Beyond Reservations
A Pavyllon Pop-in
My husband and I left the celebratory event in Mayfair, basking in the warmth of a beautiful family gathering. Our hearts full and smiles wide-only to realize we hadn’t eaten yet.
We hopped into a London cab, and Sean simply said, “Four Seasons, please.” Lost in thought, I reflected on the stories and people we had just met. It wasn’t until we arrived and walked into “Yannick Alléno’s Pavyllon” that it struck me: we had no reservations.
How could we possibly just walk into a Michelin-starred restaurant at 10:30 PM? It felt almost disrespectful.
Where every Meal is a Family Reunion
As we stepped through the doors, the atmosphere was calm yet vibrant, filled with the lingering aromas of the evening’s culinary creations. To our surprise, Marcello, Pavyllon host greeted us with a genuine warm smile, immediately making us feel at home.
What struck us most was how the entire team recognized us, another Hospitality gift, a virtue. This personal touch is rare especially in such an esteemed establishment.
The manager approached me, remembering my dietary restrictions as if it was not a matter of concern at all. This level of attentiveness made me feel valued and cared for, ensuring that my meal would not only be enjoyable but also safe.
We were guided to a prominent table at the bar where the ambiance encouraged conversation and connection. Chef Benjamin came over, sharing stories of the plates we may have missed during service, suggesting lighter options that perfectly suited our late-night cravings.
I remember sharing with him how much I have personally learned from Yannic on the art of fermentations, sauces, fusions, biodynamics etc. It was a sweet language for the love for food.
As we enjoyed our meal, it was evident that true hospitality goes beyond mere service-it is about creating an experience. The team treated us not just as patrons, but as Family. This spirit of welcoming, where you can drop by whilst traveling, truly embodies the essence of hospitality.
A Collaborative Vision
As a long time Moët & Chandon ambassador, Yannicshares an innovative vision and dedication to innovation with the Champagne House.
Both Yannick and Michel Chapoutier share a profound love for oenological knowledge and are passionate creators in their quest for refinement. Together they are united by one shared passion: the Rhône Valley.
There is a strong partnership in these relationships.
The use of biodynamic farming practices enhances the expression of terroir, allowing the unique characteristicsof the vineyard’s soil and climate to shine through.
Alléno has increasingly highlighted biodynamic selections in his restaurants, integrating them into his menus to complement his culinary creations. This shift indicates a deeper commitment to promoting wines that align with his values of quality, authenticity, and respect for the environment.
A Rising Star
Rosie, in her new role as sommelier, offered us tastings as she confidently and succinctly shared insights on fine Greek wines for me to relay to my readers:
Grape: Malagousia
Vintage: 2023
Setting: Slopes of Epanomi, Thessaloniki
Tasting Notes: White Pear, Mango, Lemon Zest and Floral.
Like this? Try Viognier.
I found this young wine to be light to medium-bodied, with a very aromatic profile and a fresh, balanced finish. It beautifully reflects the characteristics of the microclimate in the heart of Greece.
A choice pairing with my salad!
Laughter is Contagious, No Matter the Setting
We thanked the team for making it fun, and they reminded us that it’s all about the customers who engage and bring energy to the experience!
Thank you, Team Marcello, Andrea, Chef Ben, Michele and Rosie, for your kind hospitality!