Blanchette

Run by three brothers Maxime, Yannis and Malik Alary, the quintessentially Parisian restaurant is named after their mother and will serve classic French sharing plates with a modern twist. Salt Yard Group co-founder Simon Mullins and Chef Director Ben Tish, good friends of the Alary brothers, are also on board as consultants and stakeholders in the new venture.

The menu will showcase creative and innovative adaptations of traditional dishes, including chargrilled beef onglet with snails en persillade, salsify chips and red wine reduction; Ox Cheeks Bourguignon with Ventreche; warm confit of salmon and duck with puy lentils and herbs and prune and Armagnac clafoutis with crème fraiche. Tam Storrar, former senior sous chef at Bibendum, will be taking the helm as head chef. The extensive wine list will include exquisite wines from all over France, and there will also be a selection of organic Normandy ciders on offer.