Le Comptoir’s Two Michelin-starred contemporary French restaurant led by Executive Chef Maxime Gilbert, Écriture will host a special chef collaboration dinner, pre-dinner cocktail event and auction event to raise funds for the Antoine Alléno Association on Thursday, 23rd March in Hong Kong for the first time, for one night only. The featured line-up of chefs will reunite for the first time since working together in the kitchen of Le Meurice 18 years ago, during which the restaurant achieved three MICHELIN stars under the direction of legendary chef Yannick Alléno.
Chef Yannick Alléno launched the charity in 2022 as tribute to his son, Antoine, whose tragic passing at 24 years old sparked his desire to help prevent acts of violence against young people, and to provide support for victims and their families. All proceeds raised from the charity dinner will go towards Antoine Alléno Assocation. For more information on the association, please read HERE.
Guest chefs collaborating alongside Chef Maxime on the evening will include esteemed names such as Yoric Tieche (Executive Chef of 1 Michelin-starred Le Cap at Four Seasons Hotel Cap-Farrat), Cyril Bonnard (Executive Chef of Le Parc Hotel Obernai), Julien Tongourian (Executive Chef of 3 Michelin-starred L’Atelier Joel Robuchon, Hong Kong), Marie Wucher(Chef Patisserie of Le Parc Hotel Obernai), Nicolas Beaumann (Executive Chef of 2 Michelin-starred Maison Rostang), and the much celebrated Yannick Alléno (Executive Chef of 3 Michelin-starred Pavillon Ledoyen, 2 Michelin-starred L’Abysse and 3 Michelin-starred Le 1947).
Bookings for this highly limited event are available by table only, starting at HK$17,888 per table for 2 guests, HK$26,888 for 3 guests at the Chef’s Table, HK$35,888 per table for 4 guests, HK$44,888 per table for 5 guests, HK$53,888 per table for 6 guests, and HK$98,888 per table for 12-16 guests (every additional person exceeding 12 guests to be charged +HK$8,888).
About Yannick Alléno, Executive Chef of Pavillon Ledoyen, L’Abysse and Le 1947, and Founder of Antoine Alléno Association
Yannick Alléno was born in Puteaux and grew up in the Parisian suburbs where he spent his childhood in the kitchens of bistros run by his family. At age 15, he began to learn from the great chefs and started his career at the Royal Monceau in Paris under Gabriel Biscay. He then joined Sofitel Sevres under Roland Durand followed by Martial Enguehard. It was however at Drouant, under Louis Grondard that his maturity and determination came to the fore. He consolidated his skills under the tutelage of this great chef, whom he greatly admires. Thereafter he took his place among the greatest chefs and was appointed head chef of the kitchens at Scribe.
About Julien Tongourian, Executive Chef of Robuchon Au Dome Macau
Chef Julien Tongourian started his culinary journey in 1996 and never looked back. He has worked in many top fine-dining restaurants including the Restaurant Laurent, Restaurant Le Meurice and Les Jalles. His culinary experiences landed him the coveted job of the Chef de Cuisine at the L’Atelier de Joël Robuchon and after 10 years under the guidance of the master Chef, he was moved to Macau’s Rochun au Dome to head the restaurant.
About Yoric Tieche, Executive Chef of Le Cap at Four Seasons Hotel Cap-Farrat
Born and raised in Aix-en-Provence, Tièche’s culinary interests were sparked on summer visits to his grandmother in the village of Saint-Jean-du-Gard in the Cévennes Mountains of southern France. Tièche worked his way up at a string of exceptional restaurants across France, creating Mediterranean cuisine under Alain Llorca at the Hotel Negresco in Nice; cuisine bourgeoise under Alain Soliveres at Michelin-starred Taillevent in Paris; and classic haute cuisine during a decade-long run at Michelin-starred Restaurant le Meurice in Paris, where he was the deputy of Yannick Alleno. Tièche has also opened restaurants in Paris and elsewhere. He earned the title “Best Chef of Tomorrow” from Gault & Millau in 2016. Whatever the location, Tièche always tries to end up at restaurants that have “a soul and a history, because those are places where things happened. They have a particular scent and you can feel the presence of illustrious chefs who have worked there.”
About Cyril Bonnard, Executive Chef of Le Parc Hotel Obernai
Born near Paris, Cyril decided to become a chef thanks to his parents. After studies at Jean Drouant school in Paris, he was awarded Best Apprentice of France. He took on the role of Chef de Partie at 3 Michelin-starred Le Meurice, where his experience with Yannick Alleno was marked by the leading style of the Chef. He went on to Pierre Gagnaire’s 3-starred restaurant in Paris, before flying to the US where he met Marie in 2006. They both worked in Las Vegas at Joël Robuchon’s 3 Michelin-starred restaurant. After that in 2010, they decided to take on a new challenge and fly to Dubai, for the One & Only The Palm hotel opening by Yannick Alleno. The couple came back in 2013 in France to take over the family business in Obernai, Alsace, France respectively as Pastry Chef and Executive Chef after having embraced an international career with renowned Chefs.
About Nicolas Beaumann, Executive Chef of Maison Rostang
At Maison Rostang, Chef Nicolas Beaumann combines classicism and modernity to create a frank, fresh and daring cuisine that re-defines excellence. His creations honour French traditions while always breaking new grounds: the product is sublimated, the tastes are dynamic, and the combinations are perfected to create the most unforgettable gastronomic experience.
Nicolas Beaumann is very demanding in his product selection and he creates his menus according to the seasons. His ambition is resolutely creative and research is a key element. His experience, through a varied gastronomic adventure between Parisian establishments and Michelin – starred restaurants, including Le Meurice alongside Yannick Alléno , allows him to combine the basics of a classic cuisine with a spirit of modernity.
For reservations for this special charity dinner on 23rd March, please visit website at HERE.