WHAT THE PAPERS SAY:

‘Chef-patron Alexis Gauthier’s adventurous menu celebrates classic French cooking, fresh British produce and seasonal global specialities.’
Time Out Eating and Drinking 2008

Top rated Harden’s Guide 2007 (1 for food, 1 for service and 3 for ambience)

‘One of the first gastronomic restaurants in the capital to offer a serious vegetarian menu was Roussillon.’
High Life, August 2007

‘Roussillon was the first restaurant in Britain to introduce seasonal Garden Menus, which offers diners an experience where vegetables are the focus of the meal.’
Icon Magazine, autumn 2007

‘Michelin-starred Roussillon serves what stubbornly carnivorous Francophiles would be unthinkable: a seven-course gastronomic Menu Légumes. This seasonal celebration is a mouth-watering treat.’
Evening Standard, 23 May 2007

‘I can’t think of anywhere better to eat in the capital right now than at Roussillon.’
Mark Palmer, The Telegraph Weekend, 12 May 2007

’21 courses of pure heaven.’
Where London, April 2007

‘Roussillon is classy, elegantly decorated and has some amazing food.’
Eastern Eye, 23 March 2007

‘Restaurant on the up’
The Daily telegraph Weekend, 10 March 2007

’21 course blow-out and, believe it or not, it actually did me good.’
Lydia Slater, Evening Standard, 12 December 2006

‘It’s a great immune-boasting system and complementary to the digestive system. It’s been very clever designed.’
Lydia Slater, Evening Standard, 12 December 2006

‘Long time favourite … The food was beautifully presented, and boosted deep and intense, yet fresh, flavours: the perfect cooking for our times… Service was exemplary too.’
Time Out London, Eating and Drinking 2007

‘It’s a two-fingered salute to those who think lunch is for whimps.’
William Sitwell, Evening Standard, 10 November 2006

‘Roussillon is rebelling against the notion of eating quickly by launching a 24 course ‘Off the Clock’, designed to last.’
Restaurant, 8 November 2006

‘Very sharp and chic restaurant. Alexis Gauthier is a very able cook.’
The Evening Standard, 20 October 2006

‘Top-notch French cooking, in modern style.’
‘ Roussillon has gathered a shelf full of awards – even impressing the inspectors from Michelin.’
The London restaurant guide 2006

‘Roussillon has become a favourite with those who know since it first opened its doors in Pimlico 1997.’
French Magazine, October 2006

Abso-bloody-lutely fantastic … Roussillon is a dazzling little gem that manages to serve exquisite food without being either pretentious or chichi.’
Deborah Ross, The Spectator May 2006

‘…beyond reproach, showing that Roussillon is all about flavour and texture rather than hype or indulgent experimentalism.’
Food Illustrated, May 2006

Mini gastro

‘Mini gastronome is a must for half-term or to book ahead for the summer holidays.’
SW Magazine, June 2007

‘It’s a great way to develop children’s palates and to make them feel grown-up.’
Square Meal Lifestyle. Summer 2007

‘I’d give it 4½ stars out of 5. Rachel was real nice and informative. Now I have the know-how to eat in a classy restaurant.’
12 year old Nathaniel, Times, 1 March 2007

‘For a truly gourmet experience, try Roussillon, where children chomp though a six-course menu, which could include scallops with black truffle, wild sea bass with mango salad, and rhubarb and pomegranate jelly – and not a chip in sight.’
Lydia Slater, The Sunday Times Style, 14 January 2007-03-07

‘The boys go home full and very happy. Without chips, crayons, or even balloons.’
Telegraph Weekend, 2 December 2006

The children ‘happily sampled a string of new sensations, enjoying the presentation as much as the flavours… they loved the overall experience and it was a pleasure to see them rise to the occasion of being presented with uncompromisingly grown-up food.’
Lorna Dolan, FT Magazine, June 2006

‘The girls enjoyed the special treatment and some of the food was a big hit. What we need to do is go back every week, at lunchtime, for at least a couple of months.’
Restaurant, June 2006-12-07

‘I want to eat this all the time’ (Jay Rayner’s son)
The Observer Magazine, June 2006-12-08

Old press quotes

‘Alexis Gauthier is a gifted chef who is achieving greater prominence. Service is gracious.’
Fay Maschler, Evening Standard, May-june 2005

“Consistency is a watch word at this restaurant just off Pimlico Road. Alexis Gauthier continues to treat first-class ingredients skilfully and brings a light touch to imaginative and ingenious dishes that have a classic base. A British slant to raw materials complements a fairly discreet French flavour, the long enterprising seasonal menus giving top billing to English meat and game, Welsh duck eggs, Aberdeen Angus beef, and Scottish lobster, as well as to Anjou pigeon, Pyrenean milk-fed lamb and a slate of French cheeses. “
The Good Food Guide, 2005

“This elegant restaurant occupies a corner position in a chic residential area of Belgravia/Chelsea [….] Classical French cooking that doesn’t try to be too clever, but relies on good quality, seasonal ingredients”
AA The Restaurant Guide 2005

“Perhaps “London’s most un-sung fine dining” – Alexis Gauthier creates “outstanding” Gallic dishes at this “unknown” Pimlico backstreet “delight”, and the service is “attentive and “unpretentious”, too.”
Harden’s London Restaurants 2005

“Roussillon has…gathered a shelf full of awards. The mainspring is a young French chef called Alexis Gauthier, who is obsessed with the quality and freshness of his ingredients […] Service is formal and chic.”

“The menu has various sections to it: the classics, the garden, the land, the sea and river – and changes with the seasons. Open with a terrine of duck fois gras with conference pear. Into “the garden”: thin cream of broad beans and radish leaves, royale of chicken liver; or autumn vegetables and fruits cooked together in a pot with aged balsamic […] This is gastronomic stuff.”
The Rough Guide to London Restaurants 2005

“In a quiet side-street of Pimlico Road, this is a bright, elegant restaurant offering an instant sense of well-being. Michael Lear leads an outstanding staff combining natural charm with highly professional focus and alertness. The service seems effortless, but you never have to ask twice for anything.

The spacious room, decorated in stylish stone-grey, shows a love of flora, with tulips on each immaculately laid table, and there is a boldly coloured art de vivre painting of a Mediterranean lunch scene to remind one of the Roussillon, that lovely corner of France close to the Spanish border and the Pyrenees […] an ambience that is quietly convivial and cosmopolitan […]

“Alexis Gauthier’s modern French cooking is precise, consistently accomplished, subtly flavoured and delicately textures. Little things such as breads, Normandy butter and amuse-bouches […] are first-rate. The two menus follow the seasons, but you are encouraged to mix and match. Fish is a particular strength, as in the perfectly grilled native scallops with roasted quince, or Dublin Bay prawns with sautéed ceps and light chicken jus […]

“The cheeses are beautifully kept and feature great Rocamadour chèvre and a rich cow’s milk Chambertin.”
Egon Ronay’s RAC Guide 2005

“The fact that you can have a very good restaurant, packed and clearly thriving, and for it to be un-sung, unhped, is a sign of a maturing restaurant culture”

“forty-five quid gets you three expertly rendered, vivid courses of contemporary […] French food. One star of our meal was an unlikely but amazing starter contrasting the different sweetness of just-cooked langoustine and chicken livers. Another star with Pyrenean lamb […] cooked three ways, roast leg, frilled rack and tempuraed sweetbreads. It was lambtastic. Roast squab came with a fondant of potato and liver, and that, too was superb […]

“Service is friendly and puts no foot wrong […] the wine waiter, Roberto Della Pietra, is a charmer, and his list is excellent.”
The Evening Standard, March 2005

Alexis Gauthier is a gifted chef, who, not before time, is achieving greater prominence…Service is gracious, giving veg their due.”
- Fay Maschler Evening Standard, Metro Life. May 2005