Star chef Yannick Alléno will take over the Lyfe institute restaurant in Lyon

Tuesday 19th November 2024 05:04 AM

The restaurant of the Lyfe institute in Lyon, formerly the Paul Bocuse institute, will be taken over by star chef Yannick Alléno.

Multi-star chef Yannick Alléno announced on Monday that he was taking over the school restaurant in Lyon of the Lyfe institute, formerly the Paul Bocuse institute, which trains 1,200 students in gastronomy and hospitality from all over the world each year.

“Doing this restaurant makes me proud and happy“

“Running this restaurant makes me proud and happy, and therefore even more responsible for the quality of what we pass on to young people in this training.“, declared to AFP the chef, at the head of a group of 17 restaurants which have a total of 15 stars. Renowned for his art of sophisticated sauces, obtained through extraction, fermentation or cryoconcentration processes, M Alléno, awarded the 2024 chef mentor prize from the Michelin guide, says he sees himself as a “.ferryman“.

Currently managed in the kitchen by chef Cyril Bosviel, the restaurant at the Lyfe institute, in the heart of Lyon, will close in June for 5 to 6 months of work. The establishment will then be transformed to incorporate the codes of the Pavyllon restaurants that Yannick Alléno has developed in Paris, London and Monaco. The work represents an investment of 2 to 3 million euros, said the institute’s general director, Dominique Giraudier.

Opening planned for December 2025

It is scheduled to open in December 2025.”Students will be trained in the latest cooking and baking techniques: extractions, cryoconcentrations, fermentations, sugar-free innovations“, underlined the chef. Every month, a new team of students from the institute will learn the profession in situ.

“It will be a challenge, but an exciting challenge“, assured Gilles Pélisson, the president of the Lyfe institute, during a presentation press conference. The students will also be educated in a sustainable concept of gastronomy, in particular through the use of local products and ‘a reflection on inventory management.

“We are at the beginning of the design of the restaurant“, he added, referring to a 70-seat restaurant initially open five days, then, eventually, seven days a week.