The 98-cover restaurant on Newman Street in Fitzrovia, which previously was scheduled to open early spring, will merge French and English cultures with Pickett's menu featuring classical and contemporary dishes.
Split over two levels, diners will be given the option of reserving a table in the main restaurant or drink and dine in the no-bookings Fir Room.
Quentin Reynolds and his team at Reyco have been commissioned to design a look for the restaurant which will feature hand painted decorative Gesso panels, vintage British chairs, classic French pewter comptoir table tops with heritage pieces of both French and English tableware and Staffordshire figurines.
Seasonal ingredients
Pickett, who worked at Aviator, Galvin Bistro de Luxe and Orrery before joining D&D London's London restaurant Plateau, will head up the daily operation of the restaurant.
The menu will use seasonal ingredients sourced from around the UK, specifically from the chef's home county of Kent with dishes such as braised Black Angus short rib to be a fixed feature.
He said: “As a chef, to run your own restaurant in London is a dream come true and I want to provide great quality food that can be enjoyed in a relaxed, friendly atmosphere. It's going be an exciting and challenging first few months and I’m sure there will be some sleepless nights but with André as my mentor and an enthusiastic, experienced team supporting me, I am confident that we will succeed.”
Blais, also a key player in the set up and operation of Belgo, added: “I am Allan’s biggest fan and wanted to put my money where my mouth is. I could not be more excited. For me Piquet is personal. It will celebrate Allan’s incredible talent, my French heritage and love for cool jazz classics – all presented in that Modern British approach to food and dining - exquisitely refined and refreshingly unpretentious.”