Michel Roux Jr’s Roux at the Landau will reopen this month with a “new informal, ingredient-led dining concept”.
The restaurant at the Langham hotel, Portland Place, London, will place the provenance of ingredients at the centre of a pared-back menu, to be served in the newly refurbished space.
Chef Nicolas Pasquier (pictured with Roux Jr) will create dishes using classic French techniques, with the Langham’s executive pastry chef, Andrew Gravett, creating a range of desserts.
Interior design company David Collins has transformed the site, with the most notable addition being a curvilinear counter in the centre of the dining room from which charcuterie and shellfish will be offered as starters or light meals alongside a selection of “snacks” including La Latteria’s burrata ‘fior de latte’, beetroot tartare and Cornish crab salad.
The restaurant will also boast a cabinet of British and French cheeses as well as an extended wine list featuring 525 new and old world offerings, all available by the glass.
A soft launch is planned this month, with the transformation set to be completed in early Spring.
Videos from The Caterer archives