Matt Abé inaugurates his culinary empire at the legendary site of Le Gavroche
The opening of Bonheur by Matt Abé on Upper Brook Street marks a singular moment in contemporary London dining. Within the space where Le Gavroche once reigned—one of Europe’s most revered culinary temples—the Australian chef has orchestrated something far greater than a restaurant: a statement of intent, a deeply personal milestone that crystallises years of refinement and vision.
From anonymity to excellence
After eight years maintaining three Michelin stars at Restaurant Gordon Ramsay, Matt Abé has chosen this moment of transition to unveil his own culinary voice. His journey began at sixteen in Sydney, where he trained under the celebrated Matt Moran at Aria, before honing his craft in Melbourne and ultimately discovering mastery in London. Now, Bonheur—whose French name evokes “happiness”—synthesises the accumulated layers of that odyssey.
A cuisine of ingredients and narrative
Bonheur’s menus speak the language of contemporary classicism: dishes rooted in European tradition, touched by Australian and Asian heritage. Abé’s signature emerges in exquisite details: his reinterpretation of the Quiche Lorraine—delicate shortcrust, creamed baby leeks, smoked pork belly, Vin Jaune sauce reduced tableside—or the 125-day aged Cumbrian Blue Grey Sirloin, served with potato terrine and a rich Bordelaise. For dessert, the signature Pecan Praline interweaves layers of pecan, coffee, and vanilla parfait with cocoa nib ice cream and a Pedro Ximénez gel.
Diners may choose between an à la carte selection, the five-course Journey, or the seven-course Dream. Petit Bonheur, the chef’s table seating only six, offers something closer to a gastronomic conversation with the artisans of the kitchen.
A symphony in bottles
Alongside Head Sommelier Eric Zwiebel, Abé has curated a wine collection that balances the audacious and the refined, the ancient and the contemporary. Henri Giraud, an independent, family-run Champagne house, stands prominently among the selections—a nod to the craftsmanship ethos that defines Bonheur’s philosophy.
Spaces of contemplation
Russell Sage Studio has conceived an interior that defies the dichotomy between minimalism and warmth. Guests enter through a lounge where ochre, rust, and cream tones—reminiscent of Australian landscapes—interweave with deep burgundy velvet, butter-soft yellow leather, and rare horsehair wallpaper. The subterranean dining room, with its sculptural waiter stations and textural artworks by London-based abstract artist Rajan Seth, invites quiet contemplation. Each surface seems to articulate a story of deliberate craft.
The legacy continues
At a moment when many chefs seek to expand their empires, Abé has chosen instead to deepen. Bonheur is not merely a restaurant: it is a space of mentorship, an incubator for the next generation of talent poised to shape London’s culinary future. Along one of Mayfair’s most storied dining avenues, excellence blooms once again.
