Tournedos RossiniL’escargot·Jeff GalvinLondonClassic French favorite: beef fillet with foie gras and truffle sauce.|
Black Truffle Crème BrûléeRestaurant 1890·Gordon RamsayLondonRich, smooth, and full of truffle aroma.|
CassouletCafe Clement London·Danny BohanLondonA hearty French stew that has been enjoyed by customers.|
Strawberry JamThe Orangery·Steeven GillesLondonA sweet preserve made from strawberries and sugar, commonly served with...|
Curly Flower SoupBalthazar London·Keith McNallyLondonA soup made from cauliflower, enjoyed by customers.|
Atlantic HalibutRestaurant 1890·Gordon RamsayLondonPerfectly cooked and complemented by samphire and seaweed beurre blanc.|
Steak FritesBalthazar London·Keith McNallyLondonGood quality beef steak served with fries, cooked to perfection.|
Dover Sole with Brown Shrimp and Seaweed ButterLasdun·Jon RotheramLondonA whole Dover sole, perfectly cooked and served with brown shrimp and...|
Truffle LinguineThe Ivy·Jeremy KingLondonLinguine pasta tossed in a rich sauce, often featuring butter, cream, and...|
Delicate PastriesThe Ritz London·John WilliamsLondonFinely crafted sweet baked goods, a key component of The Ritz London's...|
Boeuf BourguignonCafe Boheme·Nick JonesLondonA classic French stew made with beef braised in red wine, often with...|
CassouletL’escargot·Jeff GalvinLondonA hearty, comforting French stew made with duck confit, sausage, and white...|
Finger SandwichesThe Orangery·Steeven GillesLondonSmall, crustless sandwiches, typically served as part of an afternoon tea,...|
RabbitBouchon Racine·Henry HarrisLondonA main course featuring rabbit meat, prepared in a classic French style.|
Trout and crème fraicheLightbar London·Ali BorerLondonA dip made with trout and crème fraiche, noted as 'heavenly' by a reviewer.|
French Toast with Blueberry Compote and Creme CrueHide Ground·Ollie DabbousLondonA perfect sweet breakfast option, featuring French toast with a blueberry...|
Duck Breast with Berry SauceWillett's·Michael TurnerLondonA main course featuring duck breast served with a berry sauce, described as...|
DuckBouchon Racine·Henry HarrisLondonA main course featuring duck, often served as a sharing dish, described as...|
Reimagined Black Forest GateauCORD by Le Cordon Bleu·Karl O'DellLondonA modern interpretation of the classic German dessert, presented in an...|