Prunier by Yannick Alléno unveils a trompe-l’œil floating island that intrigues and seduces
The Prunier restaurant by Yannick Alléno offers a daring dessert: “Île flottante au caviar de vanille”. A surprising creation that confirms the multi-starred chef’s DNA of innovation and elegance.
A tribute to tradition with a modern twist
Renowned for its expertise in seafood, the Prunier restaurant, taken over by Yannick Alléno in 2022, continues to sublimate French gastronomy. In this quest forexcellence and modernity, the chef has teamed up with Hendry Angwe-Mezah to create a summer menu highlighting marine flavors and innovative techniques.
One of the new desserts is particularly eye-catching: a trompe-l’œil floating island, served in a Prunier caviar tin, covered with hundreds of black pearls reminiscent of caviar grains. But here, no iodized product: this culinary treasure hides a light mousse of egg whites, topped with a fine layer of vanilla caviar.
A gourmet illusion and a nod to Yannick Alléno’s savoir-faire
Called “Ceci n’est pas du caviar”, this creation is spooned out, delicately blending the airy mousse with a custard served in a sauceboat, a tribute to the saucier techniques so dear to Yannick Alléno. This sweet audacity once again proves his talent for reinventing classics while remaining faithful to the identity of the place.
An exceptional gastronomic experience
Priced at 28 euros for two, this dessert accompanies a refined culinary offering that celebrates noble products and the sea.
The Emile Menu (€110) with lean sashimi, scallop stew and lamb chop with seaweed butter.
The prestigious Caviar Prunier Menu (€190), featuring Christian Dior eggs, oyster nuts on Japanese flan and signature fried whiting.
📍 Prunier by Yannick Alléno – 16 Avenue Victor Hugo, 75116 Paris
🔗 Reservations on prunier.com
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