Henri Soulé moved from the French Pavilion at the fair to open Le Pavillon, taking Pierre Franey along as head chef.
Le Pavillon d'Armide is a ballet in one act and three scenes choreographed by Michel Fokine to music by Nikolai Tcherepnin on a libretto by Alexandre Benois.
Franey, along with Jacques Pépin, then an aspiring young cook on the staff of Le Pavillon, was hired in 1960 by the hotel and restaurant entrepreneur Howard Johnson, Sr., (a regular client at Le Pavillon) to revamp some of the Howard Johnson's restaurant chain’s recipes.