Eat Out London!Roux at The Landau
Indulge with a dining experience in Roux at The Landau Restaurant, amongst London\'s top restaurants, on Regent Street.
Roux at the Landau
The restaurant has its own entrance located to the side of The Langham, London main entrance.
Bringing together the formidable talents of Albert and Michel Roux Jr with the talented Head Chef Nicolas, builds on the restaurant’s acknowledged standards of elegance and seamless service with exceptional food.
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Roux at the Landau ¦ Home
The restaurant has its own entrance located to the side of The Langham, London main entrance.
Bringing together the formidable talents of Albert and Michel Roux Jr with the talented Head Chef Nicolas, builds on the restaurant’s acknowledged standards of elegance and seamless service with exceptional food.
Roux at the Landau ¦ Private Dining Menu
The restaurant has its own entrance located to the side of The Langham, London main entrance.
Bringing together the formidable talents of Albert and Michel Roux Jr with the talented Head Chef Nicolas, builds on the restaurant’s acknowledged standards of elegance and seamless service with exceptional food.
Roux at the Landau ¦ Food
Roux at The Landau: A contemporary take on European dishes, served in one of London’s most beautiful dining spaces.
From day to night, from informal counter dining to tasting menus, our dishes are accompanied by an exceptional, diverse wine list.
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Roux at the Landau ¦ Rib of Beef
food
A fresh, tangy tomato and grilled lettuce salad is all that’s needed to accompany the beef to make a lovely summer lunch, hopefully outdoors!
Lightly oil the beef – not too much or it will flame on the grill and give an acrid taste – and place on the grill.
After a few minutes turn the beef 90c to and return to the grill to achieve that classic crosshatched look.
Remove the rib to a tray and allow the grill to come back up to temperature, you might need to drain off some of the excess fat that has rendered from the beef.
Remember, also, that rib of beef shouldn’t be served too rare – it needs time on the grill to let the fat render and work its magic.
Roux at the Landau
food
Roux at the Landau restaurant review 2011 March London | French ...
staff menu drinks food value desserts
The mark-ups have actually come down since the Roux takeover of the Landau, but the general pricing level is, even so, still quite high.However there was some variation through the list, so some wines can be found with relatively fair pricing, for example the lovely Trimbach Clos St Hune 2003 was £220 compared to a retail price of £95, a little over twice retail.A more typical mark-up level was the Piccadilly Grosset Chardonnay from Adelaide Hills 2005, listed at £62 for a wine that will set you back around £18 to buy.
The more detailed notes that follow are from a dinner in January 2011 Amuse-bouches comprised a quail egg with celeriac remoulade on a rather hard crouton, which seemed to me a little under-seasoned, while by contrast an otherwise pleasant chorizo pastille was quite salty; best was a pork terrine with sauerkraut (14/20 overall, the better pork being better).
The little shrimps were tender and the overall dish worked well (16/20).
Next was a salad of chicken oysters with hen’s egg in a crisp crust, chicken scratchings with endive, shallots and hazelnuts.This worked very well, with a nice contrast of textures, good chicken and the bitter note from the endive lifting the overall dish (16/20).
A dish of exotic fruits with coconut sorbet and kaffir lime syrup has a sorbet that needed deeper coconut flavour, while the fruits themselves just seemed to lack much flavour (I may be a little unkind here, as I just spent the last two weeks in India eating beautifully fresh fruit, so the flavour contrast may have struck me more than it would usually have done).
Roux at The Landau | Restaurants in Marylebone, London
staff food
We needed to remind the waiters to bring the second glass of our half bottle of white wine – included in the menu du jour, which offers three courses for £45.
A chilled vichyssoise starter was a perfect blend of delicate flavours and textures.
Main course of duck leg served with cherry and pecan relish was a stunning testament to chef Chris King’s status as a rising star: the skin crisp and flavourful without being greasy, and the meat succulent.
Less successful was a starter of white boudin with chorizo, which looked interesting yet tasted of little.