|
  Best French Restaurants
in London
|
|
Recommended
reviews and articles about this restaurant: The Economist
/
Fodors.com
/
Frommer's Guide
/
GAYOT
/
GQ (UK) /
Andy Hayler /
L'Internaute (French) /
LondonEats.com
/
Relais & Châteaux
/
Relais Gourmand
/
Squaremeal.co.uk
/
Urban Path (UK) /
Wine & Dine
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MICHELIN |
GAULT MILLAU |
GAYOT |
|
 |
16/20 |
17/20 |
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Dinner
Monday to Saturday
7:00 p.m. - 11:00 p.m.
Lunch
Monday to Friday
12 noon - 2:00 p.m.
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Address: |
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43 Upper Brook Street
London W1K 7QR UK |
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Phone: |
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+44 (0) 207 408
0881 |
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Fax: |
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+44 (0) 207 491
4387 |
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Email: |
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bookings@le-gavroche.com |
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Chef de
Cuisine: |
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Michel Roux Jr. |
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General Manager: |
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Silvano Giraldin |
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Owners: |
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Le Gavroche Ltd. |
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Official Site: |
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Yes
Click here |
 For
nearly 35 years Le Gavroche has been one of the finest restaurants in
London, serving exquisitely balanced food in the classic French tradition.
Founded by Michel and Albert Roux, and now run by Chef Michel Roux Jr.,
its pre-eminence is celebrated in
Le Gavroche Cookbook,
a superb collection of 200 dishes from the restaurant's recipe books. The
book is organized seasonally, with an emphasis on the freshest and finest
ingredients (if you're going to try to cook this type of food, you have to
buy the best--there's no point otherwise). Gulls' Eggs with Caviar, Roast
Black Leg Chicken with Fresh Pasta, Foie Gras and Truffles, from the
Spring section; Stuffed Sea Bass with Fennel, from Summer; Lobster Soufflé
with Quail's Egg and Brandy and Rich Braised Stuffed Hare, from Winter:
this is luxurious and expensive cooking. Challenging, too. Michel Roux Jr.
doesn't give much in the way of guidance for the inexperienced but
ambitious cook: the instructions are plain to the point of austerity but
assume a considerable degree of skill and familiarity with the procedures
of classic French cuisine. The results, though complex, are beautifully
balanced.
Of its kind, this food is perfect, representing an ideal of
sophistication to which cooks can aspire. The book is elegantly (and
robustly) produced and amply illustrated, adding to the pleasure of using
it. --Robin Davidson, Amazon.co.uk
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