Rivea

Location

Rivea London
Bulgari Hotel, London
171 Knightsbridge,
London SW7 1DW

Tel. +44 (0)207 151 1025
info@rivealondon.com

www.rivealondon.com   

Tube Station : Knightsbridge

In detail

SCHEDULE         

Lunch : 12pm - 2:30pm
Dinner : 6.30pm - 10:30pm

Open all week

 

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Rivea offers French and Italian cuisine in London

Rivea London opened its doors on May, 12th 2014 in the heart of the Bulgari Hotel, London

Rivea – the spirit 
For more than 25 years, Alain Ducasse has worked to express the myriad of flavours from the Mediterranean region, between inland Nice and Liguria. The Mediterranean is his core source of inspiration and his adopted homeland. The produce, climate and people embody the local ‘art de vivre’ so dear to Alain Ducasse who has spent much time discovering the culture of French and Italian Riviera cooking, exploring the lively markets, listening to conversations and finding inspiration for many of his recipes and his ways of doing things. 

 

The food
Alain Ducasse and Alexandre Nicolas have enlisted the help of artisans and specialist famers to create a menu of Riviera-style dishes using the best of both British and Mediterranean produce, bringing an expression of this essential cuisine. 
Alongside Angus beef, seafood from Scotland, Irish lamb, local fruits and vegetables, specialist products from the best suppliers are part of the experience. The charcuterie comes from the famous Spigaroli brothers – Italian artisans whose family have been making their cured meats for more than 100 years. Olive oil and Tagiascca olives are sourced from Terre Bormane - Italian producers of fragrant, dainty and natural oil with a Ligurian tradition. In addition, homemade offerings such as breads change according to the seasons and Pastry Chef Xavier Mertz’s inspirations, and include light and delicate lemon bread and a homemade focaccia prepared with a deep savoury black olive paste.

At the moment: Tigelle, pesto and rocket ; Roasted panisse ; Rivea salad wrapped in a socca ; Potato/sage/Parmesan gnocchi ; Riviera-style John Dory ; Milk-fed lamb, seasonal vegetables and herb pesto ; Lemon shortbread, Limoncello sorbet...

 

Wines and aperitifs
The wine list, created by Alain Ducasse Wine Director Gérard Margeon and Head Sommelier Antonin Charlier, features small, artisanal and upcoming producers alongside iconic winemakers. It is very much a reflection of the menu with a focus on wines form Provence, Corsica, the South of the Rhône Valley and the French & Italian Riviera. 

 

The Design and tableware
Renowned Italian architect and designer Antonio Citterio Patricia Viel and Partners has created a space of breezy, laid-back elegance which captures the beauty and relaxed nature of the Riviera. An undulating hanging curtain made from shimmering silk channels the gently lapping motion of the Mediterranean sea, while polished wooden floors, pillars and wall panels hint at yacht-chic. A private dining room seats up to 12 under chandeliers of blue glass lotus leaves seemingly floating in the air. 

The artisans and design houses providing the sets have all been selected for their superb quality, heritage and working ethics, as part of Alain Ducasse’s continuous support for French craftsmanship.  

Chef : Alexandre Nicolas

Restaurant Manager : Huzefa Sawliwala

Sommelier : Antonin Charlier

photo du menu

Characteristics

 
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Contact form

 

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