Gauthier Soho

Reviewed by The Wild BoarI’ve wanted to eat at Roussillon* for a while now but never really got around to actually getting there. Then I heard that the head chef took off and opened up his own front, named after himself naturally, Gauthier Soho. And then I found out that not only is the tasting menu pretty good but Toptable is doing a buy 1 get 1 free on them – win-win...

Gauthier Soho, 1 Romilly Street, London W1 (020-7494 3111)

The long, boozy lunch may no longer be a part of media culture, but you'd never know it from all the new restaurants opening in Soho. Just when it seemed that chain cafés and bars would choke the life out of London's creative heartland, the place has been revived by an infusion of exciting, independently-owned new openings.

In the last year alone we've welcomed Polpo, Hix, and the...

Giles Coren - ‘This is unarguably great cooking.’

Quite often it happens that I go out for dinner for the purpose of reviewing and have such a nice time that I rather overdo my enthusiasm for the restaurant, and then catch the sharp end of your unimpressedness when you try the place yourself a few days later, and have the cold-soup-whiffy-fish-snooty-staff bum night from hell.

But it’s an unavoidable correlative of the “job”. If...

Gauthier Soho offers up a near-perfect dining experience

Flawless dish after flawless dish is making its way to us up vertiginous stairs from the kitchen at Gauthier Soho. It’s a long time since I’ve had a meal in London where there doesn’t appear to be a single fumbled beat. Take a wild garlic risotto, for instance: rice soupy but with seductive bite in each grain; the garlic flavour deep and almost fruity; a pool of outrageously...

Gauthier Soho is in the thick of it

Moving from Pimlico to Soho — from genteel respectability to social Sturm und Drang — is not the usual way round in life. But last week when I saw chef Alexis Gauthier in the hallway of the townhouse in Romilly Street that previously rocked to Richard Corrigan’s cooking, he looked as happy as a clam at high water. Twelve years cooking at Roussillon off Pimlico Road established...