All article tags: Yannick Alleno

Pavyllon, a starred restaurant nestled in the Champs-Élysées gardens

The latest of chef Yannick Alléno's restaurants, Pavyllon opened its doors last winter, in October 2019. Only a few months later, the gourmet counter already won its first star in the Michelin guide! We are showing you around. We knew Alléno Paris and L'Abysse… Last October, Yannick Alléno inaugurated his third Parisian restaurant: Pavyllon. Located on the ground floor of the Pavillon Ledoyen, the entrance to Pavyllon is completely independent from those of its 'big brothers'. When you cross the threshold, you immediately come across the large (and very beautiful) counter surrounding the open kitchen, a central element of the decoration. A brief overview of the room: velvet and suede for the seats, limed oak panels on the walls and geometric layout of glazed earthenware tiles punctuated with small smoked mirrors reflecting the garden… The combination of materials is very well chosen and each detail has been carefully thought out by the talented architect Chahan Minassian. Even if, with fine weather, it is on the bucolic terrace that it is most pleasant to sit down, the counter in…

Meeting with the three-star chef, Yannick Alléno

He is one of the few chefs to have two three-star restaurants. After having cut his teeth in legendary palaces such as the Royal Monceau, the Lutetia or even Le Meurice, Yannick Alléno has decided to devote himself solely to his eponymous group, launched in 2008 as well as to his cooking school, created in partnership with Mauviel. Undoubtedly become one of the greatest chefs in the world, Yannick Alléno excels in the art of sublimating products ... Meeting with this juggernaut of French gastronomy. The origins of your passion? My passion for cooking obviously comes from my family. The desire to run the stove came from my cousin, Jean-Marc Aniel, cook at Mirman in La Canourgue. Determined to become a cook, I decided to train as a teenager and I had the chance to do so alongside great masters (Meilleur Ouvrier de France) such as Paul-Louis Meissonnier or Gabriel Biscay and especially Louis Grondard , 2-star chef at Drouant, with whom I stayed for five years. Your cult recipe? Linguines ...