A sepia-toned slice of France, brought to Soho by brothers Maxime, Yannis and Malik, Blanchette is a constant reminder of the simple pleasures in life. Rustically scruffy, long-sticked candles sit atop reclaimed wood tables, around which are mismatched, could-be-comfier chairs, but no matter - you’ll be so preoccupied with the menu and brocante bric-a-brac, that you’ll barely notice.
There’s something incongruent about Yashin Ocean House. If it weren’t for the flashing of blades and the dehydrated hanging fish, you’d be forgiven for thinking it not a premium sushi house, but an original breed private members club…
Cognac truffles or dark chocolate puddles? Enrobed ginger or caramelised hazelnuts? Dizzy praline or billionaire’s shortbread? Whatever your penchant, chocolatier and cocoa grower Hotel Chocolat has it all.
When you think of cold-pressed juice and coconut sugar, Paris is not what springs to mind. But in the city famed for its saccharine pastries and almond-stuffed dacquoise, times are a-changin’. Louise Binns caught up with the founder of Juice Lab, Mandarine Rouff, to get the lowdown on how she’s shaking up the French health food scene.
Self-confessed gourmet aficionado and proprietor of La Buvette - the petite organic wine bar perched in Paris’s 11th arrondissement - Camille Fourment pulls no punches when it comes to quality. Louise Binns sat down with the woman behind the zinc-capped bar to talk wine-pairing and setting up shop in Paris.
A lion, a crocodile, an elephant and a writer are in a bar. No, this isn't the start of an avant-garde joke. It's a factual, albeit not all-telling, description of Mr Fogg's. Mayfair's hottest hangout packed to the rafters with refined media-types, restless city-boys and resting (stuffed) big game.
The Dorchester needs no introduction (if it doesn't sound familiar, you're probably in the wrong place…) and so we'll spare you the blow-by-blow description of all that's great and good about the London grand dame. Instead, we'll skip straight to the upscale New York-inspired grill fare.