Alliance, a two-Michelin-starred restaurant in Paris, offers a heartfelt and sincere gourmet experience

Just over 12 hours after earning his second Michelin star, the Alliance restaurant opened its doors once again in the familiar setting of the 5th arrondissement, with a level of humility that’s almost surprising. Chef Toshitaka Omiya, fresh from Monaco where he attended the ceremony the day before, greeted his team in front of the open kitchen, staying true to a rigorous yet understated approach.

On the occasion of Alliance’s 10th anniversary, the chef found himself almost "by routine" at this grand celebration of gastronomy. Securing a second Michelin star, therefore, was as surprising as it was well-deserved. After arriving on a late-night flight, he’s now ready to welcome us into his restaurant, characterized by a sleek, minimalist, and refined decor.

Alliance was founded in 2015 through the collaboration between Japanese chef Toshitaka Omiya and the maître d'hôtel and sommelier expert Shawn Joyeux. A decade later, this partnership — and the word has never been more fitting — has reached a state of perfection. The chef’s journey shines a light on this newfound maturity.

Originally from Osaka, he first trained in Italian cuisine before moving to Paris. His career has taken him through some of the city's most renowned kitchens, from L’Arpège with Alain Passard to the George V alongside Philippe Legendre—who he would later reunite with at the InterContinental Champs-Elysées—then on to L'Agapé Substance working with David Toutain, and finally back to L’Agapé for his first head chef role.

Three core influences from these three culinary masters emerge clearly: the first is the technical mastery characteristic of French cuisine, especially in cooking techniques, sauces, and reductions. The second is an unwavering respect for ingredients, emphasizing seasonality and the full utilization of produce. The third is a pursuit of detail that borders on obsession.

On the plate, this harmony manifests with clarity. The Alliance cuisine doesn’t aim to impress through obvious complexity but instead relies on a quiet precision that makes it all the more poetic. A chilled white asparagus velouté, seemingly simple at first glance, reveals a remarkable depth of flavor.

The crab, gently wrapped in radish ravioli, explores the balance between tenderness and vibrancy. The Jerusalem artichokes, prepared in various forms—roasted, smoked, crispy, or flame-burned—form a true statement emphasizing the versatility of a single vegetable.

Plates leave a lasting impression. The potato gnocchis, served with samphire and draped in a white wine reduction sauce, are topped with Osciètre caviar. Meanwhile, the milk-fed lamb from Lozère reaches new heights of tenderness, perfectly complemented by a precise and refined sauce.

Between courses, interludes reflect the house’s philosophy: a grilled sandwich topped with scallop barbelles, and a skewered combination of kidney and lamb fillet—each a nod to a cuisine that appreciates every part of the ingredient without hierarchy. Attention to detail extends to the bread, baked fresh daily by the house baker—such as a smoked hay bread served with a richly whipped butter crafted with remarkable delicacy.

This approach is rooted in a deeply respectful philosophy where no detail is overlooked. Classic French cuisine, particularly in the art of sauces, is blended here with Japanese sensibility, characterized by restraint and simplicity. The result isn’t a fusion or mere juxtaposition, but a distinctive culinary language, executed with perfect mastery.

Inside the restaurant, Shawn Joyeux expertly guides the dining experience with refined elegance. The service team tailors each visit to match the pace and expectations of every guest, offering a personalized selection from the menus ('Instant' in three courses for €95 or four courses for €130, 'Resonance' in five courses for €175, and 'Harmony' in seven courses for €245). Complementing this, a young, talented sommelier presents carefully curated wine pairings from a cellar boasting over 700 selections. The focus on customer care maintains a perfect balance, never compromising on intimacy — striking a delicate harmony between attentive presence and respectful discretion.

Delicate, genuine, refined, intricate, daring, sublime — Alliance is a Michelin-starred restaurant where technique nearly takes a back seat to emotion. Ultimately, that day, our eyes were filled with two stars. More to come, in pictures!

• To be read
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• This Week's Best Deals in Paris and Île-de-France, March 23-29, 2026

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Vegetable spring rolls
Leeks in vinaigrette with grey pepper, early endives, and bergamot

Broccoli and caper jelly cigarette
Celery and apple lollipop
Cauliflower and mustard tartlet

Cresson jelly and mousse topped with caviar

Chilled white asparagus velouté with olive oil focaccia

Crab served with delicate radish ravioli, homemade mayonnaise, curry oil, and green apple

Roasted Jerusalem artichokes—tender, crunchy, crispy, charred over an open flame, smoky

Scallop Bearded Croque

Seared Scallops with Brussels Sprouts, Red Wine Reduction, and Chard

Mocktail similar to a parsley-infused gin fizz

House Special
Potato Gnocchi with Pickled Glasswort, White Wine Reduction Sauce, Osciètre Caviar

Lamb kidney and tenderloin skewer, served with broth

Lozère milk-fed lamb, panoufle, cooked saddle served with a fresh onion sauce

Smoky Crottin, Vermenton, Langres, Fourme d'Ambert, Laguiole, Sheep's Milk Tomme

Pre-dessert featuring citrus fruit, bergamot, white beer granita, and lemon

Mango and pineapple dessert topped with lemon-thyme ice cream and tangy meringue

Black Olive Financier
Mont Blanc with Chestnut and Lemon
White Sesame Macaron with Yuzu Cream

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This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.