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Some people prefer to have breakfast in a particular restaurant, lunch in another, and dinner in another. However, there are restaurants that can offer a truly amazing dining experience 24/7. One such restaurant is Le Meurice, the 64th best restaurant in the world according to the recently concluded El Pellegrino’s 100 Best Restaurants in the World 2009. And, of course, credit must be given to the restaurant’s incredibly talented chef Yannick Alleno.

In fact, the restaurant serves great food at any time of the day. You can expect rich, thick and flavorful dishes from Le Meurice’s exciting menu. Chef Alino makes sure that every dish is carefully prepared and beautifully presented. Every bite is heavenly. The curious thing about this chef’s cooking is that his dishes can be audacious for some. They are somewhat contemporary. Therefore, it is surprising that he can capture the delicacy of traditional cooking. But what do you expect from one of the best chefs in the world? He is driven by his insatiable desire to please his guests. It’s a law he lives by, the same one that has earned him countless awards, the respect of his colleagues, and the loyalty of his clients.

Chef Yannick Alleno considers himself not only a cook, but also a Culinary Director. He thinks of himself as the conductor of a culinary symphony that only he can hear. Guided by his innate creativity and innovation, he continues to amaze people with his innovative creations. It often serves eccentric dishes subtly. He exercises tremendous control over his techniques and his cooking. You could tell he exercises controlled daring in his cooking. However, his creations show the flair for traditional Parisian dishes.

In fact, his choice of ingredients must have something to do with his cooking. After all, it is preferred to use items commonly found in French dishes. He occasionally moves seasonal produce to his menu. Also for this reason, Le Meurice’s menu changes according to the availability of seasonal ingredients.

However, like other chefs, his cooking is not entirely influenced by French cooking techniques or concepts. Being a well-travelled chef, he also draws inspiration from other European and Asian cooking methods. He injects a little of this and that into his cooking, creating a style of his own. An example is snail jelly thinned to sea urchin tongues and cream of rice and seaweed shell. This is clearly influenced by Japanese cuisine. There is no doubt about this; Chef Yannick Alleno’s cooking is certainly daring, brave and creative.