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A Parisian Fine Dining Experience in Nottingham

A new restaurant aimed at delivering a unique taste of the French capital has opened in Nottingham, led by the Gordon Ramsay trained executive Head Chef James Crossman.

Creating 18 new jobs in the city, the new restaurant named ‘Paris’ is located in a 4,5000 sq ft venue at 3-5 High Pavement, Nottingham and is the sister establishment of popular bistro Petit Paris.

Commenting on the restaurants opening, Owner Antony 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.”

The restaurant aims to serve up a diverse menu that also includes seafood, aged prime steaks, salads and homemade desserts.

Despite its fine dining aspirations, the restaurant is moderately priced and promises seasonal menus with vegetarian and vegan options.

Nottingham-based law firm Fraser Brown Solicitors acted on behalf of Paris and commercial property associate Liam Wilkinson, negotiating a 10-year lease of the property as well as a license for alterations.

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.”

Featured Image: (Left to Right) Fraser Brown Commercial Property Associate Liam Wilkinson, Paris Owner Antony Crossman and Executive Head Chef James-Crossman

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