Par Margaret Kemp
Pavyllon London marks Alléno’s culinary debut in the UK, reflecting his British style expression of modern French dining. Within months of opening, the restaurant is proud to have won its first Michelin star, awarded at the glittering Michelin Guide Ceremony Great Britain & Ireland 2024. This confirms Alleno as one of the world’s most decorated living Michelin-starred chefs.
From the beginning of his brilliant career, Alleno has been respected for his subtle reworking of modern French cuisine, read, dishes rooted in French gastronomy inspired by modern techniques and seasonal ingredients. His three superb restaurants in Pavillon Ledoyen, Paris
https://www.yannick-alleno.com/en/restaurants-reservation/pavyllon.html have six Michelin stars – three for Alléno Paris, two at L’Abysse and one at Pavyllon – making it the most star-rated independent establishment in the world. His restaurant “Le 1947” at Cheval Blanc, Courchevel, also has three Michelin stars, that’s 16 Michelin stars awarded for his 17 global restaurants. Where are they? Paris, Dubai, Monaco, Seoul, Courchevel and, now joyfully on prestigious Park Lane, London, opposite bucolic Hyde Park.
Combining Chef Yannick’s bistro-running family legacy with his passion for culinary innovation, expect modern interpretations of recipes rooted in tradition and delicious, seasonal, dining with exciting dishes created from the buzzing open kitchen.
Featuring a restaurant, bar, private dining room, and airy al fresco terrace, the best seats in the house are at the impressive 30-seater counter, providing an interactive front row view into the gastronomic world of star-studded cooking from Angers, France born Head Chef Benjamin Ferra Y Castell and his talented and enthusiastic brigade.
Open daily, seasonal highlights may be perfectly seasoned Beef Tartare, with runny quail egg yolk. Scallop and Black. Perfect with a glass of Saint-Estéphe Château Cepburn, Bordeaux 2017 (£24) Truffle ravioli (supplement £20) featherlight steamed Comté Cheese Soufflé, watercress coulis infused with smoked eel. Monkfish tail, seared with black pepper oil, beurre blanc sauce, marbled with wild garlic oil. And dessert, perfectly poached pink rhubarb, fresh blood orange marmalade, rhubarb sorbet, almond and vanilla extract. Sip Pear Cider Granit from Eric Bordelet, Normandy (£11)
Laidback luxury runs through the restaurant DNA with a variety of marvellous menus available throughout the day. There’s a spectacular great value five-course lunchtime menu (£55.50 per person, served in 55 minutes) an Immersive Mayfair Menu from £85pp for four-courses: a six-course Pavyllon Tasting Menu (£148pp), as well as A La Carte, Saturday Brunch (£65pp) And, being England, daily afternoon tea (£75pp).
Order a flute of Dom Perignon Rosé (£65) and peruse the excellent wine book, meticulously curated by Head Sommelier Baptise Beaumard, showcasing small producers and iconic vineyards, with twenty or more wines available by the glass.
Since the beginning of his career, Yannick has been respected (and envied!) for his fearless reinvention of modern French cuisine, and his revolutionary approach to sauce-making through his extraction method. This involves cooking in a vacuum with highly specific timing and temperatures, before cryo-concentrating to capture the essential essence, resulting in dishes rich in flavour with less sugar, fat, and salt.
Successfully combining the chic conviviality of a luxury Parisian residence with that of a British club, Chahan Minassian, top Paris based design couturier (Pavillon Ledoyen, Hotel de Crillon, Quai Voltaire etc.) created Pavyllon’s 90-cover décor. There’s also an elegant private dining room seating up to 40 guests.
Bar Antoine, with al fresco terrace, is the vibrant epicentre of Pavyllon London’s experience, a handsome and touching tribute to the joyful spirit of Antoine, Chef Yannick’s late son, an up-and-coming chef. The bar’s
Ikigai menu celebrates the Japanese philosophy of leading a life filled with self-purpose, and each innovative cocktail captures one of the concept's four key elements: Love, Passion, Purpose, Mission.
Cocktails (from about £22) based around culinary techniques pioneered by Chef Yannick are blended by Head Mixologist Michele Lombardi (previously at The Ritz) and Bar Manager Ivan Arena. Indulge in flavour-led original creations such as ‘The Boulevard of Desire’ from the ‘Love’ section featuring Angel’s Envy Bourbon, Bombay Sapphire Gin, Nocciola Hazelnut Quaglia, enoki mushrooms, white port & Campari; or the bold flavours inspired by ‘Passion’ with ‘A Glimpse into the Past’ and/or “Penicillin Nouveau” (£25) Hennessy VSOP, Mezcal, Miso, Ginger Honey. Don’t ignore experimental cocktails showcasing ingredients that would have traditionally gone to waste as well as innovative alcohol-free cocktails and Chef Yannick’s ‘Allenotics’ - handcrafted tonic mixers infused with unique flavours ranging from beetroot to aromatic citrus.
Not only beautiful people, there’s beautiful bar bites, small plates and dishes that explore Japanese flavours and techniques, from karaage fried chicken and shrimp fritters via salmon sando and sushi and sashimi. An absolute must-try is the eponymous Antoine's Burger (£32) a labour of love that took three months to perfect – featuring teriyaki marinated beef and shisho leaf in a fried steamed bun.
There’s a DJ in the bar Thursday, Friday and Saturday evenings, with an exciting line-up of artists, and live music every Tuesday
https://www.pavyllonlondon.com/events-bar-antoine-pavyllon-london/
See you there!
Hamilton Place, off Park Lane, W.1
T: 00 44 207 319 5200
Terrace,
https://www.pavyllonlondon.com/yannick-alleno/ &
https://www.pavyllonlondon.com/bar-antoine/
Photos : DR, Caroline Kemp.
