Ledoyen by Yannick Alléno revisited

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

Iberian ham jelly, Iberian ham, rye bread mousse,Kalamata olives

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

Meringue coconut imitation

Cacao mousse with salt,fermented cacao beans

Beer tart

Chocolate

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low…

Mar

Ledoyen by Yannick Alléno revisited