Yannick Alleno's Culinary Vision

The Corinthian is a sailing yacht in which each space carries its own narrative identity. Maxime d’Angeac’s approach rooted in the historic aesthetic of the original Orient Express yet freed from decorative nostalgia calls for a form of gastronomy capable of fully inhabiting these volumes. Yannick Alléno, one of the leading figures of contemporary French gastronomy, whose 21 restaurants collectively hold 17 Michelin stars, responds with a cuisine defined by precision, When tradition meets innovation through groundbreaking techniques such as extraction, fermentation, and cryoconcentration, and how the art of hospitality reaches new heights. Here, every dining experience becomes a journey, an orchestration of flavors, emotions, and moments that awaken the senses.

The Conciergerie de la Table de l’Orient Express, a concept developed by the chef at Pavillon Ledoyen in Paris, takes on a new dimension at sea: anticipating guests’ desires, adapting dining rhythms to individual preferences, and allowing cuisine to remain responsive without ever compromising its standards. On a yacht where intimacy becomes central, service and architecture ultimately pursue the same idea of precision and balance.

Aboard the Corinthian, gastronomy emerges as a mode of exploration in its own right, accompanying the gaze as much as the voyage itself, shaped by ingredients sourced along the route and menus evolving with each destination. The result is an experience in which every dish tells the story of a territory, a craft and a contemporary interpretation of tradition.