Greens Kitchens has recently completed a project at French restaurant Clarette in London.
First opened in 2017, the restaurant is the brainchild of wine lovers Alexandra Petit-Mentzelopoulos, of the Château Margaux family and Natsuko Perromat du Marais, a leading restaurateur, who has worked with the likes of Alain Ducasse.
The food is looked after by head chef Aaron Ashmore, a ‘Master Chef The Professionals’ semi-finalist, with experience working for various world class chefs.
Greens’ MD Richard Greenway, said of the install: “Clarette has a cellar kitchen which is not unusual for the Marylebone area. The access was difficult, but as we have put quite a few kitchens in this type of location, we were well used to dealing with the narrow stairs, tight corners and assembling equipment in situ.”
The distributor worked with the end user to specify a Charvet PRO900 cookline. This included a gas powered chargrill, 1/2 solid top, fryer and salamander, while the chrome plancha is electric.
One feature of PRO900 ranges designed to be helpful when space is tight is the extra plating shelf area.
Greenway continued: “We rarely install gas powered ranges, but due to power limitations within the building we had no choice. For gas powered cooking we always choose Charvet.
“This is quite a romantic brand with a long family history and it is a quality product, chefs love working with it and the ranges themselves are visually appealing.”
Chef Ashmore said in a recent tweet: “We waited a long time for this day, and safe to say we deserve it! Thanks to Greens and Charvet and Clarette for believing in the team to get this turned around so quickly.”
He was impressed with the installation speed of the range and associated combi oven, saying: “The whole process took just 2.5 days and it is a job well done.
“The team arrived on a Sunday to take out the old equipment. The refurbishment work and installation of the kitchen itself was carried out Monday/Tuesday, with a final test firing of the range early Wednesday morning.
“I came into the kitchen at 9am and everything was ready to go. The engineers had already done their final checks and gone.”
Ashmore analysed: “The Charvet range itself is a massive change to what we had previously. It does put out a lot of power. Our service has become quicker as a result, because the heat is there when you need it.
“My favourite bit of kit has to be the plancha; it provides a nice even heat and it is the most used element on the range.”