Located in Portland Place with commanding views across the surrounding area Roux at The Landau offers a classically constructed French cuisine with British assistance that follows contemporary inclinations for lighter dishes whilst making no sacrifices to flavour and certainly not to quality.

For the first time in 18 years Albert and Michel Roux, those Michelin-starred and celebrated chefs, are working together in order to bring the legendary Roux gastronomic experience to a second West End address. In the magnificent dining room designed by David Collins, and part of the award-winning luxury Langham Hotel, Roux at The Landau has firmly set its cap at achieving a top placing in London's highly competitive restaurant scene, where dining will acquire that special quality which has already been firmly established at Le Gavroche.

The à la carte draws upon a choice of nine courses with which to set the scene, starting with a lightly creamed white bean velouté with aged Manchego croquettes, celery and pimenton de la vera. A Parker House lobster roll arrives with pickled vegetables and baby gem salad. But for sheer perfection in the seafood scale the seared Orkney scallops with Jerusalem artichoke and truffle are in a class of their own. Belle Isle oysters are on call when the time is right.

There has never been any doubt about the quality of Castle of Mey beef and a grilled rib eye steak from that quarter with pommes Sarladaise and truffle hollandaise underlines the integrity of this finely factored product from one of the best producing locations in Britain.

Seven or so choices of dessert list amongst them a crème brûlée amandine, homemade ice creams and sorbets or a caramelised apple millefeuille with aged Calvados bavarois.

Roux at The Landau is near enough to the theatre scene to provide a just the right sort of setting for some pre-theatre sustenance, where a typical supper might consist of ham hock and foie gras terrine and fresh piccalilli salad provides an alternative to seared cod cheeks with soy glazed eryngli mushrooms and purple broccoli. The classic hare 'Royale' with fresh tagliatelle and cèpe mushrooms run with roast fillet of sea bass with braised leeks and saffron ratte potatoes are succeeded by spiced pumpkin tart with chestnut and rum ice cream.

A tasting menu romps through seven courses and reverting to the other end of the day a breakfast menu fit for a king can be taken via a superb English traditional version, or Chinese, Japanese and Lebanese versions to ring the changes.

Special offers are no stranger to this scene, and these straddle the lunch, dinner and breakfast menus, the latter with a 20% reduction of the food bill.

Brought together with a fine wine list and immaculate service it would seem that nothning can stop Roux at The Landau from achieving its objective of becoming a force with which to be reckoned in West London.

Their Website will keep you right up to date on matters of menu and offers.