Yannick Alléno’s * 1947 * At Cheval Blanc, Courchevel France

  • WHEN: December 12, 2012  until April 7, 2013
  • Where:  1947, Yannick Alléno’s new Pop-Up Gastronomic artistic culinary odyssey of a restaurant at Cheval Blanc in magical winter playground Courchevel, France
Please find here excerpts from the Press Release with my running commentary in red italics.
Five Michelin-starred French Chef Yannick Alléno begins his winter season at Cheval Blanc Courchevel’s 1947 restaurant when it opens on December 12th.
[OK, this is the Super-Uber-Chef-Extraordinaire Alléno, the same mastermind behind Terroir Parisien which I wrote about here. Note to self* Find someone to explain to me how a mere mortal (human being presumably) gets 5 (five!!) Michelin Stars. I mean, even one signifies you’ve walked through a dozen or more culinary rings of fire. Right?]
1947_yannick_alleno_by_jean-christophe Local Food And Wine
The wine: creating a closer alliance
Moving away from traditional food and wine pairings, 1947 offers guests an entirely new way of experiencing wine, by blending the DNA and raw materials of the wines with the ingredients of Alléno’s dishes to create extraordinary results.
A loin of veal  is  marinated in the barrels from Château Yquem and cooked using chalk from the Ruinart quarries, whilst the vegetables are fermented in vine leaves from Krug’s Clos du Mesnil. The serving temperature of Dom Pérignon Oenothèque 1996 is regulated; perfectly suiting the artichoke and black truffle…it is with these intricacies that Alléno is laying the foundations of a new modern cuisine
[Wow. Quelle Magnifique. Ruinart Crayères and grape leaves from Clos du Mesnil – love this Cradle to Cradle conceptual approach and implementation. Not to mention Yquem’s botrytis sweet-soaked barrels and Dom Pérignon Oenothèque 1996. OMG. Amazing! ; ) ]
The product: distilling ingredients to their essence

“The culinary experience involves tasting exactly the right part of each product in
successive sequences. At the end of the day, cuisine is only a question of concentration,
and I have tried to extract the quintessence of the product through a selection process
resulting from a long investigation,” explains Yannick Alléno.

1947_yannick_alleno_menu3-13_localfoodandwine
The service: true mise en scene
Bucking the trend of pared-down service, at 1947 Alléno revives this pillar of French culinary history to offer guests a team of experts that echo the quality of the dining. The scene is set with assistants, sous-chefs and wine waiters that ensure that every aspect of the culinary journey is accompanied by knowledge and passion.
[Ahhh. Niiicce. Back to a bygone era… I’m feeling waves of nostalgia for an era I never even experienced.]
1947_yannick_alleno_3_localfoo
Every evening until 7 April 2013, up to twenty five guests will have the opportunity to  experience Alléno’s new culinary  concept – Cuisine Moderne. The master Chef will create French cuisine that fuses proud Gallic tradition with innovative creativity to define this new foundation. Main course is shared by all 20 guests.
[*Note to LFAW readers – please (please, please, please)  send in your impressions if you have the good fortune to enjoy Alléno’s 1947 culinary odyssey this winter season in Courchevel.]

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