CHEF’S PICKS

The Mod­ernist: Three Miche­lin-star chef, Yan­nick Al­léno

Taste & Flavors - - CONTENT -

Mod­ern Cui­sine is a culi­nary move­ment started by Al­léno in 2013. His Man­i­festo of Mod­ern Cui­sine lays out the ba­sic prin­ci­ples as fol­lows:

1. Serve fresh prod­ucts. 2. Re­spect the sea­sons. 3. High­light for­aged pro­duce. 4. Pri­or­i­tize plants/veg­eta­bles. 5. Be in­spired by the flow of the French

Gas­tro­nomic Meal. 6. Make the aper­i­tif an ex­cit­ing mo­ment. 7. Serve bread as a spe­cialty. 8. Make the main course the cen­ter of the meal. 9. Be cre­ative with cheese, to make a link

be­tween sweet and salty. 10. As­sem­ble fla­vors in your desserts. 11. Cre­ate, in­vent, don’t just re­work. 12. Pri­or­i­tize new tech­niques. 13. Use rev­o­lu­tion­ary culi­nary tools. 14. Per­fect the ex­trac­tions for mak­ing jus (juices). 15. Con­cen­trate, don’t evap­o­rate. 16. Fer­ment, age, mari­nade, when nec­es­sary. 17. Pri­or­i­tize ser­vice in the restau­rant. 18. Re­fine food and wine pair­ing.

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