Jean-Georges at The Connaught will offer takeaway pizza

The Connaught in Mayfair is to start offering takeaway pizzas for the first time when French chef Jean-Georges Vongerichten opens his eponymous new restaurant at the hotel on 27 July.

The menu will be full a la carte (no tasting menus here), with a selection of pizzas to-go with toppings including black truffle, and tuna and wasabi.

The site promises to be a more informal spot than Helene Darroze’s two-Michelin-starred restaurant on the other side of the hotel, opening all day from breakfast to dinner.

Diners can also expect a ‘greatest hits’ of dishes from Vongerichten’s New York restaurants – which include the three-Michelin-starred Jean-Georges at the Trump International Hotel – as well as twists on British fish and chips and beans on toast.

The opening marks a return to London for the chef, who ran Vong at The Berkeley for seven years until 2002 and launched Spice Market at the W Hotel in 2011 (now-closed).

Alsace-born Vongerichten trained under French chefs including Paul Bocuse, before going on to work in Asia and the United States.

He now operates restaurants in 11 countries worldwide including Japan, Brazil and the Bahamas.

In a statement announcing his new London restaurant last year​ the chef said The Connaught was the first London hotel he ever stayed in and held a ‘special place’ in his heart.

“I hope to create a new restaurant that reflects both my signature farm to table cooking style but with a few suprises,” said Vongerichten.

Please log in for access

Thanks for subscribing!

An email confirmation will be sent to your registered email address with a link for you to click on to confirm this request is genuine.  Please note that no newsletters will be sent to you until the request is confirmed.  If you do not receive the link, please check your junk folder or else contact NewsTeam@Clanalytix.com.

This website uses cookies to ensure our visitors get the best user experience and to analyse site traffic.  To continue browsing our site, please confirm your acceptance of our Privacy Policy and use of cookies.