Roux at the Landau

Nestled within one of London's most iconic and elegant hotels 'The Langham' is the re-named 'Roux at the Landau' this is the first collaboration, in 19 years, of father and son team Albert and Michel Roux Jnr... so you know you're in for a treat. 

They have taken on Chris King as the head chef and Mr D's big brother as sous (he's the meat and jus man in this kitchen!).  The restaurant was taking part in restaurant week and therefore we booked onto the three course for £40 and made sure we'd get a catch up with Chef D in the kitchen. 

N.B. this was not a freebie, although naturally we had a few cheeky extra courses of which I will point out...

Since my first visit to Roux around a year or so ago I fell in love with the room, the decadence and ambience. It is one of the most beautiful dining rooms I have been in, the crockery is stunning (something I don't always notice) and the staff are charming and attentive to every little detail.

The wine list is extensive however suited to all pockets we decided upon a sancerre and nestled into the fixed menu which had three choices per course.

A sizeable amuse bouche arrived which was a flavoursome chicken pastille. Wrapped in perfectly crunchy filo this was an excellent start to the evening ahead.

We then had a treat of Orkney scallop with truffle and white beans. Delicious and even more so for being a surprise!

Our first course off the menu was a boudin blanc 'aldalousie' for me... this was a perfectly textured dish. Creamy, light and super tasty served with chorizo encased within the boudin, cauliflower two-ways- purée and thinly sliced raw to give a little crunch and pine nuts. 

Mr D chose the soft coddled egg, salt cod brandade, another pretty dish served with a paper thin melba and squid ink vinaigrette.

Up next was my favourite dish of the evening and surprisingly as it consisted of Ox tongue... bacon, mushrooms and onions in a rich and plate-moppable jus.

Mr D for his main chose the pork collar, creamy mash and cabbage. A great dish for the meat lovers amongst you. The pork was incredibly tender and fell away from your fork. Super creamy (buttery) mash was a good vehicle to get every last drop of the yummy cider and quince sauce off your plate.

I chose the seabass, Camargue rice crushed with butter, roasted leeks and sauce antiboise. A dish that if I had the skill I would recreate it at home. Really light, tasty and the fish being cooked to perfection having a really crispy skin. Camargue rice is a red rice found in France and is best in risotto form (as it was served here). It has a nutty taste to it and in this case went perfectly with the tomato and coriander antiboise sauce. 

We then thought we were nearing the end of our supper feast however Chef D had other ideas and we were presented with brown bread ice cream, and a glass of delicious pudding wine. The incredibly coloured plum and apple semi 'crumble' was the tartness you needed along side the toffee-like chewy ice cream.

Our puddings then arrived and although at almost full to bursting level we managed to scoff these quickly. A selection of ice cream and sorbets arrived first. All totally unique however, the poppy seed has to have special mention as it was both delicious and unusual. 

We also shared the Ivoire chocolate mousse, salted peanut brittle and banana sorbet. For those of you that like peanut butter I urge you now to go an get this... not only was the chocolate mousse light and by no means sickly encased within was a huge amount of posh peanut butter (this bit was sickly - but in a very very good way).

We had finally finshed our mammoth meal and popped next door into
The Artesan Bar, it is currently 'best bar in the world' and is well worth a visit. It has an excellent atmosphere and wonderful unique cocktail menu that keep you wanting to try each and every one!

Roux at the Landau, without being totally biased, is a gorgeous meal, extremely romantic and very very special. The set menu we had is incredibly good value and the service is second to none! It baffles me as to have this place does not have a star, Michelin - pull your finger out as Chef King and his team thoroughly deserve one!

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