A French restaurant chain has confirmed its plans for its newest Torquay venue.
Bistrot Pierre is due to open its new development at Torre Abbey Sands on Torquay seafront.
The key promenade site, once the site of the town’s Palm Court Hotel, will be the 12th bistrot opening for the group of privately owned restaurants, and its second in Devon, following a successful opening in Plymouth’s Royal William Yard at Easter 2013.
Company co-founder Robert Beacham said Bistrot Pierre Torquay will have its very unique bar food different from the rest of the restaurant.
He added: “Each of our bistrots is styled to complement the building it is in and, whilst our look changes between them, customers can expect the same attentive service and high quality French cookery every day.
However we felt that this, our first bistrot literally by the sea, warranted something extra special.”
Mr Beacham added: “Abbey Sands is a very striking addition to the Torquay seafront, it will be a landmark building for the English Riviera and we are delighted to be part of such a prestigious scheme.”
Head Chef Scott Harrison-Jones said the bistrot’s local seafood offering will be popular with customers.
He said: “It will be exciting for us, creating dishes dependent on the ‘Catch of the Day’, and I think our bar menu will also be in great demand.”
Specialist dining evenings (‘Soiree Gastronomique’ on the second and fourth Tuesday each month and ‘Dine with Wine’ on the first and third Wednesday) will be part of the monthly offering, while an ‘early-bird’ dinner menu will be available from 5.30pm to 6.45pm, and a breakfast menu will run each weekend.
General manager Beau Clarke said he leapt at the chance to come to Torquay, where he had spent many family holidays.
He said: “I’m thrilled to have this opportunity to run a restaurant I believe in, in a town I love.
“We have been waiting for this moment for some months now and I’m delighted we’re finally about to open.
“We will be offering great value, freshly cooked, French food, prepared with quality, carefully sourced, ingredients that change with the seasons.
“All food is prepared on site, from the sauces through to the deserts, just as you would find in any bistrot across the continent and I know our customers will enjoy a real sense of provincial French dining whenever they eat with us.”
Bistrot Pierre, will open on Friday September 5.