St Pancras Bar & Brasserie relaunches with new executive chef Thomas Piat
The French-born chef - whose CV includes École Hôtelière de Paris and JÒIA par Hélène Darroze - is seeking to ‘reignite the connection between London and Paris’ by taking inspiration from the grand railway station restaurants of Paris, such as Le Train Bleu at Gare de Lyon and Café de la Paix at Gare Saint-Lazare.
Dishes will include escargot de Bourgogne with garlic and parsley butter; French onion soup with Gruyère croutons; and Saucisse de Morteau aux lentilles.
Complementing these French dishes will be British staples including battered haddock with minted peas and tartar sauce; and sausage and mash with onion gravy.
Originally designed by Martin Brudnizki, the Art Deco-inspired space features rich wood panelling, brass fixtures and a vintage station clock.
In a nod to its station location, St Pancras Bar has collaborated with Hornby - the British model train manufacturer - to design a model train track that will circle the bar, featuring moving replicas of iconic locomotives including the Flying Scotsman and the Mallard.
“From St Pancras Bar & Brasserie guests can reach Paris in just over two hours, Piat says. “Our goal is to reflect the duality between our two great cities and their respective culinary styles, offering both locals and travellers a journey without having to leave the station.”
Launched in 2007, St Pancras Bar & Brasserie is operated by restaurant operator and contract caterer Searcys.
