Michelin-starred Boulud introduces an 11,000 square foot dining experience in the heart of New York City at One Vanderbilt, focusing on healthy, locally sourced ingredients in a nature - filled oasis.
Located at the corner of Vanderbilt Avenue an East 42nd Street, Le Pavillion sits directly across from Grand Central Terminal in Midtown’s tallest tower and is the most dynamic restaurant opening in New York City in more than a year.
“I cant’ think of a more fitting moment to open Le Pavillon,” said chef Daniel Boulud. “Despite the many, many challenges that we have faced, we are more certain than ever that this celebration of cuisine, nature and architecture is exactly what New Yorkers need right now. It is my sincere hope that this is an opportunity to celebrate New York City for all of us.”
“ Le Pavillion is not only the most special and unique dining experience, it is now a symbol of New York City’s recovery” said Marc Holiday, Chairman and CEO of SL Green, partner with Boulud. “We have always felt a deep responsibility to create a restaurant worthy of this iconic location - overlooking Grand Central and within the now world- renowned One Vanderbilt. Given the year we’ve all had, we are truly honored to have had the opportunity to partner with Chef Daniel to create something extraordinary that can give the entire city hope and energy.”
The 11,000 square foot dining oasis features a winding garden path, seamlessly blending nature and architecture in the heart of Midtown. Surrounded by Nature, Chef Boulud has created a culinary retreat for New Yorkers and visitors to be reenergized with fresh, healthy, locally - sourced ingredients. The restaurant concept was inspired by the traditional pavilions found throughout France, in parks and avenues lined with beautiful gardens and trees, which are places for celebrations and gathering, and their striking similarities to the wonderful tree lined plaza and the garden with Le Pavillion.
With interior design led by Isay Weinfeld alongside architecture firm KPF, Le Pavillion captures the spirit of a New York skyscraper living in harmony with nature. The interiors feature lush greenery, live trees and foliage woven throughout the dining room. The spacious dining room includes a mix of low and soaring ceiling heights, and a 46 seat bar area. Suspended above the bar, American artist Andy Paiko created a custom, hand blown glass chandelier, highlighting breathtaking views of Grand Central Terminal and the Chrysler building.
The seasonally - inspired menu will rotate based on the bounty of the market and highlight many local vegetables and New England seafood in its dishes, an extension from Chef Daniel’s other restaurants which celebrate New York with a more contemporary French - American spirit.
In Addition, several unique offerings will be available to guests of Le Pavillion, including a Garden Table in the middle of the restaurant that will feature special food and wine experiences, including guest chefs, winemakers and tasting menus.
Dinex Group’s Wine Director, Daniel Johnnes, together with Le Pavillion head Sommelier Blake Bernal, Raj Vaidya and Edouard Bourgeois, has assembled a list of about 650 selections geared toward the seasonal vegetable and seafood menu created by Chef Daniel. The selection features deep vertices from classic regions of France, United States and beyond with sought after producers and an eye towards value. Additionally, there is a broad selection of wines by the glass with some real discoveries mixed in with the classics.
Samy Berdai, Head Bartender, has designed a robust cocktail program featuring all the classic libations of New York, with a curated list of house cocktails designed to changes seasonally.
