their quality and seasonality by Executive Chef Director Alain Solivérès. Each dish has been designed to enhance the quality of the wines on offer. Giuseppe de Wilde, a veteran of the London restaurant scene, will head up operations as the brasserie’s general manager.
The restaurant’s Gallic flair will be emphasised through its interior design by esteemed designer Pierre-Yves Rochon, drawing as it does on the green of the vine, rich earth-tones and oak-barrelled wine casks to pay homage to the production of wine and the very concept of the brasserie.
By Ryan Burrows 
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