Maison François will pay homage to the grand brasseries of Paris, Lyon and Alsace, whilst incorporating wider influences across the menu.

mcith_Steven%20Joyce-JOS2020007D00002-02Head chef Matthew honed his classical cooking skills at The Dorchester before becoming head chef at Isabel, and he reached the final of Masterchef: The Professionals in 2018. 

Open from early morning to midnight, Maison François will focus on simplicity and seasonality, beginning first thing with breads and patisserie fresh from the in-house bakery.

Throughout the day, guests can watch the chefs at work around the floating pass in the open kitchen. Service at Maison François dissolves the traditional distinction between front and back of house: drinks are mixed at a dispensary bar, giving the restaurant an open feel, while both chefs and waiters bring plates to tables.

As thoughts turn to lunch, the team will shuck Loch Ryan oysters, and slice into rustic house terrines and homemade charcuterie such as Sabodet saucisson.

The menu sees brasserie classics such as Reblochon gougères and jambon noir de Biggore, céleri rémoulade sit alongside handmade pasta dishes like ravioli dauphine with Comté and black pepper.

Whole fish and cuts of meat will be cooked simply over the wood-fired grill, with dishes including poulet rôti, frites and fillet of John Dory. Elsewhere on the menu, there are vegetable dishes made with seasonal produce sourced directly from selected farms and artisans across the UK: ratatouille with pistou and seasonal roast cabbage with anchoïade.

When it’s time for dessert, Maison François’ bespoke dessert trolley will wind its way through the tables, laden with classics such as layered gâteau Marjolaine, praline Paris-Brests and a daily selection of seasonal fruit tarts. 

François and his team have scoured the country for farmers and producers to work with, using everything from line-caught eels from the cold waters of Lough Neagh to beef from Belted Galloways roaming free on the Yorkshire dales. 

Downstairs is Maison François’ sibling wine bar. There, the bar’s dedicated chef will serve slices of terrines and pâté en croûte, plates of charcuterie from a vintage slicer, glasses of wine from magnums and sherry poured directly from the cask.

At Frank’s, guests can pair wines with bar snacks from the same region: vin jaune with Comté, for example. The wine list runs to over two hundred and fifty bottles – small production natural wines from off the beaten track will be listed alongside bottles and magnums from legendary French producers and powerhouse domaines.  

Interiors take their cues from Ricardo Bofill’s postmodern cement factory, with soaring twenty ft-high ceilings hung with art deco chandeliers. The walls are softened by mirror-filled arches and sheer, off-white drapery, while the focal point of the dining room is a 1970s-inspired clock in patinated bronze, which sits above the open kitchen.

Tables are separated by latticed glass and warm wood panels and surrounded by curved banquettes upholstered in oatmeal linen.

As visitors descend the intertwined staircase, the interiors at Frank’s bar become more industrial: the oak-panelled central bar is surrounded by whitewashed brick, with a polished concrete floor. Maison François will open on the 14th September.