Jean-Georges Vongerichten to open new restaurant at The Connaught in London (Royaume-Uni)
Renowned Chef Jean-Georges Vongerichten is set to open a new restaurant at The Connaught in London in Spring 2017. |
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Jean-Georges Vongerichten to open new restaurant at The Connaught in London (Royaume-Uni)
Renowned Chef Jean-Georges Vongerichten is set to open a new restaurant at The Connaught in London in Spring 2017. |
Catégorie : Europe - Royaume-Uni - Gastronomie -
Gastronomie
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The yet-to-be-named project will be located at the front of the hotel, with its sweeping views over Mount Street, in the space currently occupied by Espelette. Hélène Darroze will continue to operate her celebrated two-Michelin star restaurant on the other side of the hotel.
It will be a relaxed, neighborhood restaurant serving breakfast, lunch, afternoon tea, and dinner. The food will reflect Vongerichten’s signature farm-to-table cooking style but with a few surprises. The space will be designed by architect John Heah who has recently completed a redesign project at sister hotel, The Berkeley.
Vongerichten is no stranger to the Maybourne Hotel Group, owner and operator of Claridge’s, The Connaught, and The Berkeley. The Connaught was the first London hotel the chef ever stayed in and he previously operated the legendary Vong restaurant at The Berkeley, which closed in 2002.
About The Connaught
In the heart of London’s Mayfair, the Connaught, part of Maybourne Hotel Group, blends contemporary style, classic English character and impeccable service to create the ultimate in sophistication. Rooms and suites to suit every mood, exquisite cuisine from Hélène Darroze, the charm of the Connaught and Coburg Bars, and Europe’s first Aman Spa make this the perfect place to rest, relax and dine in style.
About Jean-Georges Vongerichten
Michelin starred Chef Jean-Georges Vongerichten is responsible for the operation and success of over 30 restaurants worldwide in cities such as New York and Paris, Shanghai and Tokyo. Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape. Jean-Georges has published five cookbooks and has appeared on local and national television.
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