experimental group restaurants

A Parisian bistro in the heart of London

A new chapter is beginning at Henrietta Experimental , with renowned British chef Jackson Boxer at the helm. The restaurant has been redesigned by Dorothée Meilichzon and Jackson’s menu is his interpretation of celebrated Parisian bistros. An opening not to miss, just in time to enjoy the summer terrace.

Open every day for Breakfast, Lunch and Dinner, or even just for a drink.

Discover our menus.

Jackson Boxer x Experimental Group

On the heels of opening the restaurant at Cowley Manor last year, dear friend of Experimental Group and beloved chef Jackson Boxer takes the helm of Henri, completely reinventing the menu.

Henri is Covent Garden’s newest restaurant, open for breakfast, lunch and dinner served inside or on our sun-drenched terrace. Jackson’s dishes are a tribute to the incredible talent of the French capital, a whimsical interpretation of his favourite Parisian dishes from a delicate Carrot Râpée with Black Olive & Sesame to an incredible Roast Duck with Blood Orange and Green Olive.

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YOUR PRIVATE EVENT AT HENRI

Book your next event, whether you're celebrating a birthday, launching a new product or anything in between.

A Chef's Table for a party of 10 to enjoy an intimate dining experience. A full or partial privatisation of the restaurant to celebrate any occasion with up to 60 guests. A Mezzanine with its own private bar accommodating up to 30 seated and 35 standing pax.

14–15 Henrietta Street WC2E 8QH - London Open every day Breakfast - 7am to 10.30am Lunch - 12pm to 2.30pm Pre theatre - 5pm to 7pm Dinner - 5pm to 11pm

Enquiries : [email protected] Phone : +44 203 794 5314

Press Enquiries : [email protected] Meeting & Event Enquiries : [email protected] Job Applications : [email protected]

HENRIETTA EXPERIMENTAL

Henri is situated on the ground floor of Henrietta Experimental, the first London-based hotel of the Experimental Group. The hotel is located in the heart of Covent Garden, just steps away from Covent Garden Market. The hotel is a short walk from Covent Garden Underground on the Piccadilly line, and within walking distance of Soho, The Strand and Leicester Square.

Check in to one of its 40 rooms, a cosy escape bathed in pink & blue hues.

@ henri_henrietta

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Jackson Boxer and Experimental Group to launch Covent Garden bistro Henri

19-Mar-2024 - Last updated on 19-Mar-2024 at 13:15 GMT

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Called Henri, the restaurant will ‘reflect the culinary traditions of a Parisian bistro’, serving Boxer’s take on French classics alongside ‘signature’ Experimental cocktails.

“As a young cook my most eye-opening and palate-enlarging dining experiences involved a cheap early morning Eurostar ticket away,” says Boxer, who is chef proprietor of London restaurants Brunswick House and Orasay.

“For all the affection and admiration I hold for the global and eclectic nature of my home turf, my reverence for the exceptional produce and imaginative verve of the Parisian bistros of my youth remains undimmed.”

Plans for Henri follow on from the success of their previous creative collaboration ​ ​, Cowley Manor Experimental, which opened last summer.

“Jackson’s cooking is a poetic blend of British cuisine with subtle nods to French classics, and he never ceases to amaze us,” says Xavier Padovani, partner and drector of Experimental Group.

“Working with him at Cowley Manor has been an incredible treat, and bringing him along for the ride at Henrietta couldn’t come at a better time.

“We can’t wait to see what he does once we open our doors at Henri.”

French interior designer and longtime collaborator of Experimental Group, Dorothée Meilichzon, will oversee the interiors at Henri, which will be located on the ground floor of The Henrietta Hotel.

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Boutique Hotel in Paris

The Grands Boulevards Experimental is steeped in a rich historical narrative that dates back to just before the French Revolution (1789), erected on the foundation of an old garden. The building has seen a fascinating evolution over the centuries. Initially serving as offices and bourgeois apartments, it mirrored the grandeur and architectural elegance of early 20th-century Paris. In the 1920s, the building embraced the burgeoning cinematic culture , transforming into a cinema and giving rise to the creation of its expansive patio. It its current iteration as a hotel, Grands Boulevards Experimental opened in 2018 and unique among its peers, it is the second and last building along the boulevard to be set back from the main street , thus offering you the sense of entering a tranquil oasis , a peaceful retreat from the city's vibrant energy.

NEIGHBORHOOD: GRANDS BOULEVARDS

In the heart of Paris , just a stone's throw away from the Opera and close to the Louvre , and postcard streets from Le Marais , our hotel provides a tranquil escape from the bustling Grands Boulevards. The prestigious Grands Magasins are a mere 15 minutes away on foot, and the serene Tuileries Gardens can be reached in 20 minutes. Conveniently, the Grands Boulevards metro station is right in front of the entrance. ‍

The neighbourhood is vibrant with cultural life , home to numerous theaters and bars with terraces. One can find the Bourse district with its passages cherished by the Surrealists , the Sentier with its remarkable pool of entrepreneurs, the Faubourg Montmartre with its theaters, the Faubourg Poissonnière with its trendy restaurants, and Strasbourg Saint-Denis with its sleepless streets. Just steps away, Le Grand Rex cinema stands as a stunning example of Art Deco, enhancing the cultural allure surrounding our hotel.

EXPERIMENTAL GROUP IN PARIS

Dive into the enchanting realm of the Experimental Group, where every property and location captures the unique elegance and charm of Paris. The tranquil Grands Boulevards Experimental, launched in 2018 and secluded from the urban frenzy, and the stylish Grand Pigalle Hotel in the bustling 9th arrondissement, each offers a distinctly Parisian flair. The group is still celebrated for bringing the cocktail bar culture to Paris, with gems like the Experimental Cocktail Club tucked away in the lively Montorgueil district and the sophisticated Prescription Cocktail Club in Saint-Germain-des-Prés. For wine aficionados, La Compagnie des Vins Surnaturels showcases a curated selection of exceptional wines.

DISCOVER A UNIQUE DESIGN

Inspired by the building’s history and Marie Antoinette, the interior seduces the senses blending romance and aristocracy with a nod to mischief. Each of our 50 bedrooms is unique ! From the canopy bed, the colors of each bathroom and the delicate tile work, guests are invited to enjoy a relaxing night in our handmade linen from Brittany. Pure bliss, a home away from home .

BOUTIQUE HOTEL

The hotel exemplifies the quintessence of a boutique hotel, offering a unique and intimate experience in a small hotel setting. The design of the reception area, reminiscent of a building's porch, offers a warm welcome, while the authentic yet refined decor , featuring walls of 100% natural lime and floors laid with bricks from Italian ovens, underscores the hotel's bucolic charm . Decorative elements throughout the hotel speak to a rich historical and artistic influence, such as the shell symbol in the bar —a nod to Marie Antoinette and mixology—and armchairs from the 60s and 70s, with original painted motifs by artist Melissa White. The restaurant area invites conversation and interaction, featuring an opening glass roof and an open kitchen reminiscent of historic culinary spaces.

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A heady mix of music, cocktails and dining

Tucked away under Covent Garden Market, Stereo is the latest live music and cocktail bar to join the London scene from international hospitality brand, Experimental Group . Inspired by the vibrant late-night cultures of New York and London, complete with undertones of Parisian chic, Stereo will offer a masterfully curated mix of music, food and drinks. A place to arrive for an aperitif, stay for dinner and dance into the early hours. Reservations are recommended, but we will always keep room for walk-ins who will be accommodated on a first come, first served basis. Stop by if you’re thirsty, we’ll do our best to find you a spot. ‍ Big group? No problem. STEREO is a killer space to celebrate whatever your heart desires. Get your 30 friends (or more, you superstar) and party with us.

A dynamic and eclectic music programme each night - a house band will offer relaxed vibes, before the stage welcomes a rotating series of resident DJs and curated one-off artist performances. Production company High Scream is also creating a unique and intimate stage set-up, complete with an L-Acoustics sound system. DISCOVER THE ROSTER OF MUSICIANS THAT PLAY REGULARLY  AT STEREO BELOW :

MUSICIANS 9 PM -11:30 PM

DJ s 11:30 PM -3 AM

Check ouT @Stereocoventgardenlondon for our daily lineups

Cocktails & food.

Behind our bar, our team serves up a killer list of drinks. Local London icons top the list. South Bermondsey’s microbrewery Partizan has created a Saison beer for our Michelada and Thames Distillers has bottled our very own STEREO house vodka and gin. You’ll also find the likes of Biercraft, Hine Cognac and The Lakes Distillery alongside our menu of cocktails. Our menu serves up American-inspired bar classics, like burgers, truffle mac & cheese and fried chicken in the restaurant, as well as lighter snacks available throughout the entire venue until late. LATE SNACKS SERVED TILL 1:00 AM

STEREO is the ultimate destination for your next celebration, whether it’s a birthday party with your best friends or an event for 200 guests. We’re here to help you create your perfect night with a killer cocktail list and classic American comfort food, all served up to the soundtrack of our live band and DJs. ‍ Ready to get planning? Give us a shout at [email protected] ‍

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@stereocoventgardenlondon

35 The Piazza, London WC2E 8BE, United Kingdom +44 2031469637 [email protected]

Wednesday - Saturday : 5.30 pm - 3 am Sunday - Tuesday : Closed

Work with us : [email protected] Events: [email protected] Press inquiries : [email protected]

Live Solo Act - 6.30pm

Live bands - 9.30pm, djs - 11:30.

Stefan Mehendra

Lemmy Ashton

Ella McCready (8-10pm)

Jonjo Jury invites

Storm Mollison

James Black

Leah Cleaver

Andy Blackwell

Ella McCready

Tasha Tarusova

Andy Blackwell Trio

Jamie Myers

Marcus Bonfanti

Rees Parker

Sebastian Schub

Graham Hopkins

(feat. Sara Louise)

Annabelle (ABEL)

Frida and band

Soul Ponies

Stefan Mahendra

Pierre Andreas (TBC)

Leah Cleaver (8-10pm)

Sophie Lloyd

Santanna Oush

Marcus Bonfanti Trio

Mikey & Friends (Izo)

Sara Louise

Alice Palace

Ella McCready (feat. Bob Knight)

Liz Cass (TBC)

Sara Louise (8-10pm)

Prestige Pak

Book at the Restaurant

Book at the cocktail bar, book for 9 & more.

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• Experimental Has Come a Long Way Since Cocktails

The highway of history is littered with the carcasses of irrational confidence. Experimental was confident they could go from craft cocktail bars to iconic boutique hotels. They were right.

Hotels Travel

The Experimental hotels are part of the Michelin Guide hotel selection . Each of the 5000+ hotels in the selection has been chosen by our experts for its extraordinary style, service, and personality — and each can be booked on the Michelin Guide website and app.

The Experimental Group’s first hotels were billed as bed and beverage . At the time, it made sense to lean on the phrase. The Experimental founders weren’t known for making hotels. They were known for making cocktails. Now, 16 years after their first breakthrough bar, the Experimental identity is as much about design as it is drinks. And with popular hotels all across Europe, they’re less in need of a tagline. In concept, Experimental is the drinker’s version of Nobu . A series of hotels that grew from a single celebrated non-hotel establishment. Nobu had its eponymous restaurant in New York. Experimental had their bar in Paris. Each found so many admirers it spawned an irresistible momentum and, quicker than they ever would have imagined, its own hospitality orbit. Granted, the Experimental Group founders are not as famous as Nobu’s Robert De Niro, but they have a significant reputation nonetheless. The guys who brought cocktails to Paris . If it feels exaggerated, know it’s well documented. One author, writing in her book The New Paris , called the three founders of Experimental “a trio of bon vivants with a vision.” Before their debut bar in 2007, Paris cocktail culture meant fancy hotel spots like Bar Hemingway at the Ritz. After the launch of the Experimental Cocktail Club in Marais, that all changed. “They gave us a modern cocktail culture,” says their very first employee, speaking to history. “Good drinks, quality spirits, fresh ingredients, and a fun environment.” The inspiration had come from New York City, where the three friends studying in Montreal often visited trendy new speakeasies like Milk & Honey and Little Branch. “It was like an epiphany,” remembered one co-founder, Pierre-Charles Cros. “The drinks were incredible in terms of quality, craft and fresh ingredients. Returning to Paris, we realized things hadn’t moved on. People were still drinking lukewarm rum and coke. We were disappointed.”

The cocktails at the first Experimental were experimental indeed. One glowing review mentioned concoctions with an oeuf entier (a whole egg) or fleurs de sureau (elderberry liquor). It was trailblazing, and entirely obsessive about its own original recipes — its experiments. That refusal to conform carried well into their next ventures, as they conquered concepts in wine bars, restaurants, and remarkably individual boutique hotels. “The French don’t like chains,” co-founder Romée de Goriainoff once said, and they’ve avoided using the brand name in many of their hotels. Without it, each could easily pass as a purely independent operation. It would take a trained eye to walk into the Grands Boulevards in Paris and the Il Palazzo Experimental in Venice and know they shared an operator. It’s more likely you’ll notice they share an aesthetic. On that front, enough cannot be said. Experimental’s frequent partner, Dorothée Meilichzon, is a Parisian designer of a certain caliber — the kind that required a full New York Times profile solely dedicated to the interior design of her personal apartment. Her style incorporates pops of color and highly considered touches. Archways are a signature visual. And, almost always, an eccentric headboard that demands your eyes upon the first step through the door. The first Experimental hotels were designed more or less from scratch. Lately they’ve been playing the old industry experts, swooping in to revamp historic properties that had plenty of preexisting identity. One of those, Cowley Manor , is thought to be the place Lewis Carroll met his muse Alice Liddell. Experimental gave it an update. The long-famous mid-19th-century mansion is now a mix of English Italianate country-house pomp, Parisian cool, and the occasional nod to Alice in Wonderland — with white rabbit door knockers and a bar serving an Aphrodite cocktail made with porcini-infused Cognac, sherry and fig liqueur. They may be the pros now, but they’re still plenty experimental.

Cowley Manor Experimental Cheltenham, UK This well-loved country-house hotel now flies the flag of its French owners, as Cowley Manor Experimental. In typical Experimental style this means an interior makeover by the Parisian designer Dorothée Meilichzon, who has created a unique atmosphere in Cowley Manor’s 31 rooms. One holdover from the previous era is the lavish C-Side spa, one of the finest in the country. Book Cowley Manor Experimental on MICHELIN Guide →

Menorca Experimental Alaior, Spain

The Experimental Cocktail Club was always destined for bigger things, but it’s still surprising, in retrospect, that the path from a hip bar in Paris to a beautiful farmhouse hotel on the Balearic island of Menorca took barely a decade to map out. The design is no less at home under the timbered ceilings of these farmhouse buildings and the result is both true to the 19th-century finca and indelibly stamped with a contemporary personality.

Book Menorca Experimental on MICHELIN Guide →

Il Palazzo Experimental Venice, Italy If there ever were a city whose hotel scene needed an infusion of youthful cool, it’s this one, whose bridges and canals are so thick with tourists you could be forgiven for wondering if there’s any nightlife culture here at all. That’s where Il Palazzo Experimental comes in, of course — not only does its bar, the Experimental Cocktail Club, answer that question in the affirmative, but as a hotel it turns the classic gestures of Venetian design into something fresh, contemporary, even sexy. Book Il Palazzo Experimental on MICHELIN Guide →

Experimental Chalet Verbier, Switzerland Frankly, if you can make it in the hippest quarters of London and Paris, you can make it in the Alps. The Experimental Chalet is stylistically miles ahead of the vast majority of ski hotels (to say nothing of its nightlife). The interiors, by Milanese architect Fabrizio Casiraghi, pay homage to the modernist styles that were current during the postwar ski boom, and the light, minimalist look is a refreshing departure from the old Alpine standard. Book Experimental Chalet on MICHELIN Guide →

Henrietta Hotel London, UK In what might just be the very heart of central London, the Henrietta Hotel makes up two townhouses. One was the home of Victor Gollancz Ltd., publisher of George Orwell and John Le Carré. Here Experimental again tapped Dorothée Meilichzon to create an interior space that’s at once classic and contemporary. With just 18 rooms there’s a certain intimacy about it, and a residential vibe which is hard to come by in this part of London. Book Henrietta Hotel on MICHELIN Guide →

Hotel des Grands Boulevards Paris, France Historical inspiration, contemporary style, and a social life that few hotels, in Paris or anywhere else, can hope to match. It’s hidden from the street as well, accessible only via a concealed passageway. This means not just the frisson of being in on a secret, but it means a measure of peace and quiet, too — this hotel knows how to party, but it also knows how to get a good night’s sleep. Book Hotel des Grands Boulevards on MICHELIN Guide →

Grand Pigalle Hotel Paris, France Essentially, a very stylish cocktail bar with 37 delightfully bohemian rooms attached. Don’t expect the full palace-hotel treatment — this is the Grand Pigalle Hotel, not the Pigalle Grand Hotel — but do expect a surplus of personality, a vibrant environment, and a stay worth remembering (though we can’t actually guarantee that your memory will cooperate, faced with a mile-long cocktail list and over 200 Italian wines). Book Grand Pigalle Hotel on MICHELIN Guide →

Montesol Experimental Ibiza Town, Spain There’s the hedonistic party side of Ibiza, the secluded farmhouse side — and, at the Montesol Experimental, a version of the island that’s urbane and sophisticated. This hotel’s 1933 façade hints at the elegance of what’s inside. 33 is also the number of rooms and suites, all of them decked out in a handsome monochrome color scheme accented with natural wood tones and echoes of Art Deco. Book Montesol Experimental on MICHELIN Guide →

Regina Experimental Biarritz Biarritz, France The first golden age of Biarritz came before the advent of air travel, and it’s during this era that the original Regina was constructed. And now, just in time for this splendid seaside town’s second golden age, this spectacular Belle Époque grand hotel has returned to service. Its gleaming white façade remains familiar, but in its new incarnation as the Regina Experimental, its interior spaces have been reborn in the signature Experimental style. Book Regina Experimental Biarritz on MICHELIN Guide →

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Henrietta Hotel - Covent Garden

A celebrated destination in the heart of covent garden.

Henrietta Experimental is a taste of life in London, a hotel where you can immerse yourself in this iconic district . Theatres, museums, historic landmarks and shopping are right outside our door, ready to explore. Stroll down the cobblestone streets, soak up the lively atmosphere and discover the rich cultural tapestry that makes Covent Garden a must-visit destination.

Our London address, situated on historic Henrietta Street, is a blend of charming Georgian buildings reflecting Covent Garden's storied past. Designed by Dorothée Meilichzon, the interiors feature a warm palette with terracotta touches, botanical prints, and hand-painted details, paired with custom-made furniture that nods to 1970s design. The ambiance infused with vintage elegance and modern comfort , offer a unique and luxurious atmosphere that echoes the area's architectural heritage.

ROOMS AND SUITES

Capturing the essence of Covent Garden's historic charm, the 40 rooms and suites of Henrietta Experimental offer a distinctive and luxurious experience. Each room blends traditional elegance with contemporary comfort, featuring oversized headboards, suspended closets, marble baseboards, mosaic-patterned carpets, and glazed arches that reflect Italianate influences and theatrical romance. Plush beds , luxurious bathrooms , and a charming blend of classic and contemporary décor complement the cosy yet sophisticated ambiance .

central London

HENRI RESTAURANT

Dear friend and renowned British chef Jackson Boxer leads our new restaurant, Henri, infusing our menu with his distinctive touch . His menu is a culinary journey that celebrates iconic Parisian bistros and embraces seasonal British cuisine . The interior has been redesigned by Dorothée Meilichzon to feature long banquettes, wood paneling and light blues contrasted with dark greens, rich burgundies, and marble accents. An echo of Paris that perfectly complements the historic charm of our Georgian building.

Henrietta Experimental is the first London-based hotel of the Experimental Group

A vibrant neighbuorhood

Just steps away from the hotel, you can explore the iconic Covent Garden Market, famous for its artisanal goods and lively street performances. Enjoy ballets and recitals at the world-renowned Royal Opera House or wander around the boutiques and art galleries in Soho and Leiscester square.The neighbourhood's lively ambiance is also ideal for cultural activities with visits the National Gallery, Museum of London and National Portrait Gallery just a stone's throw away, or the West End's historic theatres just on our doorstep.

PRIVATE EVENTS

In the heart of London, Henrietta Experimental hotel offers ideal spaces for private events and corporate gatherings. From intimate dinners to larger celebrations, our team will ensure a bespoke experience is tailored to your needs, all within the unique charm of Covent Garden. ‍ Enquire now about your private event.

GIFTS AND VOUCHERS

Share the Experimental Experience in London and choose from a night in Covent Garden, a dinner at Henri or a pre-theather escape. The ideal gift awaits.

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Experimental Group - experimental entrepreneurs

How have three childhood friends grown experimental group from one cocktail bar into a home for some of the world’s top bartenders, chefs and hoteliers heleri rande finds out..

When childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon opened their first venture – Experimental Cocktail Club on Paris’ Rue Saint-Sauveur – little did they know how quickly the business would grow into a hospitality empire. Now, 11 years later, Experimental Group has no fewer than 17 active venues in its portfolio, ranging from cocktail, wine and beach bars to restaurants and hotels. The group has gone international too; it already boasts sites in Paris, London, New York and Ibiza, with further openings in Verbier, Venice, Menorca and Lisbon on the horizon.

Such rapid growth begs an obvious question: what is it about these three young Frenchmen that ensures they are flourishing where so many others have failed? Part of the answer lies in their innate sense of hospitality; extremely relaxed and welcoming, the trio clearly practice what they preach. “The Experimental style of service is unique and known by our clients across the globe,” remarks Bon. “You simply have to cross the threshold of one of our properties and be greeted by our staff to understand that you are in a unique place. This is because we have a certain style and way to serve clients, a savoir-faire that is inviting, relaxed and professional.”

It is an approach that resonates across different markets; the group’s debut restaurant Beef Club opened in Paris in 2012, its first beach club followed in Ibiza in 2013 and inaugural hotel project Grand Pigalle Hotel landed in Paris in 2015. “The great thing is that every time we’ve gone into a new category of hospitality, a big success has followed that resonates around the world, helping to build the brand,” says Goriainoff. Next up on the agenda is the Fabrizio Casiraghi-designed Experimental Chalet in Verbier, the group’s reimagining of an Alpine escape, featuring 39 guestrooms as well as a restaurant, cocktail bar and club, spa, hammam and solarium. The new hotel, which is due to open in December 2018, will also take over the holiday resort’s iconic Farm Club, the late-night locale that has welcomed the likes of David Bowie and Diana Ross to its famous dance floor down the years.

It seems as though the trio are reaping the rewards of their singular technique for identifying future business partners. “Over the years, we have built a natural network of people who we like,” explains Cros. “And we like to have a personal relationship before it turns into a business relationship. If we ask someone to work with us, it is because we really love what they do.” A recent example of this dynamic in action is the group’s collaboration in Verbier with chef Gregory Marchand, the owner of celebrated restaurant Frenchie on Paris’ Rue de Nil and its UK counterpart in London’s Covent Garden. “We have known Greg for years, and are regular clients of his restaurants as well,” Goriainoff continues.

In general, though, the founders do not subscribe to the widely held notion that hotel restaurants need to collaborate with celebrity chefs in order to be a success. Rather, the consensus seems to be that bringing in a celebrity can be more of a hindrance than anything else, although they do concede that there is value in having chefs who are recognised within their own circles. “We need more than a chef; we need a concept,” explains Goriainoff.

The group currently has three hotels in operation, Grand Pigalle and Grands Boulevards in Paris and Henrietta in London, with a different F&B offering at each. In Paris, chef Giovanni Passerini has created a more casual wine bar-style, sharing-menu concept for the Pigalle property and a full-scale restaurant at Grands Boulevards offering French-Italian country cooking. The story for Henrietta’s F&B, meanwhile, took a different turn at the beginning of this year with the departure of chef Ollie Dabbous. The recently launched Henrietta Bistro concept is headed by chef Sylvain Roucayrol, who joined from sister site Compagnie des Vins Surnaturels in Seven Dials, and the casual menu takes inspiration from the Basque Country as well as Corsica and the Catalan region. “The change was a disruption but we wanted to move closer to our clientele,” explains Cros. “And we want to be the opposite of fine dining, a lively place,” adds Goriainoff.

Given that the three visionaries started in the spirits business, it comes as no surprise that each hotel has a strong bar programme, although Goriainoff admits that the younger bartenders do sometimes need to be kept in check as their creative impulses can easily backfire. “The younger guys want to overcomplicate cocktails, occasionally doing more for their colleagues than for the customer,” he says. “It is important to remind them to put the client in the centre. You can’t forget that sometimes people just want to have a simple cocktail.”

“We like to have a personal relationship before it turns into a business relationship. If we ask someone to work with us, it is because we really love what they do.” Pierre-Charles Cros

What about their approach towards wine programme curators and group sommeliers? Having introduced a completely new offering to the New York wine scene when they launched Compagnie des Vins Surnaturels in 2014, the founders are very careful to not pressure their staff, but instead let the experts do their job without interference. There are discussions and tastings, of course, but overall the management style speaks to the founders’ shared character traits – relaxed and flexible. “We have very passionate and dedicated sommeliers, it is hard to surprise them,” observes Goriainoff.

Talking about the roles and responsibilities of the ownership group and how each partner contributes to the team, there really are no clearly defined lines. Cros and Goriainoff, who live in London, focus more on business development and back of house, whilst Paris-based Bon looks after local operations, design and the savoir-faire of the group. Where they do draw the line is decision-making. “Every decision has to be taken by the three of us,” confirms Goriainoff. “If an opportunity comes up, we sit around the table, talk about the pros and cons, look at how we would structure the deals, and consider whether it makes sense for the brand.” Furthermore, when the Frenchmen decided to bring their concept to London in 2010 by opening Experimental Cocktail Club in Chinatown, Xavier Padovani joined the group. The current London portfolio includes the original outpost in Chinatown, Compagnie des Vins Surnaturels in Seven Dials, Joyeux Bordel in Shoreditch, Chess Club in Mayfair and Henrietta Hotel and Bistro in Covent Garden, which will see an additional 23 rooms open across the street from the current location by the end of next year.

A testament to the brand’s strong allure for F&B professionals, the group enjoys a surprisingly low employee turnover, and its focus on promoting from within means that many of its longstanding members of staff have now made it into management-level roles – the majority of whom are women. “It was not something we were consciously striving for, but we got the best talent and they happened to be women,” recalls Goriainoff. This open-minded approach is also evident in how the founders partner with designers. “We are proud of the different designs for each of our projects and are involved in the process step by step,” explains Bon. “The idea is to allow full creative autonomy to designers like Dorothée Meilichzon and Fabrizio Casiraghi, while contributing our style of welcoming, non-ostentatious luxury comfort that makes you want to stay even longer.”

Scaling up any business is not without its challenges, however, and the founders are fully aware of the need to implement changes on both the staffing and operational fronts in order to better structure the growing company. They have also been floating the idea of developing a full training programme for staff. But what is striking to hear in today’s economic climate is just how passionate the founders are about making F&B work within a hotel space, which perhaps reflects their conviction that having rooms provides more scope to make projects financially viable. “It is very difficult to make money in restaurants – we manage to do it, but we have never seen competition like this. You fight for every penny, but in hotels you have more synergy,” says Goriainoff. “It is about an experience, we are the Experimental Club after all,” adds Cros. “F&B in a hotel can take different shapes and forms, it does not need to be a restaurant, but it needs to make sense for the local environment.”

The founders are also well aware that the primary money-maker in the F&B sector is usually the B element, which gives the group a clear advantage in the hotel marketplace. “For cocktails, you can charge because people are buying an experience more than anything, but spending £30 on a meal is too expensive,” reflects Goriainoff. Some of this comes down to pure economics, with the restaurant category having become incredibly saturated in many western markets. “Eventually this is like a clean-up, some will go out of business, and others will suffer for many different reasons,” concludes Cros.

When conversation turns to the potential impact of rapid change in the hospitality market, meanwhile, the young hoteliers are much more optimistic than some of their more senior corporate counterparts. Fear of the likes of Airbnb and Deliveroo taking business from hotels and restaurants has not particularly shaken the group. On the contrary, the founders believe that innovators such as these have disrupted the market in a good way and essentially cater to a different clientele anyway. “We bring an experience, that is what they don’t offer – a human being looking after you,” says Cros.

Coming from an F&B background and having started with just one cocktail bar has evidently given the trio a real edge over other hotels. Moreover, their decision to reinvest profits into the business presents the founders with considerably more expansion opportunities. Naturally, the pros and cons of each new venue have to be properly debated internally, but so far their healthy approach to risk and reward has led them to roll out to a number of different locations and be successful at every point. Goriainoff does not shy away from admitting that in the future they might consider a more asset-light model, but it seems that they have not quite reached that point yet. “Under one roof, with an extended team, we have more resources – so we can express ourselves in every direction,” says Cros. “That is our focus now.”

Looking ahead to the future, it would appear that nothing can stop the ambitious entrepreneurs from taking on the rest of the world together – their ultimate dream is to have hotels in every city that they love. Clearly, Goriainoff, Cros and Bon do not lack ambition and are still full of ideas, so you certainly would not bet against their experimental approach to hospitality serving them well for many years to come.

CREDITS Words: Heleri Rande Photography: Courtesy of Experimental Group Magazine: Supper 12

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Trends / design

Masterminds: experimental group, these four men are the brains behind one of europe's trendiest hospitality brands. they set the tone for cocktail bars, mix in restaurants and garnish the result with extravagant hotels., by claudia hilmbauer, june 21, 2022.

Once upon a time, there were three 18-year-old boys from France who organized a New Year's Eve party for their classmates. A party that proved to be unforeseeably profitable, so the three students took the winnings, tripled them at the casino and treated themselves to a meal at a three-star restaurant. That night of partying in the late 1990s, which for most of the participants ended with nothing more than a veritable hangover, marked the start of a successful career in the hospitality sector for Olivier Bon, Pierre-Charles Cros and Romée De Goriainoff. Today, the Experimental Group welcomes guests at its hotels, restaurants, cocktail and wine bars as well as spas and nightclubs in Paris, New York, London, Ibiza, Menorca, Venice and Verbier – and with Xavier Padovani, they gained a fourth partner.

Palazzo Experimental in Venice: at the trendy Dorsoduro district, the rooms and suites offer a dreamlike view of the water. © Karel Balas

Inspired by new york nightlife.

Of course, there were a few milestones on the way, including the opening of their first restaurant. The time had come in 2007, when the Experimental Cocktail Club opened in a small Parisian side alley. As passionate fans of the craft cocktail culture they had encountered on their trips to New York, it was immediately clear to the young men what path they wanted to take with their bar concept. They focused on ingredients from small producers, uncompromising quality and seasonality. The result not only met their own standards – but also hit the zeitgeist of the Parisian party crowd.

Palazzo Experimental in Venice: The hotel's own "Ristorante Adriatica" focuses on innovation and creativity. This is evident in the interior design – and on the plate. © Karel Balas

While the big cities of the world were already relying on upscale mixology, the French capital was surprisingly underdeveloped when it came to trendy bars. After all, a rum and coke still passed for a cocktail back mere years ago. S the young men went to work: they taught themselves what there was to know, manned the bar, served the guests and did the clean up after closing. In 2010, Xavier Padovani joined them and turned the trio into a quartet. The group also continued to develop from an entrepreneurial point of view. The Experimental Cocktail Club in Paris was joined by other bars, restaurants, and finally, as a pièce de résistance, their first hotel in 2015.

A BOUTIQUE HOTEL IN THE HEART OF PARIS

They found their dream location for the Grand Pigalle Hôtel in the ninth arrondissement on the corner of Rue Victor-Massé and Rue Henry Monnier. Instead of comprehensive location analyses, the entrepreneurs relied on their gut feeling. "There has to be a strong attachment to the destination, to a place that is close to our hearts and that has character," Pierre-Charles Cros explains of their the choice of location in an interview – and the results speak for themselves. Other hotel openings were quick to follow: the Henrietta Hotel in Covent Garden (2017), the Experimental Chalet Verbier (2018), the Hôtel des Grand Boulevards (2018), Il Palazzo Experimental in Venice (2019), the Menorca Experimental Hotel (2019) and the Gran Hotel Montesol in Ibiza (2021). Nevertheless, it would be wrong to speak of a chain, because the success of the Experimental Group – the owners are certain – lies in the individuality of each hotel.

The Henrietta Hotel in London: Inspired by its location in the heart of Covent Garden, the city hideaway is a dream in pink and blue. © Karel Balas

Each of them pays homage to the history of its building, respectively, and reflects the vibe of the neighborhood within the guest rooms and the common areas. Thus, the Venetian palazzo, now celebrating its resurrection as Il Palazzo Experimental retains its original fabric. The stripes that serve as decorative elements reference the history of the gondoliers, while the beautiful terrazzo floor is a nod to Italian architect Carlo Scarpa. It's a similar story with the other properties, such as the Menorca Experimental: private corners, a spa, rooms with their own plunge pools, and earthy tones are reminiscent of a Spanish artist's dream vacation. "We extract the personality of a place," is how Cros describes the development process – and it always starts with a blank slate.

Menorca Experimental: Surrounded by 30 hectares of land, guests relax in a 19th-century finca. © Karel Balas

Teamwork makes the dream work.

French interior designer Dorothée Meilichzon is responsible for the interior at each location. Often playful, colorful, and void of specific labels, these properties carry her specific signature style. This in turn is the result of close collaboration with Bon, Cros, De Goriainoff and Padovani. Olivier Bon in particular demonstrates his eye for detail time and again – from the light bulbs to the bottles of local rarities in the minibar, he prefers to select each object personally. Aside from that, he and Xavier Padovani are primarily responsible for the marketing measures and social media presence of all outlets of the Experimental Group.

Experimental Beach Ibiza: overlooking the Mediterranean, guests taste fine wines curated by top sommelière Julia Oudill. © Karel Balas

Padovani also likes to contribute his love of spirits; De Goriainoff, in turn, is considered the group's coffee and wine connoisseur. Cros is often seen in one of the kitchens working with the chefs, mainly to find out what tools might make their work easier. All four feel that working so closely with friends is a true gift – and also one of the group's greatest strengths. It's no secret that the Experimental Group still have a great many plans, nor is it a secret what they will continue to do: hotels. "We've got something going and we love what we do," Pierre- Charles Cros said recently when asked about the next steps.

HOTEL LOCATIONS OF THE EXPERIMENTAL GROUP

Grand Pigalle Hôtel, Paris Opened in 2015 in the ninth arrondissement. grandpigalle.com

Hôtel des Grands Boulevards, Paris 50 rooms in a historic property. grandsboulevardshotel.com

Il Palazzo Experimental, Venice 32 rooms on the Canale della Giudecca. palazzoexperimental.com

Henrietta Hotel, London Located in the middle of Covent Garden, 40 individual rooms. henriettahotel.com

Experimental Chalet, Verbier Alpine chic at the legendary ski resort. experimentalchalet.com

Menorca Experimental 43 rooms, nine with their own plunge pool, in arenovated finca. menorcaexperimental.com

Gran Hotel Montesol, Ibiza 33 rooms in a historic property. granhotelmontesolibiza.com

This article appeared in the Falstaff TRAVEL issue Spring 2022 .

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10 Best Experimental Restaurants In America

10. Corton - New York City

Located in Tribeca, Corton's nine-course tasting menu is full of surprises – crystallized violets, coffee grinds in beef dishes, sansho pepper, and more. Chef Paul Liebrandt, the subject of HBO documentary A Matter of Taste , and his outpost recently made the top 10 of best restaurants named by GQ magazine.

9. Hugo's - Portland, Maine

Right in the heart of Portland, Maine, it's no surprise James Beard-winner chef Rob Evans and his wife Nancy Pugh hit the money with its local seafood fare. Serving dishes like Winter Point Oysters paired with nori, dulse, and pickled seaweed and slow-poached Arctic Char, the tasting and dinner menus are meant to be paired with the impressive list of cocktails at Hugo's .

8. Baumé Restaurant Pao Alto, Calif.

Bruno Chemel's macrobiotic experiment, Baumé , is named after the French chemist Antoine Baume – appropriate for a French cuisine moderne approach. The 12-course custom tasting menu incorporates unique ingredients like dehydrated "sand" made of apples, 62-degree eggs, and parchment sheets made of acorn. The restaurant earned its second Michelin star this year. 

7. E by Jose Andres - Las Vegas

The third restaurant on this list from José Andrés , this Las Vegas version of Minibar is located in The Cosmopolitan Hotel, alongside his Chinese-Mexican fusion restaurant, China Poblano and tapas restaurant, Jaleo . With only eight seats in the space, which is also housed inside Jaleo, this mysterious venue can be rented out for two nightly seatings. The experience costs $3,000 for an all-inclusive 15-course tasting menu. 

6. Moto - Chicago

Diners at  Moto  should be prepared to eat anything from "trash" to a "Cuban cigar" — that is, with his sense of whimsy and cerebral molecular gastronomy, chef Homaro Cantu's creative dishes have been known to fool his guests, leading to playful culinary optical illusions, like a flowerpot with edible dirt.

5. WD-50 - New York City

Say what you will about so-called molecular gastronomy, but you have to give it up to  a restaurant  that takes an iconic dish like eggs Benedict and reintroduces it to the plate as egg yolk cylinders with crispy cubes of molten hollandaise with dehydrated bacon. And it's so pretty that you almost don't want to attack it with your fork — almost. Wylie Dufresne continues to prove himself one of our country's most imaginative and technically accomplished chefs.

4. Next - Chicago

What does one of the world's most successful avant-garde chefs do to challenge himself? Open  a restaurant  that completely changes concepts every few months. First it was Paris 1906, a menu paying homage to the creations of legendary chef Escoffier, then it was a futuristic Thai menu, and that was followed by a theme perhaps even more ambitious in scope: childhood. It was already hard enough to buy a ticket (there's a special online reservation system) and then chef Grant Achatz decided to do an homage to the now-closed, legendary elBulli. Some people play at being innovative. Not Achatz, and not Next's capable chef, Dave Beran, who has deftly executed the restaurant's concepts.

3. minibar - Washington, DC

At José Andrés' D.C. restaurant  America Eats Tavern , the best seat in the house is at an entirely different eatery — the counter he has christened minibar . With only six bar seats, this restaurant within a restaurant is arguably the country's toughest reservation to score. Because it functions as a kind of test kitchen for his L.A. restaurant,  The Bazaar , expect a dining experience filled with culinary hat tricks — cotton candy eel, popcorn that smokes in your mouth, a study of zucchini seeds. Even with a price tag of $150 for 30 (mini) courses, it's a steal of a deal. The imaginative cuisine scored chef José Andrés a 2011 James Beard Outstanding Chef Award.

2. The Bazaar - Los Angeles

Spanish food, whether traditional or avant-garde, has no more fervent and eloquent champion in America than José Andrés, proprietor of this multi-part restaurant and culinary theme park . Whether you choose to sample hot and cold foie soup with corn at Saam, Ottoman carrot fritters with apricot and pistachio sauce at Bar Centro, or the best jamón Ibérico in America at Rojo y Blanco — or, best of all, a combination of the traditional and the completely mad, easily achieved here — you'll have a memorable, one-of-a-kind experience here, that is until the second location of The Bazaar, which is currently being built, opens in Miami.

1. Alinea - Chicago

There's little question that Grant Achatz, whose training includes stints with Charlie Trotter, Thomas Keller, and Ferran Adrià, deserves the title of America's most creative chef. The menu at his  Alinea sounds deceptively simple (bass with black pepper, vanilla, and lemon), but what shows up on the plate is absolutely original and almost always dazzlingly good. However, there are rumors going around that he and partner Nick Kokonas have plans to make some major changes to the Alinea concept, now that they've successfully launched two new ventures,  Next  and The Aviary . 

Frenchie Verbier Restaurant

Frenchie Verbier: mountain food with contemporary flair

Days spent exploring the snow capped mountains call for cosy meals by the crackling fire. Experimental Chalet is home to Frenchie Verbier, our restaurant led by Chef Gregory Marchand of the iconic Frenchie in Paris. His menu is inspired by mountain cuisine, with a nod to his French roots. The perfect place to dine with friends after a day on the slopes. A romantic escape for two. Frenchie Verbier promises unforgettable evenings in the heart of the Swiss Alps blending the essence of mountain fare with modern innovation.

Tuck into the iconic Frenchie Bacon scones to start, followed by delicate Roasted Salsify with confit pork belly and whisky sabayon. Main courses are a fine balance between comforting pasta dishes like Fettucine with truffle and pecorino, or an indulgent Roasted Duck with Valais honey and harissa. Dinner culminates with the decadent Banoffee, the legendary Frenchie dessert. As the sun sets and the mountains cast their majestic shadows, Frenchie Verbier's transforms into a culinary haven, where guests can savour each bite against the backdrop of the Swiss Alps.

Experimental Cocktail Club Verbier

Located on the first floor of the Experimental Chalet, is Experimental Cocktail Club, the Alpine version of Paris's iconic cocktail bar.

Serving our signature craft cocktails and an expert selection of wines and spirits, it is an ideal hideaway for “après-ski” , get-togethers, pre-dinner apéritifs or as the launchpad for a late night.

Walk in's are always welcome

At The Bar, walk-ins are always embraced, inviting guests to immerse themselves in the spirited atmosphere and unwind amidst the Alpine charm. Whether seeking solace from the mountain chill by the cosy fireplace or eager to connect with fellow adventurers, our bar provides an inviting haven where cherished moments are spent against the backdrop of Verbier's enchanting ambiance.

Private celebrations

At Experimental Cocktail Club Verbier, we pride ourselves on providing friendly service and expert bartenders who are passionate about crafting exceptional drinks tailored to your preferences. Our bar is not only a place to enjoy our signature cocktails but also a versatile venue for hosting private events. Whether you're planning a corporate gathering, a birthday celebration, or a cocktail party with friends, our dedicated team will ensure that your event is as you imagined it. With personalised attention to detail and an authentic ambiance, let us turn your private event into an unforgettable experience at our bar in the heart of Verbier.

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Watch CBS News

Waffle House cheats workers on pay, labor group says

By Kate Gibson

Edited By Anne Marie Lee

Updated on: September 20, 2024 / 6:57 PM EDT / CBS News

Waffle House shafts its servers out of a portion of their pay by requiring that they also wash dishes and cook, labor advocates say.

The restaurant chain engages in "rampant wage theft like performing non-tipped work for tipped wages," according to the Union of Southern Service Workers, or USSW, which filed a complaint with the Department of Labor on Thursday. 

In it, the union accuses the Georgia-based corporation of violating the Fair Labor Standards Act's tip credit requirements and failure to pay servers the federal minimum wage, which has been stalled at $7.25 since 2009.

Employers can satisfy a part of the minimum wage obligation to tipped workers by taking a partial credit, paying an hourly rate of as little as $2.13 so long as its for tipped employees who receive enough in gratuities to earn the minimum, according to the Labor Department.

Waffle House CEO Joe Rogers III in June announced the company was hiking base pay for its roughly 40,000 servers to $3 an hour  from $2.92. 

"It's a bunch of hooey," Cindy Smith, 50, a Georgia resident who has worked for Waffle House nearly 30 years. "They say we are all family, but when your family needs something, they don't care." 

Many of Waffle House's roughy 40,000 workers live in motels, paying week to week, added Smith, who said she frequently goes hungry to pay for her car and auto insurance.

Smith, a server at a Waffle House in Conyers, Georgia, spends about two hours of each eight-hour shift cleaning and doing side work, and typically takes home between $80 and $120 in tips per day, in addition to her $3 an hour base. "They should compensate us for doing that labor," she said.

Accusations of unpaid wages

The complaint cites the Georgia-based corporation's use of the so-called tip credit to pay servers a tipped wage even when they are performing unrelated, non-tipped tasks such as dishwashing or cooking, according to USSW, part of the Service Employees International Union. 

According to the document, Waffle House does not employ dishwashers, kitchen helpers or janitors, but relies on servers to clean the restaurant and wash dishes. Janitorial and dishwashing work are not infrequent tasks, but a core part of servers' duties. 

Waffle House servers spend one to three hours per shift engaged in work outside of their tipped occupation of serving customers, "resulting in between $15.6 to $46.8 million of unpaid wages annually," USSW estimates.

Waffle House did not respond to a request for comment from CBS MoneyWatch. The 68-year-old, privately held chain is open 24 hours and operates 1,708 corporate-owned restaurants in 25 states.

Tipped workers are especially vulnerable to exploitation in the form of wage theft, according to the Economic Policy Institute. A recent analysis by the left-leaning think tank found that U.S. workers who earn tipped wages are 2.3 times more likely to live in poverty than non-tipped workers. 

A DOL investigation of nearly 9,000 restaurants from 2010 to 2012 found 1,170 tip credit violations worth nearly $5.5 million, according to EPI. 

Kate Gibson is a reporter for CBS MoneyWatch in New York, where she covers business and consumer finance.

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Judge sentences former Jewish Press editor to 4 months for his role Jan. 6 Capitol breach

Elliot Resnick will begin serving his sentence in Otisville, a New York prison with many Orthodox Jews, after the High Holidays.

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WASHINGTON — A federal judge sentenced Elliot Resnick, the onetime editor of a Jewish newspaper that claimed he was at the Capitol riot to cover it, to four months imprisonment on a felony charge for joining the attackers and obstructing a police officer.

U.S. District Judge Rudolph Contreras on Thursday also sentenced Resnick, who pleaded guilty to the charge in January , to four months of home detention and 24 months of supervised release. Resnick was also ordered to pay $10,539 in fines and restitution.

The prosecution and the defense had at the time of his guilty pleas agreed to recommend a prison sentence of eight to 14 months and a fine between $4,000 and $40,000, in part because Resnick has no criminal record.

Resnick will begin serving his sentence in Otisville, a medium-security federal prison in upstate New York that is famous for its large population of Orthodox Jews, after the High Holidays. He had appeared subdued in court appearances, but sounded a defiant note on X afterwards.

“For now, I have just two comments: 1) The January 6 protesters are heroes. 2) The left knows no rules, it respects no boundaries,” he said, promising more comment later. “It will do whatever it takes to win and advance its agenda. If the right doesn’t wake up and start matching the left’s ferocity, zealotry, and deviousness, this country will go down the drain,” he said.

The Department of Justice in a statement after the sentencing said Resnick had waved rioters into the Capitol, pulled rioters into the Capitol past police officers seeking to stop them, and held the arm of an officer who was attempting to spray irritant at the rioters. The riot took place on Jan. 6, 2021, and was spurred by then-President Donald Trump’s false claims that he had won the election.

After video emerged of his presence of the Capitol, The Jewish Press, the Brooklyn-based tabloid where Resnick worked from 2006 to 2021, the last three years as editor, said that he was covering the riot. Just months after that claim the newspaper let him go without explanation.

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Propagation of excitation in long 1D chains: Transition from regular quantum dynamics to stochastic dynamics

• Atoms, Molecules, Optics
• Published: 17 February 2013
• Volume 116 , pages 1–14, ( 2013 )

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• V. A. Benderskii 1 &
• E. I. Kats 2  

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The quantum dynamics problem for a 1D chain consisting of 2 N + 1 sites ( N ≫ 1) with the interaction of nearest neighbors and an impurity site at the middle differing in energy and in coupling constant from the sites of the remaining chain is solved analytically. The initial excitation of the impurity is accompanied by the propagation of excitation over the chain sites and with the emergence of Loschmidt echo (partial restoration of the impurity site population) in the recurrence cycles with a period proportional to N . The echo consists of the main (most intense) component modulated by damped oscillations. The intensity of oscillations increases with increasing cycle number and matrix element C of the interaction of the impurity site n = 0 with sites n = ±1 (0 < C ≤ 1; for the remaining neighboring sites, the matrix element is equal to unity). Mixing of the components of echo from neighboring cycles induces a transition from the regular to stochastic evolution. In the regular evolution region, the wave packet propagates over the chain at a nearly constant group velocity, embracing a number of sites varying periodically with time. In the stochastic regime, the excitation is distributed over a number of sites close to 2 N , with the populations varying irregularly with time. The model explains qualitatively the experimental data on ballistic propagation of the vibrational energy in linear chains of CH 2 fragments and predicts the possibility of a nondissipative energy transfer between reaction centers associated with such chains.

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Original Russian Text © V.A. Benderskii, E.I. Kats, 2013, published in Zhurnal Eksperimental’noi i Teoreticheskoi Fiziki, 2013, Vol. 143, No. 1, pp. 5–19.

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Benderskii, V.A., Kats, E.I. Propagation of excitation in long 1D chains: Transition from regular quantum dynamics to stochastic dynamics. J. Exp. Theor. Phys. 116 , 1–14 (2013). https://doi.org/10.1134/S1063776113010019

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Received : 17 May 2012

Published : 17 February 2013

Issue Date : January 2013

DOI : https://doi.org/10.1134/S1063776113010019

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