb, vegetables from our farmers... And for dessert, Wild strawberries in their natural way, Fontainebleau, which will conclude your meal in beauty.     Reserve your table now to celebrate Easter with family and friends.   Easter menu - Sunday 9 and Monday 10 April 90 € per person excluding drinks

Celebrate Valentine's Day at Allard's in a friendly and intimate setting. Surprise your partner and offer an enchanted interlude in our restaurant 💞 For the occasion, the chef Laëtitia Rouabah and her team have concocted an exceptional menu: Confit duck foie gras, tangy orange marmelade, Roasted corn-fed chicken from "Les Landes", shaved black truffle... Finish in beauty with our delicious chocolate and passion fruit composition. February 14, 2023 dinner menu 120 € excluding drinks 180 € with food and wine pairing

With Epiphany 2023 fast approaching, Allard is pleased to present you the « galette des rois » for 2023! For the greatest pleasure of your taste buds, our teams have elaborated a delicious recipe of « galette des rois ». Those with a sweet tooth may find a porcelain bean stamped with the iconic Iron Lady, a unique creation by Bernardaud. The galette des rois is available by the slice until January 15. Who will be the lucky one to stumble upon this lovely porcelain bean signed by Bernardaud? 🤩

Allard is pleased to welcome once again the chef Laëtitia Rouabah ! After 6 years as chef at Benoit New York, Laëtitia is making her comeback as head of Allard's kitchens for an exceptional pop-up for a few months, where she already officiated from 2013 to 2016. To mark her arrival, Allard is renewing its menu... If the atmosphere of the restaurant remains the same, the chef will introduce you to some of her favorite New York dishes. On the menu, the Spiced crab cake, sweetcorn soup , the American-style blue lobster, the Beef chuck flap and sweet delights such as the Cheesecake or the S’mores... Typically American dishes executed with the verve, generosity and talent that we know the chef has. Don't worry, Allard's must-try dishes like frog legs and Duck from Challans with olives will of course continue to be offered on the menu ! A few words about Laëtitia Rouabah's background... Laëtitia Rouabah began her career with Alain Ducasse in several of his starred establishments : In 2004, she started at the Relais Plaza with Philippe Marc before joining Jocelyn Herland in London at Alain Ducasse at the Dorchester ! In 2008, Laëtitia worked at Jules Verne, the restaurant of the Eiffel Tower, where she became assistant chef to Pascal Féraud. In 2013, the chef took over the reins of Allard for a few months. From one bistro to another, she landed in New York in 2016, with the mission of gently refreshing the image of Benoit, one of Alain Ducasse's two addresses in the United States with Rivea in Las Vegas.