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Andy Hayler's restaurant guide

Mathieu Germond opened Noize in early October 2017, having spent much of his career at nearby Pied a Terre, both as its sommelier and later its general manager. The restaurant name is that of a village from Mathieu’s childhood. The head chef here is Ed Dutton, who worked at Foliage for several years and himself worked at Pied a Terre under Shane Osborn, amongst other prestigious restaurants. He heads up a team of four chefs at each service. The dining room, seating 36 diners at any one time is on the ground floor, with a bar and private room in the basement. The room feels cosy, with traditional lamps and the tables covered in crisp white linen.

 
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Evening Standard

Noizé: A finely tuned affair
Nice people serving pleasant food efficiently in a comfortable space where you can hear your companions speak isn’t the tenor of much restaurant reporting these days, not even on TripAdvisor where a mean-spirited, most probably inaccurate dig is considered more pertinent and larky.

 
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Think On Paper

Another great find is newly opened Noizé in Fitzrovia. Run by former co-owner and manager of Pied a Terre, Mathiue Germond, the restaurant show cases the best of Loire Valley cuisine in a relaxed and cosy environment. The menu is seasonal and focused on using the best ingredients. This is the best meal I’ve had in a while in London.

 
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Mail Online

So, come on, feel the Noizé: TOM PARKER BOWLES enjoys a lunch of scallops and partridge at this discreet London restaurant.
Two weeks into January and I’ve yet to talk about culinary trends, and my prescient predictions for the thrilling year ahead. I’ve let you down. Hell, I’ve let myself down. 

I’m sorry, really I am. Because I know how much you all care about the trite and transient, the flash-in-the-pans and the one-day-wonders, the dull, ditzy and dumb.