For a while we've heard rumblings about upcoming restaurant collaboration between Allan Picket (former head chef at Plateau, Aviator, Galvin Bistro de Luxe, and Orrery) and André Blais (founder of Bodean’s BBQ). Now there's a lot more info about the restaurant, Piquet, which is names after a play on the chef's name and a hint about the restaurant, which will cross French and English influences.
That menu plans to have a mix of classic and contemporary dishes, using ingredients sourced from around the UK - particularly Kent, which is Pickett's home county. The menu will be seasonal and change as ingredients are available, but there will be some permanent fixtures - including braised Black Angus short rib.
Blais says "For me Piquet is personal. It will celebrate Allan’s incredible talent, my French heritage and love for cool jazz classics – all presented in that Modern British approach to food and dining - exquisitely refined and refreshingly unpretentious.”
The restaurant itself will seat 98 on two floors, and the design will also hint at that cross-channel influence. According to the restaurant, it will "feature hand painted decorative Gesso panels, vintage British chairs, classic French pewter comptoir table tops with heritage pieces of both French and English tableware and Staffordshire." As for the two spaces, upstairs is the bookable restaurant - all dark wood panelling apparently - and downstairs is for walk-ins only - called The Fir Room "inspired by the Douglas Fir wood used in the room."