sketch lecture room
Cuisine: French
Price:    pound pound pound
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Verdict based on 7 critic, 1 blogger and 0 user reviews and awards
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Address: 9 Conduit Street, London W1S 2XJ

Website: Visit restaurant website

Telephone: +44 20 7659 4500

Pierre Gagnaire’s French haute cuisine in Mayfair has been showered with Michelin stars and AA rosettes and features an extensive wine list.

This restaurant has 2 Michelin Stars

Latest reviews of sketch Lecture Room and Library

giles_coren

Giles Coren, The Times

6 July 2013

Her (…) “Pork” main looked like more eclectic filth cobbled together with no regard for harmony, and had as its focal point a nightmarish puddle of sour plum jam containing shards of drowning pig…

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Andy_Hayler

Andy Hayler, andyhayler.com

19 February 2013

The savoury dishes at Sketch are nothing if not complex, and sometimes, in the words of Robert Browning, “less is more”. I wonder whether the chef should ask “what can I subtract from this dish” rather than “what can I add”…

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Time_Out

Time Out Editors, Time Out

16 October 2012

Were it simply a matter of artful deception and riotous colours, the whole show would grow tiresome; but the skill of Gagnaire’s team is such that each section of the menu continually reawakens the palate. Amid the sensory riot, smooth service supplies a calm counterpoint…

Read full review »
The_Independent

Tracey MacLeod, The Independent

19 May 2012

Gagnaire’s open-minded approach, particularly to Asian ingredients, creates some intriguing high points. A cocotte of Iberico pork chop comes with a salad of pig’s ear and kimchi. Dover sole is dusted with toasted hazelnuts and bathed in a velouté of black rice…

Read full review »

What the Critics say

giles_coren

Giles Coren, The Times

6 July 2013

Her (…) “Pork” main looked like more eclectic filth cobbled together with no regard for harmony, and had as its focal point a nightmarish puddle of sour plum jam containing shards of drowning pig…

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Were it simply a matter of artful deception and riotous colours, the whole show would grow tiresome; but the skill of Gagnaire’s team is such that each section of the menu continually reawakens the palate. Amid the sensory riot, smooth service supplies a calm counterpoint…

Read full review »
The_Independent

Tracey MacLeod, The Independent

19 May 2012

Gagnaire’s open-minded approach, particularly to Asian ingredients, creates some intriguing high points. A cocotte of Iberico pork chop comes with a salad of pig’s ear and kimchi. Dover sole is dusted with toasted hazelnuts and bathed in a velouté of black rice…

Read full review »
Matthew Fort

Matthew Fort, The Guardian

8 March 2003

Gagnaire nobly celebrates a culinary tradition that is, in effect, imperceptibly but surely, withering. It is simply too strong for even the most creative chef to break out of…

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jay_rayner

Jay Rayner, The Observer

12 January 2003

This is seriously impressive modernist food. Most importantly it made me hanker after the £500 experience. I simply want to know…

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fay_maschler

Fay Maschler, Evening Standard

11 December 2002

Here or there, in the dessert fanfare particularly, was something that was arresting in its own right, something that stood out from what felt like being continually pelted with tepid mousses and flaccid proteins…

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jan-moir

Jan Moir, The Telegraph

7 December 2002

A main course of partridge and wild boar (£58) is another screaming success; a roasted bird, luxuriously deboned and served with red cabbage with blackcurrants. A mild, but delectable example of Gagnaire’s penchant for serving sweet notes with savoury…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

19 February 2013

The savoury dishes at Sketch are nothing if not complex, and sometimes, in the words of Robert Browning, “less is more”. I wonder whether the chef should ask “what can I subtract from this dish” rather than “what can I add”…

Read full review »