{"id":2004486,"date":"2010-08-09T13:19:10","date_gmt":"2010-08-09T11:19:10","guid":{"rendered":"https:\/\/www.luxsure.fr\/2010\/08\/09\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\/"},"modified":"2026-03-10T11:39:36","modified_gmt":"2026-03-10T10:39:36","slug":"saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2010\/08\/09\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\/","title":{"rendered":"Saga Le Meurice: Part Five, Yannick All\u00e9no: the destiny of an exceptional palace chef"},"content":{"rendered":"<div id=\"attachment_12857\" style=\"width: 210px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2010\/08\/Yannick-Alleno-c-Roberto-Frankenberg.jpg\" data-rel=\"penci-gallery-image-content\" ><img decoding=\"async\" aria-describedby=\"caption-attachment-12857\" class=\"size-medium wp-image-12857 lazyload\" title=\"Style: \"Neutral\" data-src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2010\/08\/Yannick-Alleno-c-Roberto-Frankenberg-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" data-srcset=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2010\/08\/Yannick-Alleno-c-Roberto-Frankenberg-200x300.jpg 200w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2010\/08\/Yannick-Alleno-c-Roberto-Frankenberg-682x1024.jpg 682w\" data-sizes=\"(max-width: 200px) 100vw, 200px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 200px; --smush-placeholder-aspect-ratio: 200\/300;\" \/><\/a><p id=\"caption-attachment-12857\" class=\"wp-caption-text\">Yannick Alleno - c Roberto Frankenberg<\/p><\/div>\n<p>Gastronomy has always had pride of place at Le Meurice, and private and social functions were a highlight of the Roaring Twenties. Today more than ever, the art of gourmet dining is at the heart of the art of living at Le Meurice. It is embodied above all by the talent and personality of Chef Yannick All\u00e9no.<br \/>\nFew chefs have experienced such acclaim so young. After arriving at Le Meurice in 2003 at the age of 35, he was awarded his second star the following year. In 2007, at the age of 39, he was awarded a third star, celebrating his talent and joining the exclusive circle of three starred chefs.<br \/>\nIn 2008, his peers voted him Chef of the Year, in recognition of his contribution to the excellence and reputation of French haute cuisine.<br \/>\nYannick All\u00e9no immediately surrounded himself with Camille Lesecq, pastry chef, and Nicolas Rebut, head sommelier. Both, like him, are young talents who cut their teeth in the palace world, and who will receive their greatest recognition at Le Meurice.<br \/>\nTo be a palace chef, you have to be both a great soloist and a conductor. Yannick All\u00e9no heads a 74-strong brigade.      <\/p>\n<p>Since his arrival, Yannick All\u00e9no has been in charge of all the palace&#8217;s kitchens: breakfasts, banquets, the gourmet restaurant, Le Dal\u00ed restaurant, room service and the bar menu. Each place and each tasting moment bears his signature. It&#8217;s up to each place to transcribe the score according to the different settings and types of clientele.<br \/>\nYannick All\u00e9no loves Le Meurice: he loves its history and the legends inscribed in the splendor of the decor, he loves its very Parisian spirit, eternal and so contemporary. His cuisine is like him and like Le Meurice: demanding, elegant, audacious, true, personal, sumptuous and free.   <\/p>\n<p>Inspired by French terroir<br \/>\nYannick All\u00e9no loves Paris: &#8220;My cuisine is like my city, and my city is Paris&#8221;, he likes to repeat, recalling that it was in Paris, just a stone&#8217;s throw from Le Meurice, that the first Parisian restaurant was opened around 1765, in what is now the Rue du Louvre&#8230;<br \/>\nYannick All\u00e9no has been exploring the riches of Terroir Parisien\u00ae for several years, with one strong conviction: &#8220;There is a typically Parisian cuisine, at the origin of French gastronomy&#8221;. He is equally interested in popular and bourgeois cuisine, everyday and festive. He compiles old books and menus, and works with the best farmers, market gardeners, breeders, cress growers, beekeepers and other producers in the IIe de France.<br \/>\nFor this terroir refers above all to products from the Paris Basin, such as mint from Milly-la-For\u00eat, cress from Montmorency, saffron from the G\u00e2tinais, cabbage from Pontoise and honey from the beehives on the roofs of the Paris Opera.  <\/p>\n<p>But it&#8217;s not a question of reproducing yesterday&#8217;s cuisine exactly. Yannick All\u00e9no is recreating his own Parisian history, using these magnificent and often little-known products to create original, tasty and surprising recipes. For example, watercress from the Alps is served alongside crayfish, while tiny Pontoise cabbage, with its astonishing violet color, is preserved in its own juice to enhance crispy sweetbreads. Sometimes it&#8217;s entire recipes that are once again given pride of place, executed with a touch that&#8217;s both highly personal and very contemporary, such as the sole normande once created by a restaurateur on rue Montorgueil, or the famous American-style lobster created by Peters.   <\/p>\n<p>With this approach, Yannick All\u00e9no follows in the footsteps of the 19th-century masters who sought to codify French cuisine as a major expression of French culture and heritage. For Yannick All\u00e9no, this heritage is above all a culture and a source of inspiration. He rewrites it in the light of his own vision of gastronomy today: &#8220;the integrated and conscious concern for dietetics applied to the best regional products, one that offends neither tastes nor suspicions, and burdens neither appetites nor budgets&#8221;.<br \/>\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gastronomy has always had pride of place at Le Meurice, and private and social functions were a highlight of the Roaring Twenties. Today more than ever, the art of gourmet&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30094,30763],"tags":[],"class_list":["post-2004486","post","type-post","status-publish","format-standard","hentry","category-culture-en","category-travel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Saga Le Meurice: Part Five, Yannick All\u00e9no: the destiny of an exceptional palace chef - Luxsure<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxsure.fr\/2010\/08\/09\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"pascal iakovou\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/\"},\"author\":{\"name\":\"pascal iakovou\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#\\\/schema\\\/person\\\/e3e28d08083f4cbc258957c924e39423\"},\"headline\":\"Saga Le Meurice: Part Five, Yannick All\u00e9no: the destiny of an exceptional palace chef\",\"datePublished\":\"2010-08-09T11:19:10+00:00\",\"dateModified\":\"2026-03-10T10:39:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/\"},\"wordCount\":28,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.luxsure.fr\\\/wp-content\\\/uploads\\\/2010\\\/08\\\/Yannick-Alleno-c-Roberto-Frankenberg-200x300.jpg\",\"articleSection\":[\"Culture\",\"Travel\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/\",\"url\":\"https:\\\/\\\/www.luxsure.fr\\\/2010\\\/08\\\/09\\\/saga-le-meurice-part-five-yannick-alleno-the-destiny-of-an-exceptional-palace-chef\\\/\",\"name\":\"Saga Le Meurice: Part Five, Yannick All\u00e9no: the destiny of an exceptional palace chef - 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