When Yannick Alléno was awarded three Michelin stars for his work at Hotel Le Meurice in Paris in 2007, he joined the exclusive circle of the world’s greatest chefs. His talent lies in reinventing dishes from traditional French cuisine, using the finest ingredients and local products with a combination of classic and modern inspiration. Alléno continues to demonstrate he is a challenger, always looking for unique creations. A perfectionist, he presents a gastronomy which is considered a true art form.

Since December 2008 the chef has also been running Courchevel, at Le 1947, Hotel Cheval Blanc. After only one season, it won two Michelin stars. He also took over the F&B of The Royal Mansour in Marrakech with two “Grande Table” (French and Moroccan), the One & Only The Palm in Dubai in 2010 and the Shangri-La in Beijing in September 2011. In October 2011 he opened two of his concepts in the Beirut Souks and in the famous 101 Tower in Taipei, Taiwan, and on 10 March 2012, Yannick opened his first bistro in Paris, Terroir Parisien. Gifted with a strong and creative culinary identity, Yannick is now one of the greatest chefs in the world, on which gastronomic history will have to lean on.


FOUR Questions with Yannick

Describe your culinary philosophy in 5 words...

Creative, audacious, precise, inspired and emotion


How did you feel when you were awarded your first Michelin star?

After being awarded my first Michelin start, more than ever, I wanted to progress and perfect my work in order to offer our clients real consistency and a true gastronomic signature. I wanted to affirm this wish through a cuisine that is forever more rigorous, fine and creative, and to pass on this quest for excellence in order to represent and promote French gastronomy.


What is your greatest insipiration?

My parents were managing brasseries near Paris. They started to give me the passion of cooking. I have always known I wanted to cook. When I was 15 my dad wanted to verify that this was the job for me and asked Gabriel Biscay to find me an internship. He found me one at Relais Louis XIII with Manuel Martinez. I loved it immediately. Gabriel Biscay gave me my first chance and he opened the doors of this world to me.

Today, I love to create and I adapt my creativity to the different market. My many travels gave me the inspiration. I love playing with the ingredients, trying new things, incorporating new flavors, tasting, transforming, shaping the product and coming up with new recipes. Smells, colors, tastes, shapes, and texture inspire me.


What three things would you take to a desert island?

My family!


  • 3 Michelin stars | Le Maurice
  • 2 Michelin stars | Le 1947, Hotel Cheval Blanc Courchevel



1947 Restaurant

Hotel Cheval Blanc

Le Jardin alpin

73121 Courchevel 1850


 +33 (0) 4 79 00 50 50

1947 Restaurant


Find out more about Yannick's restaurants at Group Yannick Alleno.