Chris Hill debuts his gourmet traiteur Colette

A gastronomic twist on the traditional takeaway meal

Beef Wellington will be on the menu at chef Chris Hill’s gourmet traiteur in Chelsea
Beef Wellington will be on the menu at chef Chris Hill’s gourmet traiteur in Chelsea

“The idea of a traiteur, creating a daily offer and seasonally changing menu, in London is exciting to me,” says Chris Hill, co-founder and executive chef of Colette – a new gourmet traiteur with deli, which opens its doors on the Fulham Road on Monday January 20. 

The game pâté en croûte
The game pâté en croûte
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A dish of halibut à la nage
A dish of halibut à la nage

Hill, previously premier sous chef at London’s The Ritz, has collaborated with fellow founders Dimitri and Mira Plaquet and the team behind the multi-Michelin-starred Belgian restaurant La Villa Lorraine, and will conjure a cooking experience where fresh meals made from high-quality ingredients can be taken home. “We’re working with incredible suppliers and I want to use my creativity and desire for the ‘delicious’ in a whole new way,” he says. “This means dishes such as game pâté en croute; halibut à la nage; beef Wellington; roast black chicken leg, heritage carrot and morels; and venison with red cabbage, parsnip and juniper [priced from £15 per person].”

Roast black leg chicken, heritage carrots and morels
Roast black leg chicken, heritage carrots and morels
The chef will offer a home-from-home cooking experience with freshly made dishes created from high-quality ingredients
The chef will offer a home-from-home cooking experience with freshly made dishes created from high-quality ingredients
Venison with red cabbage, parsnip and juniper
Venison with red cabbage, parsnip and juniper

As one might expect, there is no sit-down dining room at the venue, but customers choosing and collecting their orders will find a space where they can sip a glass of wine from Château d’Estoublon while purchasing cheese, charcuterie, Mariage Frères chocolates and Scottish Heather Hills Farm honey from the deli.

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