Rivea London

Reservations

Rivea London

Inspired by the many years Alain Ducasse spent visiting the vibrant food markets in Italy and Provence, Rivea London offers French and Italian cuisine in a chic, convivial and relaxed setting with informal yet impeccable service.

Alain Ducasse is championing his protégé Executive Chef Alexandre Nicolas, who is at the helm of the restaurant. His menu incorporates the classic flavours and vivid colours of the Riviera, with a focus on simple flavours and the best ingredients.

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The Chef

Alexandre Nicolas

Having spent more than ten years under the tutelage of Alain Ducasse in London and Paris, Executive Chef Alexandre Nicolas is the natural choice to head-up the Rivea London kitchen.

Originally from Brittany and son of a greengrocer, Alexandre's passion for food was developed during a childhood spent on the Rungis market. His career in cuisine saw him work in some of the finest establishments; the kitchens of Palais du Luxembourg (the home to the French Senate), the Lancaster Hotel and La Maison Blanche on Avenue Montaigne in Paris before joining Alain Ducasse Entreprise in March 2003.

Private Dining Rooms

Adjacent to the dining room, Rivea London's private dining rooms are suave and intimate spaces seating up to 24 guests. The rooms present the perfect setting for intimate dinner parties, more formal business lunches, or festive celebrations.

Custom designed private dining menus are available to suit every occasion and make your experience both personal and memorable.

If you are planning a special event or exclusive hire of the restaurant, please contact our reservations team on +44 (0)207 151 1025.

Reservations

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What's on at the Hotel

Sundays are for feasting at Rivea London

Rivea London introduces a family-style Sunday feasting menu, the vision of acclaimed Executive Chef Alexandre Nicolas. The irresistible menu encourages families and groups of friends to gather for an indulgent afternoon around the table.

To start, guests can choose from a selection of starters including octopus and confit potato salad; stone bass ...

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