Bouchon Racine - (Near City of London, london)

5 /5 Warrick Brown: Cracking evening at the Bouch. The flavour in general in the food has some of the best depth I’ve tasted in French cooking. Staff are attentive, knowledgeable and friendly. Atmosphere was great, bustling but not cramped, very convivial. It’s pricey and the portion sizes are on the small side, but the quality is there.

4 /5 Alexandra Chung: A cosy, intimate spot upstairs from a pub, and reservations are always tricky, so book ahead. The menu’s on a big chalkboard, which is cute, and the food is lovely - though nothing spectacular. We had the rabbit (nice, but not memorable), bavette (a bit chewy, and the creamy sauce didn’t quite work), chicken liver pâté (good if you like pâté), and escargot. The crème caramel though - absolutely try it, it’s the highlight! Service was friendly and attentive. It’s a relaxed, pub-style spot with slightly fancier prices. Overall, a positive experience, mainly for the dessert and the cosy vibe.

5 /5 Elsa H: Absolutely phenomenal. We ordered a cote du rhone vine that was delicious. For food we had: - tete de moine salad: the simplest, best executed salad I’ve had in a long time. - the bavette: the herby olive oil was amazing, like a thinner cousin of chimichurri. They didn’t ask how we wanted it cook but it did not matter as if was absolutely perfectly cooked to medium rare, leaning on rarer side. - the veal: the flavour and sauce was delicious but was a bit chewy and hard to cut. Still delicious. - beef tartare (main): absolutely phenomenal. Great flavour and well cut. - creamed spinach: we all enjoyed this. Personal preference is a thicker or more textured cream spinach but enjoyed this nevertheless. - crème caramel: delicious and light yet decadent. - chocolate ganache: incredibly rich so definitely one to split but the tart cream on top was a good balance. All mains came with fries!

4 /5 S Lee: Beautiful setting. Staff couldn’t be more helpful. We thought the mustard in our ham and celeriac starter & the rabbit was just too overpowering. The terrine and steak were excellent though. Great wine recommendations from the staff paired perfectly with our food and the dessert she recommended was our favourite dish of the night.

5 /5 Gem Bassett: Believe the hype and if youre lucky enough to bag a table then you are set for a fabulous experience French Brasserie extravagance. We had Egg Mayonnaise which I was excited about, sadly not with tridfle this time and I will say was really under seasoned for my taste. Bayonne Ham and Celeriac Remoulade and I cant remember the third starter... For mains we had the sharing Pork and Duxk which were outstanding. The Spinach with Foie Gras was an absolute highlight and must. We shared a pudding, Creme Caramel my dining partners loved it, I was too stuffed Youll enjoy it very much if you manage to get a table x