1. Pavyllon London has recently launched London’s first Michelin starred breakfast tasting menu. What inspired you to elevate breakfast into a full gastronomic experience?

Breakfast is often referred to as most important meal of the day, yet many people skip it due to busy lifestyles. The interest in breakfast as an occasion’is growing, especially in the UK, and this inspired us to create the breakfast tasting menu concept. Designed to create that ‘morning moment’, the menu features smaller versions of our most popular dishes from across the wider menu. Blending the morning occasion with a unique tasting menu experience - especially in a Michelin-starred kitchen - hasn’t been done before in the city for breakfast, which makes it a truly one-of-a-kind breakfast experience for all diners.

2. With breakfast often seen as a more informal occasion, what were the biggest creative challenges in translating Michelin starred technique into a morning menu?

I don’t see it as a challenge, more as an adventure! While breakfast can be viewed by some as a more ‘informal’ occasion, at Pavyllon we approach every service with the same commitment to excellence, regardless of the time of day. The creative challenge lies in translating Michelin-starred technique into dishes that feel approachable, comforting, and natural for the morning. For many guests (particularly those staying at the hotel) breakfast is their first interaction with the restaurant, making it the perfect opportunity to showcase our craftsmanship and attention to detail. 

3. Many of Pavyllon’s breakfast specials balance indulgence with refinement. How do you create dishes that feel luxurious yet comforting and appropriate for morning dining?

We focus on the core elements, particularly eggs, and explore international breakfast traditions. Creativity is key. For example, one of our previous specials was a delicately poached smoked haddock served on a rosti and topped with a poached egg and a beurre blanc sauce with trout roe and smoked pike roe. By blending classic and inventive elements, you create unexpected combinations that work perfectly. Everything can be adapted to breakfast if approached creatively!.

4. How much does seasonality dictate the Weekly Chef’s Special dish and how much creative freedom does the team have?

It is entirely collaborative. Chef Yannick shares ideas from across the globe, but also inspiration from social media. Every team member is encouraged to propose dishes, which we develop until they are perfect. For instance, two weeks ago, a team member suggested a morning take on momos, a type of Nepalese dumpling, and we transformed the traditional concept into a breakfast dish. Seasonal ingredients also always play a role – depending on the time of year, our breakfast dishes will focus on produce such as asparagus, zucchini flowers, cep mushrooms and more. 

5. What has been your personal favourite Chef’s Special so far?

It is hard to pick one. Guests loved our Christmas special inspired by Chinese breakfast soups, which featured a dashi broth with scallop skirt, celeriac and a poached quail egg. It even brought a tear to one of our guest’s eye – they ended up coming back twice for it!  Another highlight was the lobster flatbread pizza created with Chef Yannick, featuring an egg transformed into a light, creamy sabayon with Parmesan tuile and lobster. An unforgettable dish.

6. As breakfast becomes the UK’s fastest growing dining occasion, where do you see morning dining heading next and how does Pavyllon plan to stay ahead?

We are always observing emerging trends closely and staying creative. We may look at evolving breakfast into a bigger weekend brunch menu, and more corporate events, having already adapted by offering private breakfast events in our PDRs. We are continuously experimenting and innovating, so stay tuned!

7. Pavyllon’s counter places guests at the heart of the kitchen. How important was that sense of theatre for the breakfast tasting experience?

Culinary theatre is essential. Guests can witness the precision and choreography of the kitchen - it’s like watching a perfectly orchestrated machine. The newness of a tasting breakfast menu makes it even more exciting and our Front of House team enhances this culinary theatre with creative non-alcoholic pairings, engaging presentation, and exceptional service.

8. Working under Chef Yannick Alléno, how has his philosophy influenced the breakfast menu?

Chef Yannick has always encouraged curiosity and cultural exploration. The menu reflects his philosophy of selecting the best ingredients, balancing taste and creativity, and preparing everything with love. Even our croissants and muffins are crafted with extreme care. When building our restaurant’s team, Chef Yannick also looks at people’s attitude and drive over just their CV, which helps us focus on building a motivated and passionate team, which is the heart of Pavyllon’s success.

9. You were recently promoted to Executive Chef within the Yannick Alléno Group. How has this role shaped your vision for Pavyllon and projects like the breakfast tasting menu?

I am immensely grateful to Chef Yannick for believing in me. Leading Pavyllon is a dream. I now work closely with our incredible FOH and marketing teams to develop the restaurant, recruit the best talent and deliver unique experiences like the breakfast tasting menu and our new five course lunch and dinner menus. We are constantly innovating and more exciting projects are on the way.

10. How would you describe the philosophy of Pavyllon London to a first-time guest?

A bistro atmosphere with Michelin starred cuisine. The kitchen is at the heart of what we do and the stage for a culinary theatre, executed by passionate and talented people.

11. What do you hope guests take away from Pavyllon, particularly from experiences like the breakfast tasting menu?

Beyond the food, I want guests to remember the care, thought and passion behind every dish – for the experience, flavours and genuine hospitality to leave a lasting impression.

www.pavyllonlondon.com