by Paige Donner
[Originally published on BonjourParis]
Yannick Alléno, Three Michelin Star chef, is a member of the elite circle of the world's greatest chefs. His work on Cuisine Moderne is about to break the rules of French cuisine and to take a stand for liberty and culinary creativity.
Born in Puteaux (near Paris) into a family of chefs, Alléno immediately took to the kitchen. After training at some of the top restaurants, by 2003, he became head chef at Hôtel Meurice. By 2007, only four years later, he was awarded his third Michelin star.
What are you most proud of (in terms of your own achievements)?
I started my career at 15 years old so I have many memories and many wonderful moments. But if I had to select one it would be the day I was elected "Chef of the year" by my peers in 2008.
I started my career at 15 years old so I have many memories and many wonderful moments. But if I had to select one it would be the day I was elected "Chef of the year" by my peers in 2008.
What's your secret talent?
My secret talent, I have no idea! but I can tell you that I am doing what I like every day and if I had to change something, I would not change a thing. The secret would maybe be: Hard work and creativity.
My secret talent, I have no idea! but I can tell you that I am doing what I like every day and if I had to change something, I would not change a thing. The secret would maybe be: Hard work and creativity.
If you could share a coffee or bottle of wine with a fellow Parisian from past or present, who would it be?
It would be a Nespresso coffee, the Grand Cru Nespresso Indriya, with a spicy taste coming directly from India. Or of course a bottle of Château Yquem for a perfect meal with friends! And the two people I would most want to share my time with are my two sons.
It would be a Nespresso coffee, the Grand Cru Nespresso Indriya, with a spicy taste coming directly from India. Or of course a bottle of Château Yquem for a perfect meal with friends! And the two people I would most want to share my time with are my two sons.
Is there a local person you admire?
I admire many people and many chefs. But if I have to quote someone it would be Paul Bocuse, who still has a very contemporary vision of French gastronomy.
I admire many people and many chefs. But if I have to quote someone it would be Paul Bocuse, who still has a very contemporary vision of French gastronomy.
What's your favorite thing about Paris?
The diversity of its restaurants. There is always a new place to discover.
The diversity of its restaurants. There is always a new place to discover.
What's the one thing that every Parisian should own?
Humor.
Humor.
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