Brasserie Roux

Whenever master chef Albert Roux uses his name and his considerable talent to a create new restaurant, you know a wonderful dining experience awaits. The Brasserie Roux combines French flair with an informal ambience and the highest levels of classic brasserie cooking to create one of the capital's new star destinations. Tucked into the Sofitel St James right on Pall Mall, Brasserie Roux has grandly soaring ceilings and decor that is elegant yet relaxed, kitted out in the mouthwatering colours of champagne and beaujolais nouveau. Roux is consultant chef with Richard Tonks in the kitchen as executive chef. The menu is classic brasserie and international cuisine created from the finest seasonal ingredients. We recommend Ballotine of foie gras with leek vinaigrette to start, followed by the confit duck leg with sauteed potatoes, and topped off with Mousse of white and dark chocolate. Great wines and service. A haven for business folk and foodies where children are made most welcome.You have to know that the really outstanding aspect of Brasserie Roux is not just the food, which is very good, but the prices. It has, in more ways than one, been an astonishing evening." - © Telegraph Group Ltd 2003 / Jan Moir You have to know that the really outstanding aspect of Brasserie Roux is not just the food, which is very good, but the prices. It has, in more ways than one, been an astonishing evening." - © Telegraph Group Ltd 2003 / Jan Moir You have to know that