The food world is abuzz with the news: acclaimed chef Yannick Alleno has announced his departure from Le Meurice, the Parisian palace hotel on Rue de Rivoli where he helms the Michelin three-starred restaurant. Instead he will focus his culinary prowess on his Latin Quarter bistro, Terroir Parisien, and the two-star 1947 at Cheval Blanc in Courchevel, where he’s been given free reign to create a “new culinary movement” (Cuisine Moderne). For this season’s menu, Alleno has partnered with winemakers from Moet Hennessy to create surprising dishes like a rack of veal marinated in Chateau Yquem barrels. The 1947 restaurant offers an ultra-exclusive dining experience to just 25 guests each evening in a single seating.
Cheval Blanc is the luxury hotel brand created by LVMH, and the chic ski chalet in Courchevel has direct ski-in, ski-out access to the Trois Vallées, the world’s largest ski domain. Cheval Blanc Courchevel reopened for the winter season on December 12, 2012 with a number of enhancements: a new redesign of 1947 restaurant created by designer Sybille de Margerie; eight new suites; a new ‘After the Snow’ Guerlain treatment, conceived exclusively for The Cheval Blanc Spa; and special events for guests, like “by invitation-only” preview events of the Dior and Louis Vuitton collections.
Alleno’s Terroir Parisien offers an entirely different kind of dining experience. Using ingredients indigenous to the greater Paris region, Alleno champions Parisian culinary history and traditional French dishes, aiming to bring historic recipes back en vogue.