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The Lanesborough Introduces Céleste

September 15, 2015 Luxury Hotels No Comments Email Email

Following an extensive 18-month renovation, The Lanesborough, the latest masterpiece hotel of Oetker Collection, opened in July 2015. Its new restaurant Céleste hails a new culinary era for the hotel. French inspired, the cuisine is modern and imaginative, using only the best of British ingredients.

Florian Favario, Executive Chef of The Lanesborough was chosen by Chef Patron Eric Frechon – Paris’ most esteemed three Michelin-starred chef and leading figure at Oetker Collection’s Le Bristol since 1999 – to lead one of London’s most celebrated addresses into a new gastronomic chapter. Formerly Head Chef at Epicure in Paris, Florian brings a wealth of experience and creativity, inspired by his travels to add to his generous, rigorous yet refined gourmet cuisine.

The cuisine at Céleste draws on traditional French ‘savoir faire’, whilst championing the authenticity of the finest British organic produce. Speaking on the philosophy behind the cuisine, Eric commented; “The menu takes inspiration from London as a global capital for cuisine, with flavours including herbs and spices. We work closely with local suppliers to use the best ingredients the country has to offerand preparethemusing classic French techniques.” Signature dishes include Heritage tomatoes with tomato sorbet, Home County lamb with courgette couscous and homemade harissa, and handcrafted sugar strawberry, “mara des bois” Chantilly and sorbet.

New interiors by Alberto Pinto were unveiled, taking the restaurant back to the Regency heritage in line with the rest of The Lanesborough. Within Céleste, 250 different mouldings were created to achieve the historic scene in bas-relief that surrounds the frise under the sky dome. English crystal chandeliers illuminate the delicate detailing, with the largest weighing 200kg and stretching two metres wide.

The name ‘Céleste’ derives from the late 19th-century French word meaning ‘heavenly’. Pertaining to the sky framed by the restaurant’s glass domed roof, the name also acknowledges the Gallic influence of the French chefs and alludes to a celestial gastronomic experience. The conservatory roof allows daylight to flood in for a naturally litlunch and the mood evolves throughout the day for an indulgent dinner experience.

The restaurant has 110 covers and includes a private dining room that seats up to 14, which can be closed or open to the main room, and two wine-tasting rooms offering an impressive selection of wines.

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