Word: yannick
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...Sometimes my judgment diverged from that of the professionals. For example, Vanessa James and Yannick Bonheur from France riled up the audience with a few daredevil maneuvers, including a sequence in which Bonheur dipped James' head near the ice before pulling her up just in the nick of time. Bonheur, however, made one small - but somewhat serious - mistake in my book. After the routine, the crowd gave the pair well-deserved applause. But just as the fans were quieting down, clearly ready to move on, Bonheur raised his hands in the air one more time. Dude, don't milk...
...Hubig of Restaurant Astier, where Montmagny-dandelion leaves are married with chicken livers, and Gâtinais pork with the violet leaves of Pontoise cabbage, that goes without saying. "With his project, Yannick is showing us we have extraordinary culinary riches at our doorstep," Hubig says. Change has even come to Cowgirl Tacos, Paris' sole Tex-Mex cooking school and caterer. Ever since chef Ellise Pierce tasted true Paris mushrooms grown in 19th century quarries, she has been stuffing her enchiladas with nothing else. She also plans to fill her Texas chili with Ile-de-France's centuries-old beans...
...gastronomic France, the trend has been surprisingly slow to catch on. In Paris, where restaurant menus boast langoustine from Madagascar and caviar from Iran, few gourmets imagine it possible to compose a meal from produce grown within 50 miles of the capital. But today, born-and-bred Parisian chef Yannick Alléno and a handful of others are doing just that. Their rhetoric stresses exclusivity and the revival of forgotten flavors rather than the reduction of greenhouse gases, but the end result is the same: both diners and the environment benefit...
...Those ships are still there, awaiting British government permits for the scrapping to begin. Environmentalists believe they have found a cause they can win: using the Clemenceau as a precedent to prevent the dispatch of contaminated ships to the developing world. "For us, there is absolutely no ambiguity," says Yannick Jadot, director of campaigns for Greenpeace France. "The Basel Convention has clearly stated that whatever the legal status of the boat, from the moment it's being sent for demolition, it's waste. Period. We're seeing a flagrant disregard for international...
Encountering a lousy meal in Paris, of all places, is a tragedy--but fortunately, one that is easily avoided. Chef Yannick Alléno is a rising star at the Versailles-like Le Meurice in the Hôtel Meurice (228, Rue de Rivoli). There, relishing dishes like poularde de Bresse stuffed with foie gras (and an amazing cheese cart), I felt as pampered as a Parisian lapdog. At a fraction of the price but still a good value, Chez Paul (13, Rue de Charonne) delivers lace-curtained, cassoulet-slinging bistro fare. Georges, the whimsical Philippe Starck-- designed restaurant atop the Pompidou...