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THICK SLICE: The celebrated French chef Yannick Alléno is launching “Ma Cuisine Française,” a book retracing 25 years of his cuisine. The 40-pound tome, published by Laymon, is priced at 1,500 euros, or $2,050 at current exchange. It comes in 1,000 copies, delivered in a custom-made box. The chef, who left Le Meurice hotel earlier this year to dedicate himself to the 1947, the restaurant located inside LVMH Moët Hennessy Louis Vuitton-owned Cheval Blanc hotel in the Alpine resort of Courchevel, is turning the page. The book comes at a time when he is starting a “new cycle” with what he calls “modern cuisine.”
At 44, the chef, who has developed concepts in destinations including Dubai, Beijing, Taipei and Marrakech with his Group Yannick Alléno, is also opening a second location of his modern bistro concept Terroir Parisien. Slated to open mid-November inside the Palais Brongniart in Paris, the historic building that was home to the French stock market, the new eatery is designed by Jean-Michel Wilmotte. It will seat 140, plus have a corner for takeaway.
Down the road, Terroir could have an outpost Stateside, he told WWD during an interview earlier this year. “Opening in New York is my dream. Terroir would be a good fit for the city,” he said.
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