Located on Stoney Street on the site that was previously sandwich shop Sons + Daughters, Camille is described as being ‘a reflective imagining of the duo’s travels across France’.
It will take a rustic approach to provenance-led cooking that has been characteristic of their restaurants, which also includes their latest venture Emilia, an Italian osteria in Ashburton, Devon.
The menu will feature the best produce from British growers, many of which will be sourced locally from suppliers within Borough Market, with the wine list to feature low-intervention and biodynamic bottles, focusing on small French producers and vineyards.
The pair have been joined by long-term friend and Brindisa co-founder Ratnesh Bagdai for the opening of Camille with the kitchen to be headed up by ex-St John chef Elliot Hashtroudi, currently resident chef at Clapton’s 107 wine bar.
Dishes on the launch menu will include tete de veau schnitzel and dandelion; cep stuffed chicken wing; veal sweetbreads and Montpellier butter; confit leeks and Lincolnshire poacher; and a fennel and brown butter custard tart.
“I love championing beautiful, seasonal British produce, working closely with our farmers and foragers directly. My cooking is inspired by provincial French cuisine but using what’s right on our doorstep,” says Hashtroudi.
Camille will have 40 covers across the restaurant and bar. Later in the year the doors will open onto an outdoor terrace, offering alfresco dining during the warmer months.
Since opening Ducksoup in 2011, Lattin and Hill have continued to explore their love of provenance-led cooking, most recently with the opening of Emilia in June last year.
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