Restaurant & Bar Awards 2021

Page 18 www.lux-review.com LUX 2021 Restaurant & Bar Awards Opened in 2019, NU Organic Restaurant & Bar is situated in the French seaside town of Canet-en-Roussilon, nestled between the Mediterranean Sea and the Pyrenees. The restaurant was founded by British expat, Daniel Browne, who wanted to deliver a unique and modern dining experience. Daniel achieved this with a world food menu comprising uniquely of fresh, locally sourced and organic produce, which evolves regularly with the seasons. As part of the signature experience, guests can sip a unique cocktail, developed specially for NU by mixologists from Hotel Costes in Paris, in its splendid, bountiful outdoor Mediterranean garden. As they do so, guests can listen to a DJ set produced by some of the region’s talented artists, as a perfect way to start (or end!) their evening. “We have become quite well known for our brunches,” enthuses Daniel. “This has seen us serving a fixed price brunch every Sunday with a huge spread of cakes, pastries, eggs, and salads to choose from.” The restaurant’s Head Chef, Stéphanie Bosch, has hand-picked local farmers and suppliers in the area to ensure that only the very best produce is served. “We are all about adaptation,” continues Daniel. “Working with only fresh ingredients means that sometimes, not all the ingredients are available. By adapting, we ensure only the best produce is used and is always super fresh.” Organic food is Daniel’s passion and consuming produce cultivated by organic Be prepared to be taken on a culinary trip around the world at NU! Enjoy only the freshest dishes, created using 100% organic produce, as your taste buds are well and truly tickled by this one-of-a- kind dining experience. We speak to the brains behind it all, Daniel Browne. Mar21156 NU Restaurant Best Organic Cocktail Bar & Restaurant - Southern France farming methods has undeniable nutritional benefits, not least in eliminating the risks of harmful pesticides and chemical additives that can be damaging to the body. Moreover, Daniel adds, “With the rise in this type of farming, eating organic means also supporting the local community and contributes to the preservation of the environment.” As well as developing an exceptional organic menu filled with the freshest of local ingredients, Daniel and his team spent a lot of time on the design of the restaurant to ensure that it is modern, warm and welcoming for diners. Renowned architect, Corinne Nifaut, incorporated the natural elements of wood, marble, wicker and foliage into the interior, along with more contemporary touches, such as gold finishes and bold animal prints, for a truly unique and bespoke style that is unlike anything else. The impact of the Covid-19 pandemic was felt keenly by Daniel and the staff at NU, bringing with it the biggest changes to the restaurant since its opening two years prior. However, Daniel addressed the issues head-on, reinforcing the restaurant’s hygiene protocols to include measures such as more frequent cleaning and sanitising tables between each sitting. He also updated the guest experience by altering the interior layout to allow for better social distancing, removing high-risk activities such as the Sunday brunch buffet and replacing it with table service, and providing safety equipment, masks and hand sanitiser for guests and staff. A dedicated takeaway menu, delivery service and click and collect online offering was also made available to ensure that the restaurant’s operations could continue smoothly. Unfortunately, with the onset of the second and third lockdowns came the full closure of bars and restaurants, as well as a curfew issued from 6pm to 6am. This, ultimately, meant that many of the cautions and new services Daniel had put into place had to be abandoned. “Ultimately it just made more sense financially to temporarily suspend operations until we could reopen to the public,” he explains. “Luckily, the French government is very supportive of the sector and we have managed to keep all of our fabulous staff on payroll and ensure the business is ready to reopen once restrictions are lifted.” Regarding the future, the first step for Daniel and NU is to re-open and return to business as usual! “Once things have settled down, we are looking at bringing the concept to other cities in Europe - we’ll be sure to let you know more once plans are finalised!” Contact: Daniel Browne Company: NU Organic Restaurant & Bar Web Address: www.nu-restaurant.fr