Yannick Alléno
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Three-star Michelin chef Yannick Alléno has collected his share of honors and accolades— including sexiest chef of the year. But the 39-yearold, who won his third Michelin star last year and heads the restaurant in the prestigious Le Meurice hotel in Paris, doesn’t like to stand still.
Starting in early December, Alléno will supervise the kitchen at 1947, the restaurant at
Bernard Arnault’s luxurious Cheval Blanc hotel in the French ski resort of Courchevel. The chic 90-seat restaurant overlooks the slopes and offers a warm and cozy atmosphere with a contemporary decor. Alléno plans to stamp classic mountain cuisine with his elegant style. Under his concept, the buffet-style lunch will be served at the table with a soup, nine mountain tapas, four daily specials and seven desserts. Signature dishes will include poultry cooked in Jura wine and a truffle Comté cheese fondue.
“I’m eager to spend time there and work with local products,” says Alléno, who plans to bring his two young sons along so they can get in some skiing.
Besides climbing summits, Alléno is also sailing oceans. He recently teamed up with Douglas Dodd, the chef at Los Angeles’ famed Hotel Bel-Air, for an exceptional gastronomic menu served over two days. And he has a project in New York in collaboration with Paris luxury jewelry house Mauboussin. Once a month, the star chef prepares lunch and dinner for a few privileged clients in a private dinning room. “It’s a great way to set foot in New York,” says the chef, who hints he may have other U.S. projects under his toque.
NEXT: "Take Courreges" >>
Starting in early December, Alléno will supervise the kitchen at 1947, the restaurant at
Bernard Arnault’s luxurious Cheval Blanc hotel in the French ski resort of Courchevel. The chic 90-seat restaurant overlooks the slopes and offers a warm and cozy atmosphere with a contemporary decor. Alléno plans to stamp classic mountain cuisine with his elegant style. Under his concept, the buffet-style lunch will be served at the table with a soup, nine mountain tapas, four daily specials and seven desserts. Signature dishes will include poultry cooked in Jura wine and a truffle Comté cheese fondue.
“I’m eager to spend time there and work with local products,” says Alléno, who plans to bring his two young sons along so they can get in some skiing.
Besides climbing summits, Alléno is also sailing oceans. He recently teamed up with Douglas Dodd, the chef at Los Angeles’ famed Hotel Bel-Air, for an exceptional gastronomic menu served over two days. And he has a project in New York in collaboration with Paris luxury jewelry house Mauboussin. Once a month, the star chef prepares lunch and dinner for a few privileged clients in a private dinning room. “It’s a great way to set foot in New York,” says the chef, who hints he may have other U.S. projects under his toque.
NEXT: "Take Courreges" >>
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