The Parisienne Chophouse is a ‘back to basics’ project from Marco Pierre White who wanted to offer perfected affordable glamour and high-quality simplicity at realistic prices The menu contains typical brassiere dishes with a mixture of classic Marco and a focus on meat.

The design is by David Collins and the chequered tile floor and bold French posters create an atmosphere that is relaxed yet sophisticated. The Parisienne Chophouse represents a step in an alternative direction for Marco Pierre White, but the restaurant is not a prototype for a chain of similar outlets in London or the UK.

Fact File

Type: restaurant

Number of covers: up to 180

Number of rooms: 1

Owners: Marco Pierre White

Chef: Tim Payne

Criteria

To supply and install equipment to Marco Pierre White’s new restaurant. From a 30 minute meeting with Marco early one morning in his new (ex Chez Gerrard) restaurant we soon realised there was no design required as Marco walked around pointing to areas and specifying his requirements.

The menu had already been designed and Marco gave us his exact equipment specification. The intention was to create a ‘proper Brasserie’ with an open kitchen in which we installed a gas-fired rotisserie, chargrill, fryer, double solid top, salamander grill and combination oven.

Like all of Marco’s projects, the programme was very well organised and project managed by John Rowland associates. The installation was completed successfully and the result is another very busy and strong restaurant in Marco’s empire.

Contract file

Type of contract: Design, supply, fabricate install and maintain

Size: £150,000

Installation time: 3 weeks

Kit installed: Charvet, Williams, Hansens specialised fabrication, Rational, Rotissol and Dawson

Special features: Open kitchen