Return to our Home page Search
Click here for the hotel and hospitality news from around the globe Hotel, Travel and Hospitality Articles Videos and in-depth Interviews
Read more now
Read more now
Read more now
Ma Cuisine Française: The book the most emblematic for a whole generation.
Thursday, 13th February 2014
Source : Yannick Alléno

Yannick Alléno is sharing with us, 500 of its recipes, combined into an exceptional book: 'Ma Cuisine Française', the book the most emblematic for a whole generation.

4Hoteliers Image LibraryIt is not only a sublime recipe book, but it is also a way to testify on twenty five years of creation that helped him to reach the best chefs of the world.

« Ma Cuisine Française » has been launched this December 2013 at 1000 copies with the Laymon edition company.

This astonishing book of more than 1200 pages gathers more than 1500 beautiful pictures. The most symbolic pictures are grouped together by theme: canapés, cold starters, hot starters, fish, meat and poultry, cheese, desert and mignardises. Splendid products pages come to punctuate the book and reveal all you should know on various existing varieties.

At the end, a « transmission » section is a treasure for all cooks. Original knacks, given by his masters while learning, are written down.

Knacks that chefs pass on only behind the kitchen and that no one will ever find into a book. In exclusivity, the chef are handing them over.

Quarter of a century of savoir faire is condensed into this work of art book. It is a real out of the ordinary book, firstly because of its size and its content but also thanks to the creativity of Yannick Alléno that we can find all along the pages.

Ma Cuisine Française is only available on our dedicated web site which have been created for the occasion:

Price: 1500 euros
Weight: 17kg
Size: 355 x 490 x 85 mm (14 x 19,3 x 3,35 inches)

Yannick Alléno
Born on December 16th, 1968 in Puteaux, Yannick Alléno joined the exclusive circle of the world’s greatest chefs in 2007, when he was awarded three Michelin stars for his work at Hotel Le Meurice in Paris. Starting at 15 years old, he spends his whole life in the kitchen learning from the best chefs. His skill lies in reinventing dishes from traditional cuisine, using both the finest ingredients and local products, endowing them with a combination of classic and modern inspiration.

Yannick Alléno continues to demonstrate he likes pushing the boundaries, always striving for unique creations. Being passionate about food and a perfectionist, Yannick Alléno presents a style of cuisine which is considered to be a true art form. Gifted with a strong and creative culinary identity, he always searching for the quintessence.

~ Important Notice ~
Articles appearing here contain copyright material. They are meant for your personal use and may not be reproduced or redistributed. While 4Hoteliers makes every effort to ensure accuracy, we can not be held responsible for the content nor the views expressed, which may not necessarily be those of either the original author or 4Hoteliers or its agents.

Learn more about DigiJames - in room technology
 Related News  (Click title to read article)
MICHELIN Guide Hong Kong: The 2013 list is out.
Dutch beat French and Swiss to top Oxfam's new global food table.
Jamie's Italian and Scandic Hotels partner.
FAUCHON, Paris opens boutique in Hong Kong, brings famous éclairs to the city.
 Latest News  (Click title to read article)
Asia Pacific, led by China, dominates global business travel
Tuesday, 29th July 2014

Emerging markets grabbing bigger piece of the online travel pie
Tuesday, 29th July 2014

In Focus: Istanbul, Turkey
Tuesday, 29th July 2014

China overtakes the US as the world's largest economy: Impact on industries and consumers worldwide
Tuesday, 29th July 2014

Healthy Hotels: Risk and guest demand main reasons for abandonment of chlorine bleach
Tuesday, 29th July 2014
 Latest Articles  (Click title to read article)
Mid-Year Review: The Rising Tide of Mobile Bookings - How Hoteliers Can Stay Afloat
Tuesday, 29th July 2014

The 'Drink Up' Campaign Made a Measurable Difference
Tuesday, 29th July 2014

More Workers Taking Temporary Path To Being Hired Full-Time
Tuesday, 29th July 2014

South America's 'Fauxtels': Argentine Hotels that Borrow Big Names
Monday, 28th July 2014

Five Ways the New Facebook Layout Affects Hotels
Monday, 28th July 2014

© Copyright 4Hoteliers 2001-2014 ~ unless stated otherwise, all rights reserved.
You can read more about 4Hoteliers and our company here

Use of this web site is subject to our
terms & conditions of service and privacy policy