A croissant need not disappear from the menu when the breakfast service ends. Chef Yannick Alléno has introduced La Croissanterie at Pavyllon London, within Four Seasons Hotel London at Park Lane, with service advertised from noon to eight in the evening.
A croissant need not disappear from the menu when the breakfast service ends. Chef Yannick Alléno has introduced La Croissanterie at Pavyllon London, within Four Seasons Hotel London at Park Lane, with service advertised from noon to eight in the evening.
Freshly laminated pastry becomes the starting point for both savoury and sweet dishes, making the venue as useful for an afternoon pause as a longer visit. Its approach is different from simply adding a flavoured pastry to a hotel buffet.
A pastry beyond breakfast
The menu places croissants at the centre of more substantial preparations while preserving their buttery layered character. The kitchen uses the familiar format as a vehicle for different combinations.
A visitor can enjoy the concept as a casual stop rather than a formal restaurant occasion. Current dishes and table arrangements should be checked directly.
A place to meet in London
The lounge setting can suit travellers between shopping, museums and an evening out. Food service hours allow the idea to run through the day rather than being restricted to a morning rush.
A reservation or walk-in policy may depend on the time and demand. A hotel venue does not automatically include transport from a marina.
Bringing a city into a holiday
A boating break can be extended with a train journey to London, giving family members another kind of outing. Food is a simple way to make the city feel like more than a transfer point.
LBG uses Four Seasons' official La Croissanterie image and announcement. The article reports a named food venue, not a generic London restaurant.
Source
press.fourseasons.com