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Ring the doorbell to gain access to Gauthier Soho – a discreet and intimate townhouse held in high esteem for its ‘spot-on, seasonal cooking’. Every dish is calorie-counted and the innovative carte
comprises a collection of plats rather than conventional courses – from lightly roasted peaches with sugar-flecked foie gras or tender morsels of lobster and lime-marinated scallops dotted with
shellfish jus, to sophisticated vegetarian riffs such as tomato-and-beetroot tartare with peppered ricotta and lemon-balm velouté. The reverently quiet, all-white dining rooms – not to all tastes –
provide a comfortable backdrop for Gauthier’s pin-sharp culinary adventures, although polite staff sometimes fail to pick up on customer cues (traipsing up and down the dark stairway doesn’t help).
However, Gauthier’s ever-changing list of ‘wonderful’, mainly French wines and unmissable pre-theatre bargains make it a star turn – especially when you factor in that serene, cosseting,
I love French fine dining. So I thought I would treat Mr T something special for his birthday. It was hard to choose, even after some intensive research I still couldn't choose. Gauthier Soho has always been on my list of to go restaurants and it is undeniably one of the more affordable Michelin dining experience restaurant.Hidden in a Victorian town house in Soho, Gauthier Soho is a former one Michelin star restuarant. We rang the doorbell and a oh so chic waitress greeted us and led us upstairs to our seats. We opted for the tasting menu with wine pairing but the a la carte menu offers good value too. Originally I wanted it with the tea pairing which I thought it was something different, Mr T insisted it having with wine pairing so to save the argument I went with his choice.Amuse-bouches: crispy cheese thins, chips and avocado on toastWholemeal FocacciaOnion Bread (can't remember the exact name)Duck Foie Gras, White & Green Asparagus, English Peas and Light Broth ChickenScottish Scallop, Lime & Celery and Brown Butter Coral JusBlack Spring Truffle, Acquarelllo Riso and Aged ParmesanHalibut, Artichoke, Fondant Fennel, Herb Marinated Tomato and BasilVenison Fillet, Chanterelle Mushrooms, Rosemary, Beetroot, Bone Marrow and Pomme FondateTwo Regional Cheeses, Alsace - CarrÃ© Kanzel and Savoie - Tomme au Marc de RaisinGuariguette Strawberries, Light Mousse, Cruchy Balsmaic Tuile, Fraise des Bois and Lemon SorbetDark Chocolate, Golden Louis XV, Dark Chocolate & PralinePetit Fours (only remembered the left one being a chocolate truffle)First Flush Sencha, Okumidori Kyoto (from Lalani & Co)A signed copy of "Vegetronic" from Alexis Gauthier, chefThe highlight of the meal was the Truffle Risotto which I loved it. It would have added a more of a theatrical show if the truffle were shaved at the table. Nevertheless, it delivered on taste and texture. Risotto was rich and creamy and worked fantastically well with the earthy taste of the truffle. Bread was offered many times in between each courses, eventually we turned it down. I absolutely adored the onion bread (or whatever it was called). Any bread with onion or spring onion, I can consume it for the whole meal. The main course of venison was cooked perfectly. The only fault I had was the halibut, slightly overcooked and starting to go firm. The infamous Louis XV is a like huge bar of chocolate but tasted better than the everyday brand of chocolate. It was voted by a panel of critics as the "Worlds best dessert", a signature dish of Alain Ducasse's restuarant. If you didn't know, Alexis Gauthier was trained under Alain Ducasse for many years. The base layer consisted of a "hazelnut dacquois feuilletine mixed with praline". The body of cake is a chocolate mousse and finally finished with a dark chocolate glaze. The dessert hit the note for me, it was brilliant and it wasn't overly too sweet. Unexpected, Mr T was surprised it came with a candle and a birthday message. Also a signed cookbook from the chef. It's not hard to go an extra mile for someone special. On the finishing note, it lacked the "wow factor" for me. Maybe I was expecting too much. Food was great, using fresh seasonal ingredients cooked to its simplicity and accuracy. Service was smart with a touch of humour, with all details explained thoroughly. I think Gauthier can do better and with years to come I will return to see its improvement. Score Rating: 4/5Price: Tasting menu Â£70 without wine and Â£130 with wine excluding service
More from ivy eats again. »
What is on offer: Gauthier Soho is the place to go if you are yearning for truffle bonanza! The cooking is highly accomplished and the service very good. We’re not sure why they’ve lost their Michelin star (based on our visit, they’ll regain it soon), but it does mean that for the time being you can have a Michelin dining experience for a very good price...
More from FoodiesOnTheProwl FoodiesOnTheProwl »
Transformation is a word that I think can be rather overused in restaurants, especially those that remain in the same premises and serve the same style of food. I first visited Gauthier during it’s first year and remember having a great meal but other than being given the option of bacon bread in the bread selection and a perfect risotto I couldn’t tell you anything more about the food we had that night, but having since returned (a couple of times) things have rather changed (and they STILL serve bacon bread)...
More from Ross eats »
Vegetronic is a the new book about vegetables of Alexis Gauthier (Chef at GAUTHIER Soho restaurant).It is not just a cookbook, but also a presentation of vegetables, fruits and their history. Also you will find some anecdotes, souvenirs from the Chef Alexis Gauthier in France and United States...
More from Frenchy love food »
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