MadeleinesThe French House·Neil BorthwickLondonWarm madeleines, a classic French shell-shaped sponge cake.|
BavetteBouchon Racine·Henry HarrisLondonA bavette steak dish, described as a bit chewy with a creamy sauce that...|
Cacio e Pepe AranciniCaractère·Emily RouxLondonDeep-fried Italian rice balls flavored with Pecorino and Parmesan cheeses...|
Chocolate CakeSt. John Restaurant·Fergus HendersonLondonDescribed as 'very delicious' and 'one of the best' by a reviewer, part of...|
Cabbage GreensSt. John Restaurant·Fergus HendersonLondonA vegetarian side dish praised for being 'cooked to perfection' with a...|
Strawberry Pavlova with Yoghurt and ElderflowerClipstone·Merlin Labron-JohnsonLondonA light and beautiful dessert featuring crisp meringue with a...|
Jamaican Rum and Chocolate MousseThe French House·Neil BorthwickLondonA dessert featuring a rich chocolate mousse flavored with Jamaican rum.|
Skate WingSt. John Restaurant·Fergus HendersonLondonA special dish that was a particular highlight for diners, showcasing the...|
Nettle Tagliatelle with Morel MushroomsClipstone·Merlin Labron-JohnsonLondonTagliatelle cooked perfectly al dente, served with morel mushrooms that...|
DuckBouchon Racine·Henry HarrisLondonA main course featuring duck, often served as a sharing dish, described as...|
RabbitBouchon Racine·Henry HarrisLondonA main course featuring rabbit meat, prepared in a classic French style.|
Ox HeartSt. John Restaurant·Fergus HendersonLondonA daily special at St.JOHN, praised for being 'stunning' and 'perfectly...|
PrawnsBalthazar London·Keith McNallyLondonPrawns served as an appetizer, which some customers found small and flavorless.|
Crème CaramelBouchon Racine·Henry HarrisLondonA classic French custard dessert with a layer of clear caramel sauce.|
Curly Flower SoupBalthazar London·Keith McNallyLondonA soup made from cauliflower, enjoyed by customers.|
Well Done EggBalthazar London·Keith McNallyLondonAn egg cooked to a well-done preference, served for breakfast and noted for...|
SouffléBalthazar London·Keith McNallyLondonA classic French dessert, noted as quite good by customers.|
₪31Seared Foie GrasMayfair Supper ClubSeared foie gras dish at The Mayfair Supper Club, noted as being overly...|
Warm Goose LiverFleur de Sel·Nikola LesarA rich and decadent dish featuring pan-seared or prepared goose liver, often...|
Half LobsterBalthazar London·Keith McNallyLondonA perfectly cooked half lobster, noted for its delicious taste.|
Crème BrûléeBalthazar London·Keith McNallyLondonA traditional French custard dessert, which some customers found disappointing.|
Steak FritesBalthazar London·Keith McNallyLondonGood quality beef steak served with fries, cooked to perfection.|
Coconut Fish with PrawnsTierra Restaurante - ChapineroBogotáA main course featuring fish and prawns in a coconut-based sauce, served...|
CassouletL’escargot·Jeff GalvinLondonA hearty, comforting French stew made with duck confit, sausage, and white...|
Tournedos RossiniL’escargot·Jeff GalvinLondonA classic French dish featuring a beef fillet topped with foie gras and...|
Foie gras with jellyL’escargot·Jeff GalvinLondonPan-seared or terrine of duck or goose liver, often paired with a sweet...|
Foie GrasBresca·Ryan RatinoWashington D.C.A delicacy made from the liver of a duck or goose that has been specially...|
