{"id":161820,"date":"2025-04-02T18:00:00","date_gmt":"2025-04-02T16:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/04\/02\/chef-william-elliott-retains-his-michelin-guide-2025-star\/"},"modified":"2025-04-03T14:34:35","modified_gmt":"2025-04-03T12:34:35","slug":"chef-william-elliott-retains-his-michelin-guide-2025-star","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/04\/02\/chef-william-elliott-retains-his-michelin-guide-2025-star\/","title":{"rendered":"Chef William Elliott retains his Michelin Guide 2025 star"},"content":{"rendered":"\n

Le Pavillon, the restaurant of the H\u00f4tel Barri\u00e8re Le Westminster, retains its Michelin star for the 18th consecutive year.<\/strong><\/p>\n\n

Renewed recognition<\/h2>\n\n
\"Michelin\"<\/figure>\n\n

The Michelin Guide<\/a> unveiled its 2025 list of stars on March 31 in Metz. William Elliott retains his star. The chef embodies excellence in Le Touquet. Le Pavillon remains one of the region’s top restaurants. <\/p>\n\n

The chef has been at the helm of the Westminster<\/a> kitchen since 1994. His cuisine is based on consistency, technique and love of the product. He sublimates local flavors with creativity. <\/p>\n\n

A philosophy rooted in the terroir<\/h2>\n\n

William Elliott cooks with the seasons. He chooses local produce. He emphasizes freshness and precision. At his side, Gilles Petit ensures the harmony of food and wine. <\/p>\n\n

The chef declares: “Taste, quality products and excellence, in perfect osmosis with the region”. Each dish tells a story, true to the soul of the region. <\/p>\n\n

An elegant and inspired room<\/h2>\n\n

Le Pavillon blends art and refinement. Bruno Borrione designed the interior. Red velvet, earth tones and art deco motifs adorn the space. Two works by Paul Jouve enhance the artistic atmosphere. <\/p>\n\n

The star confirms the Pavillon’s importance in the gastronomic landscape. The restaurant has become a destination for lovers of fine cuisine. <\/p>\n\n

Two recipes to celebrate<\/h2>\n\n

To celebrate his 18th star, the chef shares two creations. A poached oyster with gooseberries. Grilled red mullet with zucchini caviar and kumquat condiment. <\/p>\n\n

These dishes reflect the chef’s commitment. They combine precision, finesse and local identity. A demonstration of Michelin-starred savoir-faire. <\/p>\n","protected":false},"excerpt":{"rendered":"

Le Pavillon, the restaurant of the H\u00f4tel Barri\u00e8re Le Westminster, retains its Michelin star for the 18th consecutive year. Renewed recognition The Michelin Guide unveiled…<\/p>\n","protected":false},"author":3,"featured_media":161754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[],"quartier":[],"class_list":["post-161820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en"],"acf":[],"yoast_head":"\nChef William Elliott retains his Michelin Guide 2025 star<\/title>\n<meta name=\"description\" content=\"Le Pavillon, the restaurant of the H\u00f4tel Barri\u00e8re Le Westminster, retains its Michelin star for the 18th consecutive year.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.parisselectbook.com\/en\/2025\/04\/02\/chef-william-elliott-retains-his-michelin-guide-2025-star\/\" \/>\n<meta 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