Frommer's Review
Although challengers come and go, this luxurious "gastro-temple" remains the number-one choice in London for classical French cuisine. 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 current inspiration of the chef. But it always remains classically French, though not old-fashioned. Signature dishes honed over years of unswerving practice include the town's grandest cheese soufflé (Soufflé 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 mousseline of lobster in a champagne sauce.
Note: This information was accurate when it was published, but can change without
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planning your trip.
