In the both grandiose and intimate room, in which the original frescos have been enlisted by the Historical Monuments, each detail has been thoughtfully arranged to ensure an exceptionnal gastronomic moment. Though the modern cuisine he serves, the Parisian chef hands out the excellence of his training under the direction of the best chefs and the forward-thinking of his very own vision.
Extractions® bring sauces up to date, while fermentations invoke products’ specific terroirs, and each course delicately unfolds. Every dish is structured, well-presented and skilfully researched. The whole meal is a remarkable demonstration of Yannick Alléno’s uniquely creative and uncompromising approach.
Born in Puteaux, just outside Paris, Yannick Alléno spent his childhood in the kitchens of family-run bistros in different Paris suburbs. Aged 15, he began to learn from great chefs. His very job was at Le Royal Monceau in Paris under Gabriel Biscay; he then joined Sofitel Porte de Sèvres under Roland Durand, followed by Martial Enguehard. However, it was at Drouant, under Louis Grondard, where he found his maturity and determination. He consolidated his skills under the tutelage of this great chef, whom he greatly admires, and proved himself in his wake, before taking his place as head chef in his own right when he was appointed to run the kitchens at Scribe.
Yannick Alléno is a member of the exclusive circle of the greatest chefs in the world. He has enthusiastically dedicated his life to his passion and is proud of his French cuisine, rich in tradition and ambitiously and creatively contemporary. His visionary approach to the culinary arts, blending knowledge and excellence with audacity, leads him to experiment endlessly, in order to find the purest, most quintessential flavours. He constantly pushes the boundaries with his curiosity and talent and has laid the foundations for a truly personal cooking style: modern cuisine.
Visit Alleno Paris – www.yannick-alleno.com