Le_Gavroche
Cuisine: French
Price:    pound pound pound
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Verdict based on 7 critic, 1 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 43 Upper Brook Street, London W1K 7QR

Website: Visit restaurant website

Telephone: +44 20 7408 0881

Having taken over from his father in 1991, Michel Roux Jr.’s Mayfair institution still serves his acclaimed French haute cuisine with subtle Mediterranean and Asian flavours

This restaurant has 2 Michelin Stars

Latest reviews of Le Gavroche

Time_Out

Time Out Editors, Time Out

16 October 2012

Cooking on our visit was sound, but not always spectacular. Most impressive was a tender roast guinea fowl nicely paired with a slab of creamy polenta, black olives adding to the intensity of the jus…

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Andy_Hayler

Andy Hayler, andyhayler.com

3 July 2012

For me on current form it is slightly ahead of anywhere else in London as an overall experience, including Gordon Ramsay. Service was superb…

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JayRayner

Jay Rayner (LM), London Magazine

4 January 2011

Main courses are bigger fisted: a braised leg of rabbit with olives; a thick cut piece of veal liver, with proper dauphinoise and spinach, on the sort of sweet-sour, sticky, meaty sauce that has you chasing the last puddles around the plate with swabs of their bread…

Read full review »
simon_hopkinson

Simon Hopkinson, The Guardian

6 September 2008

Mousseline de saumon “Titou”, a Gavroche favourite, offered that magical juxtaposition of lightness, yet with a yielding “bounce” and a buttery sauce that was pure Roux riche…

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What the Critics say

Time_Out

Time Out Editors, Time Out

16 October 2012

Cooking on our visit was sound, but not always spectacular. Most impressive was a tender roast guinea fowl nicely paired with a slab of creamy polenta, black olives adding to the intensity of the jus…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

4 January 2011

Main courses are bigger fisted: a braised leg of rabbit with olives; a thick cut piece of veal liver, with proper dauphinoise and spinach, on the sort of sweet-sour, sticky, meaty sauce that has you chasing the last puddles around the plate with swabs of their bread…

Read full review »
simon_hopkinson

Simon Hopkinson, The Guardian

6 September 2008

Mousseline de saumon “Titou”, a Gavroche favourite, offered that magical juxtaposition of lightness, yet with a yielding “bounce” and a buttery sauce that was pure Roux riche…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

23 May 2007

We decide to share suckling pig – Pietrain pig from Perche, Normandy, fed on apples and pears; it is a ravishing piece of meat, gilded with a slightly sweet peppered sauce dotted with fat, succulent golden raisins and voluptuous confit shallots…

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AA_Gill

AA Gill, The Sunday Times

9 October 2005

Rich is a foodie word that has reversed its meaning: it’s now a warning, a sickly no-go. But here, they imperiously maintain the ancient, glorious sense of richesse…

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giles_coren

Giles Coren, The Times

6 September 2003

It is everything you would have wanted in a restaurant: serious, dedicated, frivol-free and patient…

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The_Times_Logo

Times Editors, The Times

4 June 2001

Dish after dish after dish displayed the balanced, undemonstrative perfection that only the greatest restaurants achieve. Roux’s repertoire has become expansive…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

3 July 2012

For me on current form it is slightly ahead of anywhere else in London as an overall experience, including Gordon Ramsay. Service was superb…

Read full review »