a D&D London restaurant
Restaurant Sauterelle, in The Royal Exchange, is delighted to introduce Arnaud Delannay, who joined in May 2012 from another D&D London restaurant, Plateau in Canary Wharf.
Arnaud spent two years at Plateau as sous chef working with head chef, Allan Pickett. He had followed him there from The Aviator Hotel in Farnborough. Before that, he was at The Square in Mayfair, while his first role in London was for Chris and Jeff Galvin at Galvin Bistrot de Luxe, where he worked for three years.
Arnaud’s cooking style is heavily influenced by his roots in the South of France and he brings a classic Provençale style to Sauterelle. His menus change seasonally and feature only the highest quality produce. Arnaud likes to focus on clean, incisive flavours and unfussy presentation.
Signature dishes making regular appearances on the menu at Sauterelle include: Orkney Isle scallop, curried cauliflower purée, sauce vierge and micro basil; 12-hour cooked pork belly, smoked Secretts carrot purée, Swiss chard, red wine sauce and apple tart tatin.
Overlooking the Grand Café, you can enjoy our Café menu on the Mezzanine from 12 until 3pm or soak up the atmosphere over drinks in the evening> READ MORE
The wine list in Restaurant Sauterelle offers top vintages from the most respected chateaux to more unusual styles from up-and-coming boutique producers> READ MORE
The Grand Café is set in one of the City’s most magnificent landmarks which was once the City’s prime trading floor> READ MORE
Head Chef Robin Tarver is inspired by the Grand Cafes of old Europe and takes pride in continually evolving his menu> READ MORE