Pavillon by the renown 「master of sauce」，three-star chef Yannick Alleno, only opened two months ago, I’d say this is a younger version of his three-star Ledoyen!
Upstairs had the look of the grandeur of an classic three-star restaurant, it’d have been a challenge to make changes or be creative, while the downstairs had became an extension of the modern age. Its decor was modern and bright, preference of fabric, tiles, colour and cutlery that links and present their taste and style. The open kitchen and bar relaxed the dining atmosphere. Yannick spent over four months to design the menu, and achieved his concept of a luxurious bistro. The dishes were creative, with a certain level of technique level that requires refine details, but at the same time they were not a showoff, combing French and Japanese style, a fusion come naturally. The dishes were pleasant overall, serving pace is compact, the dinner of 8 to 9 dishes are done in is less than 2 and a half hours.
It was so suitable for someone like me, who doesn’t really want to spend 4 to 5 hours on every meal, and yawning by the end of it. This is the place to go.
久負盛名的法國醬汁之神兼三星大廚Yannick Alleno的Pavilion ，兩個月前才正式開張，我會說這是三星店Ledoyen的年輕版！樓上有百年歷史的三星餐廳瑰典華麗但老持成重，也無法輕易作任何變動及創新，樓下拓展的新餐廳正好作為時代的延續。
時尚、明亮的室內設計，選材的布料、瓷磚、色調及食器一氣呵成地呈現出品味及氣質。開放式廚房、吧枱讓用餐氣氛更輕鬆自在。Yannick 花了四個多月設計菜單，是高級化bistro的概念也成功做到了。菜式有創意、新穎、有一定技術含量、刻度精準但同時不做作，法意日的融合皆有之，縫合自然的fusion菜。菜美味、上菜節奏明快，8、9道菜的晚餐兩個半小時內搞定，太適合我這種再不想每次花四五個小時吃飯吃得打睏的人！
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