Alliance Paris

Awards

MICHELIN Guide

One star restaurant, 2024

All Michelin stars in Paris All Michelin stars in France All 1 star Michelin in Paris All 1 star Michelin in France

OAD

European Restaurants 2024, 74

All OAD European in Paris All OAD European in France

Gault & Millau

3 Torques, 2021

All Gault & Millau in Paris All Gault & Millau in France All Gault & Millau 3 Torques in Paris All Gault & Millau 3 Torques in France

Gault & Millau Public Mark

16 / 20

Chef

Toshitaka Omiya

Cuisine

Modern Cuisine

• 2024
• 2020
• 2016

Dinner at Restaurant Alliance

on 04 Jun 2024

by Peter Verey

Enjoyed @restaurant_alliance when I visited in 2022 so was keen to get back , delicate and well executed dishes where vegetables tend to drive the flavour profile .

A pea/creme fraiche and caviar tart got things off to a clean start , peas are on every menu right now and they are terrific .

Langoustine was engulfed with a kohlrabi mousse of terrific structure with strands of shiso leaf .

White asparagus had some very unlikely plate mates but this combination was terrific . Asparagus... More

Enjoyed @restaurant_alliance when I visited in 2022 so was keen to get back , delicate and well executed dishes where vegetables tend to drive the flavour profile .

A pea/creme fraiche and caviar tart got things off to a clean start , peas are on every menu right now and they are terrific .

Langoustine was engulfed with a kohlrabi mousse of terrific structure with strands of shiso leaf .

White asparagus had some very unlikely plate mates but this combination was terrific . Asparagus , almonds , dried apricot and passion fruit sauce . I expected the sauce to be very sweet but it was only just perfumed with passion fruit . Creative and successful dish

John Dory and celeriac are great match , with a little chive and samphire garnish for piquancy.

One of the best Foie Gras dishes that I can remember having followed , foie gras , turnip ,chive and duck broth. Soft and comforting and amazingly light .

A well cooked pigeon breast was simply complimented by cabbage and pigeon jus. Classic

A small cheese board was a nice side step on the way to dessert .

Finally a Croustillant , ganache and sorbet of chocolate wrapped up a lovely meal . Less

Dinner at Restaurant Alliance

on 28 Aug 2020

by Neil A. Chef

Cheese 🧀 🐭
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their... More

Cheese 🧀 🐭
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance Less

Dinner at Restaurant Alliance

on 16 Mar 2020

by Margaret Lam

JB said Toshi san is the most “french” among all the Japanese chefs in Paris, and it was really true. If you just eat the food you probably can’t tell it was from Japanese chefs (which is very very rare as Japanese chefs always show a very unique Japanese aesthetics and flavor). The only way you can tell is from his meticulous preparation and striking attention to details, something that seem to come inherited in Japanese DNA.
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4 years ago in the same IG post above I wrote “A new place... More

JB said Toshi san is the most “french” among all the Japanese chefs in Paris, and it was really true. If you just eat the food you probably can’t tell it was from Japanese chefs (which is very very rare as Japanese chefs always show a very unique Japanese aesthetics and flavor). The only way you can tell is from his meticulous preparation and striking attention to details, something that seem to come inherited in Japanese DNA.
_
4 years ago in the same IG post above I wrote “A new place that shows a lot of potentials. I would love to see how it grows and transform in time as it should get better and more "defined" in identity.”
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And now 4 years later Alliance has found its place and identity in Paris. It is time to continue to see how they carry the journey and bring it to the next level.
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Thank you Toshi san and your fantastic team for the lunch Less

7 / 10

Lunch at Alliance

on 25 Jul 2016

by I. Anna A

A nice lunch by chef Toshitaka Omiya