{"id":156933,"date":"2023-04-28T10:07:51","date_gmt":"2023-04-28T14:07:51","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=156933"},"modified":"2023-05-23T17:25:09","modified_gmt":"2023-05-23T21:25:09","slug":"pavyllon-london","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/pavyllon-london\/","title":{"rendered":"Finding New Flavours at Pavyllon London"},"content":{"rendered":"
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By this time, you might expect Yannick All\u00e9no<\/a> to take the prospect of opening a new restaurant in stride. After all, the acclaimed French chef already has 14 of them dotted around the globe, and many \u2013 including the legendary Pavillon Ledoyen in Paris \u2013 have been liberally garnished with Michelin stars. But when All\u00e9no talks about Pavyllon London<\/a>, which debuts this summer at Four Seasons Hotel London at Park Lane<\/a>, his voice ripples with excitement. \u201cTo open in London has been my dream for a long time,\u201d he says. \u201cAnd this restaurant, Pavyllon, is like the full combination of who I am.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

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First and foremost, All\u00e9no is someone who believes that restaurants make a city. Situated in tony Mayfair, Pavyllon will count among its neighbours many of London\u2019s most exclusive dining rooms. But All\u00e9no is aiming for something a bit less predictable \u2013 and more relaxed. The kitchen will showcase his distinctive modern take on French cooking, combining refinement and a profound respect for ingredients with creative techniques. Sauces will be made with All\u00e9no\u2019s patented extraction method; desserts will be sweetened with birch sap instead of sugar.<\/p>\n

Another key distinction is his openness to incorporating local flavours: That\u2019ll be a very good cheddar, for instance, in the signature steamed souffl\u00e9, not Comt\u00e9. The restaurant will also serve breakfast and tea, and instead of the single long tasting menu that is standard in so many fine dining experiences, Pavyllon will offer an ample \u00e0 la carte selection designed to put guests\u2019 choice and pleasure \u2013 what All\u00e9no calls their \u201cpersonal emotions\u201d \u2013 first.<\/p>\n<\/p><\/div>\n<\/div>\n

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To open in London has been my dream for a long time. And this restaurant, Pavyllon, is like the full combination of who I am. \u2013 Chef Yannick All\u00e9no<\/span>\n <\/p>\n<\/p><\/div>\n

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The same goes for the d\u00e9cor, designed by his longtime collaborator Chahan Minassian<\/a>. \u201cYou just let him go,\u201d All\u00e9no says. \u201cHe\u2019s like me with a chicken \u2013 he knows what to do.\u201d The resulting dining room will be grand and comfortable. Lacquered panelling, hand-blown Murano chandeliers and a 7-metre ceramic wall will energize the room, but the real focus will be the bespoke 30-seat counter that curves around the kitchen, giving diners a front-row seat for the magic taking place behind the stoves.<\/p>\n<\/p><\/div>\n<\/div>\n

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