London to get two new Joël Robuchon restaurants

Joël Robuchon International is to launch two new restaurant concepts in London this autumn, following the death of the revered French chef last August.

Le Comptoir Robuchon in Mayfair will focus on Robuchon’s small plates concept and the chef’s classic dishes

Le Comptoir Robuchonand Le Deli Robuchon will open in London’s Mayfair in October and November respectively. Located on Clarges Street, Le Comptoir Robuchon will focus on Robuchon’s small plates concept and will be led by executive chef Jeremy Page, who worked with Robuchon for 13 years at L’Atelier de Joël Robuchon in Paris.

The menu will be split into two sections: La Saison, offering contemporary seasonal dishes, and Les Eternels, a collection of Robuchon classics like scallop, potatoes and sage; Ibérico pluma, pimientos de padrón and garlic; and oyster mushroom consommé.

Also appearing in the Les Eternels section will be native lobster with romesco sauce; quail, foie gras and truffle; and gazpacho, heirloom tomatoes and burrata with a dollop of Robuchon’s legendary mashed potato.

Le Deli Robuchon will be a casual all-day dining space serving freshly baked pastries

The décor will feature burnt orange banquettes and a marble-top counter fit for drinking and dining.

Meanwhile, Le Deli Robuchon on Piccadilly will be a casual all-day dining space serving freshly baked pastries, from banana bread with mascarpone and caramelised almondsto traditional handmade croissants.

In addition, the deli will offer truffle toasties, baguettes loaded with ham and butter, afternoon tea, cheese and charcuterie boards.

Joël Robuchon was the most decorated chef in the history of the Michelin Guide, at one time holding 32 Michelin stars across his restaurants around the world.

Robuchon championed his signature style of ‘cuisine moderne’, which followed nouvelle cuisine and re-introduced the depth and complexity of flavours rejected by the movement.

As is common all over the world now, Robuchon was one of the first to focus on the heightened expression of local, seasonal ingredients on the plate, favouring dishes with only a few elements that allowed the key ingredients to shine.

He is perhaps most famous for his creamy mashed potato that uses a 1:2 butter to potato ratio, which chefs the world over have tried to replicate.

Before his death the chef presided over 25 restaurants around the world, including L’Atelier de Joël Robuchon sites in Paris, London, Bangkok, Hong Kong, Shanghai, Singapore, Taipei, Tokyo, New York, Las Vegas and Montreal.

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