London restaurant Roussillon has named Dan Gill as its new head chef.
The Michelin-starred French restaurant in Pimlico appointed Gill following the departure of former chef-patron Alexis Gauthier, who left to set up his own restaurant in Soho earlier this year.
23-year-old Gill, who is taking on his first head chef position at Roussillon, has previously worked with Raymond Blanc and Gary Jones at the two-Michelin-starred Le Manoir aux Quat'Saisons. He spent three years at Le Manoir, starting out as an apprentice and finishing as demi chef de partie.
He then joined the two-Michelin-starred Midsummer House in Cambridge, where he worked alongside chef-patron Daniel Clifford as sous chef.
Gill has developed a new menu for Roussillon focusing his modern French cooking on seasonal ingredients from the UK and France.
Dishes include pan-seared Scottish scallops with apple purée, ginger and fresh apple; foie gras Waldorf with candied walnuts, red William pear, honey and vanilla; pan-fried stone bass and langoustine, kohlrabi and pistachio purée; and roasted Yorkshire grouse, confit legs, poached blackberries, celeriac and white chocolate purée. Desserts include Earl Grey tea soufflé and banana and cherry gâteau with peanut butter ice-cream and sour cherry jam.
Roussillon first opened in 1998 and has held a Michelin star since 2000.
By Kerstin Kühn
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