Le Perroquet will be located on the corner of Conduit Street and New Bond Street will operate from breakfast through to dinner, focusing on classic French dishes.
Rose will work alongside executive head chef Robert Aikens – the brother of Tom Aikens - who brings decades of experience leading US dining rooms, including most recently at Pastis.
At Le Perroquet, Rose will focus on ‘the foundations of French cooking’, with the restaurant set to accommodate both casual and longer meals rather than being positioned solely as a special-occasion venue.
“For me, the brasserie is one of the most complete forms of a restaurant,” says Rose.
“It’s not about invention — it’s about doing things properly, with attention and care.
“It should feel alive and part of the city around it. That’s what we hope to create here.”
Rose, a Chicago native, trained at the Institut Bocuse and in the kitchens of Paul Bocuse, Jean-Pierre Bruneau and Yannick Alléno. In 2006 he opened SPRING in Paris, followed by La Bourse et La Vie, and later Le Coucou in New York, which earned a Michelin star and the James Beard Award for Best New Restaurant.
Following three years at Le Gavroche under the Roux brothers, Aikens relocated to the United States, where he rose through the ranks at The Point in the Adirondacks before becoming executive chef at Lake Placid Lodge. He later returned to London to help his brother launch a number of restaurant projects before moving back to the US, opening The Dandelion in Philadelphia and later overseeing operations at The Rainbow Room and Bar 65 at Rockefeller Center.