Androuet (Spitalfields)

• After realising the seemingly closed shop is actually the fully functioning restaurant we'd booked for three days previously
• The cheese is gloopy and moreish and just the right amount of blue cheese has been added
• Each wine has clearly been picked so that every choice is the right choice
• To think of Androuet is to have a heady whiff of cheese fill the air within your brain
• This tiny little bistrot in Spitalfields is well worth visiting if fromage is your thing
• You can't go wrong with melted cheese
• Especially when it is so reasonably priced
• Both fondue and raclette are quite a lot of fun to eat
• When we went the inside was full (it really is VERY bijou in there) so we sat outside as it was warmer weather
• As expected anything with cheese in it is good
• The level of deliciousness is almost unfathomable
• The cheese is just so god damn cheesey
• I was informed by the manager that it was actually awarded "
• The service is top notch the well informed and friendly French servers at the fromagerie are fantastic
• Delight you with their dreamy accents
• The ambiance is awash with continental countryside romance
• Cosy colours are filtered over only a few tables in a close and cosy dining room
• The side room filled with cheese is the best part
• Their selection of blue cheeses is incroyable
• I had good reviews from Androuet (Spitalfields) and was not the least bit disappointed when eating at Androuet (situated in Old Spitalfields market)
• The waiter was very knowledgeable and was able to recommend and describe the cheeses we were interested in
• ANDROUET at Spitafields market is a cheese shop which supplies one of the finest
• My favourite was the Androuet fondue Comté
• The main restaurant was closed so we had the bar menu which is simple and exactly what we wanted
• Creates deliciousness on a plate with cheese as the focus
• Terrace which in fact is inside the Old Spitalfields market
• All of the tables are right next to each other and it was a bit of struggle to get into the corner one we were allocated
• The menu was brought by a French waiter and I was torn between several of the options so tempting
• Ricotta and extra speck for Sammijo was a thing of beauty
• These people clearly now what they are doing with it
• They supply some of the best kitchens around London
• Swiss cuisine is the ideal choice
• We called for the special raclette with a mix of Swiss and French cheese
• Fermentation is a beautiful process
• I should have known that my own addiction to cheese was not purely brought on by free will

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