La Table de Pavie

La Table de Pavie is the gourmet restaurant of Hôtel de Pavie in the heart of Saint-Émilion, relaunched in September 2020 with carte blanche given to chef Yannick Alléno. It champions a vine-to-plate philosophy that celebrates Bordeaux and South-West terroir, works closely with local producers including members of the Perse family and follows a locavore sourcing approach. The kitchen is led day-to-day by Executive Chef Sébastien Faramond, who trained with Joël Robuchon and Michel Guérard and has built close ties with local suppliers, alongside pastry chef Sébastien Nabaile. The dining room centres wine with a visible cellar, a collection of around 700 wine references and an experienced sommelier team offering curated pairings such as the “Tour des Vignobles”. The operation emphasises seasonality, revalorisation of less noble parts of ingredients and sustainability practices woven into both kitchen and hotel operations. The dining room was renovated with high ceilings and a subtle vine theme, combining contemporary design and period stone; the hotel also offers a bar and an elevated terrace with panoramic views over the medieval village and vineyards and a glass-roofed area that extends the view in cooler months. The cuisine is refined, modern French rooted in Bordeaux and South-West traditions, with an emphasis on seasonal, locally sourced products. Chef Alléno’s research-led Cuisine Moderne employs extractions, fermentations and meticulous sauce work to reinterpret regional dishes and to build wine-friendly flavours. Yannick Alléno is the chef. Specialties include foie gras with verjus; Koji Zoto cooked with Graves wine; poached organic egg with Aquitaine caviar; air volaille (poultry) with foie blond; and garbure, the traditional Gascon stew.