Okay, so I have been mulling this for several days, and I must say, I am still a bit stymied, but I think it is worth continuing to consider and go try Alliance when I am next in Paris (have not eaten there, so can’t comment on it). From your description, though, what comes to mind for me (I realize, not your bag) is Amarante. For Precision “ingredient…focused as opposed to muddied” and for Purity “ingredient at [its] purest state,” there is nowhere in Paris (maybe anywhere) that I have eaten that consistently feeds me amazing examples of meats, vegetables, chocolate (for examples), top quality, focused in their essences, and not over or under cooked (not sure I am talking about “ripe” here). But I think you are one of the people who don’t like this restaurant (correct me if my memory is off) and find the restaurant “sad.”
I’m not sure I have eaten at loads of the Japanese chef-in-Paris restaurants. I did eat at Montee years ago, and very much enjoyed my meal there. However, because of the set menu aspect, I have never been in a hurry to go back.
I think I am in line with what @Annegrace describes, though I would naturally add France to her short list of Western European cuisines. I do often find myself somewhat turned off by the pictures of exquisitely artistic plates posted, especially if they are at restaurants with set menus. But I think I lined up quite well with you, @onzieme, when it has come to the food at Jeanne Aimee, for example (though I have not, as expressed elsewhere been to their newly revamped set menu offering). I am pretty wild, however, about the intersting mélanges of cuisines, spices, etc. when done well. For example, I really loved my meal at Omar Dhiab, but again, I am not in a hurry to go back for another set menu.
When it comes to wine, I would say that I don’t know much, but know when I like a wine and when I don’t. Generally, I am a fan of red (and white) Burgundies for sure, though I am less apt to order red wines than I used to be because they sometimes trouble my sleep. Not always, and I still have no good understanding of when they do and when they don’t. I don’t know much about the wines you are tending to write about in your blog, but would be interested in trying more of them!