Alleudium

The story

Alleudium – Modern Cuisine with a Japanese Touch in Paris, Recommended by Michelin

A Chef’s Path from Tokyo to Paris

Keiichi Shinohara arrived in France in 2003 after a decade of training in Japanese kitchens in Tokyo. In Paris, he sharpened his skills alongside Chef Christian Constant at the Michelin-starred Violon d’Ingres, then became the disciple of Chef Olivier Guyon at Chez Goumard, also a Michelin-starred address. After six years as Guyon’s second, he followed him to the legendary Maxim’s on rue Royale. In 2011, Pierre Cardin, then owner of Maxim’s, asked Shinohara to lead the brigade as Chef de Cuisine – a role he held for seven years, cooking for a steady stream of notable guests and perfecting dishes such as the classic “Lièvre à la Royale.”

Instinctive, Seasonal Cuisine

At Alleudium, Shinohara’s cooking is described as instinctive and spontaneous, composed with the rhythm of the seasons. The style is precise: immaculate cooking, careful textures, clear flavours. A subtle Japanese inflection – in a searing technique or a seasoning – lifts the palate without overwhelming. The result is a contemporary vision of French cuisine, served in plates where harmony and balance come first. The restaurant’s own words call it “a cuisine without ambiguity,” and the approach has earned it a place among Michelin’s Recommended addresses in Paris.

The Setting

Tucked away on rue Claude-Rodier in the 9th arrondissement, Alleudium is a gastronomic restaurant that welcomes children, offers air conditioning, and can be privatised for events. The wine list, selected by the chef, features French bottles with character. Whether you come for lunch or dinner, the experience is built around produce, precision, and the quiet confidence of a chef who has spent years mastering both French and Japanese traditions.