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.

A warm salad of squab pigeon and foie gras is a good place from which to start, and follow up with duck confit with wild mushrooms and sarladaise potatoes. Those with robust appetites will vouch for the andouillette, grilled tripe sausage, with chips and mustard and then a baked Alaska could follow, which is worth the 10 minute wait, flamed at the table and designed for two people to share.

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.