{"id":939,"date":"2010-11-09T11:51:08","date_gmt":"2010-11-09T11:51:08","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=939"},"modified":"2010-11-09T11:51:08","modified_gmt":"2010-11-09T11:51:08","slug":"chez-lindsay-restaurant-the-richmond-favourite-welcomes-head-chef-thierry-gerente","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/chez-lindsay-restaurant-the-richmond-favourite-welcomes-head-chef-thierry-gerente\/","title":{"rendered":"Chez Lindsay Restaurant, The Richmond Favourite Welcomes Head Chef Thierry Gerente"},"content":{"rendered":"

RICHMOND\u2019S CHEZ LINDSAY WELCOMES NEW HEAD CHEF AND MANAGER<\/strong><\/p>\n

Richmond favourite Chez Lindsay, still headed up by Executive Chef and owner Lindsay Wotton, has recently welcomed new head chef Thierry Gerente and manager Valerie Poilane to the team. The restaurant has been serving its speciality crepes, galettes (buckwheat pancakes) and other Breton dishes for over 15 years, and Thierry will be adding some of his own dishes to the menu. <\/p>\n

For more information and table reservations, telephone 020 8948 7473 or visit www.chezlindsay.co.uk<\/a><\/strong><\/p>\n

Seafood and pancakes represent the \u2018twin glories\u2019 of Breton cooking, and the Chez Lindsay menu prominently features both. The buckwheat pancakes are made to a recipe Lindsay sourced and then refined whilst spending time in a traditional kitchen in Brittany. The organic buckwheat flour gives the pancakes a nutty taste, and also provides a wealth of vitamins and minerals. They\u2019re served with a number of fillings, under the headings of \u2018les classiques\u2019 (such as ham and cheese), \u2018compl\u00e8tes\u2019 (including egg, cheese and ham) and \u2018sp\u00e9cialit\u00e9s\u2019 (among them queen scallops and leeks). <\/strong><\/p>\n

Lindsay believes the galettes are best enjoyed with the traditional Breton accompaniment of cider \u2018\u00e0 la bol\u00e9e\u2019, and she has selected a number of ciders from the region, all excellent examples of this refreshing, relatively low-alcohol drink. Cider is also a key ingredient of many of the dishes on the menu. <\/p>\n

Seafood options on the menu are numerous, and include oysters (served on ice, or warm with cider), whelks and winkles \u2013 which can be enjoyed as a selection on a traditional \u2018plateau\u2019. Starters also feature seafood options such as crayfish salad, as well as snails or a French onion soup \u2013 flavoured with cider. Main dishes range from galettes to Lindsay and Thierry\u2019s take on the Breton Cotriade, a casserole of red gurnard, sea bream, mackerel, lobster, mussels and langoustine – as well as a classic steak frites. <\/strong><\/p>\n

Chez Lindsay recreates the warmth of a traditional French bistro with wooden tables and chairs in a bright dining room. The small bar area to the front of the restaurant is ideal for a quick bite to eat or drink (perhaps a galette and bol\u00e9e of cider whilst shopping during the day, or pre- or post-theatre), and there are also tables here looking out onto the street, which are ideal for people-watching.<\/p>\n

Upstairs, Chez Lindsay has a sunny private room, which can be set up in various arrangements to accommodate 12-40 people for a private event, be it a breakfast meeting, corporate lunch or family dinner. Menus can be decided to suit the event. <\/p>\n

Chez Lindsay is open all day for meals and\/or drinks, 12 noon to 11pm Monday to Saturday and from 12 noon to 10pm on Sunday. The restaurant\u2019s at 11 Hill Rise, Richmond upon Thames. Telephone 020 8948 7473 for reservations.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

RICHMOND\u2019S CHEZ LINDSAY WELCOMES NEW HEAD CHEF AND MANAGER Richmond favourite Chez Lindsay, still headed up by Executive Chef and owner Lindsay Wotton, has recently welcomed new head chef Thierry Gerente and manager Valerie Poilane to the team. The restaurant has been serving its speciality crepes, galettes (buckwheat pancakes) and other Breton dishes for over 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":[370,371],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/939"}],"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=939"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/939\/revisions"}],"predecessor-version":[{"id":940,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/939\/revisions\/940"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}