MasterChef: The Professionals finalist to head up Maison François kitchen
Opening on the site once occupied by Simon Parker Bowles’ Green’s Restaurant & Oyster Bar, which closed in 2016, Maison François will ‘pay homage to the grand brasseries of Paris, Lyon and Alsace’.
It will form part of mixed-use development The Marq, which occupies 46,000sq ft on Duke Street and is managed by The Crown Estate.
Dishes set to feature on the menu include reblochon gougères; oeufs mimosa with fresh herbs; and handmade ravioli dauphine with Comté and black pepper.
The restaurant's downstairs wine bar will serve a selection of terrines, pâté en croûte and charcuterie, alongside a wine list of more than 250 bins.
Maison François is the latest venture from restaurateur François O’Neill, whose father Hugh founded Knightsbridge restaurant Brasserie St. Quentin in 1980 with his cousin – and Evening Standard restaurant critic – Quentin Crewe.
O’Neill took over the running of Brasserie St. Quentin in 2008, rebranding it as Brompton Bar & Grill until its closure in 2014.
“Maison François will be everything a brasserie should be, whilst also ripping up the rulebook when it comes to service,” says O’Neill
“We’ll show great respect for the legendary restaurants we admire, whilst marrying this heritage with our love for the dining culture of cities across France.
“Brasserie St. Quentin is a hard act to follow, but I’m looking forward to putting my own stamp on the brasserie tradition.”
As well as appearing on MasterChef: The Professionals in 2018, Ryle was previously the head chef at Juan Santa Cruz’s Mayfair restaurant Isabel.
