Le Pavillon - Hôtel Westminster

Le Pavillon of the Westminster Hotel, a 1930’s luxury hotel and a landmark of the Côte d’Opale, boasts a swish yet subdued dining room, depicted by a black and ochre colour scheme and hung with huge animal-themed tapestries – the perfect foil to sample William Elliott’s creative culinary score. His surf ‘n turf combinations and his balanced dishes hit the spot every time, illustrated by wild turbot, girolle mushrooms, blackberries, spring onions and smoked oil. The terrace overlooks the iconic Canche lighthouse. Simpler fare at La Table du West, the hotel’s other eatery.

What makes it distinctive

• One MICHELIN Star dining room inside the 1930s Hôtel Westminster, dressed in black and ochre with large animal-themed tapestries.
• Chef William Elliott’s cooking is described as resolutely turned toward iodine, with premium seafood at the centre.
• Terrace tables look toward the Canche lighthouse.

Signature Ingredients

• Caviar.
• Lobster and langoustine.
• Sweetbreads, glazed.
• Green asparagus finished with seaweed butter.
• Gariguette strawberries, when in season.

Menu

• Creative French cooking, strongly oriented toward the sea, served as five or nine-service gastronomic menus built around the market and the seasons.
• Michelin-noted plates lean into noble seafood, caviar, lobster, langoustine, with sauces that keep iodine, fruit, and acidity in tension.
• The restaurant is listed as closed and scheduled to reopen on 4 April 2026.