Alléno and Blanc announce Counter Culture dinner

Yannick Alléno, one of the world’s most decorated chefs with 15 stars across his restaurants, and the legendary Raymond Blanc OBE, chef-patron of the two Michelin-starred Le Manoir aux Quat’Saisons, will join forces for an evening of modern French gastronomy on Wednesday, 16 April. 

Set against the backdrop of Mayfair’s Pavyllon London at Four Seasons Hotel London at Park Lane, the exclusive event will offer diners a front-row seat at the counter, where they will have the opportunity to meet the two culinary icons and experience their artistry up close.

The six-course dining experience will bring together the pair's unparalleled expertise and respect for French culinary heritage and cuisine. Alléno’s plates will spotlight premium ingredients and sauces using his famous extraction and cryoconcentration techniques, while Blanc's dishes will be inspired by seasonality and the purity of ingredients. Together, they present a masterful fusion of French gastronomy with bold, innovative twists.

Menu highlights will include Alléno's king crab with farmhouse cream, Andean sage vinegar and nori seaweed broth; Blanc's morels filled with chicken mousse, served with white asparagus and Jura wine sauce; Alléno's Japanese wagyu millefeuille with capers jud, Boston lettuce and beetroot fermentation; and Blanc's confit of salmon with cucumber ribbons, wasabi and cauliflower horseradish. 

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

You may also be interested in…