Chef Yannick Alléno On Making Michelin-Starred Dining More Accessible

Though Michelin stars aren’t by any means the be-all and end-all in the restaurant industry, few will hold back on giving proper kudos to Yannick Alléno, who holds a staggering 15 stars across 19 restaurants around the globe. Growing up in the kitchens of his parents’ Parisian bistros, it’s his commitment to pushing the boundaries of traditional French cuisine while still honouring their roots that has solidified Yannick’s position as one of the pioneers of modern French gastronomy. In this interview, the award-winning chef will discuss his quest to make Michelin-starred dining more accessible and his collaboration with other top chefs for the ‘Counter Culture’ series at his one-starred restaurant Pavyllon London.

Foodie Tales: Yannick Alléno

What was the first dish you learnt to cook?

An omelette! It’s a simple dish, yet a true test of technique. It taught me early on that even the most humble dishes require precision, timing, and care.

Talk us through your food philosophy…

I have a few guiding philosophies: first, to elevate French cuisine through innovation without ever losing its soul. Second, to respect the product while still questioning tradition because evolution is essential. And finally, sauces are the narrative of the plate; they’re the voice of French gastronomy, requiring constant research and deep technique.

What’s your favourite in-season ingredient right now?  

Asparagus – it’s elegant, precise, and bursting with spring freshness. I love playing with its bitterness and texture, especially when paired with a delicate sauce or aromatic jus.

Which restaurant should everyone try before they die?  

Lido 84 in Lake Garda for incredibly inventive Italian cuisine. 

Pavyllon Restaurant

How do you continue to evolve your restaurant offerings and earn/retain stars year after year? 

I’m constantly questioning myself and my dishes and never resting on success. I invest in ongoing research, particularly around sauces, fermentation, and extraction techniques. I’m also surrounded by passionate, driven teams who push boundaries with me. That constant exchange keeps me connected to the world and to the evolution of taste.

You’ve opted to offer lower-priced lunch menus to make Michelin-starred dining more accessible. What drove you to make this decision? 

I’ve always believed haute cuisine should be shared and not reserved for a few. These menus give more people – especially younger guests – the chance to discover our food and experience the essence of what we do. We’ve just launched a new lunch menu at Pavyllon London with two courses for £49 and three courses for £55. 

Tell us more about your collaboration with other top chefs for the ‘Counter Culture’ series at Pavyllon London…

Collaborating with fellow chefs is always a privilege. The Counter Culture series at Pavyllon London gives us a chance to exchange ideas, push boundaries, and explore different interpretations of French cuisine. It’s about merging styles, sharing knowledge, and creating something truly unique for our guests. London is home to extraordinary culinary talent, and it’s been inspiring to cook alongside chefs like Adam Handling, Chet Sharma and most recently, Raymond Blanc, whose creativity and generosity made for a particularly special evening at the counter.

What is your go-to comfort snack? 

Chips – they’re simple, salty, and satisfying. There’s something universally comforting about them, especially after a long service.

What are three ingredients you can’t live without?  

Salt – it’s the foundation to achieve balance and flavour. Butter—the heart of every great sauce. Celery—this may be a surprising one, but it’s one of my favourite vegetables as it’s full of character and depth.

When you’re not in the kitchen, where can we find you?

On a plane, train, or in a taxi – I’m always travelling to connect with my teams around the world. When I’m not on the move, you’ll find me at a big table with my family, sharing food, stories, and laughter. Those moments keep me grounded and inspired.

Find out more at yannick-alleno.com