Restaurant Chez Allard, Paris, 12/5/19

IMG_4648
exterior

Chez Allard opened in 1932 and is a large place spread over several rooms. The tiny tables are closely placed and set with white clothes and napkins.  French music is in the background of this old style restaurant.  The lower half of the walls is dark wood and the top half is covered in fabric where there aren’t windows.  Red velvet bench seating lines the walls that serve that tables that have wooden chairs opposite.  Art is on the walls, the floor is tile and service is friendly and efficient.  They offered a special 3 course lunch menu or an a la carte menu.  The lunch menu is a good value at 34 euros but we wanted to try some of the items on their regular menu so chose to order a la carte.  

IMG_4643
exterior around the corner
IMG_4785
Frankie shared the restaurant information
IMG_4798
awards
IMG_4792
interior
IMG_4790
kitchen
IMG_4651
interior
IMG_4652
interior
IMG_4654
interior
IMG_4657
menu
IMG_4661
lunch menu
IMG_4666
table set up

 

An amuse bouche was a cucumber salad  with a vinegar and parsley sauce.  It was well seasoned and the crisp cucmubers were light and tasty.

IMG_4665
cucumber salad
IMG_4676
Frankie and the water

 

Bread service was sliced brown bread with butter shaved from an enormous mound housed under a glass on the bread carving cart.  Both were good.

IMG_4694
bread and butter
IMG_4689
bread
IMG_4698
butter to be cut for each table
IMG_4687
wine front
IMG_4670
Frankie looked down the long seating area

 

Curled endives, bacon and croutons was one of the starters we chose to try.  The well dressed frisee was topped with large lardoons and and croutons that had been soaked in the tasty dressing.  It was exquisite.  Each bite filled with flavor and texture.

IMG_4707
Curled endives, bacon and croutons
IMG_4710
closer
IMG_4682
Frankie likes getting both salt and pepper grinders

 

The preserved duck foie gras with toasted country bread was two rounds of foie gras alongside an apple compote and some slices of the bread that had been toasted.  The foie gras was creamy and well flavored and the compote added a fun bit of fruitiness.  The crisp toast was the perfect vehicle to spread the rich foie gras on.  It was really good.

IMG_4714
Preserved duck foie gras, toasted country bread
IMG_4716
closer
IMG_4772
Frankie noticed the drawings on the wall

 

Beef entrecôte was served with a peppered sauce on the side.  It was cooked as requested with a good char on the outside.  The surprise in this dish was the fabulous little potatoes that were underneath.  Cooked to a perfect tender they had a wondeful texture and lovely potato flavor.

IMG_4736
Beef entrecôte, peppered sauce
IMG_4739
peppered sauce
IMG_4749
potatoes
IMG_4788
Frankie played with their business card

 

Tender ox cheeks and carrots came in a serving bowl that you could dish onto your plate.  The bright carrots were a perfect contrast to the brown meat surrounded by its tasty brown gravy.  The meat was tender and good and the serving very generous.

IMG_4725
Tender ox cheek and carrots
IMG_4733
closer
IMG_4746
closer
IMG_4756
cheek meat
IMG_4776
Frankie studied the art notes

 

We were totally full and so had decided to not order dessert but had asked the server if the cake we saw on the cart was for the rum savarin.  He then couldn’t let us leave without trying it and so gave us a couple slices to eat with our expresso.  The Rum savarin cake is doused with rum, which was left at the table in case we wanted more, and served with lightly whipped Chantilly.  It was rich and delicious and my fullness vanished when I tasted this traditional treat that was done perfectly.

IMG_4759
Rum savarin, lightly whipped Chantillu
IMG_4761
closer
IMG_4768
rum
IMG_4780
Frankie wondered what this was

 

 

Leave a Reply