The story
Pascal runs the floor as patron, guiding guests through a menu that stays strictly within French tradition. The kitchen sources directly from Aubrey Allen, the family butchers who also serve His Majesty the King, ensuring every steak and cut of meat arrives at peak freshness. You won't find fusion experiments here; the focus remains on classic preparations like French country terrine, duck confit, and moules marinière, updated weekly based on what the market provides.
The steakhouse selection highlights British native breeds aged for at least thirty-five days before reaching the plate. Choices range from the tender fillet mignon to the substantial rib-eye and the bone-in sirloin, all served with frites, watercress, and a choice of café de Paris butter or peppercorn sauce. Vegetarians and lighter appetites can turn to the baked gnocchi with morel mushrooms or the Provençal filo tart, while dessert covers familiar grounds with crème brûlée, poached peaches, and an artisan cheese board featuring Comté and Bleu d'Auvergne.
The dining room sustains a bustly atmosphere suited to a lively French bistro. Pascal recommends wines from a cellar curated to complement the heavy emphasis on beef and rich sauces, offering everything from everyday quaffable bottles to special reserves. The kitchen earned its second AA Rosette for culinary excellence, recognizing the consistent skill applied to these straightforward ingredients. A three-star Food Made Good sustainability rating further signals the care taken behind the scenes, extending from supplier payments to staff wellbeing under the Good Business Charter.
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