Les Trois Garçons

Frommer's Review

As trendy London moves east, and once-seedy districts like Shoreditch (north of the City) become cutting edge, eye-popping restaurants like Les Trois Garçons are bound to follow. The three "garçons" of the restaurant's name are Hassan Abdullah, Michel Lassere, and Stefan Karlson. They took this pub, which opened early in Victoria's reign, and turned it into one of the hottest reservations for London's young, fashionable set. Inside, stuffed animals, including a British bulldog, are adorned with glittering tiaras. That's Quentin the crocodile balanced on top of the baby grand. In such a setting, the cuisine could be second to the entertainment. But, happily, the restaurant serves an excellent and modern French menu. Making an excellent starter is the parsnip veloute with Roquefort-filled tortellini or a carpaccio of Scottish beef with a cabernet sauvignon vinaigrette and poached quail eggs. For main courses, we've enjoyed both the wild Scottish turbot and langoustines with a Jerusalem artichoke purée and sautéed chanterelles and the seared lamb filet with lamb kidneys and braised endives.

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