I finally made it to Le Pavillon, the restaurant from Chef Daniel Boulud that is located across from Grand Central. Well, finding the entrance the first time was a bit challenging, like keeping a secret, but once you know and you try it, you just want to go back. This beautiful space with its wall of plants seems more modern and certainly less stuffy than the chef’s eponymous restaurant that, the last time I went, had jacket required, a requirement from the past. At Le Pavillion, jeans and tshirts sit next to suits and gowns. The food there is remarkable: modern French with surprising combinations, like the onion tart with époisses that is sublime. Rich, sweet and savory, it lets the pungent cheese that is often disregarded, be the star of the show. Or the duck with pear tatin that would make duck aficionados drool for days just remembering the taste of this dish, especially the perfectly cooked duck with its slightly crispy and fatty skin. The dinner menu is for sure an invitation to indulge and for $125 per person, you sure do, with lots of vegetarian dishes not to be disregarded. Like their duo of morel mushrooms and pea soup that had a very appetizing presentation and was packed in flavor, or the mushroom and Comte cheese that I hesitated to order. The sea is also well represented: their fettuccine pétoncle (seared bay scallops) was sublime. The perfectly made fettuccine was bathed in a butter sauce and topped with black winter truffle shavings for a decadent touch. Definitely a must have. Or the wild Dover sole with morel (they must have had a discount on this delicious mushroom that is not often proposed on restaurants'menus), that was perfectly cooked and with subtle and delicate flavors. With your meal, you can add a side and the pommes mont d'or are a must have. Don't think it is mashed potatoes! It is often referred as a soufflé, but I would say that it is in between: the crust is slightly crispy and the inside light and creamy.

Onion and epoisse tart at Le Pavillion in NYC

Mushroom and pea soup at Le Pavillion in NYC

Mushrooms and Comte cheese at Le Pavillion in NYC

Fettuccine and scallops at Le Pavillion in NYC

Truffled pommes Mont D’or at Le Pavillion in NYC

Desserts are not to be ignored. The hazelnut and chocolate cake was my favorite: rich, decadent, with a nice little crunch from the praline croustillant in the bottom. This will satisfy any diner who loves hazelnut. Their châtaigne and poire was also interesting, marrying chestnut cream (châtaigne) and a pear composte (poire), and so was the coconut flan that was perfectly executed.

Chestnut and pear cake at Le Pavillion in NYC

There are two things I should also mention: their absinthe, with two different choices, one from France (Jade) and one from Switzerland (Larusee). And also their bread that is fantastic and seems to be a signature for Chef Boulud, a good bread being the perfect way to start, with butter, or even end a meal with cheese, being a course on its own.

Overall, this place serves great dishes, in a more relaxed atmosphere than Daniel, and with an impeccable service. This is to be on the map of anyone looking for a fine dining destination in New York.

Enjoy (I did)!

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Le Pavillion - 1 Vanderbilt Avenue, New York, NY 10017

I Just Want To Eat!