Le Gavroche
Now in its fifth decade, Michel and Albert Roux's Mayfair dining room may not be on the sharp edge, design-wise, but the same charge couldn't be levelled at the kitchen. Chef de Cuisine Michel Roux Jr's modern Gallic menu focuses on utilising great ingredients in inspiring ways, something which is evident in the dishes that are served up by the always attentive staff. In fact, when presented with the likes of Roast Milk-Fed Lamb with Flageolet Beans and Thyme-scented Jus; or Smooth Pike Mousse with Scallops in a Light Cream Sauce scented with Charteuse, the defiantly old-fashioned décor suddenly doesn't seem to matter.
Behind the stove:
Michel Roux Jr and new Head Chef, Rachel Humphrey
What they say:
"There is, perhaps, a more palpable sense of occasion in this restaurant than anywhere else in London." Jonathan Meades, The Times
New dish this year:
Roast Suckling Pig with Crackling, Peppered Sauce, Golden Raisins and Shallots Confit.
Not a lot of people know that:
When Le Gavroche opened in 1967, Antonio Battistella was the Head Waiter. He continues to work there to this day.
43 Upper Brook Street, London W1K 7QR, England+44 (0)20 7408 0881
www.legavroche.co.uk
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