Yannick Alléno Takes Over The Culinary Direction Of The Pavillon Ledoyen
Yannick Alléno has taken over the culinary direction of the Pavillon Ledoyen, 3 star Michelin restaurant of 45 seats in the heart of Paris, on the Champs-Elysées. He now manages this historical building of more than 2.200 square meters and he inspires the place with his creative energy. Yannick Alléno is now part of the long line of those restaurant owners that have followed one another in this cook mansion for generations.
At the very best moment, guest is invited to choose his main dish, vegetable, fish or meat and from this choice solve the starters and the deserts that each one will taste.
The poularde topped with seeds poached with Jura wine stock and its panais extract will be best served with the duck foie gras poached with Rivesaltes wine and pear in a sugar crust as a starter or the crab meat in squid leaf to end the orange bead cinnamon foam in desert.
Each main dish becomes the guiding line of the whole experience and the liberty in the gastronomic journey is punctuated by emotions. The chef expresses his cuisine, resolutely French by introducing his
research work on modern sauces.
« Modernity does not exclude the past, it transcends it » adds Yannick Alléno
About Yannick Alléno
He advocates a French cuisine that draws its strength from its heritage but is also ambitious in its creativity. He has developed a visionary approach to the culinary arts in which know-how and excellence are combined with audacity that pushes his boundaries to better experience new flavors and exalt tastes. He is Chef at the Cheval Blanc in Courchevel, and goes beyond borders on his endless quest for the quintessential in all things. He inspires and directs the kitchens of the Royal Mansour in Marrakech, and promotes French art de vivre in Dubai, Beijing and Taipei. He also produces a cooking bimonthly for
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