AT TABLE !
Chefs Adélie Delajot and Yannick Alléno cook the colors of the Fall – Winter 2021 collection
Poached mackerel fillet, carrot mousseline with citrus fruits and fennel.
The mackerel is cooked in a vinegar and pepper marinade.
The fennel is cut very finely and seasoned with pickled mustard seeds, a drizzle of olive oil and calamansi vinegar.
Chaud-froid of Adour trout with smoked eel and morels.
The trout is braised and glazed with a smoked eel hot and cold. The morel is cooked with the extraction of button mushrooms.
DINNER IS SERVED!
The chefs Adélie Delajot and Yannick Alléno cook the colors of the fall/winter 21 collection.
Poached mackerel fillet, citrus fruits flavored carrot mousseline and fennel.
The mackerel is cooked in a vinegared and peppered marinade.
The fennel is very thinly sliced and seasonned with mustard seeds pickles, a dash of olive oil and calamansi vinegar.
Adour trout and smoked hot-cold eel with morels.
The trout is braised and glazed with a hot-cold smoked eel. The morel is cooked in a button mushrooms extraction.
IN DRESS Autumn Winter 2021
Photographer: Frédéric Guelaff.
Designer: Wies Schulte.
Right-hand designer: Maud Courault.
Assistant: Armanda Auricchio.
Interns: Clémence Mazingue and Jeanne Spaey.
Model: Anastasia Ivanova.
Make-up and hair artist: Emilie Plume.
Assistant photographer: Marion Duchaussoy.
Light: Martin de Chabaneix.
Light assistant: Julien Grandjean.
Retouch: Martine Fabien.
Graphic designer: Aude Buttazzoni.
Thank you to the entire incredible team at Pavillon Ledoyen To the wonderful help of RVZ.