Orrery by Pierre Minotti opened in March with an elegant new direction, pairing French fine dining tradition with modern flair and a clear eye on Michelin recognition.
Led by Chef Pierre Minotti, formerly of Alex Dilling at Hotel Café Royal, the Marylebone restaurant offers an immersive tasting menu experience built around seasonality, theatre and polished hospitality.
“Orrery has its roots in French fine dining,” said Minotti. “My role is to bring back that dynamic by reinterpreting classic French dishes with a modern approach.”
The evening begins in the intimate Salon du Vin, where guests are welcomed with Champagne and canapés while browsing an 800-bin wine collection, before moving into the main dining room.
The redesigned space nods to the restaurant’s original 1997 concept, inspired by the mechanical solar system models known as orreries. Mirrors, rich velvets, rose marble and soft lighting create a room that feels both grand and warm, with a more relaxed atmosphere than traditional fine dining settings.
At the centre of the new experience is a marble bar, where guests are invited mid-menu for one of the restaurant’s signature moments: the Trou Normand.
Traditionally served in France to refresh the palate during long meals, Minotti’s version features lovage sorbet over galanga jelly, finished tableside with Green Chartreuse.
“The balance is intentional,” he said. “The flavours of the liqueur are enhanced without the sensation of alcohol, while lovage and galangal bring freshness, minerality and acidity.”
Elsewhere on the menu, a chilled take on bouillabaisse combines cured Cornish mackerel, saffron broth, finger lime, Espelette pepper and sea urchin, while a standout quail dish uses birds sourced from a small farm near the Pyrenees, served with chestnut gnocchi, English asparagus and Vin Jaune sauce.
“As I always say, the seasons dictate our menu,” he said. “It is our responsibility to follow the rhythm of the seasons and use the very best ingredients each one has to offer.”
The chef is equally clear on what Michelin success would represent.
“For me, earning a Michelin star is the difference between simply having a good meal and living a true experience,” he said. “That comes from food, wine and service working together.”
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