Q&A Yannick Alléno

The renowned chef exclusively reveals what to expect from his new London restaurant, Pavyllon

You grew up surrounded by people who could cook. Can you tell us about this? I grew up spending a lot of time at my grandmother’s house in rural France. She had 12 sons so naturally she had a lot of grandchildren and many mouths to feed! My older cousin Jean Marc was a chef and he would often cook for us. My parents were also in the restaurant trade—they ran bistros around Paris and would move every few years. By the age of eight, I knew I was going to be a chef so I left school at 15 and started my first position at Le Royal Monceau. I worked in various places, but always chose high-end establishments. The quality of food was something I found to be integral and strived for in my own work.

Your restaurants have won multiple Michelin stars. What do these accolades mean to you?

Earning Michelin stars was never my goal —the end goal for me has always been to deliver exceptional experiences based on strong foundations of taste and quality. It just so happens that this tends to be rewarded by Michelin, so the Michelin stars are just a bonus along that journey.

Why have you chosen to open in London, at the Four Seasons Park Lane?

It has always been a dream for me to open in London. I think had the opportunity arisen earlier on in my career, I wouldn’t have been ready. London has immense competition, it holds the gold standard for quality and professionalism within the food industry. It also takes a certain level of experience, knowledge, and initiative to succeed in London, and I am now able to bring this to the table. I know now that this is the right time for Pavyllon to open.

What do you love about the city?

It is lively, vibrant, and home to some great chefs. Londoners have amazing energy. I love their admiration of eating and drinking together and how much Londoners love good food. It’s a big social thing here.

What can diners expect?

A kitchen that offers an intimate cooking experience—all built around an immersive counter. I grew up in bistros, behind countertops, and I want to deliver this same experience for my guests. Pavyllon will embody the spirit of gastronomy but won’t be uncomfortable or over the top. We are aiming for humble luxury, with comfortable design, luscious food, and lots of choices—we want to cater for all experiences, from a Friday dinner with friends, a Sunday lunch with family, or a solo weekday lunch between meetings. The interior designer Chahan Minassian and I worked together very closely on the restaurant and the private dining area. He will bring fantastic theater to the room —decor is so important and Pavyllon London will be deeply welcoming yet chic. yannick-alleno.com

What do you like to do when you’re not in the kitchen?

Even when I’m not at work, I cook. Food brings me closer to my friends and family, eating and drinking together is intimate, so that’s really it for me.