Earlier this month, Mondomulia’s food contributor Adrienne Fung had the pleasure of visiting Les 110 de Taillevent in Marylebone for a beautiful lunch service. Here’s more about her experience at the sophisticated and modern French restaurant.
Friends of mine who have dined at their iconic two star Michelin restaurant in Paris gave glowing reviews of their experience. I was both curious and excited to try their London location to see if it’d be anything like what my friends had reported.
The French restaurant overlooks Cavendish Square in Marylebone and is just a short stroll from Oxford Circus yet fortunate enough to be away from the noise and chaos.
While unassuming from the outside, Les 110 de Taillevent’s interiors boast elegant, fine-dining vibes with a dose of Renaissance splendour. One of the focal points of the space is a nineteenth century piece painted by an unknown student covering one of the restaurant’s walls.
High floor-to-ceiling windows pull natural light into the room. Gorgeous velvet drapes, wooden floors, and contemporary touches play between old world charm and modern refinement.
The kitchen of Les 110 de Taillevent is led by head chef Ross Bryans who has years of experience cooking in Michelin star restaurants including Jason Atherton’s Pollen Street Social and Restaurant Gordon Ramsay. His latest stint was at Corrigan’s in Mayfair as the chef director. The menu incorporates modern French cooking with local ingredients and classical influence. Almost everything is sourced locally with exception to a few rare ingredients that may be featured in special dishes from time to time. As you can imagine, they pay exquisite attention to detail and delight guests with an ever evolving menu in order to highlight the best ingredients that the season has to offer.
Not only is the cuisine carefully thought out but the impressive wine list at Les 110 de Taillevent is worth mentioning. In fact, the restaurant boasts London’s largest by-the-glass wine list. Their in house head sommelier, Christopher Lecoufle, has a wealth of knowledge about wine and most importantly, how to pair the wine in order to draw out the beautiful complexities of each dish. We were lucky enough to have him assist with wine pairings for our lunch service that day.
Our meal started out with a glass of Francoise Bedel Origin’elle Extra Brut Champagne served alongside complimentary gougeres for the table. The gougeres were really special: the choux pastry was light and airy while delicate notes of Emmentaler cheese permeated through each bite. A quick sip of champagne helped cut through the richness. This is as good as it gets when it comes to free table bread.
We then received our next wine pairing with our first course. My friend ordered the seared scallops with celeriac, mandarin and coriander while I tried their famous spelt lobster risotto with lobster bisque.
While I’m often hesitant to order risotto as it takes incredible precision to execute correctly, I knew this was the type of restaurant to give it a try especially after it came highly recommended. The lobster bisque had so much flavour, completely transforming the spelt, an otherwise unremarkable ingredient on its own. The spelt had a lovely, toothsome texture which gave wonderful contrast to the delicate chunks of lobster strewn throughout.
My friend also really enjoyed her seared scallops. We were a bit skeptical at first about how the combination of celeriac, mandarin and coriander would work but to our surprise, the flavours complimented each other harmoniously. The fresh mandarin gave the creamy scallop a nice pop of sweetness while the coriander added a nice earthy, herbaceous element. The wine was also beautifully paired, elevating both the dishes we ordered.
For our mains, we ordered the Cornish turbot with Jerusalem artichoke, peacock kale and sauce Albufera as well as the highland venison in mulled wine sauce with beetroot, kumquat and bonbon.
The venison was incredibly tender and not the least bit gamey. The mulled wine sauce had a hint of spice that worked really well with the venison. I also loved the sweetness from the beetroot and acidity from the kumquat. It was a knockout dish that came together perfectly when you got every element in one bite.
The turbot was also beautifully prepared. Again, every element in the dish had a sense of purpose. The decadent sauce Albufera, a classic French velouté-based sauce, generously coated the flaky white fish, giving each bite so much complexity and flavour. The kale and artichoke added lovely textural components. All in all, I’d order both dishes again.
Lastly, we finished our meal with the pink lady apple tarte tatin for two served table side with vanilla ice cream.
This was one of the best desserts I’ve had in a really long time. Fresh out of the oven with the sugar still bubbling, the tart tatin was not only gorgeous in appearance but tasted incredible too. The hot buttery crust, tender caramelised apples, cool vanilla ice cream and luscious caramel sauce made for the perfect cold weather dessert. I’d be happy to pay Les 110 de Taillevent another visit soon for this dessert alone.
Overall we deeply enjoyed our lunch. We were blown away by every dish we ordered, which not only looked like a masterpiece on the plate but delivered in flavour too. The service was also impeccable with great guidance and recommendations provided for every course of the meal. What I’m most impressed by is their consistent attention to detail through and through.
Each of our wine pairings came with a printed label that we could take home with a description of the wine we tried that day. There have been so many times I’ve had a wonderful wine at a restaurant and forgotten to note it down for future. I loved this thoughtful touch from Les 110 de Taillevent which made the meal that much more memorable.
While certainly an upscale restaurant, Les 110 de Taillevent isn’t too stuffy and provides a relaxed atmosphere ideal for a business lunch, entertaining out of town guests and everything in between. They also have flexible menus ranging from à la carte, what we opted for that day, to a variety of tasting menus for more special occasions.
Disclaimer: Adrienne was a guest of the restaurant. All opinions are her own.