Chef Yannick Alléno

From a young age, Yannick Alléno was immersed in the bistro run by his parents, where he spent much of his time. From this bistro, he learned the values of sharing, conviviality, and the counter that invites dialogue.

Trained by some of the greatest Meilleurs Ouvriers de France, such as Gabriel Biscay and Roland Durand, they taught him the discipline and precision of the craft. He then continued his journey at the Royal Monceau under the direction of Manuel Martinez, where he honed his techniques and developed a culinary vision focused on excellence, before joining the Drouant alongside Louis Grondard, who deeply influenced him by instilling respect for French gastronomic traditions.

Inspired by Auguste Escoffier, Yannick Alléno doesn't hesitate to revisit the fundamentals and transform this heritage to create his own interpretation. This laid the foundation for a truly distinctive cuisine: Modern Cuisine. He brought sauces back to the forefront, designed using processes like extraction, fermentation, and cryoconcentration, to capture the essence of flavors and allow ingredients to interact.

In 2008, Yannick Alléno founded the Group that bears his name, expanding internationally. He rallied around his quaternary vision: the Groupe Yannick Alléno was built as a talent accelerator that challenges the codes of gastronomy and service to stay relevant in today's world, making strong commitments and offering clients not only an extraordinary plate but also an extraordinary experience.

In 2014, Yannick Alléno took over the concession of Pavillon Ledoyen and created Alléno Paris, which, just seven months after opening, earned three Michelin stars.

He developed the Conciergerie de Table to rethink the codes of fine dining. Within Pavillon Ledoyen, he opened two other restaurant concepts: L'Abysse Paris, now the only two-star Japanese restaurant in Europe, and Pavyllon Paris, the one-star gastronomic counter.