Pulze’s Brasserie St. Jacques changes hands

By Joe Lutrario

- Last updated on GMT

Related tags: Beef, Foie gras, French cuisine

Brasserie St Jacques is now in the hands of Richard Weiss and Laurence Glayzer
Brasserie St Jacques is now in the hands of Richard Weiss and Laurence Glayzer
Claudio Pulze has sold Brasserie St. Jacques to front and back of house partnership Richard Weiss and Laurence Glayzer after being open for just over a year.

Claudio Pulze has sold Brasserie St. Jacques to front and back of house partnership Richard Weiss and Laurence Glayzer after being open for just over a year.

A former sommelier, Weiss heads up the dining room and co-owner and head chef Glayzer, whose CV includes The Savoy Grill and The Ritz, mans the stove.

The menu offers hearty bistro classics including Terrine de Foie Gras, Beef Tartare, Cassoulet and Crème Caramel. There’s an emphasis on guéridon service; steak tartare and crepe suzetteare prepared at the table by the predominately French staff.

The 70-seat restaurant retains its decor, which is reminiscent of a Parisian brassiere with mahogony tables, vintage illustrations, gold rimmed mirrors and a glassfronted wine cellar.

Pulze launched the restaurant in July 2008 on the former site of Gordon Ramsay’s Petrus on St James Street SW1 and employed chef Pierre Koffmann, who is due to launch a pop-up restaurant in Selfridges next week, as menu and staffing consultant.

Related topics: Venues

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