Portrait of a Chef | Yannick Alléno


Yannick Alléno entered into the closed circle of great world chefs in 2007, when he was earned the Hotel Le Meurice in Paris three Michelin stars. His culinary background and his roots are found in Ile de France !

Born in 1968 in Puteaux into a family of bistro owners, this pure-bred Parisian first worked as an apprentice pastry chef at the Lutétia, then commis de cuisine at the Royal Monceau then chef de partie at the Sofitel-Sèvres. He went on to be hired by Marc Marchand, who was chef at the Meurice, in 1990. A few years later, he joined Drouant as second to Louis Gondard, and then the kitchens of the Hotel Scribe where he gained its second star in 2002. He oversaw the whole gourmet range on offer at the four star hotel (breakfast, room service, the gourmet menu). That precious know-how allowed him to take over the kitchens at the Meurice in 2003. In 2004, he was awarded a second star and in 2007, the ultimate prize of a third star. For 10 years he has been responsible for raising this palace to the level of one of the best restaurants in the world. He has put all his energy, talent and creativity into this endeavour, making a name for himself with signature dishes such as green asparagus from the south of France in a smoked salmon chaud-froid, small blinis with sturgeon caviar and condiments, or the crunchy calf’s sweetbread with walnuts, boulangère potato with marrow and lettuce coulis.
In 2008, he created his own restaurant group where he develops concepts and products in France and internationally for luxury dining. Within this framework, he opened at the Cheval Blanc in Courchevel where he earned two stars, in Marrakech, in Dubai and in Beijing. He also opened two concepts : S.T.A.Y. and Sweet Tea in Beyrouth as well as in Taipei.
In 2012 he went back to his roots : Yannick Alléno opened his first bistro, Le Terroir Parisien, in the city that has most inspired him: Paris. An annexe of the Maison de la Mutualité, Parisians are flocking to this new place where the products on offer come exclusively from Ile-de-France, the greater Paris region. “People don’t know that there is a real Parisian food tradition. I had to go back to the culinary history of this city to rediscover products that were almost all verging on extinction”, he states. Since November 2013, the chef has opened a second Terroir Parisien, inside the Palais Brongniart, consistent with the bistro spirit with a “rillettes (paté) bar”, baskets and wine to take away, so that you can go home and have a gourmet picnic !

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