At the heart of Experimental
RESTAURANTS
A subtle choreography, the symphonic hum from day to night. A space where food and cocktails are just as important as the ambiance, the design and everything in between. In the kitchen and behind the bar, a team imbued with passion. On the floor, a rhythm of generosity flowing through service. A nod to the seasons, a meal shared, a cocktail sipped.
Temple & Chapon
A classic 1950s New York chophouse seen through a Parisian lens, a new chapter for French dining with an American twist. A choreography of service beneath a magnificent glass ceiling where dishes are conceived by chef Mélanie Serre. Icons of Gotham reimagined, through steaks, lobster rolls and apple pie, served in Paris' 3rd arrondissement.
Frenchie Pigalle
A mischievous take on decadent dining, an indulgence in the heart of Paris' 9th arrondissement. Chef Greg Marchand weaves elegance with global cuisine, serving sweet bread nuggets, iconic bacon scones and a legendary banoffee to finish. A meal best enjoyed overlooking Parisian streets, a glimpse of Montmartre and Sacré-Coeur just beyond.
Restaurant des Grands Boulevards
On the ground floor tucked away from the Grands Boulevards, a restaurant beneath a towering glass roof to discover. A menu conceived by beloved chef of the new Parisian gastronomic scene, Giovanni Passerini revisits the great classics of French-Italian country cooking with fine-dining tendencies. Guests are seated in a landscaped courtyard with a bar at the heart. In warmer months, the roof retracts for a meal enjoyed in the gentle summer breeze.
Henri
Behind the wooden door at 14-15 Henrietta Street, a restaurant unfolds. A tribute to the classic French bistro, interpreted by British chef Jackson Boxer. Each meal, a choreographed performance across herringbone floors, serving beautiful dishes onto tables clothed in white, as candlelight flickers and laughter drifts from table to table.
Adriatica
Fondamenta Zattere Al Ponte Lungo, 1412, 30123 Venezia VE, Italy
adriatica@palazzoexperimental.com
+39 041 098 0201
Just downstairs, a Venetian restaurant reminiscent of an Italian film, where locals and travellers linger over a meal. Chef Denis Begiqi is at the helm, offering a playful take on Italian fare, a romantic twist of fate. An impressive dining room awaits, awash with marble touches, soft greens and rich red stripes, right in the heart of Dorsoduro.
Frenchie Biarritz
A departure from Paris for renowned chef Greg Marchand. A bolthole in Biarritz where his brasserie comes with a seafront view. A space awash with natural light, a sky-blue terrace beneath the summer sun for Sunday brunch. Local products and fresh seafood are the highlight, with a touch of whimsy and a celebration of the Basque terroir.
A space to discover, to remember
A study of seasonal produce, a measure of fine dining where each restaurant embraces its own unique world from beachside haunts to city escapes and mountain refuges to countryside hideaways.
An Experimental table
Candle light flickers, another service begins. Behind each meal, teams humbly led by chefs selected for their nuanced expertise and connection to each place. Jackson Boxer takes the helm in London and the Cotswolds. Gregory Marchand takes a playful twist on food in Paris and Biarritz. In Venice, Denis Begiqi leads the kitchen, and in New York Eric Bolyard's dishes are a whimsical interpretation of fine dining. And finally, Giovanni Passerini explores French and Italian classics in Rome and Paris.
