Aléa

The Best Restaurants In Montmartre - Paris - The Infatuation

"At this airy restaurant on the far side of the hill, comfort food flavors, reimagined with fine dining tweezer-applied garnishes and ethereal foams, are the name of the game. A generous mound of chestnut mousse is topped with a perfect pear brunoise, wisps of marigold, and tonka-infused crumble, but close your eyes and it has the nostalgic taste of milk chocolate ice cream with crunchy cookie topping. The vegetarian entrée, a buttery puff pastry crowned with roasted porcini mushrooms and caramelized Cévennes onions, eats like a pissaladière had a baby with a stuffed mushroom. The portions are big, and the dining room is bright enough for you to enjoy the pretty plating. Head here for dinner with parents or a few friends who are happy to swap bites." - emily monaco

"a.lea is a play on words, referring to change (‘aléas’) and the name of the talented chef, Léa Lestage, who dabbled in sociology at uni before rolling up her sleeves in the kitchens of the Polisson and the Bristol’s Épicure. Examples of her appetising bistronomic cuisine include creamy soft-boiled egg, cream of green peas, apricots, feta and verbena; duckling, sweet potatoes, blood orange, mild curry seasoning and gravy… Léa’s spot-on recipes feature a market-fresh slant with a bargain-priced lunchtime (including Saturdays) menu. More elaborate and more expensive in the evenings. Also a chef, William Atlan warmly manages the front-of-house experience." - Michelin Inspector

A.Lea - Review - Montmartre - Paris - The Infatuation

"At this airy restaurant on the far side of the hill, comfort food flavors, reimagined with fine dining tweezer-applied garnishes and ethereal foams, are the name of the game. A generous mound of chestnut mousse is topped with a perfect pear brunoise, wisps of marigold, and tonka-infused crumble, but close your eyes, and it has the nostalgic taste of milk chocolate ice cream with crunchy cookie topping. The vegetarian entrée, a buttery puff pastry crowned with roasted porcini mushrooms and caramelized Cévennes onions, eats like a pissaladière had a baby with a stuffed mushroom. The portions are big, and the dining room is bright enough for you to enjoy the pretty plating. Head here for dinner with parents or a few friends who are happy to swap bites." - Emily Monaco