The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Joël Robuchon International to open two new London sites

09 September 2019 by
Joël Robuchon International to open two new London sites

Joël Robuchon International is to launch two London restaurants this year, continuing the legacy of the French legend who died last year aged 73 with a portfolio of 13 restaurants and 24 Michelin stars.

Le Comptoir Robuchon will open in Clarges Street, Mayfair, in October while Le Deli Robuchon on Piccadilly will welcome guests from November. The openings follow the closure of L’Atelier de Joël Robuchon in London’s Covent Garden in April.

Le Comptoir Robuchon will be led by executive chef Jeremy Page, who worked closely with the esteemed chef for 13 years at the original L’Atelier de Joël Robuchon in Saint Germain, Paris.

It will offer a small plates concept designed for sharing. The menu will be composed of two parts: La Saison, a selection of contemporary, seasonal dishes using high quality produce and Les Eternels, a collection of Robuchon’s classic dishes.

Dishes from the La Saison section will include La Saint-Jacques, scallop, potatoes and sage; La Pluma, Iberic pluma, pimientos de padron and garlic as well as Les Pleurotes, oyster mushroom and consommé.

Les Eternels will include Le Homard, native lobster and romesco sauce; La Caille, quail, foie gras and truffle as well as Les Tomates, gazpacho, heirlooms and burrata.

Le Deli Robuchon will be a casual all-day dining space with eat-in or take-away options and a patisserie. There will also be a selection of products available to purchase which have been tried and tested by the team.

An off-site boulangerie will supply pastries with hot and cold sandwiches, salads and cheese and charcuterie boards also available throughout the day.

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