A Momentous Night of French Gastronomy at Four Seasons Hotel London at Park Lane | Yannick Alléno x Claude Bosi

On Wednesday April 29, 2026, as London’s love affair with French cuisine continues to blossom, a rare culinary collaboration arrives in London as two titans of French gastronomy unite for a one-night-only event. Yannick Alléno, the world’s most decorated Michelin-starred chef, welcomes Claude Bosi, the celebrated force behind some of London’s most successful modern French restaurants to 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, this exclusive dinner – part of Pavyllon’s celebrated Counter Culture series – offers a compelling showcase of the craft, precision and enduring appeal of French cooking at its highest level.

During the special evening, Pavyllon London will transform into a bouchon-style bistro inspired by Claude’s latest openings, 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.

Diners will be able to interact with both chefs as they cook behind the restaurant’s central open counter and visit tables. Reservations can be made from 6:00 pm – 8:30 pm, with guests seated at either the counter or in the elegant main dining room.*

The collaborative six-course menu includes:

• Crispy Orkney Scallop Tartlet with a smoked brown butter sauce | Yannick Alléno
• Stuffed Morel with Morteau sausage and snails, bone marrow consommé, and bronze dill | Claude Bosi
• Turbot Duglére Style with herbal sabayon and tomato concassé | Yannick Alléno
• Confit of Lamb Shoulder with new season garlic and lemon | Claude Bosi
• Spoom Burnt Grapefruit with bergamot gel, sablé Breton, and a burnt grapefruit mixture | Yannick Alléno
• Rhum Baba | Claude Bosi

Book a seat for this extraordinary dining experience via Pavyllon London’s website here. Tickets are GBP 145 for six courses, excluding service.

*Seats at the counter are limited to 30 people and allocated on a first come, first served basis. All remaining guests will be seated in the main dining room, which also offers views of the live kitchen. All guests will meet Chef Yannick and Chef Claude during the evening.

*The optional wine pairing and drinks can be purchased separately.