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How This French 3-Star Chef Is Reinventing His Paris Flagship Restaurant Post-Lockdown
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Top French chef Yannick Alleno plots post-Covid revolution
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13/04/2021 - 16:44 French Michelin star chef Yannick Alleno wants to reinvent fine dining for a post-Covid age PATRICK KOVARIK AFP/File 3 min
Paris (AFP)
He has scaled the heights of French gastronomy, now Yannick Alleno says it is time to reinvent fine dining for a post-Covid age, both on the table and in the kitchen.
When the pandemic hit, Alleno realised he had not stopped moving since he first entered a professional kitchen at the age of 15. I was on life s highway and running like a madman, the 52-year-old told AFP.
The Pinnacle of Restaurant Hospitality - San Antonio Magazine
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Paris’s Champs-Élysées Is Getting a Major Makeover But What Does That Mean for the Locals? Nadja Sayej © Photo: Courtesy of PCA-STREAM Paris s $300 million plan to reinvent the Champs-Élysées will mean an abundance of more green space for pedestrians to enjoy.
We might know Paris for the Eiffel Tower, but nothing can take the place of the Champs-Élysées. The sprawling promenade in the city’s 8th arrondissement is filled with perfumeries, cinemas, and high fashion boutiques. It’s usually as busy as New York s Times Square but that could change.
Paris mayor Anne Hidalgo recently approved a $300 million plan to give the mile-long promenade a green makeover after Paris hosts the Summer Olympics in 2024. There will be hundreds more trees as well as larger sidewalks, less traffic, and a walkway that connects over 200 acres of green space, from the Arc de Triomphe through Place de la Concorde and the Tuileries Garden, which faces the Louvre Museum. “Th
Here Are All 30 Michelin 3-Star Restaurants in France for 2021 Mary Squillace
Michelin has almost become as emblematic of French fine-dining landscape as the cuisine itself. While today we may think of the guidebook as a comprehensive tastemaker, the Michelin Guide’s goal in 1900 when it launched was much simpler: to drive local tourism.
At a time when there were fewer than 3,000 automobiles in all of France, the Michelin Guide was designed to highlight hotels and restaurants in such a way that would encourage motorists to make the trek presumably wearing out their tires in the process. In 1926 the guidebook began awarding stars, and by 1936, Michelin had adopted its criteria for the tiered ratings. One star indicates a “very good restaurant in its category,” two stars translate to”excellent cooking, worth a detour,” while the coveted three stars mean a restaurant offers “exceptional cuisine, worth a special journey. Those ratings have been inextricabl
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