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Pétrus Review

Talented chef Sean Burbidge conducts a flawless dining experience at this Belgravia French haute cuisine hot spot. The soft-carpeted ground-floor dining salon may be a bit beige and dated, and a central circular glass wine cellar a tad passé, but add in the warm welcome, bonhomie, impeccable nibbles, bonne bouches, assured sommelier, stonking cheese board, petits fours, and charming fleet-footed service, and you've got an unrivaled full-court gastro press. Burbidge's cuisine is all Technique! Technique! Technique! and it's impossible not to gasp at his starters like exemplary Les Landes duck foie gras with grape jelly, or lobster ravioli swimming in creamed leaks and Champagne velouté. Bliss out on 25-day Casterbridge beef fillet with sticky Barolo sauce, and watch for surprises towards the end, like honeycomb-and–dark chocolate bomb that theatrically melts before your eyes, or mini white chocolate ices on sticks that emerge from a bowl of dry ice.

    Restaurant Details

  • Reservations essential
Updated: 03-06-2014

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