Yannick Alléno’s invention: extracts. In his book, Alléno adds another creation to the mother sauces: the “extracts”. He obtains them using a process that he copied from ice wine production: A brew – produced at the right temperature depending on the product – is frozen into a block of ice and thawed again. Because the mineral-rich vegetable concentrate has a lower freezing point than water, the two can be separated from each other. It shows healthy self-confidence that the star chef has joined the ranks of the “sauce inventors” La Varelle, Escoffier & Co. So anyone who attended the event on the Bürgenstock high above Lake Lucerne wanted to take the opportunity to experience what these extracts taste like.
Improvised garden as a first course. You got a first impression with the starter. Yannick Alléno even poetically called it an “improvised garden meeting with delicate jelly extract”: a seasonal dish that combined several components that nature currently offers. The Frenchman had draped numerous little things on a colorful plate: red chicory, egg sponges, carrot puree, sorrel, sauerkraut with a lot of caraway, flower petals. The connecting element was a jelly in the middle, which was composed of three extracts: celery, beetroot and beet. The amazing thing about it: Everyone ran their fork through the plate as they saw fit. And created an individual palate experience!
