Ledoyen by Yannick Alléno revisited

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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.

Ledoyen by Yannick Alléno: 1 Avenue Dutuit, 75008 Paris, France; tel. +33 1 53 05 10 00

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Iberian ham jelly, Iberian ham,rye bread mousse,Kalamata olives
Iberian ham jelly, Iberian ham,rye bread mousse,Kalamata olives
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Bone marrow mousse with Osciètre caviar in smoked salsify jelly,lovage and potato crisps
Bone marrow mousse with Osciètre caviar in smoked salsify jelly,lovage and potato crisps
Whole head of a porcini mushroom,cooked "en papillote", "civet" sauce (with red wine), juniper berries, lardons and orange zest
Whole head of a porcini mushroom,cooked “en papillote”, “civet” sauce (with red wine), juniper berries, lardons and orange zest
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Meringue coconut imitation
Meringue coconut imitation
Cacao mousse with salt,fermented cacao beans
Cacao mousse with salt,fermented cacao beans
Beer tart
Beer tart
Chocolate
Chocolate
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