Chef’s Table: Michelin star chef Yannick Alléno on French cuisine — ‘It’s all in the sauce’

Chef Yannick Alléno is one of the most celebrated chefs currently working in the culinary industry. With 15 Michelin stars to his name, Yannick is one of the biggest names in French gastronomy. His restaurant, Pavyllon, in London’s Four Seasons Park Lane has just retained its Michelin star for the second year running — where Yannick frequently collaborates with other fine dining chefs through his Counter Culture dinner series. 

But away from the hustle and bustle of Michelin starred fine dining, the esteemed chef finds comfort in his familial roots — with his wife’s delicious recipes being his absolute favourites.

So, for the February edition of our Chef’s Table series, chef Yannick Alléno tells us about his culinary career, his Parisian upbringing, his secret to success (hint: it’s all in the sauce) and his comfort favourites.

What sets Pavyllon London’s menu apart from other restaurants in Mayfair?
What truly sets the restaurant apart is the experience. Guests are invited to sit at the counter, offering an intimate view of the chefs at work, creating a unique connection with the artistry behind every dish. The menu is a celebration of modern French cuisine — alongside influences from Italy, North Africa, and Japan — thoughtfully crafted with the finest British ingredients, served in a neighbourhood setting. Whether it’s a swift yet elegant lunch or one of our popular tasting menus, every detail is carefully curated to make exceptional dining feel effortless. We’re delighted to have just retained our Michelin star for the second year running since opening in 2023. How would you describe your style as a chef? What do you want your guests to experience when they come to your restaurants?
My culinary style is rooted in traditional French gastronomy, evolving through modern techniques and a constant pursuit of creativity. I focus on bringing a fresh perspective to French cuisine, blending traditional elements with innovation. When guests dine at my restaurants, I want them to experience dishes that reflect this balance between respecting the past and embracing new approaches. I often say that the sauce is the verb of French cuisine because it is the sauce that allows the dish to sing to each other! 

You have such a storied culinary career with 15 Michelin stars to your name. Where did your passion for cooking come from?
My passion for cooking began during my childhood in the suburbs of Paris, where I spent considerable time in the kitchens of my family’s bistros. My grandma taught me to cook, and by age eight, I had my sights set on becoming a chef. At 15, I began my professional journey under Gabriel Biscay at Le Royal Monceau. The concept of Pavyllon stems from my parents’ style of restaurant and Pavyllon has a large counter for guests to come together and allows conversation in a relaxed atmosphere. You frequently collaborate with other chefs — most recently with Adam Handling & Chet Sharma for Pavyllon’s counter-culture dinner. Do you enjoy collaborating with other chefs in this way? What is the experience like for you?
Collaborating with fellow chefs is an incredible experience. It’s a chance to exchange ideas, explore different culinary perspectives, and challenge the limits of gastronomy. The Counter-Culture series at Pavyllon London brings top chefs into our Mayfair kitchen to co-create exclusive menus, allowing us to merge our unique styles and visions. There’s an abundance of culinary talent in London, and it’s been inspiring to work alongside chefs like Adam and Chet.

Away from the restaurant, what is your ultimate personal comfort food or favourite dish?
My wife’s sage risotto, a family dish! 

Why is this a comfort food to you? Do you have any special memories associated with the dish?
The sage risotto is a perfect balance of flavours and comforting simplicity. It reminds me of cherished moments at home in Paris or in Italy, where the joy of sharing a meal turns into unforgettable memories. She makes it better than everyone else, maybe because it has a taste of love! How has your upbringing influenced your cooking?
My upbringing in my family’s bistros in Paris had a significant influence on my cooking. I spent much of my childhood in those kitchens, which gave me a deep respect for French culinary traditions. 

Who are some of your chef heroes?
Auguste Escoffier, who was a pioneer in French cuisine, and understood the importance of limiting food waste and food preservation. My favourite cookbook is The Culinary Guide by Auguste Escoffier. It’s a must-have for any chef since foundational principles of sauces laid out in the first few pages are essential! 

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