In 2015, Chef Yannick Alléno was named “Chef of the Year” by the prestigious French restaurant guide Gaullt & Millau, and his Parisian restaurant, Pavillon Ledoyen was awarded three Michelin stars by the Michelin France Guide. Apart from all of the critical acclaim he’s received, Chef Alleno is known for his innovations in modern sauce making techniques, creating richly flavored sauces through a frozen extraction process known as cryo concentration. Watch Chef Alleno discuss this unique sauce making technique and prepare Striped Mullet with Squid Ink Black Pudding.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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