With the ambition to create a unique working environment for his brigade, a modern and especially comfortable kitchen, Yannick Alléno turned to DS Automobiles and Matfer Bourgeat.
Discover the “Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle recipe by Yannick ALLÉNO, 3 star chef, PAVILLON LEDOYEN
Discover the recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
Discover the Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000
Stéphane Glacier has accumulated the titles of Best Craftsman in France (Meilleur Ouvrier de France – MOF) Pastry 2000 and World Champion 2006. Fabrice Capezzone, artisan pastry chef and baker, passionate about the product and driven by conveying his knowledge. Animated by the same values, they defend, with about sixty other members, the maintenance of artisan craft through “Tradition Gourmande”, an association presided by Stéphane Glacier.