One year after visiting Ledoyen for the first time since Yannick Alléno took it over, I must say it has evolved and improved a lot. (Ledoyen got back it’s 3 Michelin stars just few months after the reopening.) Alléno is one of the unique contemporary chefs who is capable to marry tradition with innovation and at the same time keep his personality. One of his signature methods are “extraction” sauces, which are much lighter than the traditional ones. Above, in the image- langoustine with three different sauces (parsley, cherry tomatoes and strawberry). You could see the distinction between the three layers of the sauces in the bottle. The purity of the flavours was fantastic.