The configuration of Pavyllon has a dual purpose. On fine days, customers who want to enjoy nature can sit on the terrace, surrounded by hedges. Inside, the tables are arranged alongside the large patio doors to offer a direct view of the garden. Around 30 seats are installed at an immense central bar facing the cooks, to allow customers to watch the dishes being prepared, like a participatory theatre.
When creating his Ateliers, in a quest for transparency and simplicity, wanting to move away from the ceremonial procedures inherent to traditional restaurants, Joël Robuchon was inspired by the Japanese teppanyaki concept, which had been introduced in the United States post-1945. At Pavyllon, the bar (15 metres long by 95 cm wide) offers a clear view of the open kitchen, revealing to guests the activities of the brigade as they carry out “the grand transformation.”
The kitchen has been designed in the smallest detail to allow the chefs to present a real show for every service. It will have a very powerful extraction system to avoid disturbing customers as they eat. “The language of truth is simple”, said Boileau. For Yannick Alléno, “in cuisine, it’s simply the best.” In other words, the heritage of French cuisine magnified by modern knowledge and techniques at the service of pure taste: cold extraction, fermentation and maturation.
Yannick Alléno called on the interior designer Chahan Minassian, who has designed many of the Hôtel Crillon’s spaces and numerous residences worldwide. He favours a luxurious and refined style, paying careful attention to fabrics and textures. A relationship of trust developed between the chef and the interior designer right from their very first meeting. “Our approach is the same, his is on the plate, mine is with space. We complement each other naturally and for this project, we worked hand-in-hand.” Both have the same objective: delight everyone who comes to enjoy a moment at Pavyllon.
Host them in a space where everything is consistent and where every detail counts. Offer them absolute comfort, arouse their senses. Chahan Minassian thus created an impressive bar in metallised wood with a bronze sheen, which continues with a set of coloured mirrors. This bar envelops the kitchen, the central element where the dishes are created.
Geometric patterns of enamelled tiles are punctuated with small smoked mirrors that reflect the garden. The seats shimmer in velvet and suede, the walls are covered in ceruse oak wood panelling, matte and shiny details contrast each other, all in mild tones of grey and green. It’s like a subtle reminder of the nature that surrounds the restaurant.