Journey of Flavors: Falling in Love with Pavyllon London

Falling in Love with Pavyllon London

My recent visit to Pavyllon London was a magical afternoon filled with exquisite flavors, an elegant ambiance, and enjoyable moments. I first visited in July, on their opening day, and was thrilled to see the remarkable transformation since then.

This visit was exceptional as I celebrated a personal event with my colleagues Jonny Lake and Isa Bal, the owners of Trivet Restaurant. Everyone greeted us warmly, and we could see Yannick Alléno himself in the kitchen. Seated behind the long counter, we surrendered ourselves to the skilled hands of the chefs.

An Exquisite Start

The chefs proposed curating the menu for us, a suggestion we eagerly accepted. We enjoyed a delightful duo of canapés: a traditional choux with Comté and a delicate tartelette of fresh peas. These little bites were perfectly accompanied by fresh, warm bread, setting the tone for the feast ahead.

The food arrived promptly from the kitchen, and the first dish was exceptional, standing out as my favorite of the day. It was a curry man’ouche* served with herb salad, black garlic mayo, ginger gel, and pistachios. A perfect dish for sharing, the flavors were outstanding—fresh herbs lending a floral touch, the black garlic mayo providing a hint of acidity and umami, and the ginger contributing a subtle spice.

The second dish was a refreshing salad—crisp cucumber and strawberries, dressed with a kombu gel enveloped in a lightly flavored cream. This light bite was surprisingly balanced, with the strawberries complementing the other components beautifully.

Trio of Taste Sensations

The first of these middle courses was an oeuf mollet or a soft-boiled egg. Despite my usual aversion to boiled eggs, this dish was tasty. Tuna tartare, smoked trout roe, large croutons, and warm mayonnaise with ginger and chives played a garnish to the humble ingredient. The mayo tasted reminiscent of vitello tonnato sauce. Although I did not finish the dish, it was still quite good.

The next course was a marvel to eat and look at – a beef tataki marinated in sake accompanied by a cooked courgette flower filled with herbs like basil, rocket, and garlic. The combination of these ingredients was stunning, working perfectly to create a harmonious blend of flavors.

The third dish, a warm quiche Lorraine, took us back to the classics. This comforting dish featured Parisian ham and Comté cheese, elevated by a vin jaune sauce that added acidity and ‘gourmandise.’ The quiche was delicious, a perfect nod to traditional French cuisine.

Exquisite Main Courses

The mains were simply stunning. First, a plate featuring my favorite fish: Red Mullet. The chefs served it with a tomato extraction enhanced with saffron, capers, basil, and a touch of parmesan. The sauce’s acidity was excellent, and the parmesan element worked surprisingly well. The rule not to serve fish with cheese has to be broken occasionally, and here, it worked perfectly.

The meat course was a delicious lamb chop from Lake District Farm, served simply with a lamb jus emulsified with shiso leaves and an anchoïade purée. The plate was simple, yet it tasted terrific. The unusual flavors, especially the shiso in the lamb sauce, showcased Alléno’s modern take on sauces and French gastronomy in general. You never see sauces like this in traditional French restaurants, making it a standout dish.

Pavyllon’s Decadent Desserts

The desserts were equally as good. First, a super refreshing dish that I thoroughly enjoyed: a lemon verbena jelly with berries, vanilla cream, and sorrel sorbet. This was incredibly fresh, with herbal flavors that worked perfectly together. The cream and meringue had little sugar, making it light yet delightful.

Next was a more robust dessert of coffee ice cream with a chocolate mousse, caramel sauce, and cinnamon. This dessert was more decadent but still satisfying at the end of the meal, providing a perfect balance to the refreshing first dessert.

An Elevated Dining Experience

My visit to Pavyllon London this time was memorable for the extraordinary food and the excellent company I was with. The restaurant has upped its game since my first visit a year ago, reflecting in every dish the dedication and innovation that earned it its first Michelin star. From the delightful starters to the stunning mains and decadent desserts, every moment at Pavyllon showcased Yannick Alléno’s culinary brilliance. The visit left a lasting impression, and I eagerly anticipate my next culinary adventure there.

Culinary dictionary:

Man’ouche: A traditional Lebanese flatbread often topped with za’atar, olive oil, and other ingredients like cheese, herbs, or meat.