Le Gavroche

DAYS OF BUSINESS

Mon - Tue:	12:00 to 14:00 18:30 to 23:00
Wed - Thu:	12:00 to 14:30 18:30 to 23:00
Fri:	12:00 to 14:00 18:30 to 23:00
Sat:	18:30 to 23:00

Le Gavroche was no cheap, but it offered food that previously could only be found in France.

Chef	Michel Roux Jr
Payment Options	Cash, Amex, Visa, Mastercard
Features	Deliveries, Dress smart casual, Licensed, Smoking area, Takeaway, Wheelchair access
Ambience	Contemporary, Formal, Romantic

Awards

2007 - Most Consistently Excellent Restaurant - Tatler Restaurant Awards

2006 - Outstanding Value -The World's 50 Best Restaurants Awards - Restaurant magazine

2005 - Outstanding Front of House - Tio Pepe ITV London Restaurant Awards

2004 - Outstanding Contribution - Aperitif a la Francaise sponsored by Sopexa in April

2004 - One of the "50 Best Restaurants in the World 2004" - Restaurant Magazine

2004 - French Restaurant of the Year - Tio Pepe ITV London Restaurant

2007 - The S.Pellegrino World's 50 Best Restaurants - Restaurant magazine

2007 - Two-Michelin-star restaurants - Michelin star guide

2005 - The S.Pellegrino World's 50 Best Restaurants - Restaurant Magazine

Sample Menu

Food

Lobster salad: with mango, avocado, basil and lime

Grilled scallop : with carrots and salad leaves, tarragon mustard sauce

Roasted fillet of John dory in a light broth: frnnel, mussels and garlic crouton

Hot foie gras and crispy pancake of duck flavoured: iwth cinnamon

Roast milk fed lamb: with flageolets beans and tyhme scented jus

Selection of French and British farmhouse cheese

Bitter chocolate and praline indulgence

Roasted pineapple : iwth vanilla and rum, white pepper ice cream

Cheese souffle: cooked on double cream

Lobster mousse : with caviar and champagne butter sauce

Classic duck foie gras terrine: French bean salad and truffles

Artichoke : filled with foie gras, truffies and chicken mousse

Langoustines and snails : glazed in light hollandaise sauce, flavoured wiht basque pepper and parsley

Hot fole gras and crispy pancake of duck: flavoured with cinnamon

Smooth pike mousse iwth scallops and light cream sauce : scented with chartreuse

Lobster salad: with mango, avocado, basil and lime

Grilled scallops: with carrots and salad leaves, tarragon mustard sauce

Stuffed crispy pigs trotter: roasted vegetables salad, fried celery and parsley leaf

Crispy lightly spiced vegetable pancake : with parsley coulis

Steamed lobster: with pasta, light cream and brandy sauce

Grill "T" bone of turbot: chive sauce, chick pea chips and courgette canelloni

Roasted fillets of john dory in a light broth: fennel, mussels and garlic crouton

Red mullet and beef marrow toast: red wine and shallot sauce

Roast saddle of rabbit : with crispy potatoes and parmesan

Roast rib of French veal: creamed morel mushroom sauce and mashed potatoes

Scotch fillet : of beef and foie gras, port sauce and truffled macaroni cheese

Roast suckling pig: iwht crackling, pepered sauce with golden raisins and shallots confit

Roast veal sweebread: apple and calvadoes sauce

Whole poached duck in a light consomme : served with three sauces

Selection of French and British farmhouse cheese

Larmbs lettuce salad: with mature mimolette cheese and walnut oil

A selection of home made ice creams and sorbets

Apricot & cointreau souffle

An assortment of the chef's favourite desserts

Hot passion fruit souffle : with white chocolate ice cream

Bitter chocolate and praine induigence

Classic upside down caramelised apple tart : with vanilla ice cream

Pear and puff pastry layers: salted butter caramel sauce and pistachios

Roasted pineapple: with vanilla and rum, white pepper ice cream

White and milk chocolate mousse: with kirsh soaked cherries, britter chocolate sorbet and chocolate cream brulee

Wine

Barrel selection 2003: low yield roussanne, domaine de sainte rose

Meursault 1er cru "porzots" 1998: domaine mikulski

Domaine gavoty "cuvee clarendon" 2005: chotes de provence

Tokay pinot gris "selection de grains nobles" 1997: leon beyer

Chateau la croix toulifaut 1998: pomerol

Chateau cabezac "belveze" 2002: minervois

Banyls "reserva", domaine de la tour vielle

Coteaux du layon saint lambert 2005: domaine v. orgereau

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 8/4/07.

User rating

(71 reviews)

Overall		8.8
Food		9
Ambience		8
Service		9
Value		9

"Great for long, boozy lunches after which one should expect to come blinking into the sunshine, very much in need of a dark room in which to lie down. Hopefully with one’s dining companion..."

Helen McNutt, GQ Magazine - November 2007

"With its dark wood, red, green and brass décor, his basement restaurant has a dizzying minimum price warning on its menu, a very strict dress code and an internationally famed head chef who has been known to wear a kilt embroidered with his own name..."

N/A, GQ Magazine - August 2007

"Once you're inside the elegant wood-lined dining room, and experience service under the impeccable command of Silvano Giraldin you begin to appreciate why Times' critic Jonathan Meades has called this a restaurant 'for the best of times'..."

N/A, Leadingrestaurants.com - August 2007

"If you''re scanning menu prices in this illustrious section of the guide, you''ll have noticed that Le Gavroche is top of the pops... Ever since, Le Gavroche has not just dominated the London restaurant scene, but has drawn food lovers from across the globe... The food is full of gentle surprises, carefully considered temperature differentials and sublime tapestries of taste. Worth every penny is the seven-course menu exceptionnel, which, after canapés and appetiser, kicked off feistily with rare peppered tuna on mouth-tingling ginger and chilli."

N/A, Time Out Eating & Drinking Guide 2007 - September 2006

"'Old-fashioned, but never out of fashion' profess patrons who make the 'pilgrimage to this shrine' of Classic French cuisine in Mayfair; chef-owner Michel Roux Jr.'s 'wizards in the kitchen' produce 'intricatedly prepared', 'mind-bending' meals in 'overstuffed' surrounds; naturally, some 'nitpick' that it's 'lacking novelty', but they're outvoted by those who want to be 'spoiled' by the 'perfectly orchestrated' staff."

Troy Segal, Zagatsurvey 2007 - September 2006

“No other restaurant in Britain is as faithful to classic French tradition as the long-estab-lished Le Gavroche, the name now synonymous with the French Roux brothers. Tables are set with crystal and sliver and the staff are professional and well informed. Dishes include scallops baked in their shells and perfumed with truffle; lobster mousse with caviar and champagne sauce; belly, loin, feet and ears of organic pork on a cheese mash; and whole baked sea bass stuffed with fennel and wild rice. Desserts include a choice of soufflees and the famous Roux brother’s ice creams and sorbets. One of the most comprehensive wine lists in London.”

Rebecca Snelling, The AA Key Guide - January 2005

"Elegantly balanced French haute cuisine is given a lighter touch with hints of Asian influence. The souffles are masterly. A chic, civilised operation with polished, welcoming service."

Insight City Guide London, Robin Young - January 2004

Le Gavroche

DAYS OF BUSINESS

Chef

Payment Options

Features

Ambience

Awards

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