Escoffier returns to The Savoy's River Restaurant with appointment of new head chef James Pare

By Emma Eversham

- Last updated on GMT

Related tags: Savoy hotel

James Pare, new head chef at The Savoy's The River Restaurant, aims to bring Escoffier's food back to life
James Pare, new head chef at The Savoy's The River Restaurant, aims to bring Escoffier's food back to life
Canadian-born chef James Pare has been appointed head chef at The Savoy's River Restaurant and has introduced new menus inspired by Auguste Escoffier, the French chef who worked at the London hotel in the 1890s.

Pare, who joins the restaurant from Fairmont Hotels in Seattle and Whistler, and his team have spent months researching some of the signature dishes created and served by Escoffier at the hotel between 1890 and 1897 to enable them to incorporate them in the 92-cover restaurant's new menus.

"We could not overlook this phenomenal history of The River Restaurant with the Escoffier food legend. We have been poring over old cookbooks and documents at the hotel, and at the Musée Escoffier in Villeneuve-Loubet, France, and are replicating and interpreting some of his now legendary dishes. It is our humble homage to the great chef,” said Pare.

Pare said he intended to pay 'homage' to the French chef, also credited with modernising French cuisine, while also producing quality French-style food which also 'acknowledges notes of luxury and flair, as befits The Savoy.'

The restaurant, which re-opened a year ago following the Savoy's refurbishment, will offer a £72.50 six-course tasting menu, which features many of Escoffier’s most famous dishes, such as Quail Consomme, Sole Victoria and Peach Melba.

A la carte

Pare has also introduced a new new à la carte menu, incorporating seasonal British and French ingredients created in a French style. Dishes include Chestnut and Porcini Velouté, Seared Yellow Fin Tuna, Dried Green Olives, Confit Garlic with Fennel Salad and Liquorice Crème Brûlée, Milk confiture, Red wine Poached Pear and Sorbet. Menu prices will feature starters from £12-£22, main courses £22-£36, and desserts £11.

A set lunch menu and pre-theatre menu will be available Monday to Saturday at £35 for three courses (£30 for
two) and there is also a Sunday Jazz lunch menu available at £45 for three courses.

Related topics: People, Restaurants, Hotels, Venues

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