On the 23rd February, Richoux, the 100 year-old British institution will once again open its doors on London’s iconic Piccadilly.
Staying true to its heritage of modern brasserie dishes and exceptional patisserie, the new custodians of the brand, Jamie Butler and Lewis Spencer, will breathe new life into the restaurant, using their experience in some of the world’s top restaurants to create a Richoux that is relevant for diners today.
Having met in the kitchens at the UK’s #1 Restaurant, Moor Hall, Jamie and Lewis will bring a refined approach to an otherwise accessible menu, drawing on their combined experiences at leading restaurants including two-starred L’Enclume, three-starred Eleven Madison Park in New York and two-starred Le Manoir aux Quat’Saisons alongside Raymond Blanc OBE.
Keeping true to Richoux’s DNA, the menu will pay homage to the grand brasseries of Paris and their paired back classic dishes, whilst focusing on impeccably-sourced produce, prepared simply to let each ingredient sing.
Stepping off Piccadilly, Richoux’s navy blue exterior will invite guests inside, revealing a bright entrance space with high ceilings and low hanging vintage chandeliers. Diners will first be greeted by an abundant patisserie counter, laden with freshly -made pastries to enjoy with a coffee on the informal, pale blue banquette seating, or to take away. Taking centre stage, Chef Jamie’s line up of Cruffins; a delicate, flaky cross between a muffin and a croissant, with flavours including passion fruit and banana creme, sea salt and caramelised white chocolate custard and their signature vanilla bean and raspberry. A steady stream of Tarte Tatins, perfectly portioned for 1 or 2 people, will come fresh from the oven throughout the day, alongside towering torched Meringue gateaux and indulgent chocolate cakes, available to buy whole or by the slice.
The main dining room, designed by Lucy Porter of Fox & Church, will stretch in front, with scalloped pearl floor tiles guiding diners through the restaurant to their table, passed restored original alcoves, mottled mirrored walls and art deco wall lights.
The all-day menu will feature favourite dishes including French Onion Soup, Welsh Rarebit and Croque Monsieur alongside simpler plates of Mediterranean prawns, dressed with olive oil, fresh lemon juice and salt, and raw tuna and watermelon, made with sushi grade tuna. Larger plates will include Salmon a la Plancha with wild rice, artichokes, lemon and pickled cucumber and grilled Chicken Paillard in a citrus gremolata, served with rocket and toasted almonds.
Those looking for a lighter lunch option will be able to choose from a number of salads including a Crispy Duck Salad with homemade hoisin dressing, candied cashew, spring onion and gem lettuce; or classics such as Eggs Benedict or a ‘3 egg’ Omelette with fries.
From late Spring 2022, Richoux will also launch dedicated breakfast and afternoon tea menus.
At the rear, an elegant bar, replete with high stools and polished golden fixtures, will be reminiscent of old school Parisian cafes, providing the perfect spot for guests to begin or end their evening with one of Richoux’s classic cocktails in hand.
Jamie and Lewis said: “We are beyond excited to be opening the doors to such an iconic British institution; it’s quite unbelievable that our first venture together as chef partners will be in a restaurant with such a high reputation as Richoux - no pressure! After having the privilege of working under some of the finest chefs in the world, we can’t wait to take the next step in our careers, using the skills we have learned to bring a little slice of luxury at affordable prices back to Piccadilly!”
Richoux will open on Piccadilly on 23rd February.
