The triple dream of launching a centre, a “lieu” or destination place, for food, art and music has been realised by Mourad “Momo” Mazouz and his team of chefs and designers over two expansive floors of a converted 18th century building in Conduit Street, Mayfair, London. sketch is a complex and unique site. Conceived by French master chef Pierre Gagnaire and restaurateur Mazouz, it has attracted unprecedented media reaction for its myriad food, drink and entertainment styles since it opened in December 2002. Gagnaire's culinary genius has inspired the menus throughout sketch. His eponymous Michelin three-starred Paris restaurant has a distinctive menu style, which Gagnaire had adapted for sketch. Executed by his acolytes, the food is imaginative, bold, ground-breaking and delicious. Theses two visionaries have come together to create sketch... Mourad Mazouz; a recognizable figure in France for celebrated restaurants such as Au Bascou and 404 in Paris. Mourad Mazouz opened Momo restaurant in London in 1997, winning ‘Bar of the Year’ in the Evening Standard for its clever mix of world music, chic staff and sexy interiors. In 2006 Mourad opened Almaz by Momo in Dubai, a superb amalgamation of modernist North African design and food. Mourad teamed up with the Prada Foundation in 2008 to open the Double Club. A Congolese ‘pop-up’ restaurant and bar, designed by world renowned artist Carsten Holler. Another Paris opening soon followed with the opening of Derriere. With a talent to combine the most unusual in the most unexpected way. Mourad has also published The Momo Cook Book and founded the record label Mo’Zik.. Pierre Gagnaire; born into a family of restaurateurs Pierre Gagnaire’s 40 year rise to culinary superstardom began with his first restaurant in 1980 in St Etienne. Twice awarded the coveted 3rd Michelin star accolade, his influence continues to receive recognition worldwide for his restaurants in Paris, Tokyo, Hong Kong, Seoul and Dubai. The name ‘Pierre Gagnaire’ has become synonymous with adventurous and iconoclastic cooking, with his unique culinary rhythm and technical mastery. Executed for Pierre by Romain Chapel and Herve Deville (executive chefs of sketch) the food promises to be imaginative, bold and delicious.