The iconic Grill restaurant at London's Dorchester hotel is to reopen next month with a new look, head chef and menu.
Originally launched in 1931, the Grill will feature a vibrant, new design created by interior architect Bruno Moinard using contrasting natural materials such as zinc, copper and marble, set against butterscotch leather and oak parquet flooring.
It will be Moinard's first restaurant project in the UK. His previous designs have included Christie's New York, the Hermès Paris headquarters, and the Château Latour wine estate.
New head chef Christophe Marleix has previously worked at the Dorchester's sister hotel in Paris - the Hôtel Plaza Athénée - initially as chef de partie and then sous chef at the brasserie-style Le Relais Plaza. He was then appointed chef de cuisine of the hotel's seasonal terrace La Cour Jardin, as well as executive sous chef for all of the hotel's food and beverage outlets.
Marleix later moved to become an instructing chef and consultant at Alain Ducasse Education, the chefs' cookery school in Argenteuil.
At the Grill at the Dorchester, Marleix will build on the heritage of the restaurant and feature the likes of grilled chicken Caesar salad, crunchy cos lettuce, £24; organic Aberdeen Angus beef tournedos, bone marrow, Yorkshire pudding, Bordelaise sauce, £46; whole Dover sole (1.2 kg), lemon, capers and croutons for two people, £52; and bread and butter pudding, £13.
The menu will also an extensive sweet soufflé menu, with a range of flavours, costing £14 each.
The Grill at the Dorchester is set to open on 14 November.
Pictured from left to right, the new team at the Grill include sous chef, Freddy Pethick-Money; head sommelier, Ruben Desport; head chef, Christophe Marleix; restaurant director, Andres Munoz Honiball; and pastry chef, Ludovic Cuny.