Global InformationThe Restaurant Marco Pierre White information
| The Restaurant Marco Pierre White | |
|---|---|
 | |
  The location of the Hyde Park Hotel within London | |
| Restaurant information | |
| Established | 14 September 1993 |
| Closed | 15 February 2002 |
| Head chef | Éric Chavot (1994–95) Robert Reid (1997–99) Jeff Galvin (2000) |
| Chef | Marco Pierre White (1993–99) Robert Reid (2000–2002) |
| Pastry chef | Roger Pizey |
| Food type | French cuisine |
| Rating |  Michelin guide (1995–99) |
| Street address | Hyde Park Hotel 66 Knightsbridge |
| City | London |
| Postal/ZIP Code | SW1X 7LA |
| Country | United Kingdom |
| Coordinates | 51°30′08″N 0°09′36″W / 51.50222°N 0.16000°W |
| Other locations | 1997–2002: Le Méridien Piccadilly Hotel 21 Piccadilly London |
The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The Restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993, after White left his previous restaurant, Harveys. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third Michelin star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons[1] in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.
When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.
- ^ "How to Use This Guide" (PDF). michelinguide.com. 3 January 2011. Archived from the original (PDF) on 3 January 2011. Retrieved 15 July 2021.