Pavyllon Lyon

With Pavyllon, Yannick Alléno pays tribute to his bistro roots in a resolutely contemporary vision of gastronomy. At the heart of the restaurant, the iconic counter opens onto the kitchen. It removes the distance, invites exchange and places guests as close as possible to the gestures and the savoir-faire. Here, great cooking is experienced live, in an atmosphere of conviviality, sharing and transmission.

Pavyllon Lyon brings this concept, imagined by Chef Yannick Alléno, to the heart of a major city of French gastronomy, as part of a project led with Institut Lyfe, an institution shaped by the legacy and the vision of Paul Bocuse and Gérard Pélisson. Establishing the Pavyllon concept in the Lyon region owes nothing to chance. It embodies the meeting of two major players of the gastronomy and hospitality scene, eager to move the codes of the restaurant industry forward while perpetuating French savoir-faire.

Designed as a place of immersion and life where culinary creation, the art of hosting and learning are intimately intertwined, Pavyllon Lyon brings together experts of haute cuisine, the passionate talents of tomorrow and epicureans around the same counter and the same gastronomic experience: dynamic, demanding, warm and resolutely turned towards the future.

Pavyllon Lyon is part of the city’s gastronomic history, drawing on its heritage, in particular the legacy of the Mères lyonnaises, through the contemporary writing of Chef Yannick Alléno.

Carried by his emblematic work on sauces and extractions, his cuisine brings the excellence of local produce into dialogue with French technical mastery, for a culinary experience both deeply rooted and boldly modern.

An invitation to indulgence and sharing, to be discovered through our menus and our creative preparations.

Trained with the Compagnons du Devoir, Pastry Chef Mickaël Barret has shaped his craft around the world (Noma in Copenhagen, Quay in Sydney, La Tour d’Argent in Paris).

Won over by Yannick Alléno’s innovative vision and by the prestige of Institut Lyfe, this passionate Lyon native joins Pavyllon Lyon with the ambition of offering a cook’s pastry, balanced and focused above all on taste.

Chef Barret strives to make dessert the last memorable note of the meal at Pavyllon. From the counter, facing guests, he thrives on passing on to his students the rigour and the precision of the craft, while celebrating his favourite ingredients such as vanilla.