Four Seasons Hotel London at Park Lane to Host and Evening with Culinary Icons: Yannick Alléno x Raymond Blanc Counter-Culture Dinner on April 16

On Wednesday, April 16, 2025, the culinary world will witness a rare collaboration as two of the most revered chefs of our time: Yannick Alléno, one of the world’s most decorated Michelin-starred chefs with 15 stars, and the legendary Raymond Blanc OBE, Chef Patron of the two Michelin-starred Le Manoir aux Quat’Saisons — join forces for an unforgettable evening of modern French gastronomy.

Set against the elegant backdrop of Mayfair’s Pavyllon London at Four Seasons Hotel London at Park Lane, this exclusive event offers diners a front-row seat at the counter*, where they will have the unique opportunity to engage and meet these two culinary icons and experience their artistry up close. A celebration of craftsmanship, innovation, and the enduring legacy of French cuisine, this promises to be a night like no other, with bookings from 7:00 pm.

The spectacular six-course dining experience brings together their unparalleled expertise and respect for French culinary heritage as they blend tradition with innovation at the highest level. Yannick Alléno’s plates spotlight premium ingredients and sauces using his famous extraction and cryoconcentration techniques, while Raymond Blanc's dishes are inspired by seasonality and purity of ingredients. Together, they present a masterful fusion of French gastronomy with bold, innovative twists.

• Bread and Butter | Yannick Alléno
• King crab, farmhouse cream, Andean sage vinegar, nori seaweed broth | Yannick Alléno
• Morels (filled with chicken mousse), white asparagus, Jura wine sauce | Raymond Blanc
• Confit of salmon, cucumber ribbons, wasabi and cauliflower horseradish | Raymond Blanc
• Japanese Wagyu millefeuille, capers jus, Boston lettuce with beetroot fermentation | Yannick Alléno
• Exotic fruit ravioli with coconut, lime and makrut | Raymond Blanc
• The Piémontais, hazelnut biscotti, lemon confit, praline ice cream | Yannick Alléno
• Sugar-free candied fruit, Alléno & Rivoire chocolates | Yannick Alléno

The Yannick Alléno x Raymond Blanc Counter-Culture Dinner is priced at GBP 350 per person including a specially sommelier- selected wine pairing (excluding service). * Note that Counter seating is subject to availability - some guests will be seated at tables in the main restaurant. All diners will meet the chefs.

Book a seat for this extraordinary dining experience here.

This unique event is part of Pavyllon’s Counter-Culture series, which sees Yannick Alléno and the restaurant’s head chef Benjamin Ferra Y Castell invite some of the UK’s best chefs to join them at their impressive kitchen counter. The four-hands dinners are part of the Hotel’s 55th anniversary celebrations, with more top collaborations to be announced for 2025.

Can’t make April 16? Yannick Alléno will be heading to Raymond’s acclaimed Le Manoir aux Quat'Saisons in Oxford for a special four-hands lunch on July 9, 2025. Find out more information here.

About Raymond Blanc

Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his significant influence on British cuisine has brought scores of awards. Born in Besançon, France, Blanc's passion for cooking was ignited at an early age through his mother's love for fresh, seasonal ingredients and traditional French recipes. Entering his 41st year of retaining 2 Michelin stars consecutively at Le Manoir aux Quat'Saisons, Blanc has created a place where gastronomy, gardens, and hospitality come alive in stunning surroundings. As a pioneer of seasonality, sustainability, and sourcing locally, he proudly instills the Garden to Table ethos. Blanc's journey to culinary stardom began when he moved to England in the early 1970s, working tirelessly to perfect his craft. In 1977, he fulfilled his lifelong dream by opening the world-renowned hotel and restaurant, Le Manoir aux Quat'Saisons, a Belmond hotel in the picturesque Oxfordshire countryside, which is now one of the world's premier dining destinations. In addition to his work at Le Manoir, he is a best-selling author and television presenter, inspiring millions of cooks at home. Most recently, he presented two series of Simply Raymond Blanc on ITV, with his latest show Raymond Blanc’s Royal Kitchen Gardens airing in February 2024. Blanc is a passionate advocate for sustainable agriculture and environmental conservation, continuing to inspire aspiring chefs and food enthusiasts around the globe with his creativity, passion, and commitment to cooking with seasonal ingredients. Recognised by nearly every award within the hospitality industry and nationwide, Raymond was appointed an Officer of the Order of the British Empire (OBE) in 2008 for his contributions to the culinary world as well as the Legion d'honneur in France.