On July 1, 2023, Pavyllon London, the debut restaurant in Mayfair by renowned Michelin-starred chef Yannick Alléno, will officially open its doors at Four Seasons Hotel London at Park Lane. Reservations for summer bookings are now available. Located within the hotel, the highly anticipated opening aims to provide refined neighborhood dining to Londoners and international visitors. The restaurant will offer innovative and skillfully prepared dishes in a live open kitchen, with a focus on maintaining an unpretentious atmosphere.
Yannick Alléno’s first venture in London will feature a restaurant, bar, private dining room, and a spacious al fresco terrace. It embodies his dedication to merging expertise and excellence with experimentation, thereby modernizing the principles of French cuisine. The menu will draw inspiration from seasonal British ingredients while staying true to the foundations of French culinary techniques.
Chef Yannick Alléno expresses his excitement about Pavyllon London, stating, “It represents my lifelong dream of redefining French dining. It combines the bistro-running heritage of my family with my passion for culinary innovation. At Pavyllon London, we eagerly await the opportunity to welcome guests into the heart of the action, offering interactive and informal dining experiences centered around counter top seating and exceptional food.”
Every plate served at Pavyllon London would serve as a testament to Chef Yannick Alléno’s conviction that chefs hold a responsibility to prioritize the well-being of their guests. The menu, meticulously curated over the past decade, would showcase innovative yet unpretentious dishes, reflecting Alléno’s carefully developed extraction method. The London menu would include tantalizing options such as the “Badaboum” organic egg with osciètre caviar and sorrel, seasoned with Salish smoked salt; brioche-crusted sea bass quenelles accompanied by “Billy by” emulsion and mussels; and a delectable creamy pounded langoustine complemented by potato and basil tuiles, along with white onion emulsion.
Chef Yannick Alléno is renowned for his groundbreaking approach to sauce-making, which involves using a vacuum to cook ingredients at precise times and temperatures, allowing for the extraction of the purest flavors. These flavors are then cryo-concentrated to capture their essence, resulting in dishes that are exceptionally flavorful while simultaneously mindful of the guests’ well-being by reducing the use of sugar, fat, and salt without compromising taste.
The dedicated team at Pavyllon London is diligently preparing to welcome guests, comprising a group of world-class culinary professionals. Executive Chef Andy Cook, Head Chef Benjamin Ferra Y Castell, Restaurant Manager Janice Wongso, Head Sommelier Baptiste Beaumard, Head Mixologist Michele Lombardi, and Head Bartender Ivan Arena collectively bring a wealth of expertise, innovative ideas, and a shared passion for their craft.
The interior of Pavyllon London has been expertly designed by renowned designer Chahan Minassian, seamlessly blending the convivial elegance of a Parisian residence with the inviting atmosphere of a British club. The space effectively captures the essence of Chef Yannick Alléno’s belief in the kitchen as a stage for performance, elevating the dining experience for guests.
