Breadcrumbs [Home](/) > [My Life In Food: Yannick Alléno](/markdownify/node/4633) ![My Life In Food: Yannick Alléno](https://media.slman.com/Qa3kulqHFCu9uCSBIZqswOcllbQ=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fslman-site-assets-281026-thumbhero-my-life-in-food-yannic-alleno.jpg) Image: Pavyllon London [Culture](/culture) / 28 October 2026 # My Life In Food: Yannick Alléno Yannick Alléno is a world builder. The French chef now has 21 restaurants across the globe – and 18 Michelin stars. But it all started close to home, with his grandmother’s cooking and some kitchen shifts in his parents’ Parisian bistros. Here are the dishes and chefs that have inspired him, plus the restaurants and ingredients he loves today… Image: Pavyllon London **Some of my fondest memories are around the food my grandmother prepared.** She made a wonderful chicken cooked in a bottle. She would use old wine bottles, pushing the chicken skin and a stuffing of prunes and chard through the neck using knitting needles. It was quite a special technique. She would serve it with a warm green bean salad. It is a dish I remember vividly. **My parents had bistros around Paris, so I was surrounded by food, chefs and the energy of a restaurant from a young age.** I started working in kitchens when I was around 13 and very quickly knew this was where I wanted to be. **My family taught me that good food begins with respect.** Respect for the ingredient, the people who produce it and the people you are cooking for. My grandmother taught me from a very young age to pay attention to the quality of ingredients and understand that even the simplest products can be extraordinary when treated properly. **If I had to choose just one dish of my own, I would say La Balade Végétale.** This seasonal dish is centred entirely on vegetables, herbs, flowers, roots and fermented elements – nearly 30 of them in total. It brings together so much of what I believe in as a chef: seasonality, nature and precision. [ ![Pavyllon London](https://media.slman.com/Xzcj2FHtd04WBcRXZMlHNhj2ZJM=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fsl-man-281026-yannik-alleno-four-seasons-small-landscape.jpg) ](https://www.pavyllonlondon.com/) Pavyllon London [ ![Pavyllon London](https://media.slman.com/6rQc1kvQj3uuuoZsLMA63IIyH30=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fsl-man-281026-yannik-alleno2.jpg) ](https://www.pavyllonlondon.com/) Pavyllon London **One of the most memorable meals I’ve ever had was at** [**Alain Passard’s L’Arpège**](https://www.alain-passard.com/) **in Paris.** I remember leaving the restaurant and thinking, ‘If this is what it means to be a chef, I still have a lot of work to do.’ The cooking was incredibly creative, but what stayed with me was the way Passard could take an ingredient and make you see it completely differently. I remember a crab dish in particular, where the shell was used almost like a chimney for beurre noisette and curry sauce. **Joël Robuchon taught me that excellence is built on details** – many of which the guest may never see but will always feel. I’ve carried that lesson with me throughout my career and today it is something I try to pass on to the next generation: attention to detail, precision and the constant pursuit of excellence. **I recently dined at Jason Atherton’s** [**ROW on 5**](https://www.rowon5london.com/) **in London and it was incredible.** What struck me most was the level of detail, from the food and service to the atmosphere and the smallest elements of the experience. Further afield, [Lido 84](https://www.ristorantelido84.com/en/home-2/) on Lake Garda does incredibly inventive Italian cuisine. [ ![Pavyllon London](https://media.slman.com/mV6Fxv9vEGtAndMqmNPrDzsxwB0=/1920x0/smart/filters:no_upscale()/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fsl-man-281026-yannik-alleno-pavyllon-london-alleno-chahan-webcveronese.jpg) ](https://www.pavyllonlondon.com/) Pavyllon London ©VERONESE **I have a weakness for simple, beautifully executed dishes** – particularly when there is a really good sauce involved. If I see beautifully prepared fish, shellfish or a classic French dish with an exceptional sauce, I will almost always order it. **If I had to choose just one ingredient, I would say celery.** It may seem like a surprising answer, but it has so much character and depth, and is incredibly versatile. I use it particularly for its aromatic qualities, and in my sauces and extractions. **A truly great restaurant experience is when everything feels effortless** – but you can sense the thought and precision behind every detail. Of course, the food has to be exceptional, but it is also about the welcome, the service, the atmosphere, and the connection between the team and the guest. [ ![Pavyllon London](https://media.slman.com/kZBg1dbXk_SnBiTPP7rQTeE0idE=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fsl-man-281026-yannik-alleno-1.jpg) ](https://www.pavyllonlondon.com/) Pavyllon London [ ![Pavyllon London](https://media.slman.com/V3WxzBwcTTUX9fdxHkEbGzt3ydU=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F10%2Fsl-man-281026-yannik-alleno-pavyllonlondon.jpg) ](https://www.pavyllonlondon.com/) Pavyllon London **When I’m cooking at home, I like to keep things simple.** I love going to the market, particularly when I am in Tuscany over the summer months. Recently, one of my favourite things to make has been a very simple omelette with chard and plenty of parmesan, served with a green salad. **Eggs are in constant supply.** I always make sure I have them in the fridge because they are so versatile. You can make an omelette, poach them, scramble them or turn them into something much more elaborate. **I have an enduring weakness for chocolate.** I love it because it is such a complex ingredient and there are so many possibilities to explore. That passion even led me to create my own chocolate brand, where we approach chocolate with the same precision and creativity that we bring to cooking. Visit [PavyllonLondon.com](https://www.pavyllonlondon.com/) & follow [@YannickAlleno](https://www.instagram.com/yannickalleno/?hl=en) DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .