Can you talk us through the timeline for opening Bar Boulud, London?
Between the day they give me the kitchen and we can start to train the staff, it’ll take a least a month. After that it’s friends and families. For that first month the restaurant will not be finished – maybe the chairs won’t be here. The second month, half of it is friends and family and then we’ll be turning into public restaurant with a discount for maybe two weeks. It’s a bit of a puzzle, we just have to figure out how to put it together. You have a television programme you present in America called After Hours, in which you get together with other chefs and talk shop. Have you thought about shooting an episode of it in London? I want to. We’re looking at a new production company, working with a new channel. The show is basically a show without a script, so it’s me going to cook in someone else’s kitchen. It would be me going to St John where we co-prepare a meal together – he does his course and I do mine. Then we drink the wine – we get a table of eight people, usually six chefs
