L'Institut Lyfe and Chef Yannick Alléno open Pavyllon Lyon: the world's first Pavyllon training restaurant

A partnership between Institut Lyfe, the leading higher education institution specialising in Culinary Arts, Pastry Arts and Hospitality Management, chaired by Gilles Pélisson, and Yannick Alléno, the world's most Michelin-starred chef and recipient of the MICHELIN Guide's 2024 Mentor Chef Award.

Institut Lyfe and Chef Yannick Alléno announce the opening of Pavyllon Lyon, located on Place Bellecour, adjacent to the five-star training hotel Le Royal MGallery.

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Open to the public, Pavyllon marks a historic milestone as it becomes a centre for innovation and knowledge-sharing, where Institut Lyfe students develop their skills alongside a permanent team of experienced culinary and hospitality professionals, bringing together signature gastronomy and excellence in higher education.

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PAVYLLON CONCEPT

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First created at Pavillon Ledoyen in Paris, Pavyllon is the concept most closely connected to Chef Yannick Alléno's personal journey. Its counter dining experience and open kitchen reflect his vision of gastronomy as a live experience, built around interaction between chefs, front-of-house teams and guests.

Following Paris, Monte-Carlo and London, Pavyllon takes on a new dimension in Lyon, with a strong focus on passing on culinary knowledge and expertise.

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Yannick Alléno oversees the culinary direction and has designed the menu, developed in collaboration with Florent Boivin, Director of Operations at Institut Lyfe and Meilleur Ouvrier de France (MOF) 2011, and Renaud Dutel, Executive Chef of the Pavyllon concept.

Chef Clément Lopez and Florie Ghibaudo, Restaurant Operations Director, lead the restaurant's day-to-day operations alongside their teams.

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"Pavyllon is the concept that reflects who I am most closely. It brings together the spirit of counter dining that I grew up with, the conviviality I love sharing with my guests, and a great freedom to create. With Institut Lyfe, this new venture in Lyon takes on a completely different dimension, centred on passing on knowledge. Our aim is not to teach students to reproduce our cuisine, but to give them the methods and confidence they need to invent their own and approach their future with passion," explains Yannick Alléno.

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A UNIQUE IMMERSIVE LEARNING APPROACH: STUDENTS AT THE HEART OF THE EXPERIENCE

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A first among leading culinary institutions, Pavyllon Lyon has been designed from the outset as a professional training environment fully integrated into a restaurant open to the public.

Each year, nearly 600 Institut Lyfe students enrolled in accredited Bachelor's programmes in Culinary Arts Management, Pastry Arts and Hospitality Management will take part in the restaurant's operations through two- to four-week rotations, both in the kitchen and front of house.

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They will work under the guidance of Chef Clément Lopez and a permanent team of 20 highly experienced hospitality and culinary trainers.

Through hands-on learning and increasing responsibility, every service provides an opportunity to develop precision, teamwork and the highest standards of hospitality.

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Students will also have the opportunity to express their creativity by co-developing the Brève de Comptoir lunch menu, priced at €55 and renewed weekly.

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"Pavyllon Lyon fully embodies our ambition: learning through experience and offering our students exceptional training environments alongside some of the most influential figures in our industry. This project goes far beyond practical training. By working with real guests, our young talents experience the demands of the highest standards and develop the essential skills to become the committed professionals and leaders of tomorrow," adds François Mary, Managing Director of Institut Lyfe.

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CELEBRATING THE RHÔNE REGION'S CULINARY HERITAGE THROUGH YANNICK ALLÉNO'S SIGNATURE CUISINE, AROUND A CENTRAL COUNTER

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Located in the heart of one of France's most celebrated culinary regions, in a city shaped by the legacy of Paul Bocuse and the traditional Mères Lyonnaises, Yannick Alléno's menu draws inspiration from iconic regional ingredients, including Bresse poultry, pike-perch, crayfish and sabodet sausage.

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These ingredients are elevated through his pioneering work on sauces, extraction techniques and flavour cryoconcentration.

Guests can explore 29 savoury and sweet creations à la carte, with starters from €19, main courses from €28 and desserts priced at €16.

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Alternatively, the experience can be enjoyed through three tasting menus of four, five or seven courses, including the €95 Menu Bellecour, named after Lyon's iconic square.

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The wine and beverage list features 600 references showcasing outstanding regional, French and international vineyards.

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Designed to encourage enjoyment and discovery, the wine selection places particular emphasis on accessibility, with more than 150 references priced between €35 and €45 per bottle, and a selection of wines by the glass starting at €7.

Created by Vincent Javaux, Wine Director of the Yannick Alléno Group, and Gaëtan Bouvier, Head Sommelier at Institut Lyfe and Meilleur Ouvrier de France (MOF) 2022, the wine programme is brought to life daily by Head Sommelier Jeanne Suscillon.

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The cellar invites guests on a journey where the excellence of prestigious wines meets the simple pleasure of sharing.

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A cocktail menu, featuring both alcoholic and non-alcoholic creations inspired by the region's emblematic grape varieties, completes the experience.

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AN EXPERIENTIAL SPACE DESIGNED BY ARNAUD BEHZADI

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Designed by Arnaud Behzadi, Pavyllon Lyon's architecture places craftsmanship, conviviality and the transmission of knowledge at the heart of the experience.

Inspired by Yannick Alléno's boldness and creativity, and sharing his attention to detail and precision, Arnaud Behzadi approached the project as the beginning of a close creative dialogue.

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The restaurant is organised around a 24-seat counter, the vibrant heart of the venue and a natural link between the dining room and kitchen. It is complemented by 50 seats in the main dining room and 10 seats in the private Gérard Pélisson dining room.

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This layout creates a privileged connection with the teams and allows guests to observe the culinary craftsmanship firsthand, reflecting the Pavyllon philosophy of direct, vibrant and generous gastronomy.

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Arnaud Behzadi has created an elegant, warm and inviting atmosphere shaped by light and materials.

Travertine, walnut, jatoba, oak, bronze, stainless steel and velvet form a rich, tactile palette, contrasting raw materials with polished surfaces.

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The project also draws inspiration from the great tradition of French design and the "sensual rigour" of Jean-Michel Frank, embracing his appreciation for beautiful materials, simplicity and precision without resorting to literal references.

Structured lines sit alongside softer forms, creating a contemporary, lively and generous setting dedicated to the guest experience and culinary craftsmanship.

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THE COMMITMENT OF OUR PARTNERS AND THE INSTITUT LYFE FOUNDATION: AN ECOSYSTEM OF EXCELLENCE

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Institut Lyfe and the Yannick Alléno Group also recognise the strategic commitment of their distinguished partners: the prestigious Champagne Houses Moët & Chandon and Duval-Leroy, alongside leading equipment manufacturers Charvet (SEB Group) and Martinon.

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Their contributions help provide students with some of the finest professional training equipment available in the industry.

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This ambitious project has been made possible thanks to the decisive support and commitment of the Institut Lyfe Foundation, chaired by Sylvie Pélisson, and its many patrons, whose primary mission is to support the institution's development and invest in the future of young people.

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PRACTICAL INFORMATION

Pavyllon Lyon

20, Place Bellecour, 69002 Lyon, France

Reservations: www.pavyllonlyon.com

Telephone: +33 (0)4 87 25 55 15

Discover the menus, à la carte selection and wine list:

www.pavyllonlyon.com/carte-et-menus

Open daily from 12:00 pm to 2:00 pm and from 7:00 pm to 10:30 pm.

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