Michelin Legends Yannick Alléno And Claude Bosi Create Unforgettable Six-course Menu At Pavyllon London For One Night Only, Here Is What You Need To Know

Published on March 29, 2026

A uncommon and exclusive eating acquisition will return spot connected Wednesday, April 29, 2026, astatine Pavyllon London, located wrong nan luxurious Four Seasons Hotel London astatine Park Lane. For 1 nighttime only, 2 of nan finest chefs successful French gastronomy, Yannick Alléno and Claude Bosi, will travel together to trade a memorable six-course paper that promises to delight moreover nan astir discerning palates. This exceptional collaboration forms portion of Pavyllon’s renowned Counter Culture series, offering an unparalleled glimpse into nan artistry of 2 Michelin-starred legends.

The Allure of French Gastronomy astatine Pavyllon London

As nan superior continues to clasp French cuisine, a resurgence of bistros and bouchons has sparked a renewed liking successful accepted and modern French cooking. This typical evening astatine Pavyllon London marks a pivotal infinitesimal for nutrient enthusiasts, arsenic 2 culinary titans harvester their expertise to coming a eating acquisition for illustration nary other. The collaboration betwixt Yannick Alléno, celebrated for his revolutionary attack to French haute cuisine and Claude Bosi, nan celebrated cook down immoderate of London’s astir successful modern French restaurants, is bound to beryllium a standout arena successful nan city’s culinary calendar.

Pavyllon London, wrong nan prestigious Four Seasons Hotel London astatine Park Lane, offers an elegant mounting for this gastronomic journey. The edifice will beryllium transformed into a charming bouchon-style bistro, inspired by Bosi’s latest openings, Joséphine, successful Chelsea and Marylebone. This will let guests to bask nan refined ambiance of a French bistro while tasting a blase and expertly crafted menu.

A Six-Course Menu That Celebrates nan Best of French Cooking

The collaboration betwixt Alléno and Bosi promises a harmonious blend of 2 chopped styles of French cuisine. The six-course paper will showcase nan exceptional culinary craftsmanship and seasonal nutrient that some chefs are known for, each bringing their unsocial imagination and expertise to nan table. Guests will beryllium treated to a operation of classical French flavours and modern culinary techniques, making for a genuinely unforgettable eating experience.

The paper is arsenic follows:

• Crispy Orkney Scallop Tartlet pinch smoked brownish food sauce – A crockery by Yannick Alléno, renowned for his signature techniques successful modern French cooking.
• Stuffed Morel pinch Morteau sausage and snails, bony marrow consommé and bronze dill – A creation from Claude Bosi that highlights his Lyonnaise practice and committedness to utilizing nan finest seasonal ingredients.
• Turbot Duglére Style pinch herbal sabayon and herb concassé – Another stunning crockery by Alléno that demonstrates his mastery of extraction and cryoconcentration methods.
• Confit of Lamb Shoulder pinch caller play ail and lemon – A accepted yet refined offering from Bosi that celebrates seasonal nutrient astatine its best.
• Spoom Burnt Grapefruit pinch bergamot gel, sablé Breton and a burnt grapefruit mixture – A signature dessert by Alléno that exemplifies his innovative attack to French patisserie.
• Rhum Baba – The cleanable conclusion to nan meal, a classical creation by Bosi that brings a touch of nostalgia and indulgence to nan table.

An optional vino pairing, curated by nan restaurant’s master sommelier, will complement nan dishes and further heighten nan eating experience. The vino action has been cautiously chosen to align pinch nan flavours of nan menu, offering an further furniture of sophistication to nan evening.

A Unique Dining Experience astatine Pavyllon London

Guests attending this typical arena will person nan uncommon opportunity to interact pinch some chefs arsenic they navigator down nan restaurant’s cardinal unfastened counter. The chefs will besides sojourn tables during nan evening, allowing diners to prosecute pinch them and study much astir nan inspiration down each dish. This interactive acquisition adds an friendly touch to nan evening, making it consciousness moreover much exclusive and personal.

Reservations for this exceptional eating arena will beryllium disposable from 6:00 p.m. to 8:30 pm, pinch guests having nan prime to beryllium seated either astatine nan antagonistic aliases successful nan elegant main eating room. Seats astatine nan antagonistic are constricted to conscionable 30 people, allocated connected a first-come, first-served basis. The remaining guests will beryllium seated successful nan main eating room, which besides offers views of nan unrecorded kitchen, enhancing nan acquisition further. Both Yannick Alléno and Claude Bosi will beryllium coming passim nan evening, providing guests pinch a chance to meet nan chefs and summation insights into their culinary philosophy.

The summons value for nan six-course repast is £145 per person, excluding service, pinch nan optional vino pairing and drinks disposable for acquisition separately.

This one-night-only arena is simply a must for anyone seeking to acquisition nan pinnacle of French gastronomy successful nan bosom of London. Reservations are unfastened connected nan Pavyllon London website and pinch constricted seating, booking early is recommended to unafraid a spot astatine this bonzer event.

Source- fourseasons.com