London has more than its share of excellent restaurants, exclusive clubs, and intimate bars, and yet the recent opening of Pavyllon London (nestled jewel-like in The Four Seasons Hotel, Mayfair) brings new excitement to the culinary landscape. I had heard of the great French chef, Yannick Alleno, for years. His collection of Michelin Stars (15 stars spread over 17 restaurants worldwide) is legendary in not just the gastronomical world but permeates the world beyond: for those of us who love to eat, who care about the actual food and not only the scene, and who understand how the confluence of artistry, ingredients and a very special talent manifests itself onto a plate. In that moment, it all makes sense.
As I walk into the Pavyllon London, I make myself comfortable at Bar Antoine. It is at the very heart of the beautiful restaurant with an energy and vitality that flows right into the larger space. Named after Alleno’s late son, Antoine, the inventive cocktail bar has signature drinks that employ his famous “extraction” techniques. With plenty of twists on the classics, the drinks satisfied even the most particular amongst us.
There is a feeling of being cocooned as soon as one steps in. First, the décor: shades of cerulean, sage, soft greys and teal, juxtaposed with warm woods and lush creams, plush velvets and cozy bouclé—matched with beautiful lighting and the dappled reflections of the brass fittings. It’s a delightful cross between inviting Parisian chic and British clubiness with a touch of retro glamour. The interiors were designed by Alleno’s
longtime collaborator acclaimed Parisian designer, Chahan Minassian. Its subtle Frenchness works cleverly with its London setting.
Similarly, in Pavyllon Paris, the kitchen is a vast open space where one can view the chefs at work while sitting at the counter or even from the tables in the restaurant. This open plan, however, is more than just a trendy display of a team at work. It is a necessary part of the experience. The energy of the kitchen flows into the restaurant and vice versa. A glimpse at Alleno and his team (head chef Benjamin Ferra Y Castell came from Pavyllon Paris to build the London outpost) encapsulates the pioneering techniques for which they are famous.
This is an exclusive excerpt from our September EZ. To read the entire article and more such pieces, follow the link here.
Words Rymn Massand
Date September, 2023
