The multiple-Michelin-starred chef Yannick Alléno has elected to export his expertise to Monaco. He takes the helm of the Hôtel Hermitage’s Monte-Carlo fine dining restaurant, revealing a distinctive new identity to mark the occasion.
Audacity and creativity are Chef Yannick Alléno’s culinary watchwords. Motivated by the desire to meet his contemporaries’expectations, he wants to rethink the fine dining restaurant concept and service to bring its finer aspects up to date. Renamed “Yannick Alléno à l’Hôtel Hermitage“, the renowned Monegasque restaurant promises to trot out some of his first-rate tricks of the trade. His light sauces and perfectly seasoned dishes, for instance. “I want to make it a lively and vibrant place. A restaurant open every day, seven days a week that Monegasques, French people and tourists can enjoy coming and coming back to”. With its extensive, simple, and yet well thought out menu, this new venue will be offering “classic palace dishes such as soups, hot and cold soups”, alongside lasagne and decidedly gourmet signature dishes. Everyday cuisine designed to satisfy guests’cravings and tickle their fancies.
Monaco, a consecration
As he has said repeatedly, Yannick Alléno has always had a special bond with the Principality. “To be able to fly my Pavyllon flag in Monaco is a real thrill. This country has always been a great culinary destination. Making it here is a consecration,” he confides. “It was tremendously important to me, and Alain Ducasse helped me get there. The day I knew I was getting three Michelin stars in 2007, I was here for Paul Bocuse’s 81st birthday. He broke the news to me himself. I remember how surprised and proud
I was to be in the select circle of 3-star chefs at such a young age”. He fell in love with the Hôtel Hermitage, which is in his view “a destination for connoisseurs that has retained its palace soul”. He will be setting up his restaurant in two stages. The first, this May, comprises the new menu roll-out coupled with refitting the restaurant’s outdoor spaces. “We are going to plant it and put in new seating. It’s the most beautiful terrace in Monaco”. And in Spring 2022, the second stage, unveiling a new interior architecture. A project entrusted to Chahan Minassian, Yannick Alléno’s faithful accomplice
Heritage and ambition
Convinced at an early age that his future lay in the kitchen, Yannick Alléno quickly realised that he would become a chef. “I was eight years old when I decided this was the job for me. And I was lucky enough to meet some of the great names in gastronomy who showed me the right and proper way to reach a certain level of cuisine”. In 1999, the Hôtel Scribe offered him his first head chef position. He rapidly made a name for himself and was soon awarded his first Michelin star, followed by a second in 2002. The following year, he joined Le Meurice, which entrusted him with all its restaurants. He stayed ten years at the famous hotel, launching a locavore culinary trend in the process: Parisian Terroir. In 2013, he began founding work on sauces to modernise them using his revolutionary Extraction® process, determined to enhance and reinvent French cuisine’s DNA. “Sauce is the watchword in French cuisine “asserts the chef. His curiosity and high standards push him to invent new approaches, to break free from established codes.
The world’s most starred chef’s restaurant
Yannick Alléno took up the fate of the Pavillon Ledoyen, located in the Jardins des Champs-Elysées, in 2021. Since then, this emblematic venue has become the most prestigious Parisian chef’s restaurant in the world by dint of his three Michelin-starred establishments within (Pavyllon*, Abysse** and Alléno Paris***). “It’s always been so gratifying to earn my stars. We have made the Pavillon Ledoyen the most Michelin-starred restaurant in the world with six stars. A star reflects a different perspective on cuisine and flawless consistency. You have to pay attention to everything”.
That’s why he is constantly thinking about how fine dining restaurants can improve and innovate. Asking himself how today’s restaurants can modernise themselves; how they can move with the times; how they can shift squarely into the twenty-first century; how to build new human relations, parity in this sector; how it can be made more sustainable. Combining the complexity and demands of fine cuisine with outward simplicity in presentation and service. Each intervention, each gesture must add to the flavour of dishes, to their enjoyment. Yannick Alléno will be addressing all these perspectives in the Principality.
By Caroline Stefani