Yannick Alléno’s reputation precedes him; the mere mention of a new venture under his name is enough to cause a stir among critics and foodies. So, when the revered chef announced plans to open his first London restaurant, Pavyllon, at Four Seasons Park Lane this summer, naturally we were intrigued.
It goes without saying this will be no ordinary restaurant. The talented chef – who has amassed no less than 15 Michelin stars – knows exactly what he is doing. After honing his skills at some of the top restaurants in Paris, Alléno opened his eponymous eatery in the French capital back in 2014, scooping the coveted three-star accolade within seven months of opening.
Since then, he has opened a slew of Michelin-starred restaurants, including, most recently, Pavyllon Monte Carlo at the Hotel Hermitage. Last year, we were lucky enough to dine there. Sitting on the terrace overlooking the glittering Mediterranean, glass of champagne in hand with an almost-too-pretty-to-eat plate of seafood ravioli, it was easy to see why the Michelin inspectors were so quick to award it with a star.
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But how will Alléno fare away from the French Riviera in the UK’s bustling capital? The chef has already built a global empire of restaurants found in Dubai, Marrakesh and Seoul. His latest venture in London is an exciting opportunity for Alléno to present diners with a British take on his signature modern French dishes.
It came as little surprise when Alléno chose the luxurious Mayfair hotel as the setting for his new eatery. “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,” he said.
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“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.”
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The menu at Pavyllon London will be rooted in the modern French gastronomy Alléno is known for, but with the addition of the finest seasonal British produce. Bold, complex sauces will also be present throughout, made using Alléno’s signature extraction technique.
Staying true to his cooking philosophy, dishes will be healthy wherever possible; the talented chef finds inventive ways to reduce the amount of sugar, fat and salt without compromising flavor.
Standout dishes include pillowy vegetable ravioli with a spring extraction broth and perfumed oils; blue lobster and wagyu beef mille-feuille drizzled with a choron sauce and toasted sesame oil; and a light-as-air cheese soufflé steamed with a comte and celery extraction. As you would expect, there will also be an impeccable wine list, with perfect pairings chosen by sommelier Vincent Javaux.
“Ever since Fours Seasons opened our first hotel here in European hotel here in London, we’ve been dedicated to creating exceptional experiences for all who visit our iconic, legacy property,” said Lynn Brutman, regional vice president and general manager of Four Seasons Hotel London at Park Lane.
“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 travelers alike.”
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