London’s first Michelin-starred breakfast service launched this week at Pavyllon, the Four Seasons Hotel London at Park Lane, offering a five-course tasting menu for £70. The offering, available on Saturdays and Sundays, caters to a growing demand for elevated dining experiences beyond traditional lunch and dinner hours.
The menu, as described by one early diner, features a progression of dishes beginning with a pain au chocolat accompanied by Maison Laurino jam, followed by options such as eggs royale with optional 5g caviar for an additional £25. Other choices include eggs benedict and eggs florentine. A chicken samosa topped with a fried egg and vermicelli, and a coconut-based chia pudding are also available. However, the french toast, described as a “sweet, custardy, structural work of art,” has emerged as a standout item.
The launch comes as hospitality trends shift, with reports suggesting a decline in traditional late-night drinking culture, particularly among Gen Z, and a corresponding rise in demand for premium daytime experiences. The concept of a “power breakfast” – a high-complete meal used for business meetings and networking – is gaining traction, with similar offerings already available at establishments like Hide and Cédric Grolet at The Berkeley.
The service presents logistical challenges, particularly in staffing. The Four Seasons appears to have assembled a dedicated team to handle the early morning service, with staff in full attire beginning preparations at 7:45 am. The need for servers capable of maintaining a high level of service and engaging in detailed discussions about ingredient provenance at such an early hour is a key consideration, according to observers.
Pavyllon, helmed by chef Yannick Alléno, is attempting to redefine the boundaries of fine dining, questioning whether it must be confined to lunchtime. The restaurant is open all week from 6:30 to 10:30 am, with a 7 am opening on Sundays. Guests are sent home with a small baked gift for elevenses, further extending the dining experience.
