Yannick Alléno

Mr. Yannick Alléno visited Japan for the opening of L’Abysse Osaka and came to our restaurant.
There was a time when I wanted to be a French cook. I used to buy many books of French cuisine with my low salary. When I was in my early twenties, I struggled desperately, even though I didn’t have as much skill as I do now. I don’t run a French restaurant now, but in March of this year, I traveled to France for 10 days because I thought it was weird that I had not eaten French cuisine in France even though I was in the field of French cuisine.
By eating local French cuisine, which I had longed to do, I was able to learn about where I was.
I was on a budget, so I visited Pavillon Ledoyen in Paris during lunchtime to try at least one three-star restaurant. Yannick Alléno, who was supposed to be busy, was walking around the table greeting people. I was impressed by the wonderful way he greeted each lunch customer, even though he has three stars and runs 18 restaurants around the world
We got two specialties and learned about the cutting edge of modern French cuisine.

Mr. Yannick Alléno got 3 Michelin stars by the Michelin Guide in 2007 when he was 40. He opened ALLÉNO PARIS in 2015, and Le 1947 à Cheval Blanc in 2017.
He is the only person in France to have two 3-star restaurants at the same time.
He currently has 18 restaurants worldwide, including France, Morocco, Dubai, China, Hong Kong, and Korea.
His right-hand chef is Japanese, though,
This is his first restaurant in Japan, so there are still some Japanese who do not know him.
Sushi L’Abysse Osaka Yannick Alléno opened on October 25 as the third branch of “L’ABYSSE,” a sushi restaurant attached to Pavillon Ledoyen in Paris.

On the eve of the opening, he visited to our restaurant.
It was so honored it so I couldn’t sleep all last week and I think I was getting into the zone for the week.
He came to us after 10 customers reservations which was booked in February.
When he arrived at the restaurant, Mr. Yannick Alléno said to me, “Do you need help in the kitchen?”. I guess that was because my face was so tense. In retrospect, I wanted he to come in.
Unfortunately there was a 90-minute limit because of the opening of the new restaurant the next day.
We served 5 (or 6) kinds of grilled meat, including the Kobe Beef T-bone fattened by Kazutaka Seto of Maruse Livestock Breeders’ Association on June 24. I dare not mention which meat was their favorite, but I am glad that they were interested in the binchotan furnace kiln.

He repeatedly told me that the food at baron was “delicious,” and in the end he told me that he had enjoyed it very much.

I served the culmination for the person who is now considered the number one culinary god in France, both in name and in reality.
For me, he is a legendary French chef whom I knew from books like Alain Ducasse, Joel Robuchon, and Paul Bocuse. It was a great honor for me as a chef to have such a legendary chef visit my restaurant.