Bord'Eaux

The opulent surroundings of the Grosvenor on Park Lane serve as a contrast to the rustic European, predominantly French, fare on offer at the Bord'eaux but no one is complaining, because the standards set by Chef Ollie Couillard are of the highest order.

The warm duck salad, poached egg and meat juices is a good place from which  to start, and follow up with pan fried skirt steak and buttered shallots. Those with robust appetites will vouch for the andouillette, grilled tripe sausage, with big chips and mustard and do try the leche frita, a crispy fried custard served with hot chocolate sauce and milk ice cream.

Do drop in at their Le P'tit Café for freshly baked bread, pastries and coffee, where they also serve some of the signature dishes of the restaurant. Bordeaux wines and champagnes make their presence felt in their retail section, while the bar serves regional drinks like Pineau de Charentes and Pousse-Rapiére.