The success of his own ventures has led to his name becoming synonymous with fine French dining and so it’s no surprise that when he opened his latest in 2010 it drew high praise from critics and a stampede of visitors. Furthermore, Jay Rayner - writing in The Guardian - has described him as a ‘defibrillator made cheffly flesh’ for his ability to rejuvenate venues.
Born in Bordeaux, Loubet racked up an impressive CV starting in Brussels, at the Hyatt Regency, before moving to Britain in 1982. Having since worked as a consultant, owner and advisor for years across Europe, Asia and Australasia, Loubet’s business acumen is unquestionable. However, this is balanced against the fact that as a chef he is greatly in demand as well – his balance of French technique and the finest ingredients, emphasising the flavours of every element of the dish, being described as ‘brilliance’ by the Independent.
Loubet’s signature is to bring together three or four elements in perfect balance, highlighting the flavours of each and presenting them in a technically astounding fashion. At the Zetter he’s been impressing the crowds with creations like chocolate tart, caramel and salted butter ice cream; guinea fowl boudin blanc with peas and barley; and snails and meatballs with mushroom mousse.
Loubet contributed some of the most popular recipes to the Feastive Great British Chefs app - the real crowd pleaser were his Chcolate and Drambuie truffles that are on our website for all to enjoy.