Tasting his fabulous golden-brown crust brioche bread made from pike, with a perfect texture of mousse, served with a sublime extraction sauce made of celeriac is a must.
Housed in an eighteenth-century Napoléon III mansion built on the Champs Elysées, the location of Pavillon Ledoyen boasts a history few French restaurants can rival.
Accessible via majestic stairs with butterflies painted on the ceiling, the dining room on the first floor is infused by the sunlight from the surrounding windows.
Yannick Alléno, the famous three-Michelin-star chef, has always believed that French cuisine draws its strength from its strong heritage. Conscious that the first chapter of Le Guide Culinaire d’Escoffier (1903) and French cooking is all about sauce, he pursued a new way of creating coherence and harmony on the plate, exploring reduction sauces, which he calls ‘extractions’.
He has developed a unique and revolutionary process of cryo-concentration to perfect flavours and textures, and his visionary approach combines technique, tradition and excellence with audacity.
Expect fabulous golden-brown crust brioche bread with pike, where the perfectly executed fish is almost like a mousse in texture, served with a sublime sauce made of celeriac, or sea urchin soup in a burnt grapefruit shell, paired with foie gras and an iodised granita.
The omakase Japanese restaurant Abysse is downstairs, with its stunning arty, contemporary decor.
Carré des Champs-Elysées,
8 Avenue Dutuit,
+33 1 53 05 10 00