Julien Jouhannaud appointed executive chef at Langan’s ahead of relaunch

Jouhannaud’s CV includes stints cooking across the globe including in New York, Washington, Singapore, Las Vegas and France, holding junior and sous chef roles for several years under the guidance of the world-renowned chefs such as Antoine Westermann and Jacques Maximin. 

As head chef he previously oversaw the stoves at Alain Ducasse's now-closed Adour in New York, and his Bar & Boeuf restaurant in Monte Carlo. More recently he spent time as executive chef at Annabel’s in Mayfair, where he worked closely with Graziano Arricale who is leading the relaunch of Langan's in partnership with former East Coast Concepts chief executive James Hitchen.

Langan's originally opened as Langan's Brasserie in 1976 as a joint venture between actor Michael Caine and restaurateur Peter Langan, but closed its doors at the end of last year having become a victim of the Coronavirus pandemic.

Arricale and Hitchen announced in August​​ that they planned to reopen the legendary London restaurant, with the intention of bringing back the elegance of the original Brasserie, but reimagined for a new generation of diners.

The restaurant will retain its British-French brasserie feel serving breakfast through dinner daily, with the menu featuring dishes such as beef tartare prepared at the table and spinach soufflé with anchovy sauce as well as Langan's fish pie and king crab croquettes. A raw seafood bar with oysters, caviar, dressed crabs and lobster will be the centrepiece of the dining room.

“I am thrilled to be embarking on the dream venture with the Langan’s team - it is already such a celebrated name in the hospitality industry and my aim is to ensure that the reimagined restaurant will be as renowned for the innovative food as much as it is for what occurs behind the hallowed doors," says. Jouhannaud.

"Offering all-day dining, I have worked hard to ensure that my signature style shines through whilst remaining loyal to past favourites which have been curated with a more contemporary palate in mind.”