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Pieds Nus (French for ‘barefoot’) offers a simple menu of dishes that combine few ingredients, many of them raw. Raw food has until now enjoyed niche popularity with vegans and health-conscious diners – but Moore’s menu will also feature meat and fish, both cooked and uncooked.
‘It’s not a raw concept – some things will be cooked, but not as you know it,’ said Moore (pictured, right, with head chef Ed Dutton). Expect dishes ranging from beef tartare with smoked eel,
English wasabi and celeriac, to 42°C poached sea trout with watercress and grellots.
Moore hopes to establish at least one permanent version of the restaurant. ‘If it’s a success, there will be more than one of these babies,’ he said.