Chef Yannick also oversees the restaurants at my favourite hotel, the Royal Mansour in Marrakech, where I stayed last year, on holiday in Morocco, living a #Travelife.
The food at the Royal Mansour was wonderful, and this was where I had some of my best tagine in Morocco, as well as a very delicious local pasta dish made with seafood from the nearby port town of Essouira.
|At the Royal Mansour last year,|
living a #Travelife
ABOUT YANNICK ALLENO
In Paris, Yannick Alléno used to cook at Le Meurice, one of my favourite restaurants in Paris, at the Le Meurice hotel just next to the Louvre. I also like the Dali restaurant at Le Meurice, which is a bigger favourite among locals as this is where everyone important in Paris media hangs out.
In all his restaurants, Yannick has always advocated a French cuisine that draws its strength from its strong heritage but that is also ambitious in its creativity.
He has developed a visionary approach to the culinary arts in which know-how and excellence are combined with an audacity that pushes boundaries to achieve new heights in culinary artistry.
Besides his restaurant Alléno Paris at Pavillon Ledoyen, he manages the food & beverage at Cheval Blanc in Courchevel and -- as previously mentioned -- the Royal Mansour in Marrakech.
He also promotes French art de vivre in his STAY concept restaurants in Dubai, Beijing and Taipei, and produces YAM, a cooking bimonthly publication for culinary professionals.
Paris isn't on my travel cards right now, although I am thinking about a trip there in the fall. And when I do, I will certainly have a meal at the Pavilion Ledoyen, on another wonderful foodtrip somewhere in the world, living a never-endingly delicious #Travelife.