London - September 05, 2007

What a Feeling

Texture Restaurant Opens

At Prada, wool beanie hats are coated in plastic, whilst at Dolce & Gabbana, metallic leather gets crackled and popped.

This season it’s all about texture.

So it’s no surprise that new restaurant Texture, which opens tomorrow, is already hot; mainly because the duo behind it have such impeccable talent. Head sommelier Xavier Rousset was the youngest man ever to become a Master Sommelier and has gained fame at Le Manoir aux Quat’ Saisons, where he met Head Chef Agnar Sverrisson (previously at Petrus). Now the pair launch Texture, with a gamut of ex-Le Manoir staff.

Food is complex, with an emphasis on, you guessed it, textures: lunch and dinner offer dishes like Alsace bacon and poached Ambrose hen egg, Icelandic cod with chorizo and crispy bread, or Anjou pigeon. Puddings come in the form of muesli with summer berries and milk sorbet, or coconut creations. There’s also a texture tasting menu.

Book a table and you’ll no doubt spend much of the meal feeling good.

Texture, 34 Portman Square, W1H 7BY (020 7224 0028 or texture-restaurant.co.uk).

  Boozehound, Concept Cuisine, Lunch Spot