Allan Pickett, graduate of pretty much every French restaurant in London from the Galvin group to L’Escargot and D&D’s Orrery, has opened his first solo venture in Fitzrovia. Piquet, a 98-cover venue in Newman Street, serves classic Gallic cuisine with a modern twist using British ingredients.
Pickett is backed by Bodean’s founder André Blais. On the menu: Roast Goosnargh duck breast, greengages, confit leg parcel; line caught sea bass, baby gem yeasted cauliflower puree, persillade of girolles; casserole of cod cheeks, baby squid, haricot blanc, chopped herb oil; duck rillettes; Littlebourne snails on toast, braised snails, shallots, garlic, celeriac purée; and tart of plums with opal plum sorbet.
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