Gordon Ramsay to open Bordeaux restaurant

Celebrity Chef Gordon Ramsay has announced plans to open a new restaurant at a five-star hotel in Bordeaux.
Based at the Grand Hôtel de Bordeaux & Spa, the fine dining Le Pressoir d’Argent restaurant will be taken over as part of the Gordon Ramsay Group’s French partnership with the FIB Group (Financière Immobilière Bordelaise).
The latter group also owns The Waldorf Astoria Trianon Palace in Versailles where Ramsay’s Group have run a two Michelin starred restaurant for the past seven years.
The new Bordeaux opening will see the Chef create a menu including local seasonal ingredients that will be matched to wines from the nearby region.
Speaking about the new property, Ramsay said: "I’m thrilled we are opening our second restaurant in France, following on from the two Michelin-starred Gordon Ramsay au Trianon in Versailles. To open a restaurant in the wine capital of France with its world-class vineyards and glorious regional produce is extremely exciting.”
He added that the hotel has a long history dating back to the 18th century and is located in the city’s golden triangle.
Among Ramsay’s other restaurants is the three Michelin starred Restaurant Gordon Ramsay in London, while his other Michelin starred restaurants in the city include Petrus, Murano, The Savoy Grill and Maze.
One of Ramsay’s protégées, Angela Hartnett is also set to expand her portfolio of restaurants by opening a second Café Murano.
The new 140 cover restaurant, based in Tavistock Street, Covent Garden, is set to open in June with Richard Lloyd taking control of the kitchen as its Head Chef after having previously worked with Hartnett as Sous Chef at Hartnett, Holder and Co.
Lloyd is expected to serve a menu featuring seasonal Italian dishes with an emphasis on cuisine from the north of the country.
The new restaurant adds to Hartnett’s original Café Murano which she opened in 2013 on St James’s Street, while she also runs the Michelin starred Murano restaurant as well as Merchants Tavern in Shoreditch.
By Owen Mckeon
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