Michel Roux Jr.'s Le Gavroche combines cozy elegance with exquisite French cuisine, ensuring every bite is a rich experience and the service is top-notch.
"Michel Roux presided over Le Gavroche for more than 30 years, a symbol of great Anglo-French cooking. Le Gavroche was founded in 1967 by Albert and Michel Sr, changing the course of London’s dining scene." - The MICHELIN Guide UK Editorial Team
"Michel Roux Jr’s temple to French cuisine has two stars." - Eater Staff
"All work and no play made Jack a dull boy, but at least Stephen King’s possessed protagonist got your blood pumping. Unfortunately, the same can’t be said for Le Gavroche. London’s most legendary French fine dining restaurant has got a bit of the Overlook Hotel about it. Not the maniacally scary side, but more —a once buzzing but now vaguely musty space that exists on the memories of good times past. Despite its glitzy location, the gold bell you ring to enter, and striking oil paintings of the esteemed Roux lineage in their chef whites on the walls, much of Le Gavroche manages to feel more like a business conference at a discount Marriott than a high-class Mayfair experience. The heavily maroon basement dining room is full of tables of red-nosed men with burgundy flowing through their veins and couples stiffly enjoying the unironically named ‘Menu Exceptionnel’. Excellent, ever present, and ever willing staff hover and glide around like spirits hoping to escape the grips of a malevolent soufflé suissesse, while diners talk—in stage whispers—about someone they know who ate here 20 years ago. Forget haute, this is haunted. There’s something a little deathly about the food too, whether you’re getting the £185 seven-course tasting menu or not. The amuse-bouche is a sad show—a mini smoked salmon tart of Arctic temperature recalls cling film of buffets years gone by—while the famous soufflé suissesse is a marvellous, but quickly sickeningly rich, egg white, gruyère, and double cream creation. A £50 plate of roast venison with roscoff onion and a beetroot jus is deeply flavoured, earthy, and executed perfectly. But even that and the appearance of Michel Roux Jr—a man who had to pretend to find Gregg Wallace funny for several years—doing the rounds in the dining room can’t save this meal. He’ll say hello, sign a menu, smile at all the right times and you, in turn, will pay your respects. As far as wakes go it’s all distinctly fine, if wincingly expensive. One thing you do have to do with Le Gavroche is respect it. It’s a restaurant that changed the face of food in London, and it does have two of those stars. But there is the overwhelming feeling that its glitz rubbed off a while ago. Once upon a time this was a restaurant to be at but, these days, it’s more of a remembrance. " - Jake Missing
"The restaurant has maintained the same character since it opened in 1967 and has an amazing history. It may have a traditional look, but it feels alive when you’re in there. The must-order starter of a cheese souffle, Souffle Suissesse, is light despite its large appearance and is divine." - Kenneth Goh
"From the soufflés to the caviars, to the champagne butters, to the fromage, Le Gavroche is classic French formal at its best. The flavors—care of chef Michel Roux Jr. (who took over from his father in 1991)—are rich and intense, much like the lavish cellar-inspired room, which oozes old-world luxury and charm. Since opening in 1967, Le Gavroche has earned itself two Michelin-stars and paved the way for Mayfair's place in the fine-dining landscape."
