Xavier Rousset and Gearoid Devaney reveal details of new restaurant
The 48-cover restaurant - Rousset and Devaney's first together - will be based on France's Burgundy region, pairing classic French dishes with a choice of 600 different wines, 500 of which are from Burgundy and the remaining 100 from other French regions and global wine regions.
Ed Boarland, who started his career at The Waterside Inn, joins the restaurant as head chef from his role as chef de cusine at Le Rafael in Paris.
Boarland's menu includes Oeuf Meurette, a poached egg served alongside smoked bacon and lie de vin sauce; Jambon Persille, a ham and parsley terrine with apple and raisin chutney; Beef Cheek Bourguignon and Tarte Tatin.
Rousset and Devaney, together with head sommelier Zigmars Grinbergs, have sourced the wines with Burgundy expert Jason Haynes instrumental in getting 12 Burgundy producers such as Sauzet, Gouges and De Montille to also invest in the restaurant.
Diners will be able to order all wines by the glass as well as by the bottle through the use of the Coravin system.
Other key appointments include Virgile Degrez as restaurant manager and Sarah Kinsey as events manager.
Cabotte, which includes two private dining rooms, will open on 15 September.
