Fine Dining — Best French in London

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Côte de Boeuf with Béarnaise Sauce and Hand-cut Chips

A 'robustly affirmative' choice for a grey day, this dish exemplifies the restaurant's commitment to classic French-based cooking that is, in the words of owner Bruce Poole, 'so bloody good.'

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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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Chocolate Soufflé

Described as a 'culinary miracle' and a consistent menu highlight that finishes the meal on a high note.

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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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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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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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Cured Bream with Habanero Oil

Regarded as a standout dish for its thick, sashimi-like texture and a pool of fruity habanero chilli oil that provides a restrained yet surprising heat.

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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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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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Celeriac 'Cacio e Pepe'

A playful and satisfying signature dish that uses celeriac ribbons to mimic pasta; critics describe it as a 'bale' of flavour from a 'zen master' of a chef.

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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.