Former Le Gavroche chef to open fine dining restaurant
Plu, which takes its name from the French verb plaire, meaning ‘to please’, will be Moss’ first solo venture.
The 22-cover restaurant will serve a single 12-course tasting menu of ‘modern international dishes with a French accent’, and feature a cocktail terrace.
Priced at £125 per person, the menu will change regularly with Moss focusing on seasonal British ingredients.
At launch the menu is set to include a ‘Sunday roast’ of lamb tartare with potato galette and mint-hazelnut dressing; foie gras parfait with granny smith, botrytis, walnut, apple blossom and English butter crumble “float”; and a dessert of Kent strawberries with Champagne sabayon, basil and French butter cookies.
It will also feature a dish of gazpacho with aged balsamic presented in the style of Andy Warhol's Marilyn Diptych.
Plu will initially be a four-day operation, with a single service to be held each evening Wednesday to Saturday.
Moss, who both trained and was a pastry chef at Le Gavroche, was awarded the Newcomer of the Year prize in the 2006 Good Food Guide.
