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Allan Pickett and André Blais reveal plans for new London restaurant

28 April 2015 by
Allan Pickett and André Blais reveal plans for new London restaurant

Allan Pickett (pictured), former head chef at D&D's Plateau restaurant and Canadian-born restaurateur André Blais have revealed plans for their new London restaurant, which is set to open in the late summer.


Pickett, who worked as Aviator, Galvin Bistro de Luxe, and Orrery before moving to Plateau in 2010, will head up the daily operation of the 98-cover, two-storey restaurant.

The menu will feature British ingredients, particularly those from Pickett's home county of Kent. Lunch and dinner menus will change according to the availability of supplies, although braised Black Angus short rib is expected to be a fixed feature.

Pickett said: "As a chef, to run your own restaurant in London is a dream come true and I want to provide great quality food that can be enjoyed in a relaxed, friendly atmosphere.

"It's going be an exciting and challenging first few months and I'm sure there will be some sleepless nights but with André as my mentor and an enthusiastic, experienced team supporting me, I am confident that we will succeed."

Blais, founder of Bodean's BBQ group and a key player in the set up and operation of Belgo, adds: "I am Allan's biggest fan and wanted to put my money where my mouth is. I could not be more excited. For me Piquet is personal. It will celebrate Allan's incredible talent, my French heritage and love for cool jazz classics - all presented in that Modern British approach to food and dining - exquisitely refined and refreshingly unpretentious."

Quentin Reynolds and his team at Reyco are creating a design that will reflect the tie between Britain and France. It will feature hand painted decorative Gesso panels, vintage British chairs, French pewter comptoir table tops with heritage pieces of both French and English tableware and Staffordshire figurines.

There will be an option to dine in the dark wood panelled Piquet restaurant on the lower ground floor, where reservations will be required or to eat in the ground-floor Fir Room, a no-bookings dining space.

Chef Allan Pickett and restaurateur Andre Blais to open London restaurant >>

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