Le Comptoir Robuchon London Will Open This Friday 1st November

This year, Joël Robuchon International will launch two exciting new sites, Le Comptoir Robuchon and Le Deli Robuchon, in November. Securing Robuchon’s legacy for future generations and fulfilling his vision for excellence, simplicity and consistency, Le Comptoir and Le Deli will bring a new dimension to his ethos in Mayfair, the heart of London.

Joël Robuchon was the most decorated Chef in the history of the Michelin Guide, at one time holding 32 Michelin stars across his restaurants. He pioneered the ‘cuisine moderne’ style of cooking, placing emphasis on a handful of ingredients where flavour was paramount. At the age of 50 he retired from the kitchen, allowing him the freedom to travel and garner new influences, particularly from Asia. His time in Japan proved to be highly influential on his cooking style, and he credited it with a heightened awareness of texture in his dishes. On his return to Europe he created a new restaurant concept, L’Atelier de Joël Robuchon, inspired by the experience of the sushi counter.

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Le Comptoir Robuchon – opening 1st November 2019 Le Comptoir Robuchon will open on Clarges Street, offering an evolved, new restaurant with a focus on Robuchon’s simple, light, small plates style. The kitchen will be led by Executive Chef Jeremy Page, who worked closely with Robuchon for over a decade at the original L’Atelier de Joël Robuchon in Saint Germain, Paris. Jeremy also trained with notable French chefs Jean-Marie Gautier and Vincent Arnould at Le Vieux Logis. Honouring Robuchon’s world-class inventive French cuisine, both Le Comptoir Robuchon and Jeremy’s cooking will embrace dining in a vibrant, lively and elegant environment.

The menu at Le Comptoir, designed for sharing, will be composed of two parts: La Saison, a selection of contemporary, seasonal dishes using the highest quality produce, and Les Eternels, a collection of Robuchon’s beloved classics. La Saison will offer dishes like La Saint-Jacques, scallop, potatoes and sage, La Pluma, Iberic pluma, pimientos de padron and garlic and Les Pleurotes, oyster mushroom and consommé. There will also be vegetarian and gluten free elements throughout. Les Eternels will showcase Robuchon’s time honoured dishes, much loved by his patrons across the world. Guests can expect Le Homard, native lobster and romesco sauce, La Caille, quail, foie gras and truffle and Les Tomates, gazpacho, heirlooms and burrata with a helping of Robuchon’s famous purée mashed potato.

The interior has been designed by Thurstan and will feature refined tones of burnt orange and clay, with an elegant marble-top counter where guests can dine or enjoy an aperitif and bespoke banquette seating providing the perfect environment for both lively and intimate conversation.

Le Deli Robuchon – opening 25th November 2019 Le Deli Robuchon will be located on Piccadilly, offering a casual yet sophisticated all-day dining space serving breakfast, lunch, supper and snacks with eat-in or take-away options and a patisserie. Le Deli will also offer a carefully selected range of wines, teas, cheeses, pastries and breads all handmade with quality ingredients. Many of the products in the deli are those which Joël Robuchon chose and championed.

The off-site boulangerie will offer freshly baked pastries from Banana bread with mascarpone and caramelised almonds, Porridge with dry fruits and chia seeds to the traditional handmade croissant. A selection of hot and cold sandwiches will be available to enjoy throughout the day including the famous Jambon-Beurre Le Prince de Paris, baguette, ham and Robuchon’s signature butter or Le Croque à la truffe, Saint-Nectaire and truffle. There will also be a selection of salads, an afternoon tea and cheese and charcuterie boards.

Le Deli will offer a mixture of high-top and traditional seating, surrounded by decorative displays and a central retail hub.

The much-loved ‘theatre’ of Robuchon’s cuisine will be maintained at both Le Comptoir and Le Deli, while allowing a new generation of visitors to fall in love with Robuchon’s passion for delicious food.


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