S.T.A.Y. by French Michelin-Starred Chef Yannick Alléno opened at Shangri-La Hotel, Beijing on 16 September 2011. S.T.A.Y., which stands for “Simple Table Alléno Yannick,” aims to provide diners with a complete dining experience through the reinterpretation of traditions and the exploration of French cuisine in a fun and interactive setting.
With new culinary and service teams hand-picked by Chef Yannick in place, the first S.T.A.Y. in Asia adds a breath of fresh air to the Beijing culinary scene with its innovative and playful French cuisine.
The principal features of S.T.A.Y. are the main dining room and pastry library.
Main dining room
Splashed out in shades of blue from the entrance to the interiors, the restaurant’s main dining room features an intimate and warm dining environment with cosy nooks.
With a total of five Michelin stars for two of his restaurants, Chef Yannick takes on French classics with a twist through the clever play of turning simple ingredients into refined dishes with innovative presentation. High quality, fresh seasonal produce is used in every dish. The à la carte menu includes Yannick specialities such as Smoked Eel and Beetroot Terrine, Artichoke and Black Truffle Soup and Roasted Pigeon.
An interactive platform for both the pastry chef and guests, the pastry library was invented by Chef Yannick to move away from the more usual open kitchen trend. Diners can relish in the creation of their dessert and participate in the process by choosing the last ingredient or topping for their cakes, pastries, tarts and other desserts.
The pastry library appears in the form of a French patisserie with lovingly handcrafted pastries and desserts displayed on shelves and in glass cases. Yannick dessert specials include the Saint Honore and Strawberry Cheesecake.
From food to service, infrastructure to tableware and service ware, Chef Yannick knows them all and plans them well. A dedicated line of plates known as the Onde Collection is tailor-made for the communal table. The collection of plates is specially designed to integrate with the restaurant decor and the plates are used as an artistic platform for the chefs to express themselves through the food and presentation.
Diners at the communal table can enjoy the visual pleasure of having their customised desserts served to them on a Yannick-designed pastry ribbon tray. This innovation allows diners to customise the length and number of desserts they prefer.
“Part of the Simple Table service concept is about swift and elegant service,” said Chef Yannick. Following the tailor-made Onde Collection of plates and pastry ribbon tray, Chef Yannick created service ware that is light, modern and efficient. An example is the unbreakable 880-gram carbon tray. “The ergonomic function of the tray is a dream for service teams. I want to change the global approach of a modern service to allow members of the service team at S.T.A.Y. to dance across the restaurant if they want to.”
Tantalising Duo at S.T.A.Y.
“Selecting the right people for the team is important, as they are the ingredients for a successful first S.T.A.Y. in Asia,” said Chef Yannick. “Chef de Cuisine Ugo and Pastry Chef Florian Couteau are hand-picked by me for their experience, skill, creativity and familiarity with the Simple Table concept. They have worked with me for many years.” The chefs have close to 20 years of experience between them.
At S.T.A.Y., Chef Ugo trains and manages the culinary team and is responsible for managing the restaurant’s daily culinary operations.
At only 24 years of age, Pastry Chef Florian is one of the youngest pastry chefs in Beijing. His interest in sweets started when he was 15 years old and he has since apprenticed at some of France’s finest patisseries. He worked as chef de partie and sous chef of Pierre Hermé Paris. The chef’s love for artisan desserts and pastries, coupled with his vivid imagination, propels the desserts at the pastry library to the next level.
“We are excited to have Ugo and Florian join us at Shangri-La Hotel, Beijing. Under the guidance of Chef Yannick, I am confident that S.T.A.Y. will become a staple among the community and visitors for quality French cuisine in a fun and interactive dining environment,” said Christopher Chia, the area general manager of Shangri-La Hotels and Resorts.
About Yannick Alléno
When Chef Yannick was working at Le Meurice hotel in Paris during 2007, the restaurant was awarded three Michelin stars. Since then, he has joined the exclusive circle of the world’s greatest chefs. Elected “chef of the year” by his peers in 2008, his talent lies in reinventing dishes from traditional cuisine, using the finest ingredients and local products with a combination of classic and modern inspiration.
Chef Yannick continues to demonstrate he is a challenger, always looking for unique creations. A perfectionist and passionate about food, Chef Yannick presents a gastronomy that is considered a true art form.
He started his development in 2008 with the creation of Group Yannick Alléno. The aim of the company is to offer his skills to hoteliers and food professionals. He has developed his activities in France and internationally.
Since December 2008, Chef Yannick has put his mark on Cheval Blanc Courchevel. After only one season, the restaurant was awarded two Michelin stars. He also took over the food and beverage of Royal Mansour Marrakech with two Grande Table (French and Moroccan) and at the One&Only The Palm in Dubai in 2010.