41, rue Saint Andre-des- Arts (6)
Tel: 01-43-26-48-23
AMBIANCE/DÉCOR
I first ate at Allard in the late ‘60’s. It was chic, with Americans in particular. An old (1932) traditional bistro in an obscure, ancient Left Bank street, it looked the part and delivered old fashioned French comfort food at a time when the best known alternatives for tourists featured haute cuisine, formality and were focused in central arrondissements.
After hitting a peak, Allard began a decades-long decline, along with the neighborhood, which became a street of pizza, crepe and souvenir shops. Five years ago (pre-Diary) we gave it another try. The food and décor were less changed than the all- foreign clientele, heavily weighted toward Japanese, guide books in hand and coke bottles on every table. To the rescue (?) Alain Ducasse (again), very recently.
The result is a work in progress – it is hoped. The décor is unchanged, as it should be. The food at a Christmas week dinner was excellent, prepared by four chefs in toques who work just inside the front door. Recognizing the holiday timing of our single datapoint, our meal may be untypical. The crowd was mixed, including French. It arrived late (9:30 p.m.+), but energized the two rooms, which were 1⁄4 full at 8:30 pm. Service and management were shockingly disorganized for a Ducasse- managed operation. It made a difference, but did not mar the quality of the food, only the overall experience.
Since first trying the “new” (Ducasse-owned) Allard in 2013, we have enjoyed progressively better meals and appealing menus, including a recent Spring, 2017 dinner.
In the older (read: very old) of the 2 rooms bi-sected by the female chef-run, traditional bistro kitchen, it was full (international mix) and convivial. Family and couples-focused; casual in look and manner. Except the menu and food were serious and delicious. Early asparagus with sauce mousseline, frisse salad, turbot with buerre blanc and roast lamb with vegetables. A plate of pre-selected 3 cheeses for dessert. All excellent, pricey (216€ with a 52€ Givry 1st Cru) and served with energy and good feeling, if somewhat less than old school finesse.
A good restaurant.
Except for the visually distinguishing installation of a ceiling-dominating air filtration system for Covid, Allard moves into its 8th decade pretty much unchanged. Ducasse Group management is well established. It surely lacks the soul of a chef-owner bistro, but in Paris, particularly, chef in the kitchen, wife managing the front is a disappearing model. Clientele pretty much pre-Covid, many tourists, multiple nationalities. Compact, traditional bistro menu with concessions to less intrepid guests, except for the extraordinary roast chicken for two, at the high margin price of 88€., surely the most popular plate. With a unique butternut squash vegetable and soup, and pigs feet, chocolate mousse and crème caramel, a fine meal served with smiles. Wines by carafe.
FOOD
Thick-sliced marinated salmon and frisee salad with croutons and lardons, followed by a Bresse chicken for two. Profiteroles with chocolate sauce for dessert. Other meat, fish choices, all in the bistro tradition. Accompanying potatoes and a la carte string beans both exceptional.
SERVICE
Uncoordinated, even sloppy. A few of the waiters had the old-timer look and knew what they were doing, but did not function as a team, much less a well- oiled one. Surely, the Ducasse machine knows how to do this, and to install a management system to oversee it.
PRICE
High, but fair a la carte. Chicken for two 36€/person, on a par with/ Le Coq Rico (see 20th). 34€ formula lunch with two choices. Extensive wine list weighted toward the high-end. With a 60€ wine, 184€.
Lured by a well-promoted 34€ 3 course lunch (with only two choices), we gave Allard another try and are pleased we did.
A new (female) chef, what appears to be a fresh staff and serious management combine, albeit on the basis of a single meal, to correct the disappointments experienced in the immediate aftermath of the Ducasse ownership change in 2013. We loved everything about our lunch.
Sea bass cru or onion soup, roast chicken with mashed potatoes or monkfish with vegetables in a light cream sauce, baked figs with ice cream or cold chocolate soufflé.
SERVICE
Service was cordial and attentive (and bilingual). The surroundings are charmingly run-down (as a restaurant founded in 1932 should be), but freshly painted, clean and with a gleaming new bathroom.
(4x) (2013-2021)
