The only one of its kind in London, Bistro Vadouvan subtly blends the essence of French cuisine with spices of the Orient.
Chef-patron Durga’s inspiration comes from his Michelin-starred background, having worked with the likes of Eric Chavot, Joel Antunes and Pascal Proyart during his career.
The concept was born as the allure of traditional French cuisine – using cream, butter and fats is on the wane – despite the flavours still being hugely popular and much loved.
Introducing two clay ovens, a bespoke BBQ section and subtle elements of Middle Eastern and Asian spices to classical French dishes gives a lighter, contemporary touch to the food, that brings out the best in the cuisine while being more in keeping with today’s tastes.
Bistro Vadouvan is a collaboration between two friends who grew up in the same town in India, but only got to know each other while at hospitality college years later.
Since then, their careers brought them both to London, as they separately forged their own successful careers within the Capital’s restaurant scene.
The concept of Bistro Vadouvan has been endlessly discussed between the two friends over the odd beer, night out or ‘where is our life going?’ discussions, but it never seemed quite the right time to actually go for it, till now
Their dreams became a reality this year when they stumbled on the fabulous site in Putney Wharf, with its enviable position on the main piazza and views of The River Thames beyond.
For chef patron Durga, his Michelin-starred career began in London in 2002 with a stint at the award-winning fish restaurant One – O – One in Knightsbridge before moving to the 2 Michelin starred Capital hotel in Belgravia under Eric Chavot for five years. His career then took him to La Petit Maison before his first head chef position at Kitchen by Joel Antunes and then his second, returning to Chavot’s fold, to head up Brasserie Chavot in Mayfair.
Although Durga originally fell into cheffing by accident, once behind a stove, he quickly fell in love with food, flavours and spices and the whole kitchen life, longing to one day open his own restaurant where he could freely create his own style of cuisine.