Raymond Blanc and Yannick Alléno - Two of the World's Most Renowned Chefs to Host One-Off Dinner

This April, Londoners will have the opportunity to see a unique collaborative dinner with two prominent figures in contemporary French cuisine.

Raymond Blanc and Yannick Alléno

Yannick Alléno, with an astonishing total of 15 Michelin stars conferred upon his global establishments, is among the most distinguished chefs worldwide. Raymond Blanc is a culinary icon, renowned for his five-star gastronomy establishment, Le Manoir aux Quat’Saisons, located in Oxford.

The event will occur at Pavyllon London, Alléno’s restaurant within the Four Seasons Hotel London at Park Lane in Mayfair, where the duo will collaborate on a unique dining experience. Patrons are encouraged to occupy a seat at the restaurant's renowned kitchen counter to observe the chefs as they prepare a six-course meal, with Alléno exhibiting his extraction methods and Blanc illustrating his distinctive approach to seasonal, ingredient-driven cuisine.

The meal will commence with Alléno’s king crab entrée, accompanied by nori seaweed broth and Andean sage vinegar, followed by Blanc’s morels stuffed with chicken mousse, partnered with white asparagus. Subsequently: Blanc’s confit salmon accompanied by cucumber ribbons and cauliflower horseradish, succeeded by Alléno’s Japanese wagyu millefeuille with beetroot fermentation and Boston lettuce.

Pavyllon Restaurant

Subsequently, the focus will shift to the desserts: initially, an exotic fruit ravioli with coconut, lime, and kaffir from Blanc, followed by Alléno’s Piemontais dessert, which includes hazelnut biscotti, lemon confit, and praline ice cream. In conclusion: Alléno’s sugar-free candied fruits and chocolates. This can be savored with a wine pairing prepared by a sommelier.

The event is included in Pavyllon’s Counter-Culture series, with Alléno and head chef Benjamin Ferra Y Castell collaborating with premier UK chefs, as part of the hotel’s extensive 55th anniversary festivities.

Alléno was engaged in the culinary realm from an early age, acquiring cooking skills from his grandmother. He refined his skills in the kitchens of prestigious French establishments like as Le Royal Monceau and Sofitel Porte de Sèvres, then working at Le Meurice in Paris until founding the Yannick Alléno Group in 2008. This encompasses restaurants globally in prestigious locales like as Courchevel, Monaco, and Dubai, in addition to his Michelin-starred establishment in London, where the event is taking place.

Le Manoir aux Quat'Saisons

Originating from Besançon, France, Blanc is an autodidactic chef who developed a passion for gastronomy while employed as a waiter at the Michelin-starred establishment Le Palais de la Bière. In the 1970s, he relocated to the UK, obtaining a position at a country inn named The Rose Revived in Oxford, where he refined his skills in local restaurants prior to establishing Le Quat’ Saisons in the city center, which subsequently earned two Michelin stars. In 1984, he established Le Manoir aux Quat’ Saisons, a five-star hotel acclaimed for its culinary offerings. In addition, he operates a restaurant chain named Brasserie Blanc, participates in television programs, and promotes sustainability in the food sector (Le Manoir holds a distinguished Green Michelin Star). They will undoubtedly provide an unforgettable feast.

RESERVE NOW AT pavyllonlondon.com - 16 April, £350 per person