For a Parisian, coming to Lyon is perhaps not entirely insignificant. Yannick Alléno willingly admits this, but the chef has long been familiar with the city and its culinary history. Winner of the Bocuse d’Or in 1999, he also spent part of his apprenticeship, beginning in 1986, working under Christophe Marguin at the Lutetia.
After Paris, London, and Monaco…
It is now located at 20 Place Bellecour, where the Pavyllon Lyon opened its doors on Tuesday, September 8. Created in collaboration with theInstitut Lyfe, this new location follows the same design principles as the concept already established in Paris, London, and Monte Carlo: a wide counter, a fully open kitchen, and guests seated right in the heart of the action.
The menu naturally showcases Lyon’s local specialties, featuring cold and hot appetizers, vegetarian options, as well as red mullet, sweetbreads, and beef. The cuisine is conceived by Yannick Alléno and prepared daily by the staff and students of the Lyfe Institute.
Because Pavyllon Lyon is also—and perhaps above all—a training restaurant. Each year, nearly 600 students are expected to train there and experience the realities of the profession. This is an essential aspect for Yannick Alléno, who aims to teach them to define “what is good, what is authentic, and what is flavor,” while equipping them with the tools to look toward their future with confidence.
