Pavyllon Paris celebrates its 5th anniversary!

To mark the 5th anniversary of Pavyllon Paris, Yannick Alléno invites Pavyllon Monte-Carlo and Pavyllon London for a 6-handed anniversary menu. See you on October 17 at the Pavillon Ledoyen, to blow out the 5 candles around a joyful and festive evening.

The three chefs from each Pavyllon — Thomas Ruiz in Paris, Guillaume Bellayer in Paris, Guillaume Bellayer in Monaco and Benjamin Ferra y Castell in London — will each cook some of their specialties to compose the anniversary menu and celebrate the counter cooking dear to Chef Alléno.

Monegasque starter to start with: Avocado steak with saffron fleur de sel and puffed rice; then Parisian Badaboum chicken egg with Prunier Oscieter caviar, sorrel and smoked eel dumplings. The Parisian score will continue with Coeur de filet de boeuf with pepper cooked in a sautoir, pears in salted butter, before flying off to other countries: diving scallop ravioli glazed with star anise butter and parsley coulis. To conclude, a set piece created by the Chefs and the Consular Ice Cream with pistachios from Brontë made by the Pastry Chef from Pavyllon Monte-Carlo, Maxime Vaslin.

A dinner full of flavors, surprises and music, to live the experience of open cooking alongside those who make it live and shine on a daily basis, by sharing their know-how and their passion.

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