Pavyllon Paris - Yannick Alléno
Fine dining restaurant · Champs-Elysees ·
Michelin-starred cuisine blending French and global influences
Michelin-starred cuisine blending French and global influences
"It’s a first for the Pavillon Ledoyen, the historic dining venue on the Champs-Élysées: Yannick Alléno has created his first-ever bûche, a collaboration with Chef Pâtissier Valentin Mille for this luxe dining destination. Inspired by the traditional Japanese art of Yakisugi (a charring technique used to preserve wood), the bûche wears a dark hue echoed by smoked chocolate flavor. Textures are just as playful and surprising, marrying smooth hazelnut mousse and coffee-infused dulce de leche with crunchy cookies and sobacha (roasted buckwheat seeds). Serves 8, €95, limited edition, preorder for pickup." - Mary Winston Nicklin
"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." - Michelin Inspector
"Adorned with the work of some of the greatest mosaicists, engravers and sculptors of the Art deco period, the lavish interior of Prunier is well worth a trip in its own right. The menu, signed Yannick Alléno, gives pride of place to seafood and Prunier’s legendary caviar, of course. We recommend house signature dishes, such as the Christian Dior Egg (poached and sprinkled with caviar) or fish to be shared." - Michelin Inspector
"This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls "the verb of French cuisine"), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition." - Michelin Inspector
"A Parisian restaurant replacing sugar with alternatives like fruit and birch sugar." - Annick Weber