Yannick Alleno now has the most stars

PARIS. Since the publication of the 2026 Michelin Guide for France, Yannick Alleno has become the chef with the most stars worldwide. With the award of the first star to his Parisian restaurant Monsieur Dior on Rue Montaigne, he has now received his 18th star. This puts him ahead of Alain Ducasse, whose restaurants hold a combined total of 17 stars. Third place is held by Enrico Bartolini, whose restaurants have a combined total of 13 stars. However, the all-time record remains held by Joel Robuchon, whose restaurants once held up to 31 stars simultaneously.

Alleno’s stars are spread across ten restaurants in France and abroad, according to his group, which sees itself as one of the most important institutions in contemporary French gastronomy. This dynamism is based on the talent of 1,000 outstanding employees who bring the group’s restaurants to life every day with the same commitment: to offer every guest an exceptional experience, the statement says.

Since its foundation in 2008, the group has established itself as one of the key players in French gastronomy worldwide. With 21 restaurants across Europe, the Middle East and Asia, it embodies a unique vision of French cuisine based on research, knowledge transfer and continuous innovation. From Paris to Dubai, from Courchevel to London – each restaurant is designed to express its own distinctive identity whilst adhering to a shared vision. Retaining the Michelin stars requires a renewed collective commitment every year. In every restaurant within the group, the teams maintain a level of creativity that will ensure this accolade is upheld in 2026 as well.

What sets Yannick Alléno’s career apart is his revolutionary approach to French cuisine, rooted in research, knowledge transfer and innovation. His pioneering work in the fields of sauces, extraction techniques, fermentation and cryoconcentration has fundamentally renewed the vocabulary of contemporary haute cuisine. True to this ethos of research, the chef continues his work on fruit preserves and sugar-free preserves, exploring new ways to highlight the natural intensity of ingredients. This research also informs the creations of Yannick Alléno’s pralines, in which he reinvents the art of preserving – a concept first mentioned by Nostradamus in the 16th century.

This creative approach is not limited to the plate. In 2021, Yannick Alléno launched the ‘Table Concierge’, a unique service where guests collaborate with the team to design their experience even before their arrival, creating a personalised menu carefully curated down to the smallest detail. According to the group, it is also committed to responsible gastronomy, supporting local producers and short supply chains across all its establishments, and championing high standards of working conditions. These core values are an integral part of the group’s identity.

18 stars are the result of the work of 1,000 outstanding professionals: chefs, sommeliers, service staff, artisans and partners. Each establishment is a unique human ecosystem, underpinned by the transmission and promotion of talent, which lies at the heart of the group’s strategy. “This accolade from the MICHELIN Guide for the Monsieur Dior restaurant at 30 Rue Montaigne and the awarding of the first star to the House of Dior fill me with great pride. Since opening, the teams have brought this project to life with an energy and talent that do both houses proud. It is our responsibility to prepare for the future. We train, pass on knowledge and instil confidence. The stars point the way, but it is the women and men who shape it. These stars belong to the team. They reward their talent, their creativity and their tireless commitment to always striving for more. I am proud that the Group is today consolidating its place among the leading institutions of French gastronomy on the international stage,” comments Yannick Alléno.

In 2026, 10 establishments were awarded stars. Two restaurants received three Michelin stars, four received two stars and four received one star.

• Three stars: Alléno Paris Pavillon Ledoyen, Paris; Le 1947 at Cheval Blanc*** Cheval Blanc, Courchevel
• Two stars: L’Abysse Paris**, Pavillon Ledoyen, Paris; L’Abysse Monte-Carlo**, Hôtel de l’Hermitage, Monaco; La Table de Pavie**, Hôtel de Pavie, Saint-Émilion; STAY** One&Only The Palm, Dubai
• One star: Pavillon Paris* Pavillon Ledoyen, Paris; Pavillon Monte-Carlo* Hotel Hermitage, Monaco; Pavillon London* Four Seasons, London; Monsieur Dior* 30 Montaigne, Paris

This momentum is set to continue in 2026 with several exceptional projects. Yannick Alléno is taking over as head chef on the new sailing ship Orient Express Corinthian, a symbol of modern living. The chef plans to open five restaurants on board. The latest opening, in partnership with COMO Le Beauvallon, confirms a trajectory of success that continues unabated.