Pied à Terre, London's longest-running Michelin-starred restaurant, welcomes new Head Chef Alberto Cavaliere, who blends Asian and classical French cuisine. Known for its intimate atmosphere filled with various decorative elements, the restaurant offers multiple tasting menus featuring innovative dishes. Initial offerings include fresh Italian peas in dashi and a soy-marinated quail egg, demonstrating Cavaliere's skill and creativity. Established in 1991, the restaurant maintains its excellence under the watchful eye of owner David Moore, promising exciting culinary experiences worth exploring further.
Barely cooked fresh Italian peas popped with flavour in a gentle dashi stock.
Alberto combines Asian influences with a classical French technique.
There's an eclectic mix of artwork, mirrors and Edwardian light fittings with the gentle propulsion of low volume dance music creating a subliminal energy.
We are having a mix of the 8-course tasting menu (£155) and the plant-based tasting menu (£135) with wine pairings.
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