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Bistrot Pierre – Distinctive dining

Bistrot Pierre

Designed with a distinctly elegant French accent, Altrincham’s smartest new restaurant, Bistrot Pierre, has opened its doors in town’s Stamford Quarter.

This was the 17th opening for the rapidly-growing independent French restaurant group.

Architects and interior designers for the scheme were Gillespie Yunnie, with Wiljon Sheffield Ltd as main contractors for the scheme.

Located on the corner of George Street and Cross Street, the venue has been created within a 1960s built shop unit which has a Victorian build element to the rear. Internally, both floors benefit from high ceilings.

The project involved the refurbishment and alteration of the exterior, as well as a comprehensive new internal fit out.

Nicola Donnery, architectural assistant at Gillespie Yunnie said: “The design of each Bistrot Pierre is tailored to the local setting, giving each restaurant within the brand a distinct character and atmosphere.”

Externally, the predominately brick-faced façade of the building’s 1960s element has been transformed. The original first floor window sills have been lowered, opening up the first floor dining area to the streetscape, and large sliding windows have also been installed at both levels.

Nicola Donnery said: “This element of the design is geared to visually enhance the presence of the corner building, bring in natural light, create a welcoming, active and vibrant frontage and break down the perceived boundary between inside and out.”

The design palette comprises a combination of classic French bistro elements teamed with brand essentials such as the large holophane globe lighting visible from the street, as well as the tin tile ceilings, pewter bar top, and neon signage.

The colour scheme includes a palette of blues, tan and greens at ground floor level, drawn from tones within a large feature wall mural. The upstairs decor features a classic combination of rich red and tan leathers.

Key design elements include a feature metal staircase linking the two levels, a window into the first floor kitchen and a bespoke bar with timber panelled frontage. Other features of the bar include vintage blown glass lighting pendants, antique mirror glass and a white and grey marble counter top.

Bistrot Pierre

A range of dining spaces have been created within the venue, including informal, relaxed bar seating, party tables and exterior seating, including a café style arrangement along George Street and an external dining area along Cross Street – both of which enhance the streetscape. The venue’s first floor dining room has a more formal, intimate atmosphere.

Nicola Donnery said: “Wall finishes include the concrete surfaces of the existing structural frame, which are exposed along with an element of the grit-blasted concrete soffit. This is combined with painted surfaces and matchboard wall panelling. Flooring is in a combination of timber and decorative patterned ceramic tiles.”

The furniture is a mix of Chesterfield style banquettes with button-backs, bistro-style chairs, iron framed chairs with leather seats and reclaimed timber table tops.

Lighting includes a combination of vintage blown glass pendants, ribbed glass globe wall lights, black metal pendants, spotlights on galvanised steel trunking, holophane globe lights and feature cluster chandeliers.

Nicola Donnery concluded: “The restaurant opened in December 2016 with a very successful opening week and continues to be busy from breakfast through to dinner and throughout the week.

“We have a successful ongoing relationship working as architects for Bistrot Pierre, including a new location in Mere Green, Sutton Coldfield, which is opening this spring, followed by another in Mumbles, Swansea.

“We have been working with Wiljon Sheffield Ltd on the last five projects, and have a good continuing relationship with them.”

The restaurant serves Anglo-French dishes, freshly prepared daily using carefully sourced ingredients from local producers and artisan French producers and suppliers. Classic bistrot favourites feature across the menus alongside seasonal dishes.

According to Bistrot Pierre: “Our ‘raison d’être’ is great value French cooking and seasonal menus. We like to combine French bistrot classics such as steak-frites, boeuf bourguignon and tarte au citron with our own take on regional favourites like tarte flambée, Bouillabaisse and paté de campagne.”

The privately-owned restaurant group has bistrots across the UK in Bath, Birmingham, Cardiff, Derby, Harrogate, Ilkley, Leicester, Leamington Spa, Newport, Nottingham, Sheffield, Stockton Heath, Stratford, Plymouth, Torquay and Weston-Super-Mare.

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