Born in Puteaux, just outside Paris, Yannick Alléno spent his childhood in the kitchens of family-run bistros in different Paris suburbs. Aged 15, he began to learn from great chefs. His very job was at Le Royal Monceau in Paris under Gabriel Biscay; he then joined Sofitel Porte de Sèvres under Roland Durand, followed by Martial Enguehard. However, it was at Drouant, under Louis Grondard, where he found his maturity and determination. He consolidated his skills under the tutelage of this great chef, whom he greatly admires, and proved himself in his wake, before taking his place as head chef in his own right when he was appointed to run the kitchens at Scribe.
- In 1999, his first MICHELIN star rewarded his determined work and creativity, which was confirmed in 2002 by a second.
- In 2003, he took over at Le Meurice, famous palace-hotel on Rue de Rivoli, and was awarded two MICHELIN stars the next year; his unique cuisine then won him a third in 2007.
- In 2008, he founded his eponymous company.
- In 2010, Gault&Millau honoured him with 5 toques.
- On July 1, 2014, Yannick Alléno took over Pavillon Ledoyen in Paris, where he opened Alléno Paris; seven months later, it was awarded three MICHELIN stars.
- In 2015, he was chosen as chef of the year by both Andrew Harper and Gault&Millau.
- In 2017, his restaurant Le 1947 at Cheval Blanc in Courchevel was rewarded with a third MICHELIN star. A supreme and historic distinction for the chef who from now on, holds two restaurants with three MICHELIN stars.
- In 2018, the restaurant, located in Seoul, obtains it first star in the MICHELIN guide.
- In 2019, L'Abysse, located at Pavillon Ledoyen is awarded by its first MICHELIN star. Pavillon Ledoyen becomes the second most MICHELIN starred establishment in France! Yannick Alléno opens the same year in October Pavyllon, a gastronomic counter.
Yannick Alléno is a member of the exclusive circle of the greatest chefs in the world. He has enthusiastically dedicated his life to his passion and is proud of his French cuisine, rich in tradition and ambitiously and creatively contemporary. His visionary approach to the culinary arts, blending knowledge and excellence with audacity, leads him to experiment endlessly, in order to find the purest, most quintessential flavours.
He constantly pushes the boundaries with his curiosity and talent and has laid the foundations for a truly personal cooking style: modern cuisine.
Renaissance of French cuisine
Since 2013, Yannick Alléno has been carrying out research and development into French cuisine.
Through study and experiments, he has been working to modernize, one by one, the pillars that – according to him – provide the foundations of French cuisine. It is part of French cuisine’s renaissance: a journey to the heart of its DNA, in the service of flavour.
The first pillar the chef studied closely was sauces, which he has now perfectly refined with Extractions®, the revolutionary, modern and patented technique he created and patented in 2013.
The second was fermentation, which offers the possibility of studying the "gastronomization of the terroir".
Finally, Modern Cuisine is also a study on meal sequencing, highlighting and promoting the importance of the main course.Read more about Yannick Alléno and his modern cuisine