Le Gavroche
Restaurant of a Grand Chef Relais & Châteaux in town
Founded in 1967 by Albert and Michel Roux, Le Gavroche quickly became a benchmark for fine dining à la française in London’s ever so exclusive Mayfair. To perpetuate the family tradition, Michel Roux Jr. took over in the kitchen in 1991. A new look, a fresh take, a new burst of creativity, combined with the incomparable recipes of his father and uncle - such as the Soufflé Suissesse -, all further cemented the restaurant’s international renown. A seasonal cuisine in which he doesn’t hesitate to showcase the very best of French produce - Challans duck, lamb from the Pyrenees - and the finest vintages. A truly unique diner experience in London. ...Read more
United Kingdom, London

The Waterside Inn
Restaurant of a Grand Chef Relais & Châteaux and hotel on a river
While Michel Roux, the father, now takes the time to “inhale the sweet aroma of grapes and write books”, Alain - the son - has brilliantly taken over at the helm of the Waterside Inn. Resolutely creative French cuisine like roasted scallops on sliced baby artichokes, infused with honey, orange and lemon and sprinkled with crab meat; or the salmon en papillote with pine nuts and a star anise sauce. On the terrace, in the shade of a willow tree, or in the inn's cosy rooms, let yourself be soothed by the calm of the River Thames… And if you feel a desire to explore the surrounding area, you can visit Windsor castle or stroll around Savill Garden, one of the finest in England. ...Read more
United Kingdom, Bray

Le Manoir aux Quat’ Saisons
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
It is in a sumptuous manor, just outside of Oxford, that the chef Raymond Blanc displays his sensory universe. For him, “if the work itself is transient, the memory of the flavour remains”. In his vast garden abounding with lavender, he grows almost ninety varieties of vegetables and more than seventy aromatic herbs which you are bound to find on your plate, in one way or another. If he swears only by “bio” and organic, it is because “good doesn’t interest him but sublime, does”. Sublime like the suites of this hotel, small lofts with evocative names: The exoticism of Opium, the sensuality of Mon Plaisir, the sobriety of Vettriano… Let yourself be enchanted, in the native land of Lewis Carroll and of J.R.R. Tolkien. ...Read more
United Kingdom, Oxford

Restaurant The Fat Duck
Restaurant of a Grand Chef Relais & Châteaux in a village
Snail Porridge, Mock Turtle Soup, Nitro-scrambled Egg and Bacon Ice Cream, “Sound of the sea”… As you will have guessed by now, Heston Blumenthal’s cooking is unique. His restaurant The Fat Duck is a building dating back 450 years with minimalist décor, in the English countryside just a few miles outside London. From a very young age, this “culinary alchemist” has had a modern approach to his cooking – the study of the physical phenomena that effect the taste and fl avor of a dish – and he likes nothing better than to endlessly develop new possibilities including his current research into historic British gastronomy in a bid to recreate dishes inspired by the past. One of his multi-sensory creations is a seafood dish with a twist. For those who like fun when they go out for a meal, this is defi nitely the place to come… ...Read more
United Kingdom, Bray