Pied-a-Terre

After a serious fire in 2004 which closed Pied-a-Terre for a full year, this landmark restaurant is very back in business and, according to its many fans, was immediately right back on form, a judgment supported by its instant reappearance in all the major guide books.

If you're out to impress and money isn't an issue then a trip to Pied-a-Terre is in order. Yes, the prices are comparatively high but the quality of the food, wine and the impeccable service will make you more forgiving and there's always the set menu to take the sting out of the bill.

In what can only be described as a distinguished à la carte menu there are few dishes that do not immediately draw attention, and Head Chef Shane Osborn can be relied upon to do ample justice to such delights as scallops marinated with Jerusalem artichokes and winter truffle, Brandale mousse and baby rocket.

Also amongst the starters expect to find crayfish with sautéed spatzle, duck hearts, pickled chanterelles, veal sweetbread ravioli, sweet garlic puree, turnip fondue, curly kale and Madeira sauce, or boudin of quail and foie gras, choucroute salsify and wild mushrooms.

Gallette of pig's head and braised cheek may not be to every person's taste, but here it is well regarded, served with parsley pomme puree, parsnip cream, and quince and cider sauce. Slow cooked sea bass comes with a caper crust, beurre noisette lettuce, veloute of shellfish, watercress and parsley. There is an over-abundance of wild deer in this country, so it is welcome to see venison turning up on gourmet plates with increasing regularity. Here it is likely to be fallow deer from mid Devon, served with creamed celeriac, pommes soufflé and beetroot and port puree.

The humble rabbit is back in fashion; no wonder the great estates used to employ a Warrener to ensure that there was always a good supply of this firm, tasty flesh available for the table. At Pied-a-Terre rabbit saddle is wrapped in carrot and served with roasted carrot oil, fondant potato, carrot tuile and pommery mustard sauce.

The inspirational approach continues into the desserts, with bitter sweet chocolate tart, stout ice cream and Macadamia ice cream, a millefeuille of chestnut mousse and chocolate with glazed chestnut and coffee ice cream. Baked apple pudding with apple foam, hazelnut crumble, fromage frais and anise sorbet brings a homely touch to the table.

Those determined to reach the heights of whatever experience they undertake will head unhesitatingly for the Menu Degustation, ten dishes of distinction skillfully designed to compliment each other in a gourmet progression guaranteed to rouse the envy of your discerning friends.

On a more daily basis the Du Jour menu offers a choice of two starters, two main courses and a dessert or cheese. To be able to enjoy this quality of meal for less than £25 for two courses in central London is something of which everyone who cares about what they eat should be aware.

It is perhaps unnecessary to add that the spectacular wine list carries the same high standards, with an excellent choice of serious wines by the glass.

In the 2003 Michelin Guide the restaurant was awarded a second Michelin star, putting it in an elite class in Britain, and has kept it ever since, despite the fire.

The respected Zagat Survey of 2008 placed Pied à Terre in equal top place in its London restaurants section, with 28 out of 30 possible points.

A click on their very comprehensive Website will tell you more, but really there is only one thing to be done - book now, whilst you can.