Sitting down at the table is a ritual, and Yannick Alléno is committed to preserving the festive harmony of a meal. He is proposing, every day at lunchtime, a menu at 105 € in four courses to reawaken the gustative pleasures of traditional French cuisine, with as many seasonal variations as possible.
Many elements form this whole: the dishes which have been carefully chosen from Yannick Alléno’s imaginative repertoire; the fine seasonal, preferably local, produce; the pairing of food and wine by Estelle Touzet; Philippe Starck’s elegant decoration in a Grand Siècle setting. An experience for all the senses!
The gastronomic meal of the French, the term inscribed by UNESCO as part of the intangible cultural heritage of humanity, follows a carefully-coded structure. It begins with an aperitif and ends with liqueurs, with at least four courses in between, namely a starter, fish and/or meat served with vegetables, cheese and dessert.
From 4th April, Yannick Alléno proposes:
Crayfish aspic with vegetables
Bacon bread with parmesan cheese
Light tuna mousse with olive oil
"Chabrot" and morel mushrooms stuffed with veal sweetbread
Delicate royale of fennel with sea urchin coral
Flakes of cod with condiments
Meat balls of duck with cherries and zucchini
Rump of roasted veal, potatoes from Noirmoutier with sweet garlic and aromates
Fresh cow's milk cheese with dates and argan oil, crispy tuile with oriental flavours
Pineapple tomato granitawith nutmeg
Stuffed raspberry in a juice in a juice
Slow-simmered rhubarb with vanilla, yoghurt and apple crisp
Strawberry-hearted lavender mousse, cristal leaf frozen
Shortbread with arlequin candy crisp
The gastronomic meal is an important social event for the French when celebrating life’s most special occasions. It should therefore come as no surprise that Yannick Alléno was drawn to its cultural dimension. And what could be more natural than for Le Meurice to contribute to promoting the reputation of a Gastronomer’s Menu as one of the foremost references for French art de vivre throughout the world.