The Christmas collection of Chef Yannick Alléno
04.11.2025
When the cold settles in and the air fills with promise, Yannick Alléno envisions a season rich in emotion.
This time of year celebrates Christmas as a waking dream, a return to childhood and snowy landscapes.
In a burst of free, dreamlike creativity, multi-starred Chef Yannick Alléno, together with master chocolatier Aurélien Rivoire, unveils their new gastronomic chocolate collection: “Christmas in Emotions.”
An invitation to escape, to rediscover the wonder of childhood, where Christmas becomes a true ballet of emotions, between memory and magic.
This year, Yannick Alléno explores the feelings that move us during this most special season.
Christmas becomes a stage for nostalgia, gentle anticipation, and shared tenderness.
Discover the collection on our online boutique.
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03.11.2026
Chocolaterie
“Le Noël Vanille” by Chocolats de Yannick Alléno
For Christmas 2026, Yannick Alléno places vanilla at the heart of his chocolate collection.
The Chef's favourite flavour, vanilla has held a central place in the Maison's repertoire since its creation, notably through the iconic Vanilla Pod, which has become one of its signature creations.
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20.10.2026
International
L'Abysse Dubaï opened at One & Only The Palm
Multi-Michelin-starred chef Yannick Alléno opened L’Abysse Dubai on 19 October 2026 at One&Only The Palm, bringing his distinctive interpretation of omakase to the Middle East for the first time. Following Paris, Monaco and Osaka, this intimate 34-seat restaurant brings together Japanese craftsmanship, the close connection between sushi master and guest, and Yannick Alléno’s Cuisine of Time, in a setting defined by precision, creativity and discovery.
Another restaurant has also opened at One&Only The Palm: Casea 101 by Yannick Alléno.
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14.10.2026
Le Chef
Chef Alléno enters at Musée Grévin
On October 13, Yannick Alléno was inducted into the Musée Grévin. This honour celebrates the career of a chef who has established himself as one of the leading figures in contemporary gastronomy, thanks to his transformative vision of fine dining, his pioneering work on sauces, and the development of a Group with a presence in France and internationally.
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