Jérôme Henry, formerly head chef at Anton Mosimann’s Private Dining Club in Belgravia, London, is to open his first restaurant, Le Roi Fou on Forth Street, Edinburgh.
The Swiss-French chef has partnered with Isolde Nash to open the relaxed fine dining restaurant, which will serve modern European dishes.
The 35-cover restaurant will be open seven days a week. Menu options include a daily prix fixe, à la carte, tasting, vegetarian and weekend brunch.
Henry started his career in finance, before making a change and moving to Chicago where he worked in a variety of restaurants. He then took on the role of head chef at Les Trois Garçons in Shoreditch, London. Five years later, he became head chef at Anton Mosimann’s private dining club in Belgravia, where he stayed until last year.
His dishes draw on influence from his experience of cooking in Chicago, London, Spain, South America and Asia, while showcasing Scottish produce.
Henry said: “At the centre of most dishes will be the best fresh Scottish produce prepared simply and elegantly, always ensuring that natural flavours are the star of the show. Consistency of quality is vital, and while we will be serving some of the great classics and wonderful fresh fish dishes, I also love to explore my memories of cooking and eating abroad.”
Nash comes from a classical music and fine art background and has designed sets and costumes for Scottish Opera, Royal Ballet of Flanders, Royal Opera House, English National Opera, Opera North and Rambert Dance Company.
Le Roi Fou, translating to “the Mad King”, will feature art from British artists and designers including: David Watson, Steph von Reiswitz, Geraldine Swayne, Darren Coffield, and Mike Dempsey.
Nash added: “Le Roi Fou is a neighbourhood restaurant, which we hope will also have a sense of ‘home’ for people living and working nearby and in the arts. I always loved the European tradition of bars and restaurants where artists and writers hang out. Le Roi Fou is also about continuing the legacy and tradition of the ‘Salon’: Edinburgh has a genuine love for the written and spoken word, so we’re looking forward to seeing how the restaurant develops.”
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