The 4-star Four Seasons Hotel London at Park Lane’s Michelin-star restaurant Pavyllon London and Hackney’s only-star address BEHIND brings together a single night private shared menu at 22 September. The evening titled “Counter Culture” is located in the center of the bench front service philosophy, which is the basis of two restaurants.
Benjamin Ferra y Castell, who manages the dishes of Pavyllon, with the modern French approach from Yannick Alléno ecolu; BEHIND’s chef-sahibi Andy Beynon recognizes seafood-oriented, open-fire-based technique. Two names also paid attention to the opening of restaurants only weeks after Michelin star.
This kind of unique business associations for single night are increasingly seen in London’s top-end gastronomy scene, but two different kitchen philosophy are in the same bench, a study that is encountered in the same evening meeting.
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