1947 at Le Cheval Blanc

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Clik here to view.1947 menu with Normandy butter Photography by Neil WissinkThree-star Michelin chef Yannick Alléno has started his own French cooking revolution. After nearly thirty years in the kitchen, the 44-year-old Paris native has decided to get back to basics as a way to push gastronomy forward. “If you consider the DNA of French food, it is around sauces and jus and stocks,” he tells us over dinner at The White, the bistro at exclusive ski-in ski-out Maison, Le Cheval Blanc, in Courc...

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