Alongside three-Michelin-star Alléno Paris and two-star L’Abysse restaurants, Pavyllon lies on the ground floor of Pavillon Ledoyen.

With its beautiful shady terrace and its room with large glasses with views on the open-plan kitchen, and the controlled hustle, Yannick Alléno’s restaurant, awarded a Michelin star, gives pride of place to seasonal produces and French gastronomy enhanced by the talent of the cooks in the cuisine.

Once you are seated, do not forget to look up and enjoy the décor, entirely designed by indoor designer Chahan Minassian who signed several spaces at the Hôtel Crillon.

We walked to Pavyllon on a rainy September day. We sit at the counter to enjoy the show and the parade of wonders begins. Yes, in a nutshell, Pavyllon has been one of our most beautiful gastronomy discoveries this year.

Starting with chard and ricotta barbajuan as an appetizer, and an incredible tempura shiso leaf, lovage cream, Kaviari caviar, smoked pike eggs with condiments, chervil salad and pansy flowers. Two incredible appetizers making us daydream for the rest of lunch.

We continue with Mussels from Morisseau, chilled soup, tomato pips vinaigrette, vinegar flower and mussel ice cream burnt to order (incredible), then langoustine in cold Meursault nage, pickled cucumber, chervil and dill. It is difficult not to fall in love with Yannick Alléno’s genius at that very moment.

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Before we move to the (countless) desserts, we gladly enjoy the lamb which shoulder and leg have been confit, as the saddle and cutlet have been grilled at the last moment over wood char. The whole is served with different condiments, garlic cream, mashed olives and bagnetto rosso sauce based on bell peppers and tomatoes. Soft, flavorful, we are getting carried away…

It is at that moment that the array of desserts stars, brilliantly, elegantly and delightfully led by pastry chef Aurélien Rivoire. If you like seasonal fruity flavors, the fresh milk ice cream, vanilla-flavored chilled milk foam and raspberry biscuit tuile dessert will shake you. As will the sugar-free meringue scales, mascarpone ice-cream with black berry, and lovage bitterness.

If you like stronger and chocolate flavors, the Napolitan puffed shell, puffed pizza dough stuffed with minute-made Stracciatella ice cream covered in hazelnut, buckwheat and fleur de sel; or the chocolate ice cream, chocolate crémeux and tuiles – cardamom, ginger, saffron, toasted brioche, milk chocolate – will delight you.

Last but not least, we have the dessert with coffee Lebanese style and orange blossom ice cream, espresso gum and the unforgettable crêpes Suzette flambéed with Grand Marnier in front of you. A wonderful show for the eyes, a treat for the stomach.

For a special occasion or to surprise your other half, now you know one of the best gourmet restaurants in Paris. And we have no doubt, Pavyllon could be given another star, very, very soon.