Pavyllon Paris - Yannick Alléno

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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

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

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.

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.

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.

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.

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.

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

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.

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

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

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

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.

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.

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

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

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

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

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.

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

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

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

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.

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.

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