Chiming perfectly with its 10th anniversary, Roux at the Landau’s rejuvenated interior celebrates the restaurant’s evolution and lays the foundations for its future success. Provenance of ingredients is at the forefront of the elegant, yet pared-back new menu from Head Chef Nicolas Pasquier, under the guidance of Michel Roux Jr.
Having designed the restaurant’s original interior in 2008, David Collins Studio has revisited its original scheme, carving out a new guest experience centred around an informal, ingredient-led dining concept.
Entering the restaurant via a new reception desk clad in emerald croc leather, one’s eye is immediately drawn to the curvilinear timber-clad bar, which takes central position in the oval dining room. The introduction of informal counter dining is a key component of the restaurant’s relaunch, and acts as the centrepiece for its new aesthetic.
Clad with a pale blue leather and set within a dark timber frame, the bar features stud detailing and a crackle glaze surface. The encircling stools are upholstered in lilac-toned leather that reflect the restaurant’s original colour scheme, while the surrounding oak tables have been custom designed with leather and bronze details, mirroring the timber used for the bar.
An impressive showcase of British produce – from charcuterie and cheese to shellfish and champagne – flanks each end of the counter, creating visual interest for diners, while reaffirming the restaurant’s ingredient-led ethos.
The addition of low level aged brass lighting, takes inspiration from The Studios’ original custom chandeliers, while emphasisng the wonderful curves of the bar and room as a whole.
