Chef Matt Abé Launches Bonheur in Mayfair Solo

A previous fine-dining restaurant is reimagined through an exploration of light, tone, and materiality, facilitated by Russell Sage Studio.

Image: Courtesy of Bonheur by Matt Abé

Few restaurant names are as memorable as Le Gavroche, the inaugural British establishment to attain three Michelin stars and the formative environment for a cohort of chefs, including Marco Pierre White, Monica Galetti, and Gordon Ramsay, who acquired the Mayfair location upon its closure in 2024. He has now delegated responsibility for the site to his Sydney-born protégé, Matt Abé, who assumed the role of chef-patron at Restaurant Gordon Ramsay following Clare Smyth's departure to establish Core in 2016.

The ambiance: tactile minimalism

Russell Sage Studio is responsible for the aesthetic of Ramsay restaurants, such as Pétrus and 22 Bishopsgate, with Abé playing a significant role in the design process here. The yellow leather tabletops exemplify the chef's intention for a tactile and inviting environment that aligns with his culinary philosophy of accessible sophistication (Bonheur translates to 'happy' in French). The dining space features dramatic elements such as flower arrangements, sculptural waiter stations, and horsehair wallpaper embellishing lit recesses.

Image: Courtesy of Bonheur by Matt Abé

“The space is designed to evoke a soft, stylish, and emotionally impactful atmosphere,” states executive creative director Russell Sage, “featuring understated luxury that is refined and sophisticated, yet not ostentatious.” The palette features peach, rust, sandy walnut, and ochre hues, discreetly alluding to Matt’s Australian heritage while embodying the overriding theme of rich, warm simplicity.

The subterranean dining area is unrecognizable from the polished black-and-red era of Le Gavroche, with the premier seating at Petit Bonheur, the six-seat chef’s table, providing an intimate experience with Abé and his team.

The cuisine: Abé unrestrained

Bonheur is predominantly Abé’s establishment, rather than Ramsay’s; yet, do not anticipate a significant deviation from the fine-dining paradigm. The primary offerings are two tasting menus: the five-course Journey and the seven-course Dream, alongside a three-course à la carte menu. The culinary approach, however, is not a mere replication of Abé's work at Royal Hospital Road. At his inaugural solo restaurant, the chef possesses complete creative autonomy, as demonstrated by his selection of ingredients.

Bonheur is the sole establishment in the nation offering Cumbrian 125-day-aged Blue Grey sirloin, a product of a collaboration between Abé and Lake District Farmers aimed at exploring the dry-aging technique, expertly prepared by the chef into a tender slice of pink meat enveloped in a perfectly seared fat, accompanied by a half-moon of potato terrine: the epitome of gourmet meat and potatoes.

Image: Courtesy of Bonheur by Matt Abé

Other traditional meals transformed through contemporary haute cuisine include quiche Lorraine reinterpreted as a cheesy tart featuring leek and pork belly accompanied by vin jaune sauce, and a dessert of pecan mousse paired with cocoa ice cream and the sophisticated enhancement of Pedro Ximénez gel.