Pavyllon

Under the aegis of Yannick Alléno, the third Pavillon Ledoyen venture is a chic restaurant with, notably, a counter to seat 32. The cuisine is built on fine classic foundations, bolstered by international flavours and details. Pitch perfect, the food is refined and delicate – to be savoured in the smart yet relaxed ambience: an excellent time is sure to be had. Gorgeous terrace surrounded by greenery.

• A 32-seat counter overlooking the open kitchen, built for interaction and long, unhurried meals
• Sauces treated like perfumes, built with modern extraction, fermentation and cryoconcentration
• Desserts finished in front of guests, with the pastry work integrated into the room

• Wagyu beef in the signature Surf and Turf
• Lobster (including a lobster tail dish)
• Sole
• Oysters (served as a jelly)
• Black pepper and Williams pear in a beef fillet pairing
• Cheese soufflé

A counter-facing dining room at Pavillon Ledoyen, open daily for lunch and dinner, with a Sunday brunch service. The cooking is rooted in classic technique, then pushed with international accents and a heavy focus on sauces.