Yannick Alléno to open Pavyllon London this summer at Four Seasons Hotel Park Lane
Yannick Alléno, the third most Michelin-starred chef in the world, announces the opening of Pavyllon London in early summer 2023, set within the acclaimed Four Seasons Hotel Park Lane. The new restaurant will bring the chef’s refined neighbourhood dining style to London, offering a British expression of his signature modern French dishes.
Pavyllon London will champion laid-back luxury, pairing fine cuisine with a modern and warm environment – a reflection of Alléno’s long-standing love affair with London and his firm belief that restaurants form the backbone of the city’s social scene. Guests will enjoy diverse menus in a welcoming setting, perfect for any occasion – from leisurely lunches with family to joyous dinners with friends, ultimately creating a dynamic dining experience that encapsulates London’s lively nature, local characters and the shared passion for hospitality of the chef and Four Seasons. The restaurant will also feature a counter-dining experience: front-row seats at a theatre.
The menu at Pavyllon will be ever-changing with dishes rooted in French gastronomy and techniques, sharing influences with Pavyllon Paris while draw inspiration from seasonal British produce to create a truly modern dining experience. It will reflect a passionate belief of Alléno’s that chefs have a responsibility to look after the good health of their guests. He reforms classical approaches by reducing the amount of sugar, fat, and salt in his dishes without compromising flavour or any sense of indulgence. Underpinning his philosophy of modern French cuisine are multiple pillars, another being the importance of sauce, and extraction, a technique he developed in 2013, as well as fermentation.
This is best represented in dishes found in Pavyllon Paris such as Perfect Egg, Paris Ham Jelly, Isigny Cream and Maison Prunier Caviar and Vegetable Raviolis with Spring Extraction Broth and Perfumed Oils as well as the chef’s interpretation of the French classic Cheese Soufflé, Steamed with Comté and Celery Extraction. For mains, guests can expect Aiguillette of Sea bass with a Celery Extraction Sauce and Pavyllon’s Surf and Turf, Blue Lobster and Wagyu Beef Mille-feuille Choron Sauce Beaten with Toasted Sesame Oil.
Alléno said: “Partnering with the iconic Four Seasons brand has always been a dream of mine, and I am so excited that this partnership will be conceived in London, where I have long wanted to open. Together, we’ve created a concept that will reflect the contemporary and vibrant nature of the city it will call home, while appealing to locals, visitors, and all who enter its doors.”
The wine offering has been equally well considered with the help of sommelier Vincent Javaux, and will be vast yet discerning, including prestigious references from some of the world’s best vineyards alongside family-owned chateaus. There will also be a significant selection of wines available by the glass.
Lynn Brutman, Regional Vice President and General Manager of Four Seasons Hotel London at Park Lane comments, “Ever since Four Seasons opened its first European hotel here in London, we’ve been dedicated to creating exceptional experiences for all who visit our iconic, legacy property. With the opening of Pavyllon London, we look forward to elevating the dining experience at our Hotel even further with a fully re-imagined space in which Pavyllon will come to life, continuing to solidify our position as a destination of choice in London for locals and travellers alike.”
The food desk
For further information about the opening visit the Pavyllon London website here.
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