Pavyllon

Chef Yannick Alléno's cuisine at Pavyllon represents a masterful balance between haute gastronomy and immediate, counter-style cooking. The menu draws primarily from French culinary traditions while incorporating Nordic sensibilities—particularly in the treatment of vegetables and seafood—and Italian influences that appear in pasta preparations and flavor combinations. This fusion creates dishes that feel both rooted in classical technique and refreshingly contemporary. The restaurant's signature approach centers on teppanyaki-style cooking, where ingredients are grilled with precision before diners' eyes. Vegetable tempuras showcase Alléno's commitment to elevating plant-based ingredients to the same level of refinement as proteins. The menu features standout dishes like cockles in extraction jelly, artichoke lasagna, and Racan pigeon, each demonstrating the chef's technical mastery and creative vision. Seafood preparations, including red mullet, highlight the quality of ingredients and the precision of execution. For meat lovers, the menu offers exceptional options including Wagyu beef and the signature "Surf & Turf" preparation, as well as the "Filet de bœuf au poivre noir et poire Williams"—a creative take on classic pepper steak. The famous cheese soufflé represents Alléno's ability to elevate bistro classics to gastronomic heights. Throughout the menu, you'll notice a commitment to lightness and digestibility, with dishes that satisfy without overwhelming. Desserts at Pavyllon are crafted by the restaurant's pastry team and prepared before guests' eyes, maintaining the theatrical element that defines the dining experience. Seasonal and creative sweet preparations include the signature hot chocolate and the Ambassador ice cream. The wine selection is extensive, with a carefully curated list that includes options by the glass, allowing you to pair different wines with each course without committing to full bottles. Chef Alléno, who holds three Michelin stars for his flagship restaurant within the same Pavillon Ledoyen complex, brings his renowned technique of "Extractions®"—a method of concentrating flavors—to Pavyllon's more accessible format. This ensures that even in a casual counter setting, you're experiencing the vision of one of France's most celebrated contemporary chefs.