Bar Boulud
Cuisine: French
Price:    pound pound pound_grey
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6 users have been
Verdict based on 13 critic, 6 blogger and 3 user reviews and awards
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Address: Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA

Website: Visit restaurant website

Telephone: +44 20 7201 3899

French inspired bistro and wine bar located in the Mandarin Oriental Hyde Park in Knightsbridge.

This restaurant has 3 Michelin Stars

Latest reviews of Bar Boulud

PickyGlutton

The Picky Glutton, pickyglutton.com

28 January 2012

Bar Boulud’s truffled mash is fluffy, rich and earthy. It wasn’t quite as intense as I was expecting, but that’s a good thing so that it doesn’t overwhelm the subtle flavours of the Yankee burger…

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Time_Out

Time Out Editors, Time Out

30 September 2011

Food is French but comes with New York style, so expect to find piggie burger next to the fruits de mer. There’s stellar charcuterie from Gilles Verot, and when we visited on a Sunday, a £22 lunch menu including coffee…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 March 2011

I was very impressed with the consistency of cooking and service at such an early stage of the restaurant’s life; it was as if the place had been here for years. Perhaps it takes a French/American to show London how a bistro should be…

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JayRayner

Jay Rayner (LM), London Magazine

26 July 2010

On the plate were a pâté grandmère, fromage de tête, pâté en croute, several varieties of duck (confit, rillettes, ham), pulled rabbit, some celeriac remoulade and carrots with coriander. This was the highlight of the evening, comparing and contrasting all these varieties – sweet, gutsy, melting, salty, unctuous and savoury…

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What the Critics say

Time_Out

Time Out Editors, Time Out

30 September 2011

Food is French but comes with New York style, so expect to find piggie burger next to the fruits de mer. There’s stellar charcuterie from Gilles Verot, and when we visited on a Sunday, a £22 lunch menu including coffee…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

26 July 2010

On the plate were a pâté grandmère, fromage de tête, pâté en croute, several varieties of duck (confit, rillettes, ham), pulled rabbit, some celeriac remoulade and carrots with coriander. This was the highlight of the evening, comparing and contrasting all these varieties – sweet, gutsy, melting, salty, unctuous and savoury…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

5 July 2010

The menu reads like a dream, literally, something your subconscious might wish…

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giles_coren

Giles Coren, The Times

12 June 2010

Cervelas Lyonnais en brioche was a dense cake of sausage and black truffle; rillons croustillants were huge, hot, square, engorged lardons of surpassing denseness and high piggy thickitude, which only I at the table was man enough to enjoy…

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matthew_norman

Matthew Norman (Guardian), The Guardian

5 June 2010

My weeny merguez, resting flaccidly on couscous, franked the inoffensiveness form, while another, fatter nine quid banger, “the Beaujolaise” – an amalgam of pork, mushroom, onion and bacon – seemed less a sausage than a loose coalition struggling to coexist amicably under the one skin…

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amol_rajan

Amol Rajan, The Independent

4 June 2010

On to the main course. Mr Boulud is famed for his burgers, and the “Yankee” has a punchy flavour, albeit one diminished by a dry brioche bun and iceberg lettuce, a useless substance that is a threat to the case for intelligent design…

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Zoe_Strimpel

Zoe Strimpel, City A.M.

1 June 2010

Finally, we tried a scoop of mint glace that tasted, rather incredibly, just like fresh mint tea, and some giant macaroons (…) The pale nutella-filled one would have made sweet-toothed Marie Antoinette weep with joy, and it rendered us speechless…

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jay_rayner

Jay Rayner, The Observer

30 May 2010

I have friends who whine tiresomely that our hamburgers in Britain are awful, even the good ones; that only American-based chefs make them well. I have to admit this one proves the point: the thick medium-rare patty is rich and beefy and comes laden with hunks of long-cooked pulled pork, all of it dressed with green-chilli mayo…

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AA_Gill

AA Gill, The Sunday Times

30 May 2010

Burgers, for all their mythology, are monoglot food. These ones manage to retain their oafish, redneck muscle, but have an added French je ne sais quoi. A bit of wit. A good pick-up line…

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John_Walsh

John Walsh, The Independent

29 May 2010

My date’s coq au vin was also a triumph, the chicken melting like a communion wafer on the tongue, the mushrooms, onions and lardons languidly dancing attendance, the sauce rich and sticky…

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metro

Marina O'Loughlin (Metro), Metro

25 May 2010

Best of all are the charcuterie boards, groaning with fine examples of Parisian master charcutier Gilles Vérot’s art (he has personally trained Boulud’s staff and much of it is made in-house…

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fay_maschler

Fay Maschler, Evening Standard

13 May 2010

Two main courses that stole my heart were Coq au Vin, so regularly traduced elsewhere — how sensible just to use chicken legs — and The Frenchie, one of three burgers offered that don’t include the original DB Burger made with braised short ribs, foie gras and black truffle…

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hardens

Richard & Peter, Harden's

10 May 2010

The three course lunch menu (£20) is something of a steal, not least because in includes the opportunity to check out DB’s famous burger, which is indeed very good. Other fare sampled stretched from the excellent to the acceptable…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

28 January 2012

Bar Boulud’s truffled mash is fluffy, rich and earthy. It wasn’t quite as intense as I was expecting, but that’s a good thing so that it doesn’t overwhelm the subtle flavours of the Yankee burger…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 March 2011

I was very impressed with the consistency of cooking and service at such an early stage of the restaurant’s life; it was as if the place had been here for years. Perhaps it takes a French/American to show London how a bistro should be…

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

28 June 2010

Continuing on the meat fest theme, you also shouldn’t miss out on the sausages. The porky and super spicy Thai sausage (£8) was a firm winner at our table but if you want a total cardiac arrest on a plate try the rich and creamy truffled boudin blanc

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grumblinggourmet

Rich Major, The Grumbling Gourmet

24 May 2010

Will I come again? Absolutely. It’s a great space for a business lunch in the area, a safe menu overall with some excellent notes and very good charcuterie. It isn’t somewhere I’ll be rushing back to though. For the price, I’d rather take a day trip to Paris and pop by Gilles Verot’s shop in person…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

23 May 2010

I’d struggle to recommend anything about Bar Boulud (…) Sure there’s the good quality of the charcuterie but anywhere can sell someone else’s established product. Otherwise I really don’t see anything special to make up for the awful design (…) and the ‘so what?’ OK-ness of the food offering…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

11 May 2010

The Frenchie burger, though, was on another level. The use of strong Morbier cheese, not an idea I would normally entertain in any burger, actually enhanced the flavour of the aged beef, and wonderful crispy confit pork belly stood in for a bacon slice…

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