Surrounded by nature, Chef Daniel Boulud has created a culinary retreat for New Yorkers and visitors to be reenergized with fresh, healthy, and locally-sourced ingredients. Chef Daniel’s celebrated French cuisine, rooted in tradition with a contemporary New York-spirit, is at the forefront of the seafood and vegetable-focused menu at Le Pavillon.
Le Pavillon was inspired by the traditional pavilions found throughout France which are places for celebrations and gathering and have striking similarities to the newly created One Vanderbilt pedestrian plaza. In addition, Chef Boulud was inspired by restaurant Le Pavillon which opened in 1941 by Henri Soulé and was considered a New York institution. Chef Boulud’s intention is not to replicate the former Le Pavillon but rather celebrate its name by referencing a bygone era of French classic restaurants into the new millennium.
In addition to the main dining room, the restaurant includes a dramatic bar area overlooking the new Vanderbilt Plaza with views of the Grand Central Terminal and the Chrysler Building. Surrounded by olive trees, the semi-private Garden Table will feature unique food and wine experiences, including guest chefs, winemakers and tasting menus.
With interior design led by Isay Weinfeld alongside architecture ﬁrm KPF, Le Pavillon 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 can accommodate up to 120 seated guests while the bar & lounge, with breathtaking views of Grand Central Terminal and the Chrysler building, can accommodate 46 guests.
Secondly, with limited duct routing options, it was decided to combine all the hoods in a manifold arrangement. The hoods need to operate independently to provide the operator the greatest energy savings and flexibility. The M.A.R.V.E.L. Demand Control system with Automated Balancing Dampers were designed. The system allows for independent operation of each hood while maintaining space balance and regulating supply air to match.
The last consideration, but equally important, was the selection of the Pollution Control Unit. The unit selected is the modular Halton Pollustop. The Pollustop is a state-of-the-art device that uses double pass electrostatic precipitation in conjunction with an Extended Life Filter (ELF) and carbon for odor mitigation. Due to the tight mechanical space, the unit electrical boxes were relocated and a “knockdown” fan option was used. This option allows for the cabinet to assembled onsite.
The inclusion of Halton’s remote monitoring allowed for continuous optimization of the system, manage maintenance, and ensure all critical systems are functioning to factory specification.
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