Frommer's Review
The amazingly skilled Tom Aikens is one of the truly top-flight Gallic chefs of London. Aikens certainly was trained well, working in Paris under Joël Robuchon during the time he was proclaimed as France's greatest chef. Aikens also ran the prestigious Pied-à-Terre in London. In elegant surroundings in chic Knightsbridge, the food is basically a modern interpretation of high French cuisine, with a great deal of flourish and some very elaborately worked dishes.
Regardless of the contrast in ingredients, main courses show harmony and cohesion, as exemplified by the poached sea bass with saffron risotto and a bouillabaisse sauce. Everything sounds like an unlikely combination, but the end result is most satisfying. The menu's most voluptuous side is evoked by braised suckling pig with roasted fresh almonds, apple purée, and a pork lasagna.
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