[cabrales]

According to TimeOut London (March 20-27 edition), Pierre Gagnaire has certain supervisory responsibilities with respect to Mourad Mazoz's new establishment, Sketch. It is to be located on Conduit St, with an expected debut around the end of May. This follows various indications re: Gagnaire's coming to London, as Andy previously reported.

Regardless of what Gagnaire's involvement ends up being, what a coup for Mazoz (assuming the accuracy of the TimeOut report)  ;)

[Andy Lynes]

I have seen several adverts for staff in the papers for Sketch and Gagnaires name is very prominant.

[Andy Lynes]

Here's the full story : http://www.caterer.c...hive....D=41855

Spend for food per head in the restaurant is put at £125.00. Oh my god!

[cabrales]

Do members have any input on why Gagnaire chose to partner with Mazoz? I don't have any complaints against the latter, but the pairing has such an imbalance with respect to cuisine styles and the relative international reputation of the chefs.  ???

Andy -- Is Gagnaire sending certain members of his team from Paris over? Were some of the advertisements to which you referred for sous-chef or chef de partie? Are there rumors as to whether Gagnaire will be cooking, at least for an initial period, if not at all afterwards?

[Andy Lynes]

Cabrales - can't remember the exact positions being advertise for, I think it was staff, front and back of house at all levels but I'm not sure. Other than the linked Caterer article, thats all the info I have. As far as Mazoz goes, I think the two are chums and he's got a few quid tucked away.

[cabrales]

Andy -- Your post in another thread could be taken to suggest that Sketch may be up and running.  Any updates, including on the exact nature of Gagnaire's involvement?  

[mrshugget]

I drove past the site today, builders still in situ and expect to be there for at least four weeks. There was also an informative article by Crista d'Souza in the current edition of British Vogue. Sorry, i don't have the link.

[cabrales]

I remain curious about the potential Gagnaire impact on Sketch. Do members have applicable updates?  

[Andy Lynes]

I walked past last week and the builders had no idea when they would finish and the place looked like a buidling site still, very little in the way of completed interior finishes etc, if at all in fact.

The following link should answer all your questions, if not I'd give the man a ring, I'm sure he wouldn't mind. Worth a try isn't it? Say you're from eGullet.  I'd do it but I don't speak French. In fact I hardly speak English most of the time : click me baby one more.....time

[lizziee]

Andy,

The article you cited asks the question is London ready for Gagnaire?

I would be interested in everyone's reaction to that. How will Londoners view Gagnaire's style of cooking?

[cabrales]

lizziee -- Is there a related question as to how diners taking in meals at Gagnaire in Paris (or previously in St Etienne, although that is an arguably distinguishable context) view his cuisine?  In other words, what is this chef's cuisine, even before the question of collaboration with another chef and the different geographic location are taken into account?  :confused:

[Wilfrid]

They are nuts.  At $184 per head for food, that makes the restaurant more expensive than Alain Ducasse New York ($165 for dinner), and that restaurant has not had an easy ride even in a city which likes throwing money around.  "Sketch" is a horrible name.  I couldn't figure out from the article what kind of food they will serve - I assume it is going to be from the Gagnaire side of the partnership, because no-one is going to pay that sort of money for Moroccan food.

Also, it sounds too big for Michelin three star service - 70 covers?  I may be wrong, and please correct me, but that seems significantly bigger than the average three-star dining room.  I have my doubts about this one.

[lizziee]

Cabrales,

I think Gagnaire's own words best describe how people react to his cuisine,"You like it, you don't like it. It's good, it's not good."

I know you are in the camp that doesn't like it and I am in the camp that does. It is very hard to describe Gagnaire's food. Reading his menu is useless for his descriptions don't really translate to the plate. My own notes are somewhat useless as they don't seem to convey the marriage of flavors that he is able to create. The last time we were there we found his food more controlled and restrained, but equally as exciting.

From the article I gather Sketch will be a number of restaurants under one roof. The 45-seat fine dining restaurant called the Lecture Room and Library will be the expensive one and most likely the one that "will attempt to re-create, in spirit at least, Gagnaire's Paris restaurant."

[Patrice]

In the June 2002 issue of GaultMillau, Gagnaire speak of his new adventure in London. His ''Brasserie nouveau genre'' like he describe it will have for chef: Grégoire Sein. Gagnaire state that he will not work there. This new restaurant will have an innovating design with music, video and exhibitions...

[cabrales]

Patrice -- Thanks for the update. Was there an indication as to (1) when the restaurant will open, or (2) the style of the menu or examples of dishes?

[Patrice]

There's no indications on the opening date. He say that he see this new adventure as a great opportunity for french food to stay at the top.

[cabrales]

I contacted Momo regarding Sketch. When I asked what the anticipated date of opening for Sketch might be, the Momo receptionist indicated, after consulting with the manager, that no date could be provided. I also attempted to call the number for Sketch mentioned in Andy's Caterer article link -- no connection.

Square Meal notes the following: "A who’s who of modern designers has transformed the former Christian Dior premises into a dreamscape of glazed glass ceilings, inflatable banquettes, laser lighting and copper wall panels studded with Swarovski crystals. Dry clean your glad rags for the August launch. 9 Conduit Street W1, Tel: 0870 777 4488."

http://www.squaremea...news.cgi?type=6

[Tonyfinch]

With prices as inflated as the banquettes it's clear that a high proportion of your bill will go towards paying for the design rather than the food on the plate. Since I am totally uninterested in the former it'll take food praise of the highest order to persuade me to pay this kind of money.

[cabrales]

I'd be interested in any updates relating to the Gagnaire venture.

[horton]

I have heard the opening date is the begining of August. From what I can gather the only real detailed info can be obtained from the PR - Elizabeth Crompton-Batt.

[Jon Tseng]

they're sayin' sept

ya can call on the following:

020 7436 3313

[cabrales]

horton, on Jul 22 2002, 06:36 AM, said:

I have heard the opening date is the begining of August. From what I can gather the only real detailed info can be obtained from the PR - Elizabeth Crompton-Batt.

Jon & horton -- In The Observer's recent article on "Top Five Restaurants for Elegance", Fiona Beckett noted that "[p]lans for his [Gagnaire's] new London restaurant, Sketch, *due to open next month*, include dim sum-style trolleys where food will be served 'at different degrees of cold'"

http://www.observer....monthly/stor...,753629,00.html

[cabrales]

An older article (Independent, June 23, 2002) indicated the following, regarding Sketch:

"It sounds madly, joyfully, overly ambitious but fun, with a 150-seat brasserie, two bars, a grand tea room (love it) and video art gallery, as well as a 70-seat restaurant under the innovative Gagnaire."

And another (Time Out, May 15, 2002; Fiona Sims on Sketch, sibling to Momo and London's biggest restaurant-bar complex):

"[O]perations director Michael Helling. . . . As well as the GBP 125-per-head fine dining restaurant called the **Lecture Room and Library,** there will be a 150-seat brasseriestyle restaurant called the Gallery, which will transform into a video art gallery by day; two bars [called East and West]; and a space called **The Parlour** that's a twist on a grand tearoom. We're talking 27,000 square feet. . . . [P]astry chef Annabelle Levrard is in place in the Parlour, with Simon Robinson behind the bar and Fabrice Reggiani lining up for maitre d'. Meanwhile **executive chef Gregoire Sein** and head chef of the Lecture Room and Library, **Pascal Sanchez** (both Gagnaire boys) . . . . The Gallery will be open from 7-11pm and will have a more palatable average spend of around GBP 35 a head. After service, it becomes a lounge bar (open until 2am) with resident DJs and a separate entrance for private members . . . . Or there's The Parlour, a 'mad take' on a Victorian parlour, which will serve tea, as well as breakfast and light lunches from GBP 15 a head . . . A final word about the design. Here's a taster: 'pod' loos designed by an Isle of Wight boat-builder; original 1970s bar furniture; Tomokil banquette-seating that transforms into chaise-longues when the music cranks up; Marc Newson-designed starter trolleys, dimsum style; a communal 'snake' table."

Sounds horrid.

[cabrales]

I recently called the PR contact noted by other members, and was advised that Sketch would not be open before mid-to-late September at the earliest.

[Andy Lynes]

So that's November then. I wonder how far they've gone over budget? Mind you, £125.00 a head for food, shouldn't take them long to make the money back.

[tony h]

Just trying to resurrect - anything happening here yet or has the ventrue folded before it began?

[Kikujiro]

london-eating.co.uk says late Oct/early Nov. But what do they know?

[dallardice]

Caterer.com today reporting 26 Nov.

[jayrayner]

And, on this occasion, caterer is correct. or at leats Nov 26 was the date given to me by mourad Mazouz and I suppose he should know.

[Andy Lynes]

Will you be reviewing it anytime soon? I want to know if it's going to be worth £100.00 a head food costs alone or not.