Eat Out London!The Greenhouse
The Greenhouse - Tranquil Two Michelin Star Dining Experience in the heart of London
The Greenhouse - Tranquil Two Michelin Star Dining Experience
Arnaud Bignon | Executive Chef Bignon worked under Eric Fréchon at the three Michelin-starred Le Bristol in Paris, before moving to lead the kitchen team at Spondi in 2005.
Bignon, then aged 32, was one of the youngest chefs ever to achieve this accolade.
In accordance with MARC’s philosophy, the menus change seasonally and showcase the highest quality produce available on the market.
Bignon creates monthly tasting menus which showcase the highest quality produce.
Chef Bignon’s creative menus are seasonal and offer the very best that is available on the market.
Reviews and related sites
The Greenhouse - London Restaurant Reviews | Hardens
The Greenhouse, Hay's Mews, London | The Independent
food location staff desserts
From the little table that's discreetly positioned by madam's chair for her handbag, through the trolleys that circulate like vintage Bentleys, bearing champagnes and cheeses, to the emergence of Chef Bonnet at the end of the evening for a cruise'n'schmooze, this is clearly a restaurant that's aiming to be more than a one-night-stand.
Expecting haute-French classicism, we were taken on a roller-coaster ride of unfamiliar flavour combinations and cutting-edge techniques which place The Greenhouse firmly on the modernist end of the spectrum, and Antonin Bonnet in the vanguard of chefs currently working in London.
Scallops come with a yuzu lime dressing, and a silky purée of liquorice and pumpkin that demonstrated Bonnet's willingness to push dishes further into the realms of sweetness than is the norm.
It worked with the scallops, but a main course of wild turbot served with a sweet, nutty couscous and a cardamom-scented foam was unbalanced by the further sweetness of a sticky date and tamarind purée.
The other main course was a perfectly cooked fillet of exemplary beef, with grated horseradish and a beetroot reduction; fabulous, but again that sweet tooth surfaced in a side dish of "confit" Charlotte potatoes which was plain odd.
The Greenhouse, London W1, restaurant review - Telegraph
staff food menu desserts
B thinks the bar looks like a torture chamber, so we proceed directly to the table and thence to disagree on most matters: I like the service, he finds it fussy; I think the food is good, and great at times, he finds it predictable and at times over-done.
I started with a little log of foie gras, rolled in a muesli that was boldly sweet, with a fig confit streaking across the plate in neat lines, like an Ordnance Survey map.
It was a neat, tinkling, precise flavour balance: sweet oats, quite sharp fig, and the unctuous, distinctive, meaty daintiness of the foie gras.
B had the mallard (I'm afraid I'm going to rush this a bit) with a glorious, poky truffle, then the grouse with cabbage, foie gras and lardo de Colonnata, which I thought travelled the full range of everything savoury I wanted to taste in my mouth, ever, and then the venison.
The chef at this thatched pub doesn't have to travel far for fresh ingredients, with raised beds and a greenhouse bearing vegetables and berries, and rescue hens providing eggs.
The Greenhouse, London
The Greenhouse - London Restaurant Reviews | Hardens
The Greenhouse | Mayfair, Belgravia | Restaurant Reviews | Hot ...
food
"I started with one of the foie gras, which came with smoked eel and soy sauce, and was spectacular.
Elizabeth had the other foie, pan-fried with fennel pollen, prune and cacao, which was better.
The Greenhouse, Hay's Mews, London | The Independent
food location staff desserts
From the little table that's discreetly positioned by madam's chair for her handbag, through the trolleys that circulate like vintage Bentleys, bearing champagnes and cheeses, to the emergence of Chef Bonnet at the end of the evening for a cruise'n'schmooze, this is clearly a restaurant that's aiming to be more than a one-night-stand.
Expecting haute-French classicism, we were taken on a roller-coaster ride of unfamiliar flavour combinations and cutting-edge techniques which place The Greenhouse firmly on the modernist end of the spectrum, and Antonin Bonnet in the vanguard of chefs currently working in London.
Scallops come with a yuzu lime dressing, and a silky purée of liquorice and pumpkin that demonstrated Bonnet's willingness to push dishes further into the realms of sweetness than is the norm.
It worked with the scallops, but a main course of wild turbot served with a sweet, nutty couscous and a cardamom-scented foam was unbalanced by the further sweetness of a sticky date and tamarind purée.
The other main course was a perfectly cooked fillet of exemplary beef, with grated horseradish and a beetroot reduction; fabulous, but again that sweet tooth surfaced in a side dish of "confit" Charlotte potatoes which was plain odd.
The Greenhouse, London - mymuybueno®
Menu to take home: Yes.
I also adored the atmosphere – it was calm and relaxed yet refined, and I especially loved Elvis, who is the best sommelier I have experienced to date.
His excellent pairings really showcased the menu and its ingredients to their full potential.
I really do not rave about the wine unless the pairing is truly exceptional, which it was here, so please do not visit without doing the same, as you will not be disappointed.
I would certainly return for a romantic dinner date with my husband, as it ticks all the boxes for the perfect date-night setting.
The Greenhouse, London W1, restaurant review - Telegraph
staff food menu desserts
B thinks the bar looks like a torture chamber, so we proceed directly to the table and thence to disagree on most matters: I like the service, he finds it fussy; I think the food is good, and great at times, he finds it predictable and at times over-done.
I started with a little log of foie gras, rolled in a muesli that was boldly sweet, with a fig confit streaking across the plate in neat lines, like an Ordnance Survey map.
It was a neat, tinkling, precise flavour balance: sweet oats, quite sharp fig, and the unctuous, distinctive, meaty daintiness of the foie gras.
B had the mallard (I'm afraid I'm going to rush this a bit) with a glorious, poky truffle, then the grouse with cabbage, foie gras and lardo de Colonnata, which I thought travelled the full range of everything savoury I wanted to taste in my mouth, ever, and then the venison.
The chef at this thatched pub doesn't have to travel far for fresh ingredients, with raised beds and a greenhouse bearing vegetables and berries, and rescue hens providing eggs.
The Greenhouse | Restaurants in Mayfair, London
food menu
The place was buzzing on a weekday lunch with a pleasing range of perceptions, palates and purses.
Short dish names on the menus merely hint at the perfumes and jewels to come, and the set lunch is barely less pretty and opulent than the carte, which is three times the price.
Sea bream and passionfruit ceviche (from the set lunch) and pan-fried foie gras with malabar pepper (from the carte) both carried a perfectly balanced touch of the exotic.
The set menu’s cherry dessert proved as painstakingly executed as the carte’s praline concoction, though the latter was arguably more inventive.
Neither menu was entirely free of slip-ups; the corollary is that the Greenhouse leaves you eager to return not merely soon, but often.