insideKENT Magazine Issue 85 - April 2019 | Page 134

GETAWAYS
THE LANGHAM, L O N D O N
CONT.
Roux at the Landau
ROUX AT THE LANDAU IS THE LANGHAM, LONDON’S SHOWCASE RESTAURANT AND NAMESAKE
OFFERING OF THE ACCLAIMED FATHER/SON TEAM ALBERT ROUX OBE AND MICHEL ROUX JR.
Recently refurbished to create a more informal fine
dining concept, the stunning curved dining room –
at one end, a majestic floor-to-ceiling wood-panelled
wall; the other, iconic views through large picture
windows – is dominated by the centrally positioned,
sleek cold counter, showcasing the ‘from the ice’
seafood menu. The whole space is a statement of
contemporary yet traditional decor that pays homage
to the Landau carriage and its equine connection.
There are subtle touches, such as the leather straps
on the banquet seating and the waiting staff’s new
uniforms; to the more obvious, like the opposing
horses that sit proudly above the four imposing
entranceways, and on the menu – a well-conceived
showcase of French and European dishes produced
by Head Chef Nicolas Pasquier, Executive Pastry
Chef Andrew Gravett and the passionate kitchen
team overseen by Michel Roux Jr.
Having made short work of the oozing gruyere
cheese amuse bouche, my guest opted for the crisp
hen egg, parmesan foam, black truffle and smoked
duck to start – a demonstration in taste and
presentation as he carefully worked through the
textures and tastes of the dish.
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I make it an unwritten rule never to read other
reviews before conducting my own, but such was
the recognition of the beurre blanc that the rave
reviews were hard to miss, so obviously there was
only one starter choice for me: the XL Orkney
scallop with Ivy House farm beurre blanc and
Oscietra caviar, and it was amazing, meeting every
expectation and then some! The delicately seared
scallop, divine rich buttery sauce offset by the
decadent caviar made for a dish I could eat again
and again!
Next came my guest’s wild sea bass – a perfectly
seared and swiftly devoured fillet accompanied by
fresh, delicate lobster ravioli and rich Château-
Chalon sauce; whilst I had the pleasure of enjoying
the Buccleuch beef fillet, simply presented, with a
Roscoff onion, Jerusalem artichoke and ‘Bercy’ sauce;
a masterpiece in taste and technique.
Roux at the Landau
1C Portland PLace
London,
W1B 1JA
www.rouxatthelandau.com
rouxlandau
We ended our meal with the heady delights of the
pecan praline tart, ice cream and maple; and the
sublime Manjari moelleux with cardamom ice cream
and caramel cloud. Dessert was indeed the icing on
the Roux cake.
rouxlandau
rouxlandau