At Josette, the French grandmother reigns supreme, though don’t expect doilies and lace curtains. Instead, Head Chef Stéphane channels the comfort and craft of Alsace, the Alps and Lyon into a menu that’s equal parts nostalgia and nouvelle. Think recipes with roots, polished up with a little Parisian panache.
Take the warm goat’s cheese salad with walnuts and apricots; a starter that feels like a hug in salad form. Or perhaps oysters with a splash of shallot vinegar, for those who like their love affairs briny and on ice. From there, the mains tempt with slow sophistication: roasted sea bream reclining on saffron fennel with a slick of tapenade, or a guinea fowl supreme with golden garlic potatoes and earthy girolles. And if cheese is your love language, the raclette feast is essentially a declaration of devotion: molten Morbier and Raclette, bubbling endlessly, ready to be draped over potatoes, charcuterie, and any passing cornichon foolish enough to get close. It’s all-you-can-eat, and frankly, all-you’ll-think-about for weeks.
Of course, what’s France without fromage? The cheese selection comes on boards sized for the mildly peckish or the seriously committed. Finish with a raspberry crème brûlée (because nothing says drama like cracking a perfect sugar top) or dive into the chocolate mousse. It's dense, rich, and whispering that sharing is optional.
The wine list is no afterthought either. Josette’s bottles are sourced directly from organic, biodynamic and sustainable vineyards - a grape-to-glass promise that means every sip is as conscientious as it is delicious. Ethically sourced beef, free-range pork and fresh British fish keep the kitchen grounded in quality, while the service keeps the atmosphere light. It’s the kind of place where a long lunch can casually slip into dinner, with laughter as free-flowing as the Côte du Rhône.
So, whether you’re chasing raclette dreams, plotting an oyster rendezvous, or just in need of a mousse that’ll make you weak at the knees, Josette serves French tradition with wit, warmth and a touch of fromage-fuelled theatre. Bon appétit and don’t be surprised if you leave planning your return before dessert’s even finished.