Hotel Special: Chef Yannick: Reinventing simple cuisine, pairing it with fine wine
By ZHuan Ti | China Daily | Updated: 2012-09-29 08:06
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Clockwise from top: S.T.A.Y.'s founder Yannick Alleno (center), chef de cuisine Maxime Gilbert (left), and pastry chef Florian Couteau. Presentation of codfish braised in slightly salted butter. The S.T.A.Y. dining area in the Shangri-La Hotel, Beijing. Provided to China Daily |
A chef with three Michelin stars like Yannick Alleno will go to almost any length to gain even a small improvement in a recipe.
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