Culinary master, has taken over the culinary direction of the Pavillon Ledoyen, 3 star Michelin restaurant of 45 seats in the heart of Paris, on the Champs-Elysées. Now at the helm of this historical building,he will be sure to inspire the restaurant with his creativity, passion and continue its culinary excellence.

Chefwill construct each guest’s meal after they have chosentheir main dish’s core ingredient:eithervegetables, fish or meat. For example, the poularde topped with seeds poached with Jura wine stock and its panais extract will be best served with the duck foie gras poached with Rivesaltes wine and pear in a sugar crust as a starter, or the crab meat in squid leaf, withthe orange bead cinnamon foam as a dessert.

Yannick Alléno

When 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. 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. Find out more about Chef .

Pavillon Ledoyen

Carré des Champs-Elysées

8 rue Dutuit

75008 Paris

01 53 05 10 01

ledoyen@yannick-alleno.com

www.yannick-alleno.com