Pavyllon Paris - Yannick Alléno

Name: Pavyllon Paris - Yannick Alléno
Address: باريس
Price range: €25 - €248

MENUS

BRÈVE DE COMPTOIR

At lunch, Monday to Friday FRISÉE SALAD WITH BACON From Pavyllon PIKE-PERCH FILLET MEURETTE STYLE Sablé potatoes BRICELET William Tell style

A lunch menu served on weekdays, consisting of a starter, a main course, and a dessert. This menu offers traditional dishes revisited with elegance. Ideal for discovering the chef's cuisine during a quick yet refined meal.

€88 ≈ $102.00

CHAMPS-ÉLYSÉES

TWO SOFT-BOILED FARM EGGS, GRATED TUNA Smoked pike roe and warm croutons STEAMED CHEESE SOUFFLÉ Duck foie gras and Albufera sauce ROASTED COD FILLET Herb breadcrumbs and fried capers And/Or RACAN PIGEON, GRILLED Arugula and elderberry condiment KADAIF WITH BLACK FIGS AND MADEIRA Coconut ice cream

A tasting menu available in 4 or 5 courses, featuring noble products like pigeon or cod. The dishes combine modern techniques and intense flavors. A complete gastronomic experience in the heart of Paris.

€145~ ≈ $168.00

PAVYLLON

THIN SCALLOP CARPACCIO WITH SEA URCHIN CORAL Lemon olive oil and toast gratinated with bottarga SMALL "BIRD" PASTA, IN BROTH Gratinated with mimolette, Pen Bron cockles opened with pepper TUBEROUS VEGETABLE CONSOMMÉ, SMALL HORSERADISH RAVIOLI Chartreuse elixir JOHN DORY FILLET, WITH VANILLA BUTTER Coconut velvet and jasmine flowers BEEF FILLET, BY JEAN MARIE BOEDEC Café de Paris sauce gratinated with old parmesan FROZEN GRAPEFRUIT SPOOM Aloe vera and bergamot olive oil CHOCOLATE CLOUD AND PUFFED RICE CRISPS, Vanilla mucilage sorbet

The restaurant's grand signature menu, offering a complete culinary journey through its most emblematic creations. It features exceptional dishes, from seafood to selected meats, to creative desserts. Perfect for a special occasion.

€248 ≈ $287.00

OUR CREATIVE PREPARATIONS

TWO SOFT-BOILED FARM EGGS, GRATED TUNA

DEUX ŒUFS DE FERME CUITS MOLLETS, THON GRATTÉ

Smoked pike roe and warm croutons

Soft-boiled eggs with runny yolks, accompanied by tuna and smoked pike roe for a marine touch. Warm croutons add crunch. A starter rich in contrasting flavors and textures.

€29 ≈ $34.00

THIN SCALLOP CARPACCIO WITH SEA URCHIN CORAL

CARPACCIO FIN DE NOIX DE COQUILLES SAINT-JACQUES AU CORAIL D'OURSIN

Lemon olive oil and toast gratinated with bottarga

Thin slices of raw scallops seasoned with sea urchin coral, offering an intense iodized flavor. Served with bottarga toast for a salty note. A delicate and refined dish.

€63 ≈ $73.00

AVOCADO PARCEL WITH SAFFRON SEA SALT

PLIÉ D'AVOCAT À LA FLEUR DE SEL SAFRANÉE

San Remo bay shrimp concassé

A fresh starter highlighting avocado, enhanced by saffron sea salt. It is garnished with a sweet shrimp concassé from San Remo. A light and fragrant combination.

€49 ≈ $57.00

CROWN OF GAME BIRDS

COURONNE DE GIBIERS À PLUMES

Preserved condiments

A preparation based on various game birds, presented in a crown shape. Accompanied by preserved condiments to provide acidity and zest. A flavorful dish with wild notes.

€39 ≈ $45.00

STEAMED CHEESE SOUFFLÉ

SOUFFLÉ AU FROMAGE, À LA VAPEUR

Duck foie gras and Albufera sauce

A light, steamed soufflé, enriched with a creamy duck foie gras center. Coated with a rich and creamy Albufera sauce. A gourmet and airy starter.

€39 ≈ $45.00

COCKLES AND IBERIAN HAM IN EXTRACTION JELLY

COQUES ET JAMBON IBÉRIQUE EN GELÉE D'EXTRACTION

Tomato pigment toasted bread

A surf and turf combination with cockles and Iberian ham, set in a flavorful jelly. Served with toasted tomato bread. A fresh and surprising dish.

€35 ≈ $41.00

CELERI AND LOBSTER ROYAL

ROYALE DE CÉLERI ET HOMARD

Mango chutney

A smooth and creamy celeriac custard (royal), garnished with pieces of lobster. The mango chutney adds an exotic sweet-and-sour touch. A sophisticated and balanced starter.

€48 ≈ $56.00

SCALLOPS, 3 MINUTES

COQUILLES SAINT-JACQUES, 3 MINUTES

Curry cooking jus

Lightly seared scallops to preserve their tenderness. Served with a curry-flavored cooking jus. A simple but perfectly executed dish that highlights the product.

€52 ≈ $60.00

OUR VEGETABLE PREPARATIONS

TUBEROUS VEGETABLE CONSOMMÉ, SMALL HORSERADISH RAVIOLI

CONSOMMÉ DE LÉGUMES TUBÉREUX, PETITS RAVIOLIS AU RAIFORT

Chartreuse elixir

A clear and fragrant broth made from root vegetables. It is garnished with ravioli with a pungent horseradish flavor and a touch of Chartreuse liqueur. An elegant and aromatic vegetarian option.

€29 ≈ $34.00

CURRY-SOAKED MAN'OUCHÉ, WITH HERB POWDER

MAN'OUCHÉ IMBIBÉ AU CURRY, AUX HERBES POUDRÉES

French black garlic, pistachio, and ginger

A Levantine-inspired flatbread, flavored with curry and herbs. Topped with black garlic, crunchy pistachios, and ginger. A vegetarian dish with global flavors.

€25 ≈ $29.00

OUR MUST HAVES

SURF & TURF, BLUE LOBSTER AND WAGYU BEEF MILLE-FEUILLE

SURF & TURF, HOMARD BLEU ET MILLE-FEUILLES DE BŒUF WAGYU

Choron sauce made with toasted sesame oil

A luxurious dish combining the sea (blue lobster) and land (Wagyu beef in mille-feuille). The rich Choron sauce is twisted with sesame oil. An opulent and unforgettable taste experience.

€167 ≈ $194.00

TURBOT STEAM

VAPEUR DE TURBOT

Sautéed potatoes and cracklings

Turbot fillet cooked in steam for pearly and delicate flesh. Accompanied by melting potatoes and crispy cracklings. A classic of haute cuisine.

€88 ≈ $102.00

OUR PASTA

GREEN LASAGNA, BOLOGNESE STYLE

LASAGNES VERTES, À LA BOLOGNAISE

Recipe from my friend Luigi Taglienti

Spinach lasagna filled with a rich, slow-cooked bolognese sauce. Prepared according to an authentic Italian recipe. A comforting and flavorful dish.

€39 ≈ $45.00

CASARECCE 88, COOKED WITH BRETON BLUE LOBSTER

CASARECCE 88, CUISINÉES AU HOMARD BLEU BRETON

Short twisted pasta, cooked with Breton blue lobster. The sauce is infused with the essence of the crustaceans. A luxurious pasta dish with marine flavors.

€78 ≈ $90.00

SMALL "BIRD" PASTA IN BROTH

PETITES PÂTES « OISEAUX » AU BOUILLON

Gratinated with mimolette, Pen Bron cockles opened with pepper

Very small pasta served in a flavorful broth, gratinated with Mimolette cheese. Enhanced with peppery cockles for an iodized touch. A dish that refines childhood classics.

€35 ≈ $41.00

OUR FISH & MEATS

ROASTED COD FILLET

FILET DE CABILLAUD RÔTI

Herb breadcrumbs and fried capers

Oven-baked cod fillet, topped with a crust of aromatic herbs. Served with fried capers for crunch and acidity. A white fish with flaky and flavorful flesh.

€58 ≈ $67.00

JOHN DORY FILLET, WITH VANILLA BUTTER

FILET DE SAINT-PIERRE, AU BEURRE VANILLÉ

Coconut velvet and jasmine flowers

John Dory fillet coated with a vanilla-scented butter sauce. Accompanied by coconut and jasmine for floral and exotic notes. A dish of great softness and finesse.

€69 ≈ $80.00

BLUE LOBSTER TAIL, WOOD-FIRED GRILLED

QUEUE DE HOMARD BLEU, GRILLÉE AU FEU DE BOIS

Ginger butter

Blue lobster tail grilled over a wood fire for a slightly smoky flavor. Served with a ginger-infused butter. An exceptional dish with firm, sweet flesh.

€98 ≈ $114.00

WILD DUCK SALMI WITH JUNIPER

SALMI DE CANARD SAUVAGE AU GENIÈVRE

Roasted on a Darphin potato

Rich wild duck ragout flavored with juniper berries. Served on a crispy potato pancake (Darphin potato). A traditional and comforting game dish.

€56 ≈ $65.00

HARE À LA ROYALE IN CABESSAL

LIÈVRE À LA ROYALE EN CABESSAL

Ali Bab style

A French gastronomic classic: deboned hare, stuffed and simmered for a long time in a wine and blood sauce. Prepared according to Ali Bab's historic recipe. A powerful and melting dish.

€80 ≈ $93.00

RACAN PIGEON, GRILLED

PIGEON DE RACAN, GRILLÉ

Arugula and elderberry condiment

Prized farmed pigeon, grilled for crispy skin and pink flesh. Served with a peppery arugula and elderberry fruity condiment. A flavorful poultry.

€80 ≈ $93.00

PAN-FRIED VEAL LIVER WITH ZAHTAR

FOIE DE VEAU DE LAIT POÊLÉ AU ZAHTAR

Onion salad with sumac and fresh herbs, pomegranate molasses jus

Tender veal liver slice pan-fried with oriental spices (za'atar). Accompanied by a fresh and tangy salad. A modern take on noble offal.

€57 ≈ $66.00

SWEETBREADS IN GRAND BAIN, SERVED CRISPY

RIS DE VEAU AU GRAND BAIN, SERVI CROUSTILLANT

Spicy rougail and sliced jus

Sweetbreads (offal) prepared to be crispy on the outside and melting on the inside. Enhanced by a spicy rougail sauce. A bold textured dish.

€98 ≈ $114.00

BEEF FILLET BY JEAN MARIE BOEDEC

FILET DE BŒUF DE JEAN MARIE BOEDEC

Café de Paris sauce with old parmesan

High-quality beef fillet, tender and juicy. Coated with a "Café de Paris" butter sauce enriched with old parmesan. A must-have for red meat lovers.

€63 ≈ $73.00

THE "CORDON BLEU", FOR TWO

THE « CORDON BLEU », POUR DEUX

Juice seasoned with yellow wine and nutmeg

A generous cordon bleu to share, made of breaded poultry, ham, and cheese. Served with an aromatic yellow wine jus. A convivial and gourmet dish.

€96 ≈ $111.00

OUR DESSERTS

V. MILLE-FEUILLE, WITH 2 VANILLAS

V.MILLE-FEUILLE, AUX 2 VANILLES

Tahiti & Madagascar

Crispy layered puff pastry, filled with light cream with two vanillas. A classic French dessert executed with finesse. Airy texture and enchanting aroma.

€25 ≈ $29.00

KADAIF WITH BLACK FIGS AND MADEIRA

KADAIF AUX FIGUES NOIRES ET MADÈRE

Coconut ice cream

Dessert made with crispy angel hair (kadaif) and candied figs. Served with coconut ice cream for freshness. A mix of Mediterranean textures and flavors.

€25 ≈ $29.00

CHOCOLATE CLOUD AND PUFFED RICE CRISPS

NUAGE CHOCOLAT ET ÉCLATS DE RIZ SOUFFLÉ

Vanilla mucilage sorbet

A light-as-a-cloud chocolate mousse, with puffed rice for crunch. Accompanied by an original vanilla sorbet. Ideal for chocolate lovers.

€25 ≈ $29.00

BLACKBERRY PAVLOVA

PAVLOVA AUX MÛRES

Buffala cream and crystallized berries

Crispy and melting meringue filled with rich buffalo mozzarella cream and fresh blackberries. A fruity and creamy dessert, visually elegant.

€25 ≈ $29.00

FROZEN GRAPEFRUIT SPOOM

SPOOM DE PAMPLEMOUSSE GLACÉ

Aloe vera and bergamot olive oil

A very light frozen dessert based on grapefruit sorbet. Enhanced with aloe vera and a flavored olive oil. Very refreshing at the end of the meal.

€25 ≈ $29.00

SELECTION OF AGED CHEESES

SÉLECTION DE FROMAGES AFFINÉS

Maison Quatrehomme

An assortment of aged French cheeses, selected by a master cheesemonger. Usually served with bread. Perfect for discovering the diversity of French cheeses.

€25 ≈ $29.00

WINE LIST

ALSACE RIESLING "LE BERCEAU", DOMAINE OSTERTAG

ALSACE RIESLING « LE BERCEAU », DOMAINE OSTERTAG

A dry white wine from Alsace, mineral and elegant. It offers notes of citrus and white flowers. Pairs perfectly with fish and seafood.

€130 ≈ $151.00

CÔTES DE PROVENCE, CHÂTEAU LA MARTINETTE 2024

A fresh and fruity rosé wine from Provence. Ideal for an aperitif or to accompany light Mediterranean dishes. Serve well chilled.

€55 ≈ $64.00

CÔTES-DU-VIVARAIS BLANC, DOMAINE GALLETY 2022

A white wine from the Rhône Valley, often rich and aromatic. It has a beautiful roundness in the mouth. Pairs well with white meats and cheeses.

€65 ≈ $75.00

MÂCON-VILLAGES, DOMAINE PIERRE BOISSON 2020

A fresh and lively white wine from Burgundy (Chardonnay). It reveals notes of white-fleshed fruits and a buttery touch. Excellent with fish and poultry.

€90 ≈ $104.00

PAUILLAC, CHÂTEAU PÉDESCLAUX 2017

A prestigious Bordeaux red wine, powerful and tannic. It develops aromas of black fruits and spices over time. Perfect with red meats and game.

€195 ≈ $226.00

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