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Yannick Alléno launches his high-end burger

2021-05-14T09:48:44.995Z


With his son Antoine, the multi-starred chef transforms his Allénothèque de Beaupassage (Paris 7th arrondissement) into a Père & Fils Burger during the summer.


While waiting for the imminent reopening of the terraces, including that of his Pavyllon on the edge of the Champs-Élysées, Yannick Alléno adds a new string to his bow: with his son Antoine, 24 years old and determined to follow in those of his illustrious father , he launches his high-end hamburger.

This will be on offer this Saturday, May 14 at the Allénothèque, the multi-starred bistro-wine cellar within the Beaupassage gourmet gallery, which for the summer becomes “Burger Père & Fils by Alléno”.

The Alléno burger meets strict gastronomic standards.

The "bun", to begin with, was specially created by the chef of the Ledoyen pavilion, who had in mind a certain bread tasted in the street, in Morocco.

He is reluctant to reveal his trade secret, evasively evoking a steaming phase, but the result is there, he says: thin and crunchy crust, soft crumb.

Mature meat and vegetable black pudding

Norman meat, matured for 45 days, is significantly less fatty than that which adorns most products.

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Source: lefigaro

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