Guillaume Depoix to open Folie in November

Meanwhile, Depoix worked across the family's businesses in Paris and more recently as operations manager of the Boundary hotel in London's Shoreditch and as general manager of Casa Cruz in Notting Hill for a short time.

But now a spokesperson for Folie said that Costes' role was as a consultant in the early stages of the restaurant. "Having worked together closely in Paris, Guillaume consulted with Thierry Costes in the early days of Folie when he was building his team, and while Thierry has acted as a mentor for Guillaume throughout his career, he is not directly involved in the restaurant," the spokesperson said.

Executive head chef Christophe Marleix will head up the kitchen, with a menu that draws inspiration from the Mediterranean.

Typical dishes include starters such as sea bream crudo with citrus and avocado and mains of Provençal braised beef with confit potatoes, or megrim sole with Menton lemon.

Depoix said: "Folie is the result of the collaboration of a passionate, talented team: my old friend Christophe Marleix has captured the éclat of the Riviera; Studio KO have conceived the beautiful design; and the designer Yorgo Tloupas, has helped steer the art direction. I'm looking forward to recreating the spirit of the 1960s and 1970s and hope Folie will be a meeting point for conviviality, elegance and revelry at all times."