"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 |
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