Pavyllon Paris

The story

Pavyllon Paris – Modern Cuisine by Yannick Alléno in the 8th Arrondissement

A Modern Bistrot Vision

At Pavyllon Paris, Chef Yannick Alléno pays homage to his bistrot heritage with a distinctly modern approach. The restaurant revolves around an emblematic counter overlooking the open kitchen – a space designed for exchange and conviviality, open daily for lunch and dinner. In warmer months, the terrace transforms into a green haven; in winter, it becomes a warm, inviting garden.

The Art of the Sauce

The pursuit of precise flavour and the craft of sauce-making are central to Alléno’s modern cuisine. Sauces are treated like perfumes, built through extraction, fermentation, and cryoconcentration techniques. This philosophy shines in dishes such as the iconic “Surf & Turf” with Wagyu beef, and the audacious “Filet de bœuf au poivre noir et poire Williams.” The result is a cuisine that is both bold and precise – a Michelin-starred experience that feels unpretentious.

Desserts and Brunch

Desserts are prepared in full view of guests, changing with the seasons and the pastry team’s inspiration. On Sundays, Pavyllon offers a brunch service (12:00–14:30) featuring an à la carte selection. Whether for a weekday lunch or a weekend brunch, the restaurant invites you to sit down and enjoy a gastronomy that is, in Alléno’s words, “décomplexée” – unapologetically relaxed.