Alléno & Rivoire presents its Christmas Collection “In the Clouds”
25/11/2024
Chocolaterie
For Christmas, Alléno & Rivoire reveals its new dreamlike and gourmet creations. Like something out of a dream, the “In the clouds” collection is an invitation to weightlessness, wonder and softness. A collection that gives way to the dream and creativity of Chefs. A celestial dream, in which textures respond to each other, sometimes crunchy, sometimes melting, always airy. Powdered here and there with gold or silver dust, the collection's symbol is the majestic and totemic Christmas log, in sparkling white.
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Apr 11
Événements
A Saucy Easter at Pavyllon Paris
True to Chef Yannick Alléno’s renowned sauce-making expertise, Pavyllon Paris is celebrating Easter throughout the month of April with several exciting new offerings: A new lunch menu, “Cuisine Brève, au Comptoir,” featuring three chocolate-based sauces; two new à la carte desserts created by Aurélien Rivoire, Head Chocolatier at Alléno & Rivoire, and Valentin Mille, Pastry Chef for the Yannick Alléno Group.
Then, on Sunday, April 20, join us for a special Easter brunch featuring a dedicated menu and a chocolate workshop for children, held inside the kitchens of the three-Michelin-starred restaurant Alléno Paris.
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Apr 1
Le Chef
Yannick Alléno earns his 17th MICHELIN star: two new stars for L'Abysse Monte-Carlo
A major player in global gastronomy with 19 restaurants in France and internationally, the Yannick Alléno Group adds another distinction to its accolades, earning its 17th Michelin star. L’Abysse Monte-Carlo has been awarded two stars after only eight months of opening.
This recognition was announced at the Michelin Guide ceremony on March 31, 2025. The Group continues to showcase the excellence of French cuisine and solidifies its role as an ambassador of gastronomy on an international scale.
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Mar 24
Chocolaterie
"Imaginary Eggs from the Equatorial Forest” - Alléno & Rivoire
For Easter 2025, Alléno & Rivoire invite you on a sensory voyage, a return to the roots of chocolate, in the heart of an imaginary equatorial forest.
In this new collection, “Imaginary Eggs from the Equatorial Forest”, Chefs Yannick Alléno and Aurélien Rivoire play on the spirit of Easter in a theater of gourmet delight and boundless creativity.
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