Richoux Piccadilly to reopen with former Moor Hall chefs at the helm
Relaunching on 23 February the new Richoux will have new design, with its recognised red exterior being replaced with a navy blue one. As with the previous incarnation the interior will be Gallic inspired and will feature low-hanging vintage chandeliers and a patisserie counter with pale blue banquette seating at the front of the venue.
The main dining room, which is designed by Lucy Potter of Fox and Church, will have scalloped pearl floor tiles, restored original alcoves, mottled mirrored walls and art deco wall lights. To the rear will be a bar with polished golden fixtures described as being ‘reminiscent of old school Parisian cafes’.
Lewis and Spencer, who met while working at Moor Hall in Lancashire, have worked at restaurants including two Michelin starred L’enclume, three Michelin starred Eleven Madison Park in New York and two Michelin starred Le Manoir aux Quat’Saisons.
Their all-day menu will pay homage to the grand brasseries of Paris with dishes including French onion soup; Welsh rarebit and croque monsieur alongside plates of Mediterranean prawns; and raw tuna and watermelon. Larger plates will include salmon a la plancha with wild rice, artichokes, lemon and pickled cucumber; grilled chicken paillard in a citrus gremolata, served with rocket and toasted almonds; and crispy duck salad with hoisin dressing, candied cashew, spring onion and gem lettuce.
Patisserie items, meanwhile, will include cruffins in flavours including passion fruit and banana crème; sea salt; caramelised white chocolate custard; and vanilla bean and raspberry as well as tare tatins and chocolate cakes.
From late Spring 2022, Richoux will also launch dedicated breakfast and afternoon tea menus.
“We are beyond excited to be opening the doors to such an iconic British institution; it’s quite unbelievable that our first venture together as chef partners will be in a restaurant with such a high reputation as Richoux - no pressure,” the chefs say.
“After having the privilege of working under some of the finest chefs in the world, we can’t wait to take the next step in our careers, using the skills we have learned to bring a little slice of luxury at affordable prices back to Piccadilly.”
Richoux was founded in London as a patisserie and confectioner in 1909 by two French émigrés. Its original Edwardian shop was located in Baker Street and after World War II it reopened as the Richoux Tea Room near Portman Square.
The company went into administration at the start of last year and was bought by Naveen Handa, a family member of the hotel business Cairn Group.
Last month it was announced that Claude Bosi and Samyukta Nair were to open a new bistro, Socca, on the former Richoux site on Audley Street in London’s Mayfair.
