Pavyllon and Bar Antoine Open at Four Seasons Hotel London

Celebrated Chef Yannick Alléno's debut London restaurant, Pavyllon London, as well as its dedicated bar, Bar Antoine, are now open.

Set within Four Seasons Hotel London at Park Lane, Pavyllon brings Chef Yannick’s refined neighbourhood dining style to London, offering a British expression of his signature modern French dishes, within one of Mayfair’s most prestigious addresses.

Similarly, Bar Antoine also celebrates gastronomy, yet in a more light-hearted way; in tribute to Chef Yannick’s late son Antoine, who was himself an up-and-coming chef.

Pavyllon London

Pavyllon, which is the multi-Michelin-starred Chef’s first venture in London, features restaurant and counter seating, as well as a private dining room and 30-person al fresco terrace; the latter of which will open in due course.

The focal point of the restaurant is the open kitchen, framed by an expansive wood-framed counter, seating 30 and allowing guests to have a Chef's Table experience within the main restaurant itself.

Pavyllon London is the epitome of Chef Yannick’s commitment to blending knowledge and excellence with experimentation and seasonal ingredients, thus modernising the foundations of French cuisine.

Chef Yannick is acclaimed for his revolutionary culinary method, which extends to “Extraction” - a technique he pioneered, largely in relation to sauces. This sees an ingredient cooked in a vacuum to a highly specific time and temperature to harvest the purest flavour from it, before it is cryo-concentrated to capture its very essence.

While enhancing flavour, this also results in the final product being lower in sugar, salt and fat, reflecting Chef Yannick’s belief that chefs have a responsibility to care for the health of their guests.

Menus at Pavyllon London run from breakfast to dinner, encompassing a la carte and two tasting menus (GBP 98 and GBP 148 respectively) as well as a lunch-time set menu at GBP 55.50 for five courses.

Chef Yannick, with his Executive Chef Andy Cook (The Maine, Savoy Grill) and Head Chef Benjamin Ferra Y Castell (Pavyllon Paris, 101 Dining Lounge Dubai), has drawn inspiration from Britain’s excellent produce, while remaining deeply rooted in French techniques, resulting in dishes that are highly crafted and innovative yet unpretentious with highlights including:

• Not-so-classic prawn cocktail with fennel, cucumber, dill, trout roe, parmesan

• “Badaboum” organic egg with osciètre caviar, sorrel, Salish smoked salt

• Linguine with pesto verde, shrimp extraction, scampi tartare, sudachi

• Modern beef fillet stroganoff with crispy potato strings, basmati rice

• Surf and turf: wagyu beef mille-feuille and blue lobster tail

• The ultimate crépe soûffle with suzette sauce

Bar Antoine

Bar Antoine has been designed to be the ultimate refuge in the heart of Mayfair, with an innovative, culinary-led cocktail list and an extensive menu featuring dishes that evoke a sense of nostalgia.

The cocktail list, which has been built around the culinary techniques pioneered by Chef Yannick, has been designed by Michele Lombardi, Head Mixologist who has joined from The Ritz, and Ivan Arena, Bar Manager, in collaboration with the Chef.

Cocktails are flavour-led with reimagined classics such as a Bloodier Mary with aromatic essences of tomato and celery, and a mushroom-foam Espresso Martini, alongside original creations, spirit-free cocktails and a range of “Allenotics.” These tonic mixers have been hand-crafted by Chef Yannick and the Bar Antoine team, with unique flavours ranging from beetroot to aromatic citrus, adding a fresh twist to mixed drinks.

The culinary offering at Bar Antoine is equally considered, with a globally diverse menu utilising the finest ingredients possible. A particular highlight is the eponymous Antoine's Burger – a labour of love that took three months to develop.

Inspired by fried bread from northern Africa, the light and crispy bun is combined with teriyaki-beef for the ultimate indulgent burger. This sits alongside a number of Japanese favourites, an homage to the 40+ trips Chef Yannick has made to Japan, as well as an XL Caesar salad with caramelised chicken and Chef’s take on a BLT.

Opening Hours:

Pavyllon London, Monday - Saturday

Breakfast 6:30 am (7:00 am Sunday) to 11:00 am (last food order 10:30 am)

Lunch 12:00 noon – 3:00 pm

Dinner 6:00–10:30 pm

Bar Antoine

Monday to Saturday 11:00 am – 1:00 am

Sunday 11:00 am – 12:00 midnight