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YANNICK ALLÉNO GETS REWARDED BY THREE MICHELIN STARS, TWICE AT THE SAME TIME.

1947 at Cheval Blanc, Courchevel & Alléno Paris at Pavillon the Ledoyen

Paris, February 9, 2017 – The Michelin Guide rewards Yannick Alléno and his modern cuisine with its highest distinction, three stars, twice.

A confirmation for Alléno Paris at the Pavillon Ledoyen; an apotheosis for 1947 at Cheval Blanc in Courchevel; a rarely-seen accolade.

YANNICK ALLÉNO & MODERN CUISINE

In 2013, looking for purity in tastes, he started to work on sauces, French gastronomy founding pillar. This distinctive and visionary approach, in which R&D take a great part, led him to a major evolution of French cuisine: modern cuisine.

RESTAURANT 1947 IN CHEVAL BLANC, COURCHEVEL

In 2008, Cheval Blanc Courchevel entrusts Alléno with the hotel’s entire F&B division, and in 2010 gets rewarded by two Michelin stars for his work at 1947.

More on the 1947 and Yannick Alléno here: https://vimeo.com/58091658

ALLÉNO PARIS AU PAVILLON LEDOYEN

Established in the Pavillon Ledoyen since July 2014, Alléno Paris obtains its first three Michelin stars only after seven months of operations.

In 2017, Alléno et his business partner Florence Cane will start a renovation campaign (without closing) at the Pavillon Ledoyen, which celebrates this year its 225-year anniversary

YANNICK ALLÉNO REMPORTE PAR TROIS MICHELIN STARS, DEUX FOIS EN MÊME TEMPS.

1947 chez Cheval Blanc, Courchevel & Alléno Paris au Pavillon le Ledoyen

Paris, le 9 février 2017 - Le Guide Michelin récompense Yannick Alléno et sa cuisine moderne avec sa plus haute distinction, trois étoiles, deux fois.

Une confirmation pour Alléno Paris au Pavillon Ledoyen; Une apothéose pour 1947 chez Cheval Blanc à Courchevel; Une accolade rarement vue.

YANNICK ALLÉNO & CUISINE MODERNE

En 2013, à la recherche de la pureté des goûts, il a commencé à travailler sur les sauces, pilier fondateur de la gastronomie française. Cette approche distinctive et visionnaire, dans laquelle la R & D prend une grande part, l'a conduit à une évolution majeure de la cuisine française: la cuisine moderne.

RESTAURANT 1947 CHEVAL BLANC, COURCHEVEL

En 2008, Cheval Blanc Courchevel confie à Alléno l'ensemble de la division F & B de l'hôtel, et en 2010 il est récompensé par deux étoiles Michelin pour son travail en 1947.

Plus sur le 1947 et Yannick Alléno ici: https://vimeo.com/58091658

ALLÉNO PARIS AU PAVILLON LEDOYEN

Fondée au Pavillon Ledoyen depuis juillet 2014, Alléno Paris obtient ses trois premières étoiles Michelin après sept mois d'exploitation.

En 2017, Alléno et son partenaire d'affaires, Florence Cane, entameront une campagne de rénovation (sans clôture) au Pavillon Ledoyen, qui célèbre cette année son 225e anniversaire

YANNICK ALLÉNO É RECOMPENSADO COM TRÊS ESTRELAS MICHELIN, SIMULTANEAMENTE

1947 em Cheval Blanc, Courchevel & Alléno Paris em Pavillon o Ledoyen

Paris, 9 de fevereiro de 2017 - O Guia Michelin recompensa Yannick Alléno e sua cozinha moderna com a mais alta distinção, três estrelas, duas vezes.

Uma confirmação para Alléno Paris no Pavillon Ledoyen; Uma apoteose para 1947 no Cheval Blanc em Courchevel; Um prêmio raramente visto.

YANNICK ALLÉNO & CULINÁRIA MODERNA

Em 2013, à procura de pureza nos sabores, começou a trabalhar em molhos, pilar fundador da gastronomia francesa. Esta abordagem distintiva e visionária, na qual a I & D tem uma grande parte, levou-o a uma grande evolução da cozinha francesa: a cozinha moderna.

RESTAURANTE 1947 EM CHEVAL BLANC, COURCHEVEL

Em 2008, Cheval Blanc Courchevel confia Alléno com toda a divisão F & B do hotel, e em 2010 é recompensado por duas estrelas Michelin por seu trabalho em 1947.

Mais sobre o 1947 e Yannick Alléno aqui: https://vimeo.com/58091658

ALLÉNO PARIS AU PAVILLON LEDOYEN

Fundada no Pavillon Ledoyen desde Julho de 2014, a Alléno Paris obtém as suas primeiras três estrelas Michelin apenas após sete meses de operações.

Em 2017, Alléno e sua parceira de negócios Florence Cane iniciará uma campanha de renovação (sem encerramento) no Pavillon Ledoyen, que celebra este ano seu aniversário de 225 anos

GROUPE YANNICK ALLENO

71, rue du Faubourg Saint-Martin

75010 Paris, France

DL. +33 (0)1 78 09 56 05

C. +33 (0)6 79 04 32 49

yannick-alleno.com

About Mr. Alleno

Yannick Alléno is a French chef. He has been awarded three Michelin stars since 2007.

Biography

Born on December 16, 1968, in Puteaux, Yannick Alléno studied at Santo Dumont High School in Saint-Cloud. At fifteen years old, he started to spend all of his time cooking and learning from the very best chefs. He started his career at the Royal Monceau working with Gabriel Biscay before joining the Hotel Sofitel Sèvres and working closely with chefs Roland Durand and Martial Henguehard. When entering Drouant with Chef Louis Grondard, he worked hard to eventually forge his maturity and his discipline.

He asserted himself in the wake of this renowned chef that he deeply admires, before taking off by himself to run the Scribe kitchens. In 1999, a first Michelin star rewarded his hard work and creativity, which was confirmed in 2002 with a second Michelin star. In 2003, the Hotel Le Meurice entrusted him with the position of chef de cuisine.

Yannick Alléno started to create true works of art the following years. In 2004, he received a second Michelin star and achieved the ultimate accolade in 2007 with his third star. Yannick Alléno, nicknamed “Prince of the Palaces”^[1] by the press in 2008, since then has been a member of the elite circle of the world’s greatest chefs.

Yannick Alléno, hotel chef above all, likes to create, innovate, taste and play with ingredients in order to obtain the best. Hard work and rigor are his magic words. His talent lies in reinventing dishes from traditional cuisine by giving a unique interpretation mixing precision and surprise.

He gets his inspiration from local products to create links between the classic and the modern. Yannick Alléno continues to demonstrate he likes pushing the boundaries, always striving for unique creations. Being passionate about food and a perfectionist, Yannick Alléno presents a style of cuisine that is considered to be a true art form. Gifted with a strong and creative culinary identity, Yannick Alléno is now one of the greatest chefs in the world, with an assured place in gastronomic history.

In 2008, together with Florence Cane, he launched the Group Yannick Alléno.^[2] The aim of the company is to offer his expertise to hoteliers and food professionals. Since then, he has developed his activities and services at Cheval Blanc in Courchevel and in Saint-Tropez and Paris, France, and at the Royal Mansour in Marrakech, at the One&Only The Plam in Dubai, at the Shangri-La in Beijing and in the 101 tower in Taipei. He also launched three years ago YAM magazine for the professionals.

In January 2013, after 10 years he announced his departure from Le Meurice.

On July 1, 2014, he took over the kitchens of Restaurant Ledoyen, on the Champs-Elysées in Paris.

Also in 2014, Alléno published "Sauces Réflexion d'un cuisinier"^[4] in which he described new methods of flavor extraction for sauces.

Restaurants

Pavillon Ledoyen - Carré des Champs-Élysées, Paris : 3 étoiles au Guide Michelin
Hôtel Le Cheval Blanc - Courchevel :
- 1947 : 2 étoiles au Guide Michelin depuis 2010
- White : restaurant contemporain
Royal Mansour - Marrakech :
- Restaurant gastronomique La Grande Table Française
- Restaurant gastronomique La Grande Table Marocaine", à partir de recettes de cuisine marocaine.
- Restaurant La Table" : cuisine française.
Maison de la Mutualité - 5^e arrondissement de Paris :
- Terroir Parisien, bistrot parisien
Palais Brongniart - 2^e arrondissement de Paris
- Terroir Parisien, bistrot parisien
Dior des Lices - Saint-Tropez :
- Salon de thé .
One&Only The Palm^[5] - Dubaï :
- Restaurant ZEST : restaurant principal de l'hôtel, aux influences culinaires orientales, asiatiques et occidentales.
- STAY by Yannick Alléno.
- Restaurant 101 :
Hôtel Shangri-La - Pékin :
- STAY by Yannick Alléno.
Taipei 101 - Taipei :
- STAY by Yannick Alléno
- Sweet Tea

Bibliography

2006 : Quatre saisons à la table N5, Yannick Alléno et Kazuko Masui, Éditions Glénat
2009 : 101 créations, Yannick Alléno co-écrit par Kazuko Masui, Éditions Glénat – Prix spécial du jury 2010 Pierre-Christian Taittinger – Antonin Carême
2009 : Le carnet des tapas des montagnes, Yannick Alléno, Éditions Glénat
2010 : Terroir Parisien, Yannick Alléno, photos de Jean-François Mallet, Éditions Laymon – Prix La Mazille Beau Livre
2013 : "Ma Cuisine Française" by Yannick Alléno. The most emblematic book for a whole generation - 1200 pages - 1500 €
2014 : Best in the world – Beijing Cookbook fair – May 2014
2014 : "Sauces, reflections of a chef" by Yannick Alléno