The newest of chef Yannick Alléno’s eating places, Pavyllon opened its doorways final winter, in October 2019. Just a few months later, the gastronomic counter already received its first star within the Michelin information! We’re visiting you.
We knew Alleno Paris and The Abyss… Final October, Yannick Alleno inaugurated its third Parisian restaurant: Pavilion. Positioned on the bottom ground of Ledoyen Pavilionthe doorway to Pavyllon is completely impartial from these of its ‘huge brothers’.
Crossing the brink, you instantly come throughout the big (and really lovely) counter surrounding the open kitchen, a central aspect of the ornament. A quick overview of the room: velvet and suede for the seats, cerused oak panels on the partitions and geometric structure of enamelled earthenware tiles punctuated with small smoked mirrors reflecting the backyard… The mix of supplies may be very nicely chosen and every element has been fastidiously thought out by the proficient architect Shahan Minassian.
Even when, with positive climate, it is on the bucolic terrace that it’s the most nice to take a seat down at a desk, the bronze patinated metallic wooden counter represents the proper spot for curious foodies. Right here, they are going to have a entrance row seat to watch the execution of a quick meals the place mingles French affect and different culinary traditions: the lightness of vegetable tempuras, served mechanically as an accompaniment to a number of dishes, cooking on a teppanyaki (metallic plate), or perhaps a few blends of Nordic and Italian delicacies.
For many who need extra discretiona couple of tables are organized alongside the big bay home windows, thus providing a direct view of the gardens.
Our expertise: seated on the terrace, we let ourselves be guided by the crew and we completely didn’t remorse our alternative. As starters, we have been handled to a number of dishes beginning with mussels from Morisseau, tomato seeds accompanied by ice cream… with mussels! An ice cream with a stunning style that turned out to be scrumptious. This was adopted by langoustines grilled over a wooden fireplace and ginger butter and a steamed cheese soufflé, with the ethereal texture you want.
The dish then arrived, it was a candied trout, crunchy tuiles with coarse milk and dill butter, to be tasted with a bit completely seasoned wheat. Place now for the dessert, which was the one proposed within the menu of the day (a starter-dish-dessert components at €68): raspberry boudoir tuile in a milkshake foam. A delight…
We like: the setting after all, unimaginable to not fall underneath the spell of this elegant solar terrace excellent. The workers may be very caring however above all, the dishes have been all scrumptious, as lovely and nicely offered as they’re tasty. Flawless!
Leaving the Pavyllon, it’s simple to know how this new restaurant received its first Michelin star in just some months. In addition to, she is nicely on her option to successful others…
Pavilion at the Ledoyen Pavilion8 Avenue Dutuit, 75008 Paris. Open day-after-day of the week. Lunch from 12:00 p.m. to three:00 p.m. and dinner from 6:30 p.m. to 11:00 p.m. Reservation: 01 53 05 10 10 – firstname.lastname@example.org
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