Public House, a British brasserie by Calum Franklin will open in February 2024 in Paris. Dubbed The Pie King by Jamie Oliver, is an award-winning Chef and author, and one of the UK’s most promising culinary talents.
He left his role as Executive Chef of The Holborn Dining Room at Rosewood London in 2022 after eight years and has been looking for his next role.
He said: “I’m delighted to have the opportunity to share the British cuisine that I love, and to do it with the the best of French produce. Public House will be a wonderful marriage of these two ingredients.
“I’ve always dreamed of working in Paris, I’ve been here so many times over the years that the city has become become like my second home; with Public House House, I now have that home.”
Located in the heart of the Opera district, Public House is a new, unique venue at the crossroads of France and England.
Spread over three floors, designer Laura Gonzalez has gently blended the styles of the Parisian brasserie with those of the English pub. British-inspired tartans and leathers sit elegantly alongside the typical tiles of the great French brasseries. Public House aims to bring together Parisian gourmets, tourists and night owls.
To embody this ambition, Calum has created a menu that reflects his love of traditional British cuisine and his training in the great classics of French cuisine. A pub menu of simple dishes, curated with impeccable local produce, distinguished by his unmissable pies which he creates according to the seasons and his desires.
British food heritage sits at the heart of his cooking and something he is very excited about sharing with Parisians. The Public House menu will be a celebration of comfort food, showcasing his famous pies alongside his award-winning interpretation of the scotch egg and his range of iconic desserts, including the sticky toffee Pudding and the ginger and clementine Trifle.
The Pie Room
He designed and opened The Pie Room at The Holborn Dining Room in 2018 after discovering antique pie tins in the hotel’s basement and travelling down a road of discovery deep into Britain’s Pie heritage.Calum’s beautiful lattices and creative pie-making have earned him a cult following on social media.
“These ancient, traditional techniques were falling into oblivion and might even have disappeared if a generation didn’t learn them,” explained Calum. “For me, it became important to teach myself these techniques, and then to teach them to all the chefs on my team, so that they would live on.”
About Calum Franklin
In 2018, Calum received the Olive Award for Best Pastry Chef, and in 2019, Best UK Hotel Chef at the prestigious Catey Awards. In September 2019, Calum published the cookbook The Pie Room with Bloomsbury Editions. An instant bestseller, topping retail sales, it was a hit and was featured in The Times, Wall Street Journal, FT and more. By adopting artisanal methods, Calum Franklin aims to bring traditional English flavors and know-how back to the fore.
