Angelus Restaurant

Angelus prides itself on being an all day and evening refuge, providing anything from gourmet breakfasts or mid-morning snacks, through to canapés, lunch or dinner.

Angelus Restaurant

Formerly a pub and covert meeting place for political figures such as Winston Churchill, Angelus boasts elegant Art-Nouveau interiors which have been cleverly incorporated into the original architecture of the early 19th century building.

Located next door to the Hyde Park Stables and just minutes from the Park itself, Angelus is the perfect place to enjoy an atmospheric lunch or dinner, or just a relaxing snack after a stroll.

http://www.angelusrestaurant.co.uk

Angelus | London | Restaurant Review | The Arbuturian

“Fillet is the French caviar,” crisply alliterates Thierry Thomasin, the author of Angelus restaurant.

Thomasin’s house blend Blanc de Pinot Noir Champagne, ‘Angelium’, brings more intriguing texture to the dish: tiny, tactile, snowy bubbles encapsulating, understatedly, the flavours of soft, pink fleshy fruits.

That is until I try what Ash has ordered: Thomasin’s signature foie gras crème brûlée, adorned with poppy seeds.

fitted around the kitchen table in Head Chef Martin Nisbet’s domain, which is deliberately not dislocated from stove action, and lined with a small selection of his 700-strong cookery book collection; and maintaining humour in the art deco-meets-Elizabethan dining room: Mucha prints, oak beams and velvet drapes.

Through the corner of my eye, I note Thomasin now serves coffee in concentrically-circled china to a customer in their car.

Angelus - London Restaurant Reviews | Hardens

A former Bayswater boozer, impressively - and surprisingly convincingly - made over as a smart Art Nouveau restaurant; our overall impression was pretty favourable, but we found the Gallic cooking enjoyable rather than anything more.

And in Bayswater too, an area it's tempting to describe as 'unlikely', but which - with such recent openings as Hereford Road and Le Café Anglais - seems to be becoming positively mainstream.

The décor generally is impressive - this (presumably) grotty former boozer has been convincingly made over into the sort of traditional dining room you imagine you might find in a sleepy quarter of, say, Brussels.

Well, for the experience, perhaps, but we'd have to say our food failed to excite.

The main one not mentioned above is a wine list which reflects the experience Monsieur Thomasin acquired in his time as sommelier at Le Gavroche.

Angelus | The Independent

By definition, a signature dish is something unique, indelibly linked with a particular chef or restaurant.

At Angelus, a new French brasserie from Thierry Tomasin, best known from his days as sommelier at Le Gavroche and general manager of Aubergine, the " foie gras crème brûlée with toasted bread, £7" looks set to make its mark.

While the idea of the dish has been bumming around Paris and New York for 10 years, Angelus' chef Olivier Duret's version has impressed several of my fellow critics, prompting such responses as "devilishly good", "stellar" and "an It starter".

Indeed, the idea – seasoned professional converts an old Lancaster Gate pub (the former Archery Tavern) into an upmarket French brasserie with an experienced Parisian-trained chef in the kitchen – has a promising ring to it.

The two years our Gordon spent at Le Gavroche ('88-'90) helped shape the cooking that was to create London's only three-Michelin-star restaurant.

Angelus Restaurant, Bathurst Street. Online Booking, London ...

There's not a hint of its former occupants; straw and saddle soap have been replaced with wooden floor boards and an extensive French wine list.

Wine is where owner Thierry Tomasin has, up until now, invested his time and energy - he was previously head sommelier at Le Gavroche for 12 years and more recently general manager of Aubergine, Chelsea.

Tomasin, who hails from Gascony, South West France, may have adopted Britain as his home but brings plenty of French flavour to his restaurant.

With chef Olivier Duret in London for the first time, arriving from Hotel Scribe in Paris, there's a fresh-from-Paris feel to the menu.

It all amounts to a genuine French bistro that London could do with more of.

Angelus - SLOAN! Magazine

Dining at Angelus is one of life’s pleasures, as you’re greeted at the door by Thierry Tomasin, the former pub evokes an easy, yet chic and charming ambience in which to while away an afternoon on the terrace or enjoy a romantic evening over a glass or Champagne or sweet Maury dessert wine.

Today the restaurant is a well-established ‘Belle Époque’ French Parisian style brasserie, with a private dining room encased by a glass state of the art wine cellar, and tiles hewn from Burgundy.

Famous for their signature Angelus Foie Gras Crème Brûlée entrée, the menu is a tempting selection of well thought out and exquisite French classic entrees and plats.

The Angelus school of thought and ethos behind these à la carte dishes from Head Chef Pierre Needham is a play on the French classics with a contemporary flair, pushing the boundaries with a technically inventive modern style to re-create French classic recipes in a unique way.

Angelus has an interesting dessert menu and has a good selection of ice cream and sorbets.

Angelus | Restaurants in Paddington, London

Simple yet sublime, a clear cucumber gazpacho was notable for its delicate flavour underpinned by a vinegary tang.

More complex in flavour, we loved the juicy texture of poached salmon partnered with creamy beetroot purée.

Mains delivered star quality.

A crisp-skinned seared sea bream fillet, surrounded by light lemongrass broth, was crowned with crisp-fried rice noodle rösti – a tasty play on South-east Asian flavours.

Pineapple millefeuille teamed with passionfruit jelly and star anise ice-cream provided a fitting finale.