{"id":68,"date":"2007-10-26T12:24:46","date_gmt":"2007-10-26T12:24:46","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/marcus-eaves-l%e2%80%99autre-pied-restaurant-opens-in-marylebone-village\/"},"modified":"2007-10-26T12:24:46","modified_gmt":"2007-10-26T12:24:46","slug":"marcus-eaves-l%e2%80%99autre-pied-restaurant-opens-in-marylebone-village","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/marcus-eaves-l%e2%80%99autre-pied-restaurant-opens-in-marylebone-village\/","title":{"rendered":"Marcus Eaves | L\u2019AUTRE PIED RESTAURANT OPENS IN MARYLEBONE VILLAGE"},"content":{"rendered":"

L\u2019AUTRE PIED OPENS IN THE HEART OF MARYLEBONE VILLAGE<\/strong><\/p>\n

Marcus Eaves opens his first restaurant in partnership with his mentors Shane Osborn and David Moore of 2 Michelin starred Pied a Terre. After 4 years as Osborn\u2019s sous chef and prot\u00e9g\u00e9, Eaves finally heads up his own venture, with the backing and support of the Moore\/Osborn partnership. The new restaurant, located in Blanford Street off Marylebone High Street, pays homage to his business partners\u2019 restaurant Pied a Terre, by the name of Eaves choice – L\u2019Autre Pi\u00e9d.<\/p>\n

At only 26, the young Eaves has garnered his experience throughout the UK with some of the countries leading 2 Michelin starred chefs, culminating with 4 years under the skilled tutelage of Shane Osborn. \u201cEvery chef aspires to opening their own restaurant, so this is a dream come true for me. The experience of working alongside Shane has been invaluable and his culinary creations are inspired. My passion for food will continue in L\u2019Autre Pied, but with my own menu. I am looking forward to the challenge\u201d<\/strong><\/p>\n

The modern European menu will offer exciting creative dishes like Ballotine of Cornish mackerel, pickled baby carrot, red mustard leaves and Roasted partridge, pearl barley, game broth scented lemon thyme and to follow Fig bavarois, cinnamon cr\u00e8me fraiche, clove ice cream. Joining Eaves in the kitchen as number two and making it a family affair, will be his brother Jason, formerly sous chef at Cheltenham\u2019s Le Champignon Sauvage.
\n
\nThe design of L\u2019Autre Pied comprises a glass-fronted restaurant, a small bar and bespoke furnishings. Combined they set the desired ambiance to one of relaxed formality. In addition to the main restaurant, L\u2019Autre Pied will provide private dining for up to 16 guests, which is discreetly placed at the rear of the restaurant and sectioned off with partitioned doors.<\/strong><\/p>\n

L\u2019Autre Pied is open Monday to Friday for lunch from 12.00 pm till 3.00 pm and for dinner from 6.00 pm until 10.45 pm. Saturday is open for dinner only, from 6 pm till 10.45 pm and will be closed Sunday.<\/p>\n

For further information or to reserve a table, contact the front of house team on 020 7486 9696 or online at www.lautrepied.co.uk<\/a> <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019AUTRE PIED OPENS IN THE HEART OF MARYLEBONE VILLAGE Marcus Eaves opens his first restaurant in partnership with his mentors Shane Osborn and David Moore of 2 Michelin starred Pied a Terre. After 4 years as Osborn\u2019s sous chef and prot\u00e9g\u00e9, Eaves finally heads up his own venture, with the backing and support of the read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/68"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/68\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=68"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=68"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}