This Bermondsey restaurant comes from Hervé Durochat, the man behind another restaurant in Bermondsey, the ever popular Casse Croute. Here alongside a small selection of French dishes, the star attraction is the chicken - or the Poulet de Bresse to be precise.
"It has matured with the aplomb of an excellent claret: all kudos to the team for not resting on those early-days, poulet-pimped laurels. It’s never going to be anything other than a funny little joint where you might end up on the wretched communal table, but still. It took its time, but it got me in the end." READ REVIEW
Grace Dent Evening Standard
Reviewed on July 27, 2017
"Here the vol au vent is enormous, warm and unctuous with bechamel and crayfish. I didn’t know whether to eat it or ask my lawyer to draft me a pre-nup and marry it." READ REVIEW
Fay Maschler Evening Standard
Reviewed on May 31, 2017
"Pork-based pâté en croute is a neat, satisfying and somehow terrifically Gallic slice. A bit more free-form is jellied fish terrine with cucumber and tomato, acting as stopgaps and a spicy fish condiment. Two meals here point to savvy and imaginative husbandry with ingredients." READ REVIEW