Chez Boubier, Café de Paris has opened its first branch in London on Brompton Road in South Kensington. The restaurant serves the single menu (£26.50) of salad, bread and steak and fries with a Café de Paris butter sauce that has seen its 90-year legacy thrive across Continental Europe since 1930. Its famous Café de Paris butter sauce can be found in several locations around the world with restaurants in Switzerland, Sweden, Spain, Portugal, Hong Kong and the UAE.

Its signature trademark is not only the Café de Paris sauce but also the single menu that is promised to every diner at £26.50. The butter sauce was made famous by then owned Arthur-François (Freddy) Dumont of Café de Paris. The birthplace of the butter sauce is commonly mistaken for Paris, France however, it was actually conceived in Geneva, Switzerland by Dumont’s father in law, Mr Boubier inventor of the original butter sauce. It is considered a heavily guarded secret recipe enhanced with multiple spices, herbs and other ingredients. It is so guarded even the staff don’t know the ingredients!

We arrive to a warm and inviting décor that is relaxed with its striking red colour scheme. The interior takes you back to that unmistakeable Parisian bistro feel where you can cosy up to your own booth.

To start, we begin with a green salad served with Chez Boubier dressing and a side of bread. Don’t be surprised if they do not serve butter with the bread because there is plenty of butter to be had later on. I was even told that there is so much butter sauce that most patrons do not finish it. But of course, I was able to finish it!

Green salad served with Chez Boubier dressing

When your 180-gram sirloin steak arrives, you will notice that it has been slightly seared and slightly undercooked based on your serving preference. You also won’t miss the remarkable amount of Café de Paris butter used to nestle your gorgeous steaks. This plate is then placed on a burner to continue the cooking process and melt the butter sauce in and around your steak. The wait staff will assist by turning and basting your steaks but feel free to take the reigns and baste these beauties as well. The signature butter sauce is simply superb filled with robust flavours and herbs. No one can really confirm what it is in the sauce so the wait staff and I had fun guessing what was in the ingredients. You should see if you can pick out the ingredients too!

The steak was delicious, tender and of high quality. A perfect combination with the signature butter sauce, which was delicious, but very rich and a little salty. Included in the £26.50 menu are 3 servings of French fries and I would highly recommend having this dipped in the butter sauce.

Chez Boubier – Cafe de Paris butter & sirloin steak

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L’Atelier de Joël Robuchon is a name that needs little introduction with the spectacular French dishes created by masterchef Joël Robuchon winning hearts the world over. Joël Robuchon is the most Michelin starred chef of all time and holds no less than 25 Michelin stars across his nine restaurants around the world. The London L’Atelier, a one Michelin star restaurant, can be found on West Street in the West End and upholds the sleek black and red look that is the hallmark of an L’Atelier restaurant.

There are several levels to the restaurant. On the ground floor is a stunning Japanese-inspired counter with bar seating where diners can watch the chefs go about creating their works of art in the open kitchen. On the first floor is the restaurant area that hosts a more traditional seating arrangement with well-spaced tables, and on the second floor is the bar and terrace that serves an impressive array of cocktails and spirits.

The head Chef is Xavier Boyer who has worked with Joël Robuchon for 13 years and previously led the kitchens at the L’Ateliers in both New York and Taipei. Xavier was involved in the 2006 launch of the London L’Atelier, so this is a home coming of sorts for him. I recently got to try Boyer’s cooking when he was the chef-in-residence during the 10 days of the London in the Sky pop-up and his food was absolutely delicious.

The amuse bouche was a royale of foie gras with white truffle, port reduction and a parmesan foam. This was a gorgeous combination, with the unctuous rich flavour of foie gras pairing beautifully with the deep sweetness of the port. The use of nutty overtones of the parmesan was also a lovely contrast to the foie gras as well.

Royale of foie gras

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Chinese Cricket Club is a Chinese restaurant located in the Crowne Plaza Hotel in Blackfriars, right next to another restaurant I really like, Diciannove 19. The name is unusual as one doesn’t usually associate Chinese food with cricket. But the restaurant is named in honour of the original Chinese National Cricket team which played their first international match in 2009, so there you go.

Unlike some Chinese restaurants in Chinatown, Chinese Cricket Club follows a more contemporary formula with its décor and is very smart looking. There are also pieces of cricket memorabilia hanging on the walls for those of you who not only love Chinese food but cricket as well. Food wise, the menu offers an extensive range of authentic Sichuan food. There is also a section devoted to dim sum specialties.

We went for lunch, a time of day that saw more of a business crowd. We started our meal by trying a variety of dim sum plates including scallop and prawn siu mai (£6.80) and prawn har gau (£5.80). The scallop siu mai was superb and had been topped with a beautiful piece of sweet scallop. This was a 5/5 dish for the quality of the scallop was superb and the perfect cooking time that meant the scallop was still juicy and delicious. The prawn har gau was also very tasty and plump, with a har gau pastry that was rather authentic – slightly thick, slightly soft and slightly translucent.

Scallop & prawn siu mai

Prawn har gau

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Yashin Ocean House, a modern Japanese restaurant located on Old Brompton Road, brings to London a head-to-tail type of dining similar to St John’s. Only here at Yashin Ocean the focus is seafood rather than meat. It’s a refreshing concept and beautifully done by chefs Yasuhiro Mineno, ex-head chef at Ubon by Nobu, Shinya Ikeda, ex-head chef at Yumi restaurant in London and Daniele Codini, a former chef de partie at The Fat Duck. The trio have conceived an inventive modern Japanese menu that not only brings head-to-tail ingredients of the sea world into the forefront, but combines it with glorious Western produce such as truffles and foie gras as well. The result is a lovely harmony of Eastern flavours with Western touches.

Dining at Yashin Ocean House was a pretty faultless experience with our first dish of unagi eel and summer truffle (£12) being particularly mesmerising. The eel was gorgeous and the truffle was fragrant and really enjoyable with the eel. Also delectable was the delicately smoked salmon caviar (£11.80) with a light soy dressing and a shaving of truffle.

Unagi eel with truffle

Salmon caviar with truffle

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Cucina Asellina

Cucina Asellina is a modern Italian restaurant located in the five-star luxury Me Hotel on Aldwych. The décor is stylish with a contemporary feel, and as you first enter the restaurant you are greeted with a slinky looking bar. The cocktails were good and we could have happily drunk our way through a few of the tempting listings on the bar menu. The dining area itself is spaciously laid out and the perfectly pitched lighting serves the restaurant well, setting the tone for a sophisticated night out. Cucina Asellina is a stylish operation and is also well located for all of the theatre attractions of the West End.

As standard with most Italian restaurants, Cucina Asellina offers a variety of antipastas, pastas, pizzas and secondis. The menu makes for an attractive read and could easily tempt the diner into over ordering. And over order we did. An antipasta dish of frittura mista with calamari, whitebait and prawns (£12.50) – a personal favourite – was really tasty and came with a moreish and very crunchy batter. A courgette flower with mozzarella and anchovies (£6.75) was also appetising with its melted gooey filling, although the courgette itself was a little undercooked. Seared swordfish with shaved fennel, olive, Sicilian citrus and orange dressing (£11) was wonderful with the fresh fish pairing well alongside the citrus elements that provided a balanced and contrasting acidity.

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Barnyard London is the latest project from Oskar Kinberg and Ollie Dabbous, the duo behind the one Michelin starred restaurant Dabbous. Kinberg and Dabbous both came from esteemed backgrounds. The former was previously the bar manager at The Cuckoo Club, and the latter a chef at the Michelin starred and much celebrated Texture. Together they conceived a concept that set the London dining scene on fire. When Dabbous opened in 2012 it was one of the hottest openings of the year. It received rave reviews with critics like Fay Maschler giving it 5 stars and calling it a game changer. With that, a destination restaurant was born.

At Dabbous the focus is on innovation and invention, but with Barnyard, the approach the duo has adopted is much more simplistic with an emphasis on wholesomeness. The Barnyard menu features items such as homemade sausage rolls and roast beef on toast. As the name suggests, there is a touch of the country in the restaurant’s set up, with the interior featuring reclaimed timber and corrugated tin.

We tried the homemade sausage roll (£6) which was meaty and nicely seasoned although it would have been more enjoyable had it been served hot rather than lukewarm. The pastry was light and crispy, and came with a tangy, mustardy piccalilli that worked really well with the meatiness of the roll.

Sausage roll

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Gillray’s Steakhouse & Bar offers an oasis of calm from the hordes of crowds hovering around the aquarium and The London Eye. The restaurant is part of the Five Star London Marriot Hotel County Hall and is located on the South Bank. With its wonderful location, it offers spectacular views over the River Thames, Big Ben and The Houses of Parliament.

The building in which the hotel is housed was once the home of the Greater London Council. The building is resplendent and still holds onto the glamour of a historical city building. Gillray’s décor is classically English and is in keeping with the look of a County Hall building.

There’s a cosy bar at Gillray’s where afternoon tea can be taken. The views from here are really good as well and there’s also a plentiful array of beverages including some eclectic cocktails such as Gillray’s molecular take on a pina colada (£13). Fresh pineapple is caramelised in a flame of Navy Rum and then shaken with Flor de Caña and pineapple juice before being finished off with a coconut foam and a chocolate twist. The Gilray’s pina colada was amazing, with a light refreshing taste and none of the heaviness of the more traditional pina colada recipes.

Amazing pina colada cocktail

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One Canada Square Restaurant and Bar is located in the north-eastern corner of the lobby of the iconic One Canada Square building, once the tallest building in the UK. The restaurant boasts an art deco inspired décor featuring two sweeping staircases, luxury leather furnishings and marble fittings that create a lavish corporate ambiance. The restaurant is split over the ground and mezzanine floors and is open for breakfast, lunch and dinner, as well as bottomless Saturday brunches. The menu is Modern European, but for those not looking for a full meal, the bar area offers a bar menu as well as a diverse range of cocktails.

At first glance One Canada Square looks very corporate. However, as the restaurant area on the ground floor is neatly nestled behind the cocktail bar, helping to create a sense of intimacy. On Fridays and Saturdays the restaurant’s in-house pianist belts out some wonderful pop songs and old classics. We visited on a Friday night and the music was great, setting the tone for a lovely relaxed evening.

We started with some wild venison carpaccio which was delicious (£9). The meat was tender with some crispy fried slivers of artichoke providing a lovely crunchiness to the dish. There were also some touches of rosemary and a dash of truffle oil that created an aromatic finish.

Venison carpaccio

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