Anthony Rahayel

"Fine quality homemade foie gras with notes of simplicity and perfection combined."

Patricia Wells

"The big garlicky snails were as good as they get."

Saveur

"Dishes like escargots in parsley butter are top-notch."

Richard Vines

"I love the atmosphere and the location, and the pâté en croute is simply the best."

World Travel Guide

"For a sample of Paris’s tastiest foie gras, linger in the intimate ambience of Allard for a chance to rest and eat in an ornately decorated bistro."

Georgie Bailey

"The herb and garlic filling was incredible and the little snail was hot and tender. Puddles of herby buttery goodness are hungrily mopped up with wood oven baked crusty grain bread."

France Today

"Among the starters, the one not to miss is the superb pâté en croûte by Arnaud Nicolas, a MOF (Meilleur Ouvrier de France) charcutier. This dish is served as a slice of exquisitely seasoned pâté inside a buttery fold of pastry with garnishes of pickled vegetables."

Jo Rodgers

"Cold foie gras on toast, with a pour of white Burgundy, makes for a perfect start."

Tara Lloyd

"Foie gras can be found in plenty of bistros and cafes; if it’s authenticity you’re after, head to Allard."

Insidr

"Established in 1931, this gourmet restaurant remains one of the city’s most beloved old-guard bistros, and for good reason. Their escargots in parsley butter dish is particularly good!"