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Yannick Alléno's three-Michelin-star fine dining room sits inside the Jardins des Champs-Élysées, with tall windows framing the gardens and table settings dressed like a Vogue shoot. The cooking is technical and classical at once, and Alléno's sauces, built through his own extraction methods, are the philosophical center of the meal. The kind of place that reminds you why French cuisine became the reference point for every other cuisine on earth.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Steamed morels
“Steamed morels come with smoked scamorza (a South Italian cow's milk cheese), and Iranian black citrus powder”
The 50 -
Turbot
“turbot is flavoured with orange blossom and served with jasmine flower fritters and hot turnip cream”
The 50 -
Mushroom marshmallow
“mushroom marshmallow is seasoned with chocolate, sea salt and apricot touches for dessert.”
The 50
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