Yannick Alléno

With the ambition to create a unique working environment for his brigade, and a modern and especially comfortable kitchen at his three-Michelin-starred Pavillon Ledoyen in Paris, Chef Yannick Alléno turned to DS Automobiles and Matfer Bourgeat.

In 2016, Alléno approached the Matfer Bourgeat group to participate in a project where “know-how” and “innovation” were key. Matfer Bourgeat was invited to DS Automobiles’ design laboratory in Vélizy Villacoublay (France), to become immersed in their universe — the aesthetic and identity of the brand, the light, the atmosphere, the lines, the ergonomics, the functionality and design — to collaborate on the redesign project for Alléno’s kitchen at Pavillon Ledoyen.

Once the stakes, needs and use by the Chef and his brigade were understood, Matfer Bourgeat produced a one-of-a-kind, totally ergonomic and creative kitchen that was delivered in record time.

When you step into the space, there’s a feeling of clarity. It’s modern, complete with quality equipment and an avant-garde design. Everything has been cleverly considered, down to the smallest detail. This kitchen with futuristic lines is the perfect showcase of French gastronomy, according to Alléno.

It wasn’t just an installation of quality tools and equipment. The entire space had to be tailored. It had to be unique while optimized for intensive daily use, sophisticated yet creative, and where a brigade can easily, safely and comfortably find their way.

With a rectangular aspect and a surface area of 60m², the kitchen combines a mastery of acoustics and LED lighting that, while being effective, can change colors with the time and mood of the Chef.

Black granite worktops came from Zimbabwe, and central islands with integrated ranges and large storage spaces boast faceted angles to facilitate circulation and provide comfortable points of support for the brigade throughout service.

To keep the lines clean, technical areas were concealed, which also facilitates cleaning and kitchen maintenance.

The partnership we shared expertise — creativity and focus on the chef — allowed us to jointly deliver this one-of-a-kind environment that would enable Chef Alléno and his brigade to be creative in this space, to harness their passion and deliver exceptional cuisine to the well-heeled crowd.

CLICK HERE FOR CHEF YANNICK ALLÉNO’S “HEART OF SMALL TOUCHES,” COMPRISING SCALLOPS, VEAL TARTARE, ANCHOVY GARUM AND GRATED WHITE TRUFFLE.