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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