Best French in Central London

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Grilled leg of rabbit in a mustard sauce

A 'Harris old-stager' that remains a defining classic; Jay Rayner highlights the 'nose punch of Dijon' and the 'plank of crisped bacon balanced on top.'

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Tanera Island Native Lobster in Banana Leaf

Sourced from private Scottish waters and barbecued in banana leaves with wild cardamon and red wine jus, this dish is consistently cited by critics as the kitchen's standout showcase of high-end produce.

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Oxtail Croquettes

Described as 'perfect orbs' and a 'classy opener', these contain strands of long-braised meat that critics claim they would happily clear an entire tray of.

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Grand Dîner Tasting Menu

This 9 to 10-course experience is the definitive way to experience the restaurant, which feels like visiting an 'incredibly posh friend' in a Soho townhouse where entry is granted by ringing a bell.

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Confit Garlic & Goat's Curd

A length of sourdough sourdough toast 'slathered' in curd and olive oil, served with a confit bulb of garlic providing 'soft, translucent pearls' to smear over the bread.

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Canard à la Presse

The restaurant's signature piece of theatre; a 'gastronomic heyday' dish pressed tableside in an antique silver press, one of which actually sailed on a sister ship to the Titanic.

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Lobster with Tandoori Spices

Cited by critics as the unwavering signature dish; it is the one menu item that never changes and is seen as justifying the restaurant's Michelin stars.

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Assiette de Fruits de Mer

Described as a 'massive' and 'expert fish dish,' this towering display of seafood is the centerpiece of the restaurant's 'buzzy' and 'Parisian' atmosphere.

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Steak Haché

A 'French hamburger' that is delicious and tender, done to perfection.

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Alpine toasted cheese

The ultimate melted, comforting classic supplied by the editor as the absolute must-order item.

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Truffle-cream gougères

Described as 'absolutely, extraordinarily wonderful' and 'silky smooth,' these warm snacks pack a heady truffle punch and are topped with shaved Comté.

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Scallops with caper berries and caramelised cauliflower

Regarded as the kitchen's 'finest work' and an 'expertly cooked' highlight that stands out against safer menu options.

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Seasonal Terrine

A staple of the Alsatian-inspired menu, these are described as 'packed with flavour' and highlight the kitchen's focus on 'simple' and 'ingredient-led' cooking.

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Cassoulet Toulousain

A staple of the 'hearty peasant food' tradition of Gascony and the chef's home region, though critics note it is best enjoyed when properly crusted and rich with sausage.