Everyone in the kitchen with Recipes from Bons Vivants! Yannick Alléno invites us into the kitchens of his restaurant Le Pavillon Ledoyen in Paris. The three-star chef prepares his recipe for blanquette of veal with morels in the kitchen of his restaurant.
Everyone in the kitchen with Recipes from Bons Vivants. Yannick Alléno, a three-star chef, prepares his recipe for veal blanquette with morels in the kitchens of his restaurant Le Pavillon Ledoyen in Paris. Laurent Mariotte and his columnists taste this famous recipe in La Table des bon vivants. Let’s go !
In 2008, Yannick Alléno founded the Yannick Alléno Group which shakes up the codes of gastronomy and service to anchor itself in its time, by carrying strong commitments, and thus giving its customers not only an extraordinary dish but an experience extraordinary.
In 2014, Yannick Alléno took over the Pavillon Ledoyen concession in Paris and established Alléno Paris which, only seven months after its opening, obtained three stars in the MICHELIN Guide. After confinement, he developed the Concierge, a service which allows the arrival of each guest to be prepared in a precise and personalized manner, in order to develop a tailor-made experience for each of them.
To discover new stories from chefs and their iconic recipes, go to Europe 1 with Laurent Mariotte. Around him, bon vivants who appreciate everyday cuisine… and delicious treats! Listen every Saturday from 11 a.m. to 12:30 p.m., and in podcast here.