David Collard Email & Phone Number

5 St James’S Street Mayfair London Sw1A 1Ef

5St James’S Street Mayfair Sw1A 1Ef

Aveqia London 2 St.Bride Street London Ec4A 4Ad. Phone 0203 3695 2200.

Interactive cooking, champagne lounge Krug, seasonal Menu, Client entertainment, Aveqia " Connecting through gastronomy." Led by Michelin Star Chefs.

157 Piccadilly London W1J 9Eb Uk Phone 02076471810

Open Brasserie Zedel 2012. Executive Head chef. Colbert 2014. Head chef.About Corbin & KingChris Corbin and Jeremy King have been partners in business for over 35 years. During that time they have created some of London’s most iconic and best-loved restaurants and have contributed a significant chapter to London’s restaurant history.Our heritageChris Corbin and Jeremy King first met whilst working at Langan's Brasserie and Joe Allen's respectively, both influential restaurants on the London scene in the late 1970s.In 1981, they acquired Le Caprice which had originally opened in the 1940s. After a challenging beginning it became a great success. The Ivy opened in 1990 and consistently topped the Zagat and Harden's Guides as most popular restaurant in London.The theme of restoring faded restaurants to their former glory continued with the purchase and renovation of J. Sheekey in 1998.In the same year, Caprice Holdings Limited was sold to Signature Restaurants; Corbin & King remained as non-executive Directors until 2002.Corbin & King then acquired the site that became The Wolseley (November 2003). It had long been an ambition to open an all-day brasserie/café in the European style, which The Wolseley has fulfilled magnificently, achieving the highest grossing turnover of any individual restaurant in the UK.Corbin & KIng (formerly Rex Restaurant Associates until January 2014) was created to manage the future expansion of the company's interests and to focus on new opportunities in London and abroad, as well as manage the existing portfolio, including The Delaunay in London's Aldwych (December 2011), Brasserie Zédel in Sherwood Street (June 2012), Colbert on Sloane Square (October 2012), Fischer's on Marylebone High Street (Spring 2014), their first hotel, The Beaumont in Mayfair (September 2014) and Bellanger in Islington (December 2015).

50 Marylebone High Street. London W1U 5Hn

French resident chef David Collard, former executive head chef at five star Langham Hotel, has worked with other top chefs including Joel Robuchon at Restaurant Gormand, Marcus Waring at Petrus and Michael Caines at Gidleigh Park. I had the pleasure of meeting David on a couple of occasions, and more recently he showed me around his kitchen and demonstrated how he prepares one of Café Luc’s signature dishes – Steak Tartare.The latest addition to Marylebone High Street's dining dynamic is Café Luc, an all day brasserie inspired by the grand cafés of Europe. Located in a beautifully renovated Victorian property on the north end of the exclusive street next to The Conran Shop, Café Luc boasts a stylish décor and vibrant ambiance as befits the area, serving French and Mediterranean-inspired dishes. Open all day for breakfast, brunch, lunch, afternoon tea and dinner, Café Luc should give the nearby and ever-popular fusion food restaurant The Providores a good run for its money. The a la carte menu is as varied as it's appealing, with highlights including confit duck, braised lamb shoulder, Dover sole, Scottish beef filet and steak tartare. Breakfasts include English and continental options, including warm quinoa, apple spring rolls and omelettes. Afternoon tea comes from the elegant Parisian teahouse Mariage Frères and include a range of finger sandwiches and goodies from the patisserie. Customers can enjoy affordable lunch, early evening set menu and weekend brunch options, while a bar food menu includes meat platters and burgers. The front bar area serves a selection fo classic cocktails, wines (predominantly draft) and champagnes by the glass. Café Luc is part owned by the esteemed Belgian restauranteur Luc van Oostende, the founder of the successful Pain Quotidien chain.