Alleno (Yannick) : Yannick Alléno is a Chef French, born on December 16, 1968 in Puteaux (Hauts-de-Seine).
It is three stars at Michelin since 2007 and hotel manager of the Yannick Alléno Group.
Biography of Yannick Alléno:
Yannick Alléno was born in Puteaux into a family of bistros. From an early age, he had a passion for cooking. He explains that when he was doing his homework with his mother: "I was not in her petticoats but in her saucepans". It is raised between Rueil-Malmaison et Suresnes, In bistros that his parents ran. Between September 1984 and June 1986, he trained in cooking at the Santos-Dumont high school in Saint-Cloud. He finished first in his promotion, then became an apprentice in pastry in 1986 at theLutetia hotel.
He continued his training atRoyal Monceau Hotel (1987, clerk), at the Sofitel hotel in Sèvres (1990, Demi-Chef then party leader), at theHotel Le Meurice (1992, chef de partie), at the Drouant restaurant (1994, assistant chef), before becoming head chef at the Hôtel Scribe in 1999.
In 2003, he took over the restaurant of theHotel Le Meurice the 228 Rivoli Street in the 1st arrondissement of Paris at the head of a brigade of 74 people.
In 2004, the Michelin Guide awarded it its 2nd star.
In 2007, at just 40 years old, Yannick Alléno entered the very prestigious circle of the best chefs in the world with three stars in the Michelin Guide (the first to have three stars in France at the same time after Eugenie Brazier et Marc Veyrat). Alléno led the gastronomic restaurant of Le Meurice to the pinnacle of fame, a consecration that crowns his career as chef of the year 2008.
In 2008, he founded his catering group: the Yannick Alléno Group, which aims to distribute concepts and products signed in France and internationally in the field of luxury catering. That year, under contract with LVMH, he took over the reins of the restoration of the Cheval Blanc palace in Courchevel, which had two stars in the Michelin Guide in 2010 and three stars in 2017. He then moved to the Royal Mansour in Marrakech at the end of 2010. in Dubai in the prestigious One&Only The Palm and in the very famous Shangri-La in Beijing with the opening of a STAY by Yannick Alléno. In November 2011, he moved into Taipei 101 in Taipei, Taiwan with a restaurant called STAY and a tea room called Sweet Tea.
In January 2011, he founded a cooking magazine, YAM (Yannick Alléno Magazine, the magazine for chefs), published by Laymon.
On March 10, 2012, he opened Le Terroir Parisien, his first bistro in the 5th arrondissement of Paris: a tribute to the terroir of Île-de-France where he grew up, through the bistros run by his parents in different cities. of Parisian suburbs, Yannick Alléno creates for the first time a simple place, real concretization of a long work of referencing of the farmers, the products and the recipes of Île-de-France, with an accessible map. In November 2013, he opened his second Terroir Parisien at the Palais Brongniart in the 2nd arrondissement of Paris.
In December 2012, Yannick Alléno left Le Meurice after ten years at the helm of the Palace kitchens; he then devoted himself to various projects of reflection and culinary research, among others on sauces.
On July 1, 2014, Yannick Alléno took over the kitchens of the Pavillon Ledoyen in the square of the Champs-Élysées in the 8th arrondissement of Paris, where he obtained three stars in the Michelin Guide in 2015 and was elected chef of the year 2015 by Gault&Millau. Alain Ducasse succeeds him.
In March 2015, he opened STAY Paris at the Sofitel Le Faubourg hotel, his urban restaurant concept inspired by travel.
At the end of 2015, he was one of the four great chefs to officiate for heads of state from around the world who are taking part in COP 21 in Paris. He was named chef of the year by Gault et Millau and by Andrews Harpers, in 2015.
In February 2017, he won three stars in the Michelin Guide for his restaurant “Le 1947” located in Courchevel. In 2017, Yannick Alléno is also the only French chef to accumulate on national territory (whether or not Monaco is a French region…) two times three stars in the Michelin Guide.
In 2019, Nicolas de Villiers, director of the Grand Parc du Puy du Fou in Vendée, called on him to implement "the art of extending time travel on our plates". Yannick Alléno then declared “We want to show people what French culinary wealth holds. I am delighted with this challenge! ".
In October 2019, Yannick Alléno's new restaurant le Pavilion was inaugurated. Located on the ground floor of the Pavillon Ledoyen, the entrance to the Pavyllon is independent from that of the Alléno Paris restaurant and L'Abysse, both starred in the 2019 Michelin Guide France.
At the large counter, gourmets have a front row seat to observe the execution of a fast-food cuisine combining French influence and other culinary traditions: the lightness of the vegetable tempura, served as an accompaniment to several dishes, the cooking on teppanyaki (metallic Japanese plate), or even a few blends of Nordic and Italian cuisine.
Private life: He was the companion of the singer Patricia Kaas. On December 18, 2015, he married sculptor Laurence Bonnel. He is the father of two sons.
Working conditions and accusations of violence: In March 2015, a France Info investigation relayed the violence that Yannick Alléno allegedly inflicted on his staff at the Ledoyen Pavilion, where working conditions "worthy of the XNUMXth century" are mentioned, an untenable working hours, lack of food breaks, pressure and physical aggression. This case, and those of the same nature concerning in the same period Frédéric Anton at Pré Catelan and Joel Robuchon at La Grande Maison in Bordeaux, triggers a debate on working conditions in the profession.
Yannick Alléno disputes the survey published by France Info and decides to attack the publication for defamation. An industrial tribunal recognizes the reality of the violence in the conflict between one of the employees and Yannick Alléno. In 2019, Yannick Alléno and SAS Carre des Champs Éysées – Pavillon Ledoyen withdrew in the lawsuit for defamation they had brought, leading to the termination of the public action.
Yannick Alléno's establishments:
Pavillon Ledoyen – Carré des Champs-Élysées, Paris, 3 stars in the Michelin Guide
White Horse Hotel – Courchevel
1947: 3 stars in the Michelin Guide since 2017
White: contemporary restaurant
Royal Mansour – Marrakesh
Gourmet restaurant La Grande Table Française
Gourmet restaurant La Grande Table Marocaine, based on Moroccan cuisine recipes.
Restaurant La Table: French cuisine.
Maison de la Mutualité – 5th arrondissement of Paris:
Terroir Parisien, Parisian bistro
Palais Brongniart – 2nd arrondissement of Paris
Terroir Parisien, Parisian bistro
Dior des Lices – Saint-Tropez
Tea Room
One&Only The Palm – Dubai
ZEST restaurant: the hotel's main restaurant, with Eastern, Asian and Western culinary influences.
STAY by Yannick Alléno.
restaurant 101
Signiel Seoul – Lotte World Tower 79F – Republic of Korea
STAY, Modern Restaurant by Yannick Alléno, 1 star in the Michelin Guide since 2019
The Lounge of SIGNIEL, casual all-day dining restaurant
SIGNIEL Seoul's Pastry Salon, deli shop and dessert
Shangri-La Hotel – Beijing
STAY by Yannick Alléno
Taipei 101 – Taipei
STAY by Yannick Alléno
sweet tea
Yannick Alléno's prizes and awards:
1994: 1st place in the international prize Auguste Escoffier, Nice
1995: 1st place in the Paul Louis Meissonnier international prize, Avignon
1998: French Champion of artistic cuisine
1999: Vice-champion of the world of cuisine (Bocuse d'argent) of the Trophy Paul Bocuse, Lyons
1999: Master Chef of France
1999: Secretary General of the Academy of Bocuse d'Or winners
2008: Chef of the year
2014: Chef of the Year 2015 Gault Millau
2016: the Alléno Paris – Pavillon Ledoyen is one of the 100 best restaurants in the world according to The World's 50 Best Restaurants
Distinctions received by Yannick Alléno:
2001: Knight of the Order of Agricultural Merit
2007: Knight of the National Order of Merit
2007: Knight of the Order of Arts and Letters
2007: 3 stars in the Michelin Guide for the Pavillon Ledoyen in Paris
2017: 3 stars in the Michelin Guide for the restaurant "Le 1947" in Courchevel
Official website of Yannick Alleno
Some culinary creations by Yannick Alléno:
Publications by Yannick Alléno:
2006: Four seasons at the table N5 at Le Meurice, Yannick Alléno and Kazuko Masui, Éditions Glénat
2009: 101 creations, Yannick Alléno co-written by Kazuko Masui, Éditions Glénat – Special Jury Prize 2010 Pierre-Christian Taittinger – Antonin Lent
2009: The mountain tapas notebook, Yannick Alléno, Glénat Editions
2010: Parisian Terroir, Yannick Alléno, photos by Jean-François Mallet, Éditions Laymon – La Mazille Beau Livre Prize 2010
2011: Good lunch in my box, Volume 1, Éditions Laymon
2011: Launch of YAM, the magazine for chefs
2012: Good lunch in my box, Volume 2, Éditions Laymon
2013: Launch of Ma Cuisine Française, Éditions Laymon
2014: Sauces, reflections of a cook, Éditions Hachette
2014: Good lunch in my box, Volume 3, Éditions Laymon
2014: Have a good dinner when you get home from work, Éditions Hachette Pratique
2015: My bistro cuisine, Éditions Hachette Pratique
2016: Terroirs, reflections of a cook, Éditions Hachette Pratique.
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