Angelus
“Fillet is the French caviar,” crisply alliterates Thierry Thomasin, the author of Angelus restaurant. Sitting in the cosy, couth dining room, I struggle to recall a lovelier mouthful.
Browsing: French
Le Cinq
“The first round of amuse bouche were effortlessly placed before us by the smiling and tactful waiting staff, gliding gracefully around the dining room like ballerinas on a merry-go-round.”
Le Gavroche
“If I concentrate, I can see it all in my mind’s eye. It’s the early eighties – 1982 perhaps – that apocryphal year for the finest Clarets. I’d say it’s November and wintry, cold and grey outside…”
Le Manoir aux Quat’ Saisons
“’Tis better to have loved and lost, than never to have loved at all’. Really, Tennyson? I’m not so sure.” Gabrielle falls for Le Manoir aux Quat’ Saisons; her life will never be the same again…
Alain Ducasse at The Dorchester
“It has always been my opinion, formed through long experience, that a culture can be judged, and yes I do mean judged, by the quality of its food and the quality of its philosophy.”
Hôtel du Nord, Paris
“More than the rustic façade of this understated restaurant lets on, the Hôtel du Nord isn’t your average Parisian bistro, but is a rare piece of French film history.” Rooksana investigates…
Le Pont de la Tour
When Jonesy drops one an email, one tends to sit up and take notice. More often than not, they offer tidings of comfort and joy. However, this one was laconic: “Larman, old chap. Cookery class at Le Pont de la Tour.”
Roux at The Landau
Who could possibly say where we’d be in this country without the guiding influence of…
Gauthier Soho
Emyr dines at Gauthier Soho, the latest venture to make use of the creaky Georgian townhouse at 21 Romilly Street, once a home to the art of George Clint, who exhibited there in 1805. How times have changed…
Chabrot Bistro d’Amis
Chabrot Bistro d’Amis takes its name from the French term ‘faire chabrot’, an ancient practice…
Galvin Bistrot de Luxe
Lunch with a horror film director on Friday 13th. All that Jonesy needed was an appalling meal to complete the unholy trinity, and he would have the makings of a great narrative review. However, the Brothers Galvin had other ideas.
Koffmann’s
After eight years away from the kitchen, the celebrated French chef, Pierre “The Bear” Koffmann, has returned to The Berkeley Hotel. We braved his new den to discover what’s on offer at this grizzly bear’s picnic.