Francois joins Michelin-starred Launceston Place

Raphael Francois has been handed a high-profile Chefs job at the Michelin-starred Launceston Place.
The award-winning Chef has been named the new Chef Patron at the South Kensington restaurant after spending time working alongside Hélène Darroze as Executive Chef at The Connaught Hotel.
The appointment marks a return to London for Francois who most recently held the position of Executive Chef at Le Cirque in New York.
He has promised to mix his background in classical French cuisine with seasonal British produce and create innovative and modern dishes, including the likes of scallop with parmesan, beets and truffle melanosporum; blue crab simplissime with creamy potato, tarragon, and carapace jus; and squab with mandarin, pomme noisette and barley.
Among the desserts on offer will be crema Catalana with banana and lime sorbet and burnt lime; dark chocolate nemesis with blackberries, almonds and rocket; and poached baby apple with pecan parfait and maple.
Welcoming the new recruit, David Loewi, Managing Director of parent company D&D London, said: “We are absolutely delighted that Raphael will be heading up Launceston Place. He is an incredibly talented Chef and his natural flair in the kitchen, expertise and passion for food will certainly bring something very special to D&D London.”
Alongside its new Chef Patron, the restaurant is also introducing a more informal Sunday lunch menu featuring guinea fowl with green and brown cauliflower and pomegranate; and dry-aged Herefordshire beef with Yorkshire pudding, seasonal vegetables and red wine sauce.
It has also redesigned its exclusive Chef’s Office, which seats 12 people and offers a bespoke menu matched with wines from Head Sommelier Piotr Pietras.
In other restaurant news, celebrity Chef Aiden Byrne’s Manchester House was recently handed four AA rosettes, alongside Tom Banks’ The Black Swan in Oldstead, North Yorkshire and The Five Fields in London from Chef Patron Taylor Bonnyman and Head Chef Marguerite Keogh.
The awards are presented twice a year, in January and September, to restaurants that have shown great improvements in both the quality of their service and food.
By Owen Mckeon
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