The Greenhouse: Arnaud Bignon X Akrame Benallal

Words by
Daisy Palmer

6th April 2017

The Greenhouse, set in the loveliest of mewses in Mayfair, played host to an exciting collaboration between chef Arnaud Bignon, and Parisian Akrame Benallal.

In the bosky surrounds of the hidden restaurant, the cuisine of the two chefs collided. The global amuse-bouches of Bignon kicked off the evening - a Greek inspired tzatziki bombe exploded in the mouth, and this sat alongside a mini taco. Tex Mex this was not though, and the lettuce and crème fraiche mouthful was a delight mixed with wasabi and arenkha caviar.


The Greenhouse

This is part of the restaurant’s Four Hands series, taking on a guest chef and alternating the courses. They have run past events with the Hotel Bristol’s Eric Frechon, and Jean-Luc Rochas with more planned in the future including one with Philippe Mille of Les Crayers.


The restaurant is famed for its outstanding wine collection - owner Marlon Abela is a oenophile of some dimensions. Last night a white asparagus - some of the first of the season - with aged ballota ham and parmesan was paired with rich Campogrande from Liguria, a Telemaco 2010, which had notes of Terre Alte from the other side of Italy. An aged beef fillet with an interesting dusting of cocoa butter and tartare wrapped in beetroot married perfectly with a robust Bosquet des Papes. 2014. The stunner of the night was a charcoal ice-cream - one of the superfoods du jour - this time churned into a salted caramel infused pudding, and moreish enough to request a second helping, alongside a Domaine Schoffit Tokay Pinot Gris 2001.


The company has bold expansion plans. Not only have they recently acquired The Square from Phil Howard, but they are looking for sites in New York too and expanding Marc Patisserie, their bakery business in the city.


Turbot cucumber sesame

Look out for upcoming events from the group this season which include an All Guns Blazing dinner 12 May at The Greenhouse, a LCW intimate dinner at Umu restaurant with renowned artisans Toru Horiguchi and Kazuya on 3 May and Green’s Restaurant & Oyster Bar pop up at Morton’s Club in the summer hosted by Simon and Parker Bowles.


Langoustine avocado foie gras gree apple