Allan Pickett (pictured) and André Blais - founder of Bodean’s BBQ - are joining forces to open Piquet, a 98-cover Fitzrovia-based eatery, late summer.
Piquet is a play on Allan's surname and inspired by the culinary cultures of England and France. It is a theme that is reflected throughout; from the food concept to the interior design, which Blais describes as the perfect 'Entente Culinaire'.
Chef-Patron Pickett - former head chef at Plateau, Aviator, Galvin Bistro de Luxe, and Orrery - will team up with General Manager Alain Morice in managing the daily operation of the restaurant, which is laid out over two levels.
The menu will feature Pickett’s signature blend of both classical and contemporary dishes, using ingredients sourced from around the UK and specifically Kent, his home county. Lunch and dinner menus will change regularly to reflect the seasonality of British ingredients, however diners can also expect some Piquet originals, such as braised Black Angus short rib, to be a fixed feature.
With dining split over two levels, Piquet guests will have the option to reserve a table in the warm, dark wood panelled restaurant or to drink and dine in the Fir Room, a buzzing, no-bookings dining space. The name of the Fir Room is inspired by the Douglas Fir wood used in the room.