New Roux at The Landau

Father and son chef legends Albert and Michel Roux Jr are working together for the first time in 19 years with a new restaurant project at The Landau in London.

Roux at The Landau sees protégé Chris King take the helm as head chef, having spent five years working at Le Gavroche, as well as spells at Per Se in New York and Roux at Parliament Square.

Describing King as “a rising star,” Michel Roux said: “His menus reflect the Roux trademark style of classically-constructed French dishes, blended with today’s tastes for lighter choices.”

King’s team will also prepare dishes for Postillion, a discreet private dining room for up to 18 guests.

The à la carte menu features starters such as sauté of Landes foie gras with pumpkin, pear and gingerbread crumb, while main courses include poached hake with razor clams and serrano ham.

In addition, the kitchen also offers a lunchtime set menu, theatre menu and seven course sommelier menu paired with wines from the cellar. A weekend breakfast service includes a Chinese version, complete with dim sum, Chinese doughnut congee and salted duck egg.

On the wine side, head sommelier Zach Sagir brings 27 years’ experience from the Savoy Grill, while the list promises some “enhanced” additions, handpicked by former general manager of Le Gavroche, Silvano Giraldin.

While its chef expertise will lure foodies, Roux at The Landau is also seeking to build a reputation for its wine cellar. Diners enter the restaurant via a corridor lined with glass-fronted wine cabinets, showing off some of its most exclusive bottles.

Gabriel Savage, 30.11.2010