This Chef Pauses Every Table's Meal On Purpose. Here's Why

The Staff Canteen

The Staff Canteen

Editor 15th September 2026
The Staff Canteen

This Chef Pauses Every Table's Meal On Purpose. Here's Why

Executive chef Pierre Minotti takes us through a full double-service day at his newly relaunched Marylebone restaurant, from 9am prep to the last dish leaving the pass at night. At the centre of it all is the Trou Normand: a 16th-century Norman tradition where guests leave their table mid-meal for a ceremonial pour of Chartreuse at the marble bar — timed differently for every table, all day long.

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.