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Alexis Gauthier to take the helm at Lindsay House

By Joe Lutrario , 31-Mar-2010

Related topics: Venues, People, Restaurants

Alexis Gauthier, chef patron at Michelin-starred Pimlico restaurant Roussillon, is set to launch a restaurant at Lindsay House, the Soho-based townhouse previously operated by Richard Corrigan

Lindsay House: what Gauthier  has been looking for

Lindsay House: what Gauthier has been looking for

Slated to open on 7 May, Gauthier at Lindsay House will showcase the French-born chef’s rustic approach to French fine dining.

 

The business will be a joint venture between Gauthier and Roberto della Pietra, currently head sommelier at Roussillon. Gauthier will retain his share of the ownership in Roussillon but will no longer be involved in the day-to-day running of the business.

 

Gauthier told Restaurant that he had been looking for a new site for some time because of the limitations of running a restaurant outside of central London. “After 10 years at Roussillon it was time for a change. We don’t attract all the people we could in Pimlico. We need to be in a more prominent location. Lindsay House is exactly the sort of restaurant I wanted,” he said.

 

Set over five floors, Lindsay House is not without operational challenges, but Gauthier said his unfussy approach would make the running of the restaurant easier.

 

The 70-cover dining room and two private rooms are being completely refurbished and the ground floor of the building is to become an off-licence and wine cellar.

 

Josh Leon, an agent at Davis Coffer Lyons, the property firm that coordinated the deal, said: “This is a dream site for Gauthier – all credit to the landlord who recognised Gauthier’s ability to build on Corrigan’s achievements at this address.”

 

Roussillon's changes

 

In a statement Roussillon's general manager Michael Lear said the restaurant would close for refurbishment and to recruit new kitchen staff before re-opening on 8 April.

 

"Following meetings this week with potential candidates, we feel confident that we can find someone to take the restaurant on to the next stage," he said.

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