Pavyllon London, a restaurant owned by Chef Yannick Alléno, is set to open its doors at the Four Seasons Hotel London at Park Lane in July of this year.

The restaurant will offer dishes prepared from a live open kitchen and will feature a restaurant, a bar, a private dining room and an expansive al fresco terrace.

The restaurant will blend Michelin-starred chef Yannick Alléno’s knowledge with experimentation while forming a foundation for modernised French cuisine.

The menu will include seasonal British produce and remain rooted in French techniques.

It is expected to feature innovative dishes that reflect the extraction method that Alléno has developed over the past decade.

The chef’s extraction method involves cooking in a vacuum at specific times and temperatures to harvest a pure flavour from each ingredient. These are then cryo-concentrated for their capture.

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This is claimed to make the dishes rich in flavour with moderate usage of sugar, fat and salts.

The London restaurant’s menu will include items such as the ‘Badaboum’ organic egg with Osciètre caviar and sorrel; Salish smoked salt, brioche-crusted sea bass quenelles with ‘Billy by’ emulsion and mussels; and a creamy pounded langoustine with potato, basil tuiles and an emulsion of white onions.

Chef Alléno said: “Pavyllon London is an embodiment of my lifelong dream to redefine French dining. It combines my family’s bistro-running legacy with my passion for culinary innovation.

“At Pavyllon London, we look forward to welcoming our guests into the heart of the action, creating interactive, less formal dining, centred around counter top seating and simply great food.”