Stay by Yannick Alleno
Influencer Reviews2
Alexander The Guest
Quotes
"King crab. Oh my god. Strong flavors, great ingredients."
"Next we have lobster from Brittany with seaweed sauce. This is really good. I can't find the right words. Oh my god is starting to become my signature line. But this is the dish. It's really delicious."
"I have to mention that their plates and utensils are beautiful and luxurious. Worthy for the level of these dishes and wines."
"The team was super professional. The service was immaculate. I had a really good time."
"Congratulations to this young gentleman. And also congratulations to Yannick Aleno. There must be some masterfully crafted recipes behind the scenes and clearly he knows how to pass that knowledge on."
This review includes brief, attributed excerpts of copyrighted material used for the purposes of commentary, criticism, and education. Such use is permitted under Section 107 of the U.S. Copyright Act. All rights to the original works remain with their respective creators and copyright holders. Our intent is to highlight, celebrate, and help audiences discover these creators by directing attention to their original content.
S3
Quotes
"For those seeking an example of classic French cuisine, Yannick Aléno has created an elegant menu within one of the city's most stunning hotels."
"While our meal at STAY leaned more towards tradition than creativity and modernity, it was nonetheless an exceptional evening, marked by a breathtaking ambiance, great service, and a timeless French dining experience."
"Our artichoke ice cream topped with hazelnut oil and grated coffee beans. On the side, Ossiette Prunier caviar with some pine jelly. The coffee has a bit of bitterness, the caviar is very salty. Really highlighted the Prunier caviar. Interesting flavor profiles."
"This is our langoustine tart. A puff pastry filled with langoustine mousse, baked to perfection, topped with caviar and gold leaves, finished off with our ginger beurre blanc sauce. Absolutely stunning. Incredibly light, fluffy, quiche-like consistency. A wonderful combination."
"Veal sweetbread, covered with breadcrumbs, deep-fried with clarified butter, topped with Ossiette Prunier caviar, yuzu jelly, and walnut jelly. On the side, burrata with parsley oil. It’s literally like an elevated veal schnitzel. Very well prepared. Gorgeous dish."
"Our pear in a meringue crust, cooked twice. After that, bake it with the meringue. Inside — pear that we brunoise and marinate with sauternes cream. Pear gel with sauternes extraction and pear sorbet. That is my pear sorbet."
This review includes brief, attributed excerpts of copyrighted material used for the purposes of commentary, criticism, and education. Such use is permitted under Section 107 of the U.S. Copyright Act. All rights to the original works remain with their respective creators and copyright holders. Our intent is to highlight, celebrate, and help audiences discover these creators by directing attention to their original content.
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