Pavyllon London
London, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
Yannick Alléno's place among the pantheon of great French chefs is assured, and the Four Seasons in Mayfair was the chosen venue for his first foray into the UK’s dining scene. It’s a smart, spacious dining room, with lots of natural light and a focus on comfort – the large open kitchen, which is led by Chef Benjamin Ferra Y Castell, is skirted by a luxurious counter for those wanting a close-up view. The food is underscored by classic French recipes, but influences can range from Italy to North Africa to Japan. Ingredients are naturally from the luxury side of the ledger and set menus are the best way to go.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of Pavyllon London, the Michelin-starred restaurant:
1. Interactive Neighbourhood Dining with Open Kitchen Counter Seating
Pavyllon London offers an interactive dining experience centered around a live open kitchen with expansive countertop seating. This setup allows diners to observe the chefs at work, blending the artistry of cooking with an engaging, communal atmosphere uncommon in fine dining.
2. Fusion of Global Gastronomic Traditions with Seasonal British Produce
While rooted in French gastronomy and techniques, the menu uniquely incorporates inspirations from diverse global culinary traditions such as Teppanyaki grilling, Nordic, and Italian flavors, all harmonized with seasonal British ingredients. This eclectic yet refined approach distinguishes Pavyllon from traditional French restaurants.
3. Bar Antoine – A Vibrant Tribute and Entertainment Hub
Adjacent to the restaurant is Bar Antoine, a lively space serving cocktails and comfort food, featuring an impressive lineup of emerging DJs and entertainment. This bar is a beautiful tribute to Chef Yannick Alléno’s late son, Antoine, adding a deeply personal and unconventional dimension to the overall dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Pavyllon London, a Michelin-starred restaurant, reflect Chef Yannick Alléno's modern French culinary approach with luxury and seasonal influences. Key ingredients include:
Osciètre Caviar: Featured in the "Badaboum" organic egg dish, this high-quality caviar adds a luxurious and delicate briny flavor, enhancing the egg's richness with a refined touch.
Smoked Eel Sauce: Used in the steamed comté cheese soufflé with watercress, this ingredient imparts a smoky, savory depth that complements the creamy cheese and peppery watercress.
Shrimp Extraction: Incorporated in the linguine with pesto verde and scampi tartare, this ingredient is produced using Chef Alléno's patented extraction technique, concentrating pure shrimp flavor to elevate the pasta dish.
Wagyu Beef: Central to the surf and turf dish alongside blue lobster tail, wagyu beef provides exceptional marbling and tenderness, showcasing premium protein quality.
Birch Sap: Used as a natural sweetener in desserts, replacing sugar to create lighter, health-conscious sweets while maintaining flavor balance.
These ingredients are carefully selected and prepared using innovative techniques such as vacuum cooking and cryo-concentration to maximize flavor purity and healthfulness, embodying the restaurant's blend of classic French technique with creative modernity.