The entrance of Pavillon Ledoyen with an installation by Tadashi Kawamata
Yannick Alléno is one of France?s top chefs, famous as much for his drive and ambition as he is for his expertise with sauces. He is redefining haute cuisine with a combination of playful and seriously researched innovations while challenging the classics. Alléno is also introducing a revolutionary new concept of bespoke dining at his flagship restaurant, Pavillon Ledoyen, in Paris.
LUX: Tell us about what is going to change at your restaurants.

Yannick Alléno: I think that the luxury, first-class restaurant has to think about the way it picks its customer, so I created the ?conciergerie de table?. The Michelin concept is that for three stars, it?s worth making the trip, taking the plane, but the restaurant with a ?no choice menu? is over. Today, the customer?s freedom is very important. Of course, the creativity is fantastic, but when you are a customer, you would like to make your own choices. Follow LUX on Instagram: luxthemagazine
LUX: Is this thinking just for you or is it going to be a trend everywhere"

YA: I think we need new models, even for the staff. Pastry chefs are stars now, but you miss 30 per cent of the restaurant when you say that ? you are missing out the service staff and it is the service that has to be at the centre of the conversation today. Our vision is to push them. We have to work on the education of service staff in their schools. We are changing the way we cook f...