Yannick Alléno, the world’s most decorated Michelin-starred chef, will join forces with Claude Bosi on Wednesday 29 April for a one-night-only collaboration at Pavyllon London at Four Seasons Hotel London at Park Lane.

At a time when a new wave of bistros and bouchons are reigniting the city’s appetite for French gastronomy, the exclusive dinner – part of Pavyllon’s ‘Counter Culture’ series – offers a showcase of the craft, precision and enduring appeal of French cooking at its highest level.

During the evening, Pavyllon London will transform into a bouchon-style bistro inspired by Claude’s latest opening, Joséphine, in Chelsea and Marylebone. A collaborative six-course menu featuring the finest seasonal produce, showcases Claude’s Lyonnaise heritage and deceptively simple yet sophisticated cuisine, alongside Yannick’s pioneering approach to modern French cooking, including his signature extraction and cryoconcentration techniques. An optional wine pairing, curated by the restaurant’s expert sommelier, will be available on the evening.

The menu will include:
Crispy Orkney Scallop Tartlet | smoked brown butter sauce | Yannick Alléno
Stuffed Morel | Morteau sausage and snails, bone marrow consommé, bronze dill | Claude Bosi
Turbot Dugléré Style | herbal sabayon, tomato concassé | Yannick Alléno
Confit Of Lamb Shoulder | new season garlic and lemon | Claude Bosi
Spoom Burnt Grapefruit | grapefruit spoom, bergamot gel, sablé breton, burnt grapefruit mixture | Yannick Alléno
Rhum Baba | Claude Bosi