David Moore, the chef who runs Michelin starred restaurants L'Autre Pied and Pied a Terre, has opened up a pop-up restaurant just off Marylebone high street, in the space left by Roganic, called Pieds Nus (see a theme?).
Pieds Nus literally means bare feet, but in culinary terms it means simple, fresh, quality food. He has followed the less is more approach to food, where only a few ingredients on a plate allows the best flavours to come through. To allow the diner to fully appreciate this concept, a sharing menu has been created, where all dishes are simple and very precise.
You know a place is going to be good when the bread is this divine. Hand whipped butter, along with a milk loaf and a bacon and onion brioche.
Pickled, raw and charred vegetables, with celeriac oil. Beautiful, vibrant and fresh, already you understand what the chef is trying to achieve.
98 degree, 12 hour slow cooked pork belly with potato and carrot. Absolutely beautiful, the pork melted in your mouth and the crackling was some of the crispiest and crunchiest I've had.
There was also 42 degree confit salmon with cauliflower and pink grapefruit - which so shouldn't have worked but was amazing, proven by the fact we ate it too fast and there is no picture proof.
Tarte tatin.
A gorgeous, colourful dessert of a deconstructed New York cheesecake, with blackberry ice cream. So full of flavour.
Pieds Nus is only open until March 11th, so if you like what you see you don't have long to try it out but apparently the chef is on the lookout for a permanent space, so you might just be in luck!
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