Pied à Terre (restaurant)
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 1991 |
| Founder | Richard Neat |
| Headquarters | Fitzrovia, London , United Kingdom |
| Products | French cuisine, tasting menus (omnivore and plant-based) |
| Owner | David Moore |
Pied à Terre is a distinguished French dining establishment located in Fitzrovia, central London, recognized with a Michelin star. Established in 1991, the restaurant is under the ownership and management of David Moore, who also operates a hospitality consultancy and has appeared on BBC shows such as The Restaurant and MasterChef.
The kitchen is led by Head Chef Alberto Cavaliere, whose background includes working in Michelin-starred venues like Marcus, Joël Robuchon, and Sabor. His culinary approach merges traditional French methods with contemporary, ingredient-focused techniques and Asian culinary elements. Pied à Terre presents tasting menus that equally highlight both omnivorous and plant-based dishes.
History
As London’s longest-running Michelin-starred restaurant, Pied à Terre earned its initial star during its debut year and secured a second star in 1996. Following the departure of founding chef Richard Neat, Tom Aikens upheld the two-star status until 1999. Shane Osborn reclaimed the second star in 2003, maintaining it until 2011; since then, the restaurant has consistently held one star.
A fire in 2004 necessitated a closure lasting ten months; during this period of restoration, staff members gained experience at other establishments before reopening in 2005. In 2007, David Moore launched L'Autre Pied in Marylebone, which achieved a Michelin star within its first year. The leadership saw chefs such as Marcus Eaves, Andy McFadden, and Asimakis Chaniotis transition between the two restaurants. Currently, Alberto Cavaliere heads the kitchen, bringing innovative perspectives to both omnivore and plant-based haute cuisine.
Cuisine
Pied à Terre specializes in French gastronomy reimagined with international influences. The menu includes both omnivore and plant-based tasting options alongside table d’hôte and à la carte selections. These diverse offerings are available at every sitting, reflecting a commitment to inclusive fine dining.
Omnivore Menu
Utilizing seasonal British ingredients prepared with sophisticated French culinary techniques, the omnivore menu changes regularly. Sample dishes include: • Japanese seabream accompanied by leche de Tigre and toasted rice • Orkney scallop paired with pork jowl and burnt crème fraîche • Welsh lamb cannon served with courgette, basil, anchovy, girolle mushrooms, and redcurrant Additionally, the restaurant provides pasta-making and ceviche workshops as well as half-day culinary experiences.
Plant-Based and Vegan Menu
Since 2016, Pied à Terre has been among London’s pioneers in offering a complete plant-based tasting menu, initially introduced by Andy McFadden and further developed by Alberto Cavaliere. Signature creations feature: • “Tuna” crudo crafted from watermelon with cucumber ponzu • Agnolotti served with cavolo nero velouté, pesto, and pickled lemon • Barbecued maitake mushroom accompanied by aubergine caviar and vin jaune Plant-based cooking sessions also teach recipes such as cashew cream dips and chocolate mousse.
Wine List
The restaurant boasts an extensive and award-winning wine collection curated by sommelier Connor Skrine alongside David Moore. Its cellar contains over 800 labels focusing on Burgundy, Bordeaux, Champagne, as well as New World selections. The list offers a balance between classic vintages and wines from biodynamic and natural producers.
Expert wine pairings are available for both omnivore and plant-based menus to enhance each course’s flavor profile. Advanced preservation technology allows for an extensive by-the-glass selection featuring rare wines without requiring full-bottle purchases. This wine program has been highly praised, earning top placements in Wine List Confidential’s UK Top Restaurants for Wine 2024 and recognition through AA Notable wine list status.
Sustainability and Philosophy
Ethical sourcing practices, seasonal local ingredients, and the elimination of single-use plastics such as bottled water underscore Pied à Terre’s dedication to sustainability. Owner David Moore highlights the plant-based menu as part of the restaurant’s response to shifting dietary trends and environmental responsibilities. Both omnivore and plant-based menus receive equal attention to maintain uncompromising standards for all patrons.