Pavyllon, Yannick Alléno's elegant Michelin-starred restaurant at the Pavillon Ledoyen

Alongside three-starred Alléno Paris and two-starred L'abysse, Pavyllon occupies the garden level of the Pavillon Ledoyen.

Yannick Alléno's Michelin-starred restaurant, with its lovely shaded terrace and large glassed-in dining room overlooking the open kitchen and controlled hustle and bustle, is a tribute to seasonal produce and French gastronomy, magnified by the talent of the chefs in the kitchen.

Once you've settled in, don't forget to look up from your plate at the décor, entirely redesigned by interior designer Chahan Minassian, who designed several areas of the Hôtel Crillon.

We arrived at Pavyllon on a rainy September day. We sat down at the counter to enjoy the show, and the parade of wonders began. To sum up: Pavyllon was one of our finest gastronomic discoveries of the year.

Starting with chard and ricotta barbajuan as an amuse-bouche, and an incredible shiso leaf tempura, lovage cream, Kaviari osciètre caviar, smoked pike roe with condiments and chervil and pansy flower salad. Two incredible bites that leave us dreaming about the rest of the lunch.

We continue with Morisseau mussels in cold soup, with tomato seed vinaigrette, vinegar flower and crème glacée de moules brulée minute (incredible), followed by langoustines in cold Meursault fumet, with cucumber, chervil and dill pickles. It's hard not to fall in love with Yannick Alléno's genius from that moment on.

Before moving on to the (very many) desserts, we savor the lamb, whose shoulder and leg have been confit, while the saddle and chops have been charcoal-grilled at the last moment. All of this is accompanied by a variety of condiments, including garlic cream, olive purée and bagnetto rosso sauce made with peppers and tomatoes. Tender, tasty... our pulse races.

That's when the farandole of desserts begins, led with brio, class and delight by pastry chef Aurélien Rivoire. For lovers of fruity flavors, the dessert featuring the last raspberries in season, fresh milk ice cream, vanilla milk foam and raspberry boudoir tuile will make your heart skip a beat. The same goes for sugar-free meringue flakes, mascarpone ice cream marbled with black fruit and bitter lovage.

For fans of stronger, chocolatey flavors, the Neapolitan pillow, a puffed pizza dough topped with minute stracciatella ice cream and topped with hazelnuts, buckwheat and fleur de sel; or the chocolate ice cream, creamy chocolate, and its differently flavored tiles - cardamom, ginger, saffron, toasted brioche, milk chocolate - will delight you.

• To be read
• This week's top deals in Paris and Île-de-France, from December 22 to 28, 2025

We finish off with dessert in the style of a Lebanese café, orange blossom sorbet, espresso jelly, and the inevitable crêpes Suzette flambéed with Grand Marnier in front of us. A feast for the eyes, and a treat for the stomach.

For a special occasion or to please your significant other, you now know one of the capital's best gourmet restaurants. And there's no doubt that Pavyllon will be awarded a second star very, very soon in our opinion.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.