Pavyllon, Yannick Alléno's elegant Michelin-starred restaurant at the Pavillon Ledoyen

In the heart of the Pavillon Ledoyen, which alone boasts no fewer than 6 Michelin stars, chef Yannick Alléno treats gourmets at the counter of his 1* Pavyllon restaurant. An experience in its own right.

Alongside three-starred Alléno Paris and two-starred L'abysse, Pavyllon occupies the garden level of the Pavillon Ledoyen.

With its lovely shaded terrace and its large glass-roofed dining room overlooking the open kitchen and controlled hustle and bustle, Yannick Alléno's Michelin-starred restaurant honors seasonal produce and French gastronomy, magnified by the talent of the chefs in the kitchen.

Once you've settled in, don't forget to look up from your plate to take a look at the décor, entirely redesigned by interior designer Chahan Minassian, who designed several areas of the Hôtel Crillon.

We arrived at Pavyllon on a rainy September day. We settled down at the counter to enjoy the show, and the parade of wonders began. Because yes, to sum up: Pavyllon was one of our finest gastronomic discoveries of the year.

Starting with chard and ricotta barbajuan as an amuse-bouche, and an incredible shiso leaf tempura, lovage cream, Kaviari osciètre caviar, smoked pike roe with condiments and chervil and pansy flower salad. Two incredible bites that leave us dreaming about the rest of lunch.

We continue with Morisseau mussels in cold soup, tomato seed vinaigrette, fleur de vinaigre and crème glacée de moules brulée minute (incredible), followed by langoustines in cold Meursault fumet, with cucumber, chervil and dill pickles. It's hard not to fall in love with Yannick Alléno's genius from that moment on.

Before moving on to the (very many) desserts, we savor the lamb, whose shoulder and leg have been confit, while the saddle and chops have been charcoal-grilled at the last moment. All of this is accompanied by a variety of condiments, including garlic cream, olive purée and bagnetto rosso sauce made with peppers and tomatoes. Tender, tasty... our pulse races.

It's at this moment that the farandole of desserts begins, led with brio, class and delight by pastry chef Aurélien Rivoire. For lovers of fruity flavors, the dessert featuring the last raspberries in season, fresh milk ice cream, vanilla milk foam and raspberry boudoir tuile will make your heart skip a beat. The same goes for sugar-free meringue flakes, mascarpone ice cream marbled with black fruit and bitter lovage.

For lovers of stronger, chocolatey flavors, the Neapolitan pillow, a puffed pizza dough topped with minute stracciatella ice cream and topped with hazelnuts, buckwheat and fleur de sel; or the chocolate ice cream, creamy chocolate, and its tiles all differently flavored - cardamom, ginger, saffron, toasted brioche, milk chocolate - will delight you.

We finish with a dessert in the style of a Lebanese café, orange blossom sorbet, espresso jelly, and the inevitable crêpes Suzette flambéed with Grand Marnier in front of us. A feast for the eyes, and a treat for the stomach.

For a special occasion or to please your other half, you now know one of the capital's best gourmet restaurants. And there's no doubt that Pavyllon will be awarded a second star very, very soon in our opinion.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.