Located in the heart of Saint-Germain-des-Prés, the Allard restaurant is one of the last true bistrots of Paris. The restaurant is still marked today by the spirit of Marthe Allard, "mother cook" who founded the house in 1932. Allard is above all the story of a peasant Burgundy who goes to Paris with family recipes .
THE ORIGIN OF THE RESTAURANT
The place was originally a wine merchant, as evidenced by the grilles at the windows - the profession was forced to close its stalls. At the beginning of the XXth century, Vincent Candré invests the place and opens a bistro named at the time "La Halte de l'Eperon". It served small country wines accompanied by local dishes prepared by Josephine, one of the first "mothers cook" Paris. In the 1930s, Vincent Candré sold his restaurant to Marthe and Marcel Allard who, over time, would make it a real institution. "Allard is simplicity in tradition and tradition in simplicity! Said the customers A FAMILY BISTROT IS NEVERFrom the 30s until the end of the war, Allard remains a neighborhood bistro with a family spirit. After the war, Allard forged a reputation that will consolidate year after year. At the end of 1946, André, the son of Marthe and Marcel Allard, meets Fernande. The second generation is preparing to take over ... Barely married, Fernande found herself at the piano to never leave him. Marthe bequeaths to her the secrets of cooking that she has perfected for half a century. Rustic dishes transmitted from one woman to another, both from the same peasant soil.
"The customers do not come to us to make gastronomic discoveries but to make old culinary knowledge," says André.
A PRECIOUS HERITAGEIn 1985, a page turns. The Allard family sells the restaurant to Bernard Bouchard, who in turn passes it to the Aveyron Claude Layrac in 1995. For nearly 20 years, it will perpetuate the Allard spirit and the fundamentals of its cuisine, such as the Challans duck with olives. Limousin lamb shoulder or rooster au vin. By yielding Allard to Alain Ducasse in July 2013, he says he is confident: "this restaurant to which I am so attached will keep his personality, his character".
" The precious legacy of Fernande Allard will continue to inspire us. No question of touching the DNA of the house, we will simply make sure to include it in its time " says Alain Ducasse.