Multi Michelin Awarded Chefs Anne-Sophie Pic and Yannick Alléno Unite to Bring a Menu Fit for a King to Four Seasons in London

Celebrated multi-Michelin star awarded chefs Anne-Sophie Pic and Yannick Alléno will join forces to host an exclusive culinary journey at Pavyllon London, based on the menu of the grand banquette they were selected to prepare for King Charles III at the Palace of Versailles last week.

For one-night only on Monday, October 9, 2023, Chef Anne-Sophie and Chef Yannick will prepare a menu featuring dishes from the grand banquette menu, for a very special evening event. Guests will delight in Chef Anne-Sophie’s starter blue lobster and brown crab, fresh almonds voile and costmary mint, and Chef Yannick’s main Bresse poultry with a hint of corn served with cep gratin. The chefs, who boast a collective 25 Michelin stars between them, will complete the menu with delicate canapes and a delightful dessert to finish.

Following the event, the iconic dishes will be available at each chef’s London restaurant, with Chef Anne-Sophie’s starter added to the menu at La Dame de Pic London, located at Four Seasons Hotel London at Ten Trinity Square, and Chef Yannick’s main added to the menu at Pavyllon London, location at Four Seasons Hotel at Park Lane.

The Grand Banquette Dishes

• Blue lobster and brown crab, fresh almonds voile and costmary mint: To design her starter fit for royalty, Chef Anne-Sophie Pic followed an aromatic framework inspired by the calisson d’Aix en-Provence, a specialty candy from Provence that features notes of fresh almond and melon, both from the Drôme department of southern France. Chef Anne-Sophie felt the occasion was a fantastic opportunity to showcase the quality produce of the region, and complemented this framework with seasonal shellfish - lobster and crab.
• Bresse Poultry with a hint of corn served with Cep Gratin: For the main course, Chef Yannick designed a plate inspired by one of his signature 3-star dishes, showcasing the very finest ingredients and produce from France, in a classic Alléno way. This rich and luxurious course features Breast of Poularde De Bresse from Burgundy cooked in a silky truffle and Cognac broth, and delicate raviole made with romaine lettuce stuffed with corn and black truffle. To compliment, the dish includes gratinated Cepes mushrooms stuffed with mushrooms duxelle, finished with a Champagne and monté with yeast butter sauce.

The three-course menu is priced at GBP 275 per person, with a beverage pairing available on the evening also.  Both are available for dinner on Monday, October 9, 2023.

To book, email ludovica.rossi@fourseasons.com and for more information visit La Dame de Pic London or Pavyllon London.