Dubai’s dining scene is witnessing a surge in remarkable culinary establishments, and among them, Michelin-starred chef Yannick Alléno effortlessly upholds its French heritage and culinary traditions at STAY by Yannick Alléno, located in The One&Only The Palm.
Renowned as a French fine dining restaurant, STAY by Yannick Alléno recently achieved two Michelin stars in the esteemed Dubai Michelin Guide. The restaurant impresses patrons and food critics alike with its expertly crafted flavors, using premium ingredients, innovative cooking techniques, and a touch of creative brilliance.
With a remarkable culinary journey spanning decades and a total of 16 prestigious Michelin stars, Chef Yannick Alléno consistently delivers an exceptional dining experience. His unwavering attention to detail, both in the culinary creations and the restaurant’s ambiance, sets him apart. He possesses an unyielding pursuit of excellence and an unwavering passion for creating extraordinary gastronomic moments.
In an exclusive conversation with Emirates Man, Chef Yannick Alléno discusses his ability to thrive in Dubai’s fiercely competitive dining scene and how he continuously maintains his exceptional standards year after year.
Talk us through your daily routine, the first 30 minutes of the day.
I eat an Alléno & Rivoire sugar-free candied fruit to prepare for the summer body! Then I say hello to my teams in the kitchen.
Chef Yannick Alléno
When did your love for food begin?
My parents were bistro owners, so I grew up in this world. It fascinated me from an early age. It creates a conviviality and a natural closeness between people. The bistro is that mythical counter that breaks down boundaries and encourages dialogue.
You’ve had an incredible career and have earned plenty of accomplishments. How did you get your start?
I started out at a cookery school in Saint-Cloud, then moved on to various palaces where I gradually worked my way up the ranks. I began to create my own identity in the kitchen, notably around the work of sauces, which I continue to develop today through extraction techniques.
“Innovation comes naturally when you take an interest in contemporary issues, such as limiting food waste or eating more healthily.”
You’ve clearly worked incredibly hard to get where you are today. As a highly accomplished Michelin-starred chef, is there pressure to constantly innovate?
Innovate, yes, but above all be in tune with the times, listen to your contemporaries and their preoccupations. I’m always thinking about what’s next, how to take things further. Innovation comes naturally when you take an interest in contemporary issues, such as limiting food waste or eating more healthily.
STAY by Yannick Alléno at One&Only The Palm
Is there anything you do to spark inspiration and creativity?
Products. They are the basis of all culinary creation, and it’s from the beauty of the product that the plate is built. I think about how I can enhance it, how I can make it interact with another ingredient, and what this can create that’s different.
In your personal opinion, what to you is the difference between a good meal and a great meal?
Attention to detail.
Why do you think STAY has maintained continued success in Dubai for such a large span of time?
STAY relies on local products to highlight the excellence of French gastronomy: Local Pan Fried Red Mullet, Basquaise-Style Marinated King Fish, Portobello Mushrooms Roasted like Abalone, Slow Cooked Einkorn Wheat Tagine – it’s a skillful blend of cultures and flavours!
Portobello Mushrooms Roasted like Abalone
To you, what are the must-try hero dishes at STAY by Yannick Alleno?
Wood Fire French Turbot with Mustard, Blue Lobster Poached in Ginger Beurre Blanc Sauce, and Kiwami Australian Wagyu Beef and Button Mushrooms Mille-Feuille!
STAY by Yannick Alléno at One&Only The Palm
What is the most important to you when looking for a new restaurant location?
My various projects often depend on the human bond I can forge with people. So my projects depend more on meeting people than on the location of the restaurant.
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