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Set up by the team from Arbutus in 2010,
Les Deux Salons is now run by Messrs Prescott and Conran (of Boundary and Lutyens fame). Verdicts on the changeover have been mixed – some say the new set-up is "ever reliable", yet others find it "hit and miss". However, there's little doubt the Parisian-style setting still looks the part, with its elegant brasses, tiled floors and green banquettes, and the large space offers something for everyone – there's a café, bistro, bar and épicerie on the ground floor and more formal dining upstairs. The all-day offer is similarly comprehensive, stretching from continental breakfast and brunch to very reasonably priced theatre suppers, via Gallic staples such as andouillette, coq au vin, lemon sole meunière and confit duck. We've never been let down by the cooking here, though the atmosphere can flag when trade is slow.
From a set menu (Crudité, cervelle de canut OR Soupe du jour /Lapin à la moutarde, tagliatelle OR
Confit de canard, salade aux noix).
Available: 09 June 2016
Max: 8 people
Expires: 31 August 2016
Maximum of 8 diners. Includes VAT, excludes service.
Les Deux Salons brings a touch of Parisian glamour to London, and is set over two levels. On the lower level you will find their more casual bistro, while on the upper level you will find their fine dining restaurant. This floor is beautifully designed throughout, there are tables overlooking William IV Street in Covent Garden, and some tables situated under a wonderful glass roof. This level is the perfect setting to enjoy an evening of fine food. The service was faultless, we do not have a bad word to say about the entire experience.
More from The Real Critics Guide »
Barry has been cooking in some of London’s finest kitchens for over 20 years. Accumulating awards, accolades, press acclaim and a Michelin Star.
He began his career at The Dorchester Hotel, then went on to work at Chapter One Restaurant. He then went to work at LOdeon Restaurant as Sous-Chef under the guidance of Anthony Demetre before moving with Anthony Demetre to Putney Bridge Restaurant as Snr Sous-Chef, where it was to gain a Michelin Star within its first year of opening.
He then took on the position of Snr Sous Chef with John Burton-race at his 2 Michelin Star Restaurant John Burton-Race at The Landmark.
He then took on his first Head Chef position at McClements Restaurant where he made a huge impression with guides, critics and dinners achieving a Michelin Star, 3 AA rosettes, 7/10 in the Good Food Guide all within a year of being at the helm.
He was then appointed Executive Head Chef at The Threadneedles Hotel, overseeing all food concepts within one of ‘The Square miles’ Top 5 star boutique hotels and making Bonds Restaurant and Bar the City’s Top dinning destination with huge critical acclaim from critics and dinners for his style of ‘modern contemporary cuisine’
After a short stint in Nairobi as Executive Chef where he opened Hemingways Nairobi a 5* luxury Boutique Hotel in Nairobi Kenya. He is now back in London with Prescott & Conran at Les Deux Salons.
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