Traiteur introduces new Chef De Cuisine, Franck Detrait

The new-look restaurant opens on Thursday, 1 October with a new concept, a new menu and a new chef.

The restaurant:

Traiteur will present French brasserie cuisine against the backdrop of striking architecture. A magnificent showpiece staircase connects the restaurant's two levels and gives great views of the kitchens. With a signature elevated show kitchen, the chefs in their white jackets also bring movement and informality into this area.

Two different atmospheres will exist; for the Friday Brunch, guests will enter a comfortable, contemporary space that is full of light, while, in contrast, dinners will be casual, relaxed and affordable occasions ideal to share with family and friends. The ambience will be vibrant with the excitement of the chefs, centrestage in the restaurant, while, in the background, a selection of warm music based on modern French blends, such as Amour Amour, Café del Mar and Saint Germain, will add to the French brasserie feel.

Chef Franck introduces his new menu:

The 28-year-old Chef Franck hails from Park Hyatt Paris-Vendôme. With 12 years' experience working in the midst of French cuisine and for many French 'masters', he has designed for Traiteur a simple, almost 'comfort'-style French menu with a focus on traditional cooking methods. An impressive selection of wines by the glass, predominantly French, will complement the food.

Guests can expect such entrees as Tuna Tartar with Vegetable and Chili Marinade with Olive Tapenade; Duck Foie Gras Terrine and Quince Jelly with Hibiscus; and Sliced Aldudes Ham with Rocket Salad. Of course, a brasserie would not be one without the renowned Bouillabaisse and Baked Onion Soup with Toasted Baguette and Comte Cheese.

Hot entrees include Moules Mariniers and Escargot, and the firm favourite, Beef Stew with Assorted Vegetables and Gratinated Bone Marrow. For the main course, Chef Franck introduces Steak Tartar, Chateaubriand Rossini-Style, Black Cod Fillet Grenoble-Style with Cauliflower, and John Dory with Olives, Seasonal Vegetables and Basil. For meat-lovers, choose from the Grilled Rib Eye, Beef Strip Loan or Rack of Lamb.

From the rotisserie, guests can choose from French Farmed Duck with Bigarade Orange Sauce, Corn-Fed Chicken with Shallot Confit and Tarragon Sauce or the Beef Cutlet.

The dessert menu will tease taste buds. Choose from Chocolate Fondant with Passionfruit Sorbet, Crêpes Suzette with Grand Marnier Ice-Cream, Crème Brûlée Infused with Jasmine Flower, Lemon Tart with Meringue and Tarte Tatin with Vanilla Ice-Cream.

Make sure that enough room is left for the French Cheese Board - a selection of Comte, St Marcellin, Camembert, Reblochon, Fourme d'Ammbert and Pont d'Eveque - which would be perfect accompanied by an after-dinner selection of French cognacs.