Roux At The Landau - The Langham (Marylebone)

• Mushroom veloute was silky smooth and unctuous
• A mackerel starter with curry oil and kholrabi salad was dominated too much by the fish (which was well cooked)
• Spiced black pudding was christmassy in taste which I quite liked
• The partridge main course with bacon was a nice combination but unfortunately the bird was exceptionally dry
• My blade of beef with spinach and cavatelli was well cooked but not outstanding
• That of course is just personal opinion
• Because the service was nothing short of exceptional
• Probably the best I have experienced in London
• Dining here is a special treat for me
• Roux at Landau is in Langham Hotel
• Both the dining rooms were full and we could only have a table later than we wanted
• Both rooms had lovely rounded bay windows with high ceiling and chandeliers long enough to fill the height
• The tables were arranged all along the sides with a few more in the middle
• It does not have an over crowded feeling with all the tables occupied
• The menu du jour started with a selection of warm home made bread and butter with salt
• When the waiter attends to you with an array of warm bread
• Resist from filling myself with bread at the start
• The service was immaculate
• The waiters were more relaxed and had gave us a little more attention and engaged in short conversations about the restaurant
• Roux at Landau was a very pleasant experience
• Every element on the dish was perfectly cooked and portions were just right
• I guess I had expected a flair with fancier presentation
• Fussier cut of vegetables and some flavour combination that I was going to remember
• Light nutmeg scented Paris mushrooms soup with Isigny crè
• Smoked salmon with chives beurre blanc &ndash
• The beurre blanc sauce was just right
• Smooth and buttery with a slight tang
• I would not mind a bowl of that sauce with their lovely warm bread
• The cabbage was fresh and the potatoes had just the right texture
• Done just right paired with a warm bitter grapefruit and pickled turnip
• I did think that it was the least exciting of the three main courses
• Very dark and bitter chocolate millefeuille with salted caramel ice cream &ndash
• The chocolate was intensely dark and bitter with layers of the different textures of chocolate
• I swapped my salted caramel ice cream (because I simply dislike caramel) with the pistachio ice cream
• The temperature of the ice cream was at the point where it becomes custard once in the mouth
• Especially if the wait ends up producing something that wasn't worth the time but actually the Negroni here at Roux was absolutely stunning
• That and a bread selection with some addictive salted butter helped settle us in to our meal
• A classic Paris mushroom soup was served with a little creme fraiche and hint of nutmeg
• If done right it can easily be the best part of your meal
• A very classic soup that was perhaps not pushing any boundaries or technicalities but you couldn't fault any element of it
• Portion size was perfect too
• Our other starter arrived but resembling the size of what we thought was a main course
• A large piece of seared salmon was coated in toasted sesame seeds and cooked very well
• A spoonful of Japanese rice was incredibly dull and as a starter really wasn't needed
• Still by this point we were already getting full up
• The glazed collar of Lincolnshire pork with a gooseberry compote
• Runner beans and gravy was another heart stopper in its size at least
• Another huge pile of food that was incredibly heavy
• The gravy was actually the best part of it all with a lovely deep and meaty flavour
• The only problem we'd had was that given the prices charged here at Roux we were really struggling to get excited
• The favourite of the dinner here at Roux at the Landau was this grilled and confit rabbit leg with carrots
• The thing that really brought this dish together was the element of saffron
• A huge trolley with well over twenty varieties
• Our dessert of caramelised banana and lime shortbread with milk chocolate and malt ice cream arrived looking like a piece of art on a plate
• It was surprisingly simple in flavour and actually some areas of it were a little weak
• Something on this plate was quite bitter i couldn't quite put my finger on it
• Roux at the Landau was possibly one of my most curious meals this year
• One thing i did discover is actually there's a reason why this restaurant
• Portion sizes are out of sync and the food feels more like brasserie dining
• The restaurant has a separate entrance onto Portland Place which is a short walk from Regent&rsquo
• The interior is very French
• Chris King is the chef de cuisine
• A large part of my dining experience is satiated by &lsquo
• Roux brings fanfare to each dish with his sophisticated and sexy presentation skills
• First to arrive are the amuse bouche
• It tasted deeply oceanic with an aftertaste of chilli spice coating the palate
• The creamy cauliflower soup was light and airy
• The squid was plated beautifully however it was a bit tough to chew
• The main course we unanimously chose to have the Windermere lamb saddle with smoked aubergine and pearl cous cous
• The lamb was sliced with precision at our table
• My only recommendation was that it would have been nice to have a jus or gravy to provide more moisture to the dish
• The desserts were very special
• The Madagascan vanilla infused creme brulee was rich and sensuous
• Homemade palmiers were crispy and sweet
• The portion was too large for one but would be a good dessert to share with a strong coffee
• The bitter chocolate millefeuille with maple ice cream and salted pecans could have been framed and put up at the Tate
• Salty and bitterness was perfection
• Coffee was served with an alternative petit &lsquo
• Three courses from the a la carte menu are around £
• There are occasionally special offers for early or late dinners which are excellent value for money so keep your eyes peeled
• So when she does it is certainly reason to celebrate
• T know why but I think she is a little bit scared of the big smoke
• I think the madness and grumpy average commuter is a pretty frightening thing for a happy little yogi thing like mama kate
• So some champagne bottles were popping&hellip
• The contrast of sweet with the oily duck was nice
• Could have done with a little more citrus
• I opted for a rather unusual halibut fillet served with a (sort of) marmalade
• The marmalade I was rather indifferent to
• Undoubtedly the highlight of the meal was the operatic chocolate millefuille with salted caramel something and glazed pecan what not&hellip
• T know whether the salted caramel was in the millefuille or the ice cream it was gone so fast I didn&rsquo
• Greeted by an array of manificent collection of wine through glass cabinet into the stunning dining room with white linen and silver cutlery
• Roux at The Landau is a collaboration between father and son team Albert and Michel Roux
• You know you are in for a treat
• Starting our appetite with an amuse bouche of Profiteroles filled with a cheesy creamy sauce
• We had the onion bread and white baguette with salted butter
• The scallops was cooked perfectly topped with a small amount choucroute (sauerkraut) and delicious with the beurre blanc sauce
• The roast Cornish squid was cooked perfect along with the brandade
• The ink vinegaratte was not needed
• Soft and tender nevertheless deep in flavour with the gravy with a kick of sourness from the cherries and a creamy parsnip mash scrapping the last drop of meat juice of the plate
• Brillat Savarin is a soft cow cheese from the region of Normandy
• A ridiculously crisp and hard biscuit (or was it a cracker
• Last of the dessert was my favourite dish of the night
• Layers of different chocolate textures with the mouth watering maple ice cream
• The presentation was elegant too
• The dining room was actually quite empty less than half full
• One would have thought Roux at The Landau would had a Michelin star but infact with only one AA rosette and no stars
• Does not stand out even with the best of the ingredients chosen as good as it is
• I had slightly higher expectation of the food hoping it was a night to remember
• I will just stick the best bar in the world Artesian just across the hallway
• The ambience is soft and romantic and although you have diners to the left and right of you
• You feel like you are the only people in the room
• The service is impeccable from the Maî
• Roux at The Landau was just a few bus stops away from our hotel we were staying at for our honeymoon in March 2013
• We had been to The Square two nights before and we were hoping the staff weren't as stiff
• I have always wanted to go to a Michel Roux restaurant and with La Gavroche being booked months in advance
• ) The food was nothing short of excellent and the service was friendly and efficient
• The Langham is London&rsquo
• Is a venue that is said to have hosted the first official afternoon high tea
• A state of being that is exhibited perfectly at dinner today in The Palm Court
• Walking into The Langham Hotel is walking straight into one of London's most luxurious and most magical hotels
• The fact that Roux at The Landau is a joint venture by the legendary father and son duo
• Just looking at the menu made me super hungry and it was so hard to decide what to order &ndash
• So when we were invited to brunch at Roux at The Landau
• While we were trying to make up our minds we were brought some lovely little amuse bouche
• The setting in this restaurant is incredible
• I wasn't too impressed with starter which was the smoked duck and crisp egg with truffle dressing as personally think it lacked flavour and combination weren't memorable
• Chateaubriand was a special and the beef was cooked very well and served in good portion with all the trimmings
• Dessert was beautifully presented and the chocolate Yule log was wonderfully rich and complimented very well by the chestnut ice cream
• I would definitely come back to this restaurant to try the main menu as was impressed by the food ( bar the starter)
• Sunday Brunch at Roux at The Landau is one of my favourite brunch dining experiences to date
• Serves gourmet French cuisine with a modern twist to their menu at The Langham Hotel in Marylebone
• S smoked salmon with buttermilk crackers and crè
• The beef wellington was definitely the most popular main course which was served on a trolley
• Everyone that was dining the Beef Wellington disappeared within 45mins
• Luxury hotel weekend brunching in London just got a lot more luxuriously brunch y with a new farm to table Sunday offering at The Langham London hotel&rsquo
• I loved what I saw and was pleased even more by the spread of gorgeous things to eat
• T help but fall in love with brunch all over again
• I believe the excuse for this particular brunch invitation to Roux at the Landau was London Fashion Week and the rather beautiful collection of dainty
• Perfect handbags by Aspreys which were on show at The Langham Hotel
• We arrived at 1pm was greeted and escorted to our table
• A nice warm inviting restaurant with excellent natural light
• We ordered our free flowing sparkling that was topped up discreetly throughout the time we were there
• Main i had cod with soft pilau rice and a sauce
• On the London Restaurant Week menu it was great value too

Read More