The Perse family asked Yannick Alléno, in place since 2020, to become the interpreter of the terroir that surrounds the restaurant.
With the desire to create a dialogue between the vineyard of Château Pavie and the Table de Pavie, but also to support the activity of the surrounding artisans and producers, Yannick Alléno aims to sign a great Bordeaux cuisine. The products of the South-West are an inexhaustible source of inspiration for the Chef and his teams, and also for their possible pairings with wines.
Yannick Alléno emphasizes that the success of the Table de Pavie is above all an excellent team effort. The Chef can rely on a strong brigade under the leadership of Executive Chef Sébastien Faramond and Pastry Chef Sébastien Nabaile.
Yannick Alléno brings with him the experience of the research carried out as part of the culinary movement "Cuisine Moderne" that he launched in 2013: his reinvention of sauces, reductions and extractions, fermentation that allow products to fully express themselves.
Arriving at La Table de Pavie virgin of any knowledge of Bordeaux cuisine, Yannick Alléno immediately wanted to know more about this cuisine, the products present on this territory, this culture and its traditions.
He is inspired by traditional recipes, reinvents and modernizes them to revive the gastronomic heritage: garbure, lamprey, eel, oysters and crepinette, Bordeaux grattons, garlic tourin...
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La Table de Pavie **
5, place du Clocher
33330 SAINT-EMILION
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Grand Staint-Emilionnais Tourist Office
Le Doyenné - Place des Créneaux
33330 SAINT-EMILION
