Orrey

Frommer's Review

With ingredients imported from France, this is one of London's classic French restaurants. Sea bass from the shores of Montpellier, olive oil from Maussane-les-Alpilles, mushrooms from the fields of Calais, and poultry from Bresse -- they all turn up on a highly refined menu, the creation of chef Andre Garret. On the second floor of the Conran Shop in Marylebone, Orrery changes its menu seasonally to take advantage of the best produce. Garret is a purist in terms of ingredients. Our favorites among his first-rate dishes are Bresse pigeon with savoy cabbage and mushroom ravioli, or duckling with an endive tatin and cepe (flap mushrooms) sauce. Everything has a brilliant often-whimsical touch, as evoked by the sautéed leeks in pumpkin oil. Skipping the blueberry soufflé, we ended with a cheese plate featuring a Banton goat cheese from Provence so fresh that it oozed onto the plate. Enjoy lazy summer evenings on a fourth-floor terrace while drinking and ordering light fare from the bar menu.

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