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PAVYLLON LONDON TO OFFICIALLY OPEN ITS DOORS AT FOUR SEASONS HOTEL LONDON AT PARK LANE ON JULY 1, 2023 (Royaume-Uni)

Yannick Alléno, one of the world's most Michelin-starred chefs, is excited to announce that Pavyllon London, his debut London restaurant in Mayfair, will officially open its doors on July 1, 2023, with reservations now open for summer bookings.

PAVYLLON LONDON TO OFFICIALLY OPEN ITS DOORS AT FOUR SEASONS HOTEL LONDON AT PARK LANE ON JULY 1, 2023 (Royaume-Uni)

Yannick Alléno, one of the world's most Michelin-starred chefs, is excited to announce that Pavyllon London, his debut London restaurant in Mayfair, will officially open its doors on July 1, 2023, with reservations now open for summer bookings.

Catégorie : Europe - Royaume-Uni - Gastronomie - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 05-06-2023


Set within Four Seasons Hotel London at Park Lane, the eagerly anticipated opening will offer Londoners and international visitors refined neighbourhood dining with highly crafted, innovative yet unpretentious plates, created from a live open kitchen.

Chef Yannick Alléno's first venture in the city will feature a restaurant, bar, private dining room, and expansive al fresco terrace.

It will be the epitome of Yannick Alléno's commitment to blending knowledge and excellence with experimentation, thus modernising the foundations of French cuisine. The menu will draw inspiration from seasonal British produce while remaining deeply rooted in French techniques.

"Pavyllon London is an embodiment of my lifelong dream to redefine French dining," says Chef Yannick Alléno.

"It combines my family's bistro-running legacy with my passion for culinary innovation. At Pavyllon London, we look forward to welcoming our guests into the heart of the action, creating interactive, less formal dining, centred around counter top seating and simply great food.”

Every plate at Pavyllon London will be a testament to Chef Yannick Alléno's belief that chefs have a responsibility to care for the good health of their guests. The menu will feature dishes that are innovative, but unpretentious, reflecting the extraction method that Yannick Alléno has painstakingly developed over the past decade.

The line-up on the London menu will include "Badaboum" organic egg with osciètre caviar and sorrel and Salish smoked salt; brioche-crusted sea bass quenelles with "Billy by" emulsion and mussels; and creamy pounded langoustine with potato and basil tuiles, and white onion emulsion.

Known for his revolutionary approach to sauce-making, Yannick Alleno’s innovative extraction method involves cooking in a vacuum to a highly specific time and temperature to harvest the purest flavour from each ingredient. These are then cryo-concentrated to capture their very essence, leading to dishes that are rich in flavour, yet mindful of guests' well-being by reducing the amount of sugar, fat, and salt without compromising taste.

The Pavyllon London team is on the ground preparing to welcome guests, and comprises world-class culinary professionals, led by Executive Chef Andy Cook, Head Chef Benjamin Ferra Y Castell, Restaurant Manager Janice Wongso, Head Sommelier Baptiste Beaumard, Head Mixologist Michele Lombardi, and Head Bartender Ivan Arena.

Each team member brings a wealth of expertise, innovative ideas, and a shared passion for their craft.

Renowned designer Chahan Minassian has masterfully created Pavyllon London's interior, merging the chic conviviality of a Parisian residence with the familiarity of a British club. The space encapsulates the essence of Chef Yannick Alléno's belief in the kitchen as a performance.

Pavyllon London has launched its reservation lines today, and extends a warm invitation to all those ready to reimagine what French dining can be.

About Chef Yannick Alléno

Chef Yannick Alléno is widely regarded as one of the world's finest chefs, holding 15 Michelin stars across his 17 global restaurants, found in the likes of Paris, Dubai, Monaco, Seoul and Courchevel. Since the beginning of his career, he has become known for his reinvention of Modern French cuisine with dishes rooted in French gastronomy but taking inspiration from modern techniques and seasonal ingredients. His three restaurants in Pavillon Ledoyen hold six stars – three at Alléno Paris, two at L’Abysse and one at Pavyllon – making it the most star-rated independent establishment in the world. His restaurant Le 1947 at Cheval Blanc in Courchevel, also holds three Michelin stars.

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Voici les offres d'emploi ou de stage à pourvoir :

- Barman / barmaid Grand Hôtel du Cap-Ferrat (Palace - France)

- Agent technique pisciniste Grand Hôtel du Cap-Ferrat (Palace - France)

- Comptable Fournisseur Grand Hôtel du Cap-Ferrat (Palace - France)

- Demi-Chef de Rang / Barista restaurant la Véranda Grand Hôtel du Cap-Ferrat (Palace - France)

- Stagiaire Sales, Events, Public Relations Grand Hôtel du Cap-Ferrat (Palace - France)

- Adjoint(e) du Directeur Technique Four Seasons Hôtel George V (Palace - France)

- Peintre Four Seasons Hôtel George V (Palace - France)

- Apprenti(e) Room Service Four Seasons Hôtel George V (Palace - France)

- Stagiaire Réservations Four Seasons Hôtel George V (Palace - France)

- Stagiaire Fleuriste Four Seasons Hôtel George V (Palace - France)

- Commis de Salle - Saison Eté 24 Four Seasons Hotel Megève (Hôtel 5 étoiles)

- Chef de Partie - Saison Eté 24 Four Seasons Hotel Megève (Hôtel 5 étoiles)

- Demi Chef de Partie - Saison Eté 24 Four Seasons Hotel Megève (Hôtel 5 étoiles)

- Commis de Cuisine - Saison Eté 24 Four Seasons Hotel Megève (Hôtel 5 étoiles)

- Assistant Chef Boulanger - Boulangerie - Saison ETE 24 Four Seasons Hotel Megève (Hôtel 5 étoiles)


Cliquez ici pour la liste complète des postes à pourvoir


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