{"id":930,"date":"2010-10-07T11:15:00","date_gmt":"2010-10-07T11:15:00","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=930"},"modified":"2010-10-07T11:15:00","modified_gmt":"2010-10-07T11:15:00","slug":"roussillon-michelin-starred-modern-french-restaurant-welcomes-daniel-gill-as-head-chef","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/roussillon-michelin-starred-modern-french-restaurant-welcomes-daniel-gill-as-head-chef\/","title":{"rendered":"Roussillon – Michelin starred modern French restaurant welcomes Daniel Gill as Head Chef"},"content":{"rendered":"

This October Roussillon, Pimlico\u2019s legendary Michelin starred modern French restaurant welcomes Daniel Gill as its new Head Chef.<\/strong><\/p>\n

16 St Barnabas Street, London SW1 W 8PE, Tel: 0207 730 5550.<\/em><\/p>\n

This October sees the dawn of an exciting new era at one of London’s most iconic modern French Restaurants, Michelin starred Roussillon. Dan Gill, formerly at Midsummer House and Le Manoir Aux Quat Saisons has been appointed the new Head Chef of Roussillon at just 23. This October also sees the launch of his brand new food offering at the restaurant.<\/strong><\/p>\n

Since its opening back in September 1998, Roussillon has become regarded as a culinary temple to French gastronomy and a destination for captains of industry, gastronomes far and wide and even the occasional world leader, resulting in the most coveted prize in the restaurant business, its first Michelin Star awarded back in January 2000.<\/p>\n

Following on from his predecessor, Dan\u2019s brand new menus for Roussillon focus once again on luxurious modern French cooking with his passion for the finest quality regional produce sourced from all over the UK and France shining through into his range of dishes. <\/strong><\/p>\n

Dan\u2019s \u2018Menu Automne\u2019 kicks off the offering and examples include to start: Pan seared hand dived Scottish Scallops with apple puree, ginger and fresh apple, Cock crab with celery and cucumber salad, lime puree and cucumber jelly and Foie gras Waldorf, candied walnuts, red William pear, honey and vanilla. <\/p>\n

Moving on to main course and these feature the likes of Pan roasted Scottish cod and mussels, coco beans, horseradish, fresh sorrel and mussels, Pan fried stone bass and langoustine, kohlrabi and pistachio puree, red pepper and cardamon or Roasted Yorkshire grouse, confit legs, poached blackberries, celeriac and white chocolate puree, smoked bacon, cabbage, chanterelle, grouse and blackberry jus.<\/p>\n

Dan\u2019s lists of desserts includes The Roussillon Earl Grey tea souffl\u00e9, lemon jelly, milk sorbet and granola digestive biscuit, Banana and cherry gateau, peanut butter ice cream and sour cherry jam and Louis XVI, fresh blackcurrant mousse and jelly, dark chocolate sorbet. There is also an exquisite cheese cart with a fine range of French artisan cheeses for those who prefer to end on a savoury note. <\/p>\n

As well as Dan\u2019s main menu, favourably priced at \u00a360 for three courses, there is also the Roussillon seasonal tasting menu, which at lunchtime features 6 courses at \u00a358 and for dinner 8 courses at \u00a378. The award winning \u2018Menu Legumes\u2019 is also available at both lunch and dinner and features at lunchtime 6 courses for \u00a348 and for dinner 8 courses at \u00a365. Last but in no way least is Dan\u2019s excellent value Menu Du Dejeuner with 3 courses and half a bottle of wine per person for just \u00a335.<\/strong><\/p>\n

Wine, of course is a huge part of the offering at Roussillon and as well as a cellar boasting a wealth of fine French and World wines there is also a good selection of reasonably priced wines by the glass and Head Sommelier David Hajos is always happy to lend a guiding hand through the extensive list.<\/p>\n

With its bright young new Head Chef at the helm and a front of house team run with great finesse and precision by General Manager Michael Lear and Restaurant Manager Samantha Rieu, Roussillon embarks on the next chapter of its long life and looks forward to the next twelve years serving London’s ever evolving diners.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

This October Roussillon, Pimlico\u2019s legendary Michelin starred modern French restaurant welcomes Daniel Gill as its new Head Chef. 16 St Barnabas Street, London SW1 W 8PE, Tel: 0207 730 5550. This October sees the dawn of an exciting new era at one of London’s most iconic modern French Restaurants, Michelin starred Roussillon. Dan Gill, formerly 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":[4],"tags":[364,365],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/930"}],"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=930"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/930\/revisions"}],"predecessor-version":[{"id":931,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/930\/revisions\/931"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}