Cheval Blanc Courchevel: a star is born (France)
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Cheval Blanc Courchevel: a star is born (France)
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Catégorie : Europe - France - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 02-03-2010
Cheval Blanc’s winning collaboration with Chef Yannick Alléno is rewarded with a two-star accolade by famed Michelin Guide.
YANNICK ALLÉNO COULDN’T HAVE FOUND A BETTER REFUGE IN THE MOUNTAINS THAN CHEVAL BLANC*****, WHERE HE HAS BEEN OFFERING “A TRIBUTE TO HIGH MOUNTAIN CUISINE” SINCE 2008 AT THE HOTEL’S 1947 FINE DINING RESTAURANT, NAMED AFTER THE MOST PRESTIGIOUS VINTAGE OF CHÂTEAU CHEVAL BLANC. INSPIRED BY LOCAL PRODUCE AND TRADITION,YANNICK ALLÉNO-IN COLLABORATIONWITH CHEF DENIS FÉTISSON-CONCEIVED 1.9.4.7., AN ENTERTAINING TASTING CONCEPT THAT DELIGHTS GOURMETS WITH:
1 SOUP,
9 DIFFERENT MOUNTAIN TAPAS,
4 CHOICES OF “PLAT DU JOUR” PREPARED « À LA MINUTE »,
7 TRADITIONAL REINVENTED DESSERTS, SUCH AS THE PARIS-COURCHEVEL
YANNICK ALLÉNO’S CREATIVITY EXPRESSES ITSELF WITH GRACE IN 1947’S GASTRONOMIC DINER MENU, ENVISIONED AS AN INVITATION TO DISCOVER NEW SENSES.THE JOURNEY BEGINS WITH A SOAKED LEEK IN YELLOW-WINE FLAVOURED BECHAMEL SAUCE OR BLACK TRUFFLE PARCELS WITH MARROW AND SLICED BEEF JUICE, FOLLOWED BY BLACK ANGUS BEEF FILET À LA ROYALE OR COCOON-SHAPED PASTA SOAKED IN A SLIGHTLY CREAMY TRUFFLE JUICE; AS A FINISHING TOUCH, A SUCCULENT PEAR ROLLED IN MULLED WINE OR A CINNAMON-SPICED ORANGE CHUTNEY ARE BUT SOME OF THE DELICACIES FEATURED IN THE MENU.
IN ADDITION, THIS SEASON WELCOMES YANNICK ALLÉNO’S LATEST DINING EXPERIENCE, A PRIVATE DINING ROOM WHERE A WOOD CARVED BAR-HEIGHT TABLE HOSTS PRIVATE PARTIES OF 8 TO 12 GUESTS WISHING TO SHARE WITH FRIENDS OR FAMILY THE CHEF’S INTERPRETATION OF LOCAL CUISINE IN A CASUAL AND CONVIVIAL ATMOSPHERE.
CHEVAL BLANC, AN UNFORGETTABLE EXPERIENCE….
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