Yannick Alléno found himself the subject of NOWNESS’s latest food film just before the opening of 1947, the 3-Michelin-starred restaurant in the Cheval Blanc hotel in Courchevel, which he recently overhauled.
The short documentary explores his technique of “extraction,” which seeks to produce concentrated sauces and jus via molecular methods. Sauces, he says, are the soul of French cooking.
“The rhythm of French cuisine has always been dictated by its jus and its sauces — that’s what its DNA is made of, but it’s time to blur the lines,” he told NOWNESS.
Check out the process below.
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