Le Gavroche

Frommer's Review

Although challengers come and go, this luxurious "gastro-temple" remains the number-one choice in London for classical French cuisine. It may have fallen off briefly in the early 1990s, but it's fighting its way back to stellar ranks. There's always something special coming out of the kitchen of Michel Roux, Jr., the son of the chef who founded the restaurant in 1966. The service is faultless, and the ambience formally chic without being stuffy. The menu changes constantly, depending on the fresh produce that's available and the current inspiration of the chef. But it remains classically French, though not of the "essentially old-fashioned bourgeois repertoire" that some critics suggest. Signature dishes honed over years of unswerving practice include the town's grandest cheese soufflé (souffle Suissesse); warm foie gras with crispy, cinnamon-flavored crepes; and Scottish filet of beef with port wine sauce and truffled macaroni. Depending on availability, game is often served as well. A truly Gallic dish is the cassoulet of snails with frog thighs or the mouselline of lobster in a champagne sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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