Pavyllon’s spinach béchamel lasagne returns across three cities

The lasagne at Pavyllon arrives as a study in architectural precision. Successive layers of Bolognese, al dente pasta sheets and a generous spinach béchamel compose a dish that Chef Yannick Alleno has refined to something approaching elegance. The greenness of the spinach cream cuts through the earthiness of the meat sauce with the kind of balance that speaks to thoughtful, unhurried cooking rather than theatrical flourish.

What distinguishes this version is the generosity of the béchamel itself, infused with spinach and applied with a hand that does not stint. It binds the layers without heaviness, and the accompanying salad of fresh greens provides the counterpoint that makes the dish sing rather than overwhelm. This is food built on principle: build the base properly, let each element speak, and trust the diner to understand what they are tasting.

Pavyllon operates from three addresses: the original in Paris, a location in London, and at the Hôtel Hermitage Monte Carlo, where the restaurant holds a Michelin star. The lasagne remains a constant across all three, a throughline that anchors the menu wherever Alleno’s vision takes hold. To order or reserve a table, contact the restaurant directly through the Hôtel Hermitage or Pavyllon’s establishments in London and Paris.

Imagery courtesy of Pavyllon (@pavyllon_montecarlo).