Akrame Benallal considers London for meat and potatoes bistro

By Emma Eversham contact

- Last updated on GMT

Atelier Vivanda, Akrame Benallal's meat and potatoes concept could be coming to London following its expansion into Hong Kong and Paris
Atelier Vivanda, Akrame Benallal's meat and potatoes concept could be coming to London following its expansion into Hong Kong and Paris

Related tags: Beef, Chicken, Meat

French chef Akrame Benallal is considering opening an Atelier Vivanda - his meat and potatoes concept bistro - in London. 

The Michelin-starred chef, who opened the first Atelier Vivanda in Paris in 2012, said London was 'in the pipeline' along with Brussels, Berlin and Saint Barthelemy, following the launch of a site in Hong Kong and a second in Paris this June. 

Benallal, who also owns the two Michelin-starred restaurant Akrame in Paris, told BigHospitality plans were very much in their infancy but that the city held potential for the concept which pairs meat dishes such as Black Angus Flank, Yellow Chicken Breast and Iberian Pork Rib with potato-based side dishes such as Pomme Dauphines and Gratin Dauphinois. Main course options also include a house hamburger and steak. 

Benallal said the concept had been a 'runaway success' in Paris and was looking forward to launching in Hong Kong. The new site in Wanchai is close to the chef's second Akrame which opened in the city at the end of 2013. 

“In Paris, Atelier Vivanda has attracted food lovers from all walks of life, from international celebrities to the everyday foodie," he said. "We are confident that in Hong Kong it will be a dining destination that brings together people from all different backgrounds, bound by one similarity: the love for high quality food." 

The 60-cover Atelier Vivanda Hong Kong will be overseen by Benallal and Thibaut Gilardi as chef de cuisine with its interior taking inspiration from a butcher's shop. 

Alongside the a la carte menu, diners can order from Le Formule, which allows them to choose their preferred steak, unlimited servings of side dishes and an optional dessert for a set price. 

Related topics: Business, Venues, People, Restaurants

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