Last May, French chef Yannick Alléno won the Grand Prix de l’Art de la Cuisine 2016 granted by the International Academy of Gastronomy. The award was created in 1990 and is one of the most coveted of all those awarded by the Academy. This honour awards the best contemporary chefs, artists and creators of the world of gastronomy who already enjoy international recognition. Some of those awarded in the past have been: Benoît Violier and Alex Atala (2015), Grant Achatz (2014), René Redzepi (2012-2013), Joan Roca (2011) and Massimo Bottura (2010), amongst others.
Alléno has three Michelin stars and has been promoting the French gastronomic culture in luxury settings since 2008. Through the group he founded in the same year, he referred to the experience of his restaurants as the “Art de vivre”, hinting at the art of French cuisine. Speaking of French cuisine, in 2012 he opened the Terroir Parisien, in honour of his childhood spent in the kitchens of his parents’ bistro. In 2013 he left the management of some of his restaurants to analyse and reflect on the existing knowledge on sauces. He said in an interview: “I have to admit that what I’m proudest of is not the dish but the sauce. The sauce is the DNA of French cuisine”. Alléno is a creative, perfectionist, innovative chef who works with taste and the order of the ingredients to obtain the best results, particularly in traditional dishes he interprets and reinvents.
The International Academy of Gastronomy
The Academy’s goal is to preserve and develop the cultures and gastronomic heritage of regions and nations. At the same time, it promotes modern cuisine and its creativity, as well as the science of food products and any project that has to do with gastronomy. Some of the recognitions granted are the “Grands Prix” (which include that of l’Art de la Cuisine), the “Prix”, the “Exceptional Prizes” and the “Diplomas of Honour”.