""I feel like a kid of 28, so I can't see myself slowing down" "creativity is very important; when designing a new dish, I open the door for discussions. My team and I will test everything together and, when it's good, we will get it on the counter, but in a three-star restaurant, for example, we might spend three months on one creation.""
""This is all the result of being surrounded by a fantastic team," "I've got maybe 1,200 people on my books now, so these are not my stars; these are our stars.""
Yannick Alléno holds 17 Michelin stars across 19 restaurants and leads Pavyllon at the Four Seasons in London. He credits a team of roughly 1,200 people, framing awards as collective achievements rather than individual accolades. At 56 he feels youthful and intends to keep working across restaurants in Paris, Monte Carlo, Corcheval, and elsewhere. He seeks to redefine French gastronomy through sauces, fermentation, and modern techniques, aiming to reinvent the basis of true French cooking. He emphasizes creativity and collaborative testing, sometimes spending months perfecting a single three-star dish, and considers the world his home with a main residence in Paris.
Read at CN Traveller
Unable to calculate read time
Collection
[
|
...
]