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La Table de Pavie unveils ‘empreinte végétalisée’ garden-inspired menu
Two-Michelin-starred La Table de Pavie has just unveiled a fresh new menu rooted in Saint-Émilion’s heritage and fuelled by the incredible variety of locally grown produce. Created by Chef Yannick Alléno, with Executive Chef Sébastien Faramond leading the kitchen team, the dishes draw inspiration from the restaurant’s immediate surroundings to foreground vegetables, roots, stalks, shoots, sprouts, leaves and flowers. And central to this bold, modern culinary concept is the influence of vines and wine, evident in the spirit of the recipes, the thoughtful wine pairings and the evocation in the dishes of sensory qualities reminiscent of Grand Crus.
Two-Michelin-starred La Table de Pavie has just unveiled a fresh new menu rooted in Saint-Émilion’s heritage and fuelled by the incredible variety of locally grown produce. Created by Chef Yannick Alléno, with Executive Chef Sébastien Faramond leading the kitchen team, the dishes draw inspiration from the restaurant’s immediate surroundings to foreground vegetables, roots, stalks, shoots, sprouts, leaves and flowers. And central to this bold, modern culinary concept is the influence of vines and wine, evident in the spirit of the recipes, the thoughtful wine pairings and the evocation in the dishes of sensory qualities reminiscent of Grand Crus.
