A delightful neighbourhood restaurant in the West London suburb of Chiswick, Le Vacherin on South Parade serves traditional Parisian bistro food. The brainchild of head chef and owner Malcolm John, formerly of Brasserie St Quentin in Knightsbridge and a product of the Café Royal training with Herbert Berger, a chic setting supplemented by a convivial atmosphere sets the tone for an enjoyable meal, whether it's a business lunch or a romantic dinner.

A regularly changing menu uses the freshest and finest of seasonal ingredients and a prix fixe lunch or dinner could begin with starters of smoked duck served with apple and celeriac rémoulade; chicken liver and foie gras parfait with brioche, radishes and gherkins or roast bone marrow, parsley and garlic crust with heirloom beetroot and horseradish. The lunch menu also includes the house speciality, and namesake, baked Vacherin with a truffle and almond crust for two.

The excellent gastronomic experience continues with delicious mains of aged Hereford rib eye with pommes frites, sauce béarnaise or poivre; confit of wild rabbit with Dijon mustard, sprouting broccoli and frites; breast of pheasant with fondant potatoes, chestnuts and chorizo or sea bass with brown shrimps butter, cockles and pommes purée. If you want to share, try the 28-day aged Châteaubriand with green beans and frites or the roasted crown and confit leg of Barbary duck with caramelised endives, pommes mousseline and orange sauce. 

Vegetarians are well-catered for with starters of poached pear with Roquefort, endives and walnuts, pumpkin velouté with sage and pine nuts or twice baked cheese soufflé, endives and walnuts. This can be followed by mains such as gratin of parsley gnocchi and trompette mushrooms with ricotta beignets or pappardelle with wild mushrooms and black truffle.

Sunday lunch at Le Vacherin could begin with starters of beignet of frog legs with aioli, Burgundy snails in garlic butter or a delicious pumpkin soup with sage and pine nuts. This could be followed by succulent roast rib of beef with duck fat potatoes and Yorkshire pudding; duck confit with green beans and creamed chanterelles; middle white pork cutlet with kale and flageolet beans or beetroot and roasted squash risotto with mascarpone.

The dessert menu is no less indulgent with offerings of Venezuela chocolate fondant with mascarpone ice cream, cinnamon doughnuts paired with apple and calvados sorbet, bread and butter pudding with aged prunes topped with prune and Armagnac ice cream and profiteroles with coffee ice cream and caramel sauce. A range of French farmhouse cheeses offers a delectable alternative.

Le Vacherin's carefully compiled, French dominated wine list complements the food perfectly and includes tempting examples of white and red wines such as Sauvignon Elégance Côtes du Tarn, Pinot Blanc Réserve Particulière, Bourgogne Pinot Noir and Côtes du Rhône Villages Cairanne. There's also a selection of aperitifs, cocktails and spirits.

While the main restaurant can cater for up to 80 diners for a special occasion, there is a well-appointed semi-private room can accommodate up to 30 guests.

More information can be found on their Website.