New French restaurant opens creating 18 jobs
A new French restaurant has opened in Nottingham, led by Gordon Ramsay trained executive head chef James Crossman.
Creating 18 jobs in the city, Paris, located in a 4,500 sq ft venue at 3-5 High Pavement, Nottingham, is the sister establishment of popular bistro Petit Paris.
Owner Antony Crossman always envisioned Paris as a destination spot for fine dining and drinking, and it was designed with romantic dates, big anniversary occasions and as a place that provides something for everyone with a relaxed, theatrical atmosphere influenced by French culture.
Fraser Brown Solicitors acted on behalf of Paris and commercial property associate Liam Wilkinson negotiated a 10-year lease of the property and a licence for alterations. Licensing associate Joanne Soar assisted in the transfer of and variation to the premises licence at the property.
Crossman, said: “We are thrilled to be opening our doors in the heart of Nottingham, and cannot wait to welcome customers taking a trip to Paris.
“Opening the restaurant was a natural step for us following the success of Petit Paris and we’d always envisioned opening a brand-new establishment with fine theatrical cuisine and a chic atmosphere, offering an alternative to the traditional casual cuisine served at the larger King’s Walk bistro.
“Boasting a delicious and varied menu with dramatic flair, Paris will be a place for occasions, with cuisine designed by Gordon Ramsay trained executive head chef James Crossman.
Executive head chef James Crossman, said: “Having worked for Gordon Ramsay at Claridge’s hotel in Mayfair, I was part of a team that gained a Michelin star in the first year.
“As well as Petit Paris, I am excited to be leading new restaurant Paris and it’s safe to say a lot of planning, care and detail has gone into the menu, and we really wanted everyone to have an eating experience that appealed to the senses.
“Without giving too much away, one particularly show-stopping dish on the menu is ‘Fruits de mere’, fruits of the sea with shellfish and sea vegetables placed upon dry ice and infused with a shellfish consommé. The dish will give an amazing scent of the sea, to accompany the delicately cooked seafood.
“There is a real difference between Petit Paris and Paris, Petit Paris a traditional bistro serving 200 people a day, and with these numbers we have had to limit how technical the dining experience is, especially when doing our pre-theatre menu which means we have to serve up to 80 people in an hour and a half.
“At Paris, the maximum restaurant seating capacity is 50, offering an intimate dining experience which allows us the opportunity to pay more attention to detail. However, the drinks lounges have ample space to relax and are the ideal setting for pre-drinks, post drinks or to enjoy a casual tipple. Our brigade will provide fairly priced fine dining dishes without forgetting that we don’t channel ourselves down the route of attracting a specific type of diner.”
Liam Wilkinson, associate, commercial property at Fraser Brown, said: “We were pleased to act on behalf of this client to secure a prime location for Paris on the popular High Pavement Street opposite Pitcher and Piano, and we believe that Paris will follow in the positive footsteps of its associated restaurant Petit Paris. We wish Antony and James every success in the future.”
