Institut Lyfe and Yannick Alléno announce opening of first Pavyllon training restaurant in Lyon
Faire défiler la pageINSTITUT LYFE AND YANNICK ALLéNO ANNOUNCE OPENING OF FIRST PAVYLLON TRAINING RESTAURANT IN LYON
Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars. Together, they are proud to present “Pavyllon, a training restaurant by Yannick Alléno and Institut Lyfe LYON”.
This new venture strengthens the longstanding partnership between Yannick Alléno and Institut Lyfe, based on a modern approach to cuisine and the transmission of knowledge to future generations – just as the collaborative establishment of the School of Sauces did in 2021. Looking to the future evolution and new challenges in the arts and professions of the hotel and restaurant industries, the Pavyllon training restaurant replaces the historic “l’Institut” restaurant, transforming it into a showcase of innovation and excellence with inimitable French style. The restaurant, located in the prestigious Place Bellecour in Lyon, is scheduled to open at the end of 2025.
Yannick Alléno, head of Pavillon Ledoyen, the independent gastronomic establishment that holds the most Michelin stars in the world, is firmly committed to passing on his innovative vision of cuisine and gastronomy to the future protagonists and ambassadors of the profession.
Chef Alléno received the Chef Mentor 2024 award from the Michelin Guide, a testament to his dedication to sharing his expertise and passion for the culinary arts with his team, nearly 40 of whom have gone on to earn Michelin stars themselves.
Through this collaboration with a new concept, Institut Lyfe, backed by 30 years of expertise, reaffirms its position as a leader in training for the hospitality and restaurant industries along with its student-focused strategy of educational innovation and employability. Institut Lyfe promotes immersive pedagogy in a unique environment, consisting of Le Royal, a 5-star MGallery hotel, Saisons, the only Michelin-starred training restaurant in France, and now with the addition of the Pavyllon concept, a restaurant established in Paris, Monaco and London – with each location boasting a Michelin star.
Every year, more than 300 students from all over the world will have the opportunity to gain professional work experience here, learning new cookery and pastry techniques, modern sauces, extractions, fermentation, sugar-free innovation, the art of service and management, as envisioned by Yannick Alléno.
Innovative chef Yannick Alléno explained :
Embracing progress and implementing new methods is, for me, at the heart of training young talents. With Institut Lyfe, we are building a framework where innovation and transmission coexist to develop the gastronomy of the future.
Gilles Pélisson, President of Institut Lyfe confirmed:
Our longstanding collaboration with Yannick Alléno, with whom we created the uniquely innovative School of Sauces in 2021, is today reaffirmed with renewed strength and ambition, ensuring that Institut Lyfe continues to be a benchmark of excellence for training in the culinary arts and restaurant and hotel professions, with an international and innovative vision inspired by the very best in the industry.
Key dates in the historic partnership between Yannick Alléno and Institut Lyfe
2010: Member of the International Chefs Advisory Board, which aims to represent French gastronomy on all continents and guide the Institute towards excellence in the culinary arts of tomorrow.
2015: celebration of the Institut Lyfe’s 25th anniversary at Yannick Alléno’s Pavillon Ledoyen in Paris.
2021: creation of the ‘ Ecole de la Sauce ’ by Yannick Alléno and Gérard Pélisson. This is the only training course of its kind in the world dedicated to the art of sauce-making, a veritable pillar of gastronomy, with the aim of mastering the fundamentals and adopting the modern extraction and cryo-concentration techniques devised by chef Alléno.
2023: Member of the Executive Committee of Institut Lyfe Foundation (formerly the G&G Pélisson Foundation for the Institut Paul Bocuse). Chairman of the Board of Governors of the Bachelor in International Culinary Arts Management, a body for strategic reflection on the professional direction of the course and its relevance to the expectations of the sector. Yannick Alléno attended the inauguration of the new Gérard Pélisson Campus, which marked a turning point in the development of the Institut Lyfe.