Two senior managers from Raymond Blanc’s Le Manoir aux Quat’ Saisons in Great Milton, Oxfordshire, are to launch a new restaurant just off London’s Portman Square.
Award-winning sommelier and Gerard Basset protege Xavier Rousset and chef Agnar Sverrisson, formerly head chef at Le Manoir, are expected to open Texture at the beginning of September.
Situated opposite Locanda Locatelli on the site of the former Deya eaterie, the 60-seat restaurant will incorporate a 30-seat Champagne bar. The name refers to contrasts in food and wine and to counterpoints in the refurbished restaurant’s décor. The refurbishment is expected to cost approximately £500,000.
Texture’s Champagne bar will carry around 85 Champagnes, many sourced from small producers. There will be three menus, including a five-course fish tasting menu, with much of the fish sourced from Sverrisson’s native Iceland. The lunchtime menu will have no course divisions and carry midi-sized dish portions all priced at a flat rate of £8.50.
The duo met while working at Le Manoir. Many of Sverrisson’s nine-strong kitchen brigade are also ex Le Manoir chefs. However, the cuisine style will be less French based than the Oxfordshire restaurant, with chargrilled
Commenting on his former employees, Raymond Blanc said: “I have great confidence in Xavier and Agnar’s ability to make a success of Texture. At Le Manoir, Xavier showed wonderful initiative and enterprise – his people skills are as fine as his knowledge of wine. With Agnar’s talent of the stove, they make a formidable pair.”
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