Le Pavillon NYC opened fully in September after a reduced schedule allowed the restaurant to be completed.
With 57-foot ceilings, cream columns, and a built-in irrigation system for the interior’s olive trees and ferns, Le Pavillon is a testament to the triumphs of architecture and landscape. Steps away from Grand Central Station – it has accessibility for ALL New Yorkers and visitors alike.
The menu offers first courses and main courses from the mer and the terre. Boasting dishes like roasted lamb chops, slow-baked ora king salmon, and buckwheat crusted sea scallops, the menu leaves customers with options that traverse flavors from pickled turmeric to smoked paprika. Conversely, the dessert menu offers dishes with strawberries, passionfruit, cherries, and chocolate. Customers can choose from four types of cheeses, including comté and coupole, Vermont goat cheese, for a traditional French dessert.
“The menu is based on the land and the sea at Le Pavillon. So, this is not a departure from whatever I’ve done in the past, but it is a progression,” Chef Daniel Boulud said. “The focus will be on local vegetables, New England Seafood” and other ingredients that change based on the season.
dievca is planning to enjoy a meal at Le Pavillon in November and her glamorous foodie friend stated that she is dressing up – Bling/ Fur and all. Too bad dievca has to hustle over after work~ until then she will be scanning though her closet, looking at the weather report and trying to create a very spectacular, yet versatile, outfit. XO
Full description at UntappedCities.com. “Thank You” to Thomas Schauer for photos and Bella Druckman