Lanka – The Perfect Little Place in Primrose Hill

Lanka
71 Regents Park Road
London NW1 8UY
Website
Map
Note: Lanka is a small cafe with stool seating and three small tables; reservations are not taken

  • Pâtisserie & cakes from £3-4 (eating in) coffees & teas from £2-3 (eating in or taking out), plus a small daily menu of savory dishes from £5-10

I always enjoy paying a visit to Lanka. Their cakes are delicious & technically well made, with new flavors constantly being introduced (often bringing an infusion of Japanese flavors to French classics); their coffees are well made; there is a wealth of tea options; and the growing offering of savory dishes are cooked & presented with the same passion and care as everything else. Lanka is a breath of fresh air and breaks the mold of the High Street pâtisserie chains, bringing a lovely charm and individuality to the already pleasant High Street of Primrose Hill.

A fusion that works

In late February, Mrs. LF and I went for a stroll in Primrose Hill. I noticed that there was a new shop that hadn’t been there last time we were walking in the neighborhood, and my spidey-senses began tingling.

Lanka's muted gray facade, accented with little dots of pink

The place was called Lanka. It had a muted gray facade, and some beautiful pink potted plants neatly placed outside its shop front, immediately setting it apart. I peered in through the window and noticed that it the staff all seemed to be Japanese, but that the main thing on offer seemed to be some very French-looking pâtisserie and cakes. It looked very appetizing and inviting. Intrigued, we decided to step inside to see what this was all about.

The pretty, petite & spotless interior of Lanka

It turned out that Lanka is indeed owned and run by a Japanese man. The proprietor, Chef Masayuki Hara, is originally from Japan and since moving to the UK has worked in some very prestigious kitchens, including the two Michelin starred Le Gavroche. He has worked with a number of chefs over the years as well, such as Antony Worrall Thompson and Richard Corrigan, to name a few. In the early part of the new millennia, he moved into private catering, working for an exclusive company catering to City executives, and has now set up his own high-end catering company. Besides the cafe, Chef Hara offers cookery classes, bespoke private dining, party catering and a range of made-to-order cakes and pâtisserie.

The cafe is very cute, always immaculately clean and the service is good once you can gain the staff members’ attention, as they always seem to be busy helping someone, preparing something, or washing up. Chef Hara has been there himself on each of our visits, and I believe it is always a good sign when the owner is present, especially in such an intimate neighborhood place.

As we guessed from looking at the display from outside, Lanka does indeed specialize in French-style pâtisserie and cakes, many of which have a little twist, often with a Japanese infusion. Since first opening, they have gradually expanded their offering, and now have a small daily menu of savory dishes which are perfect for brunch, lunch or a mid-afternoon snack, as well as having expanded their drink range to include a range of iced tea cocktails (non-alcoholic and alcoholic). They use Monmouth Coffee beans and have an exclusive range of high-end teas (they are apparently the only ones to sell Expolanka Teas in the UK).

It is an inviting, fun and relaxing place to grab a quick bite, whether sweet or savory, and Chef Hara is a perfectionist, which is visible in everything they do. When you eat-in, your chosen slice of sweetness is presented beautifully, with a little dab of syrup or sauce, a side of their rich vanilla ice cream, and a few other tidbits, making for a very pretty plate every time (each sweet is dressed slightly differently, from what I’ve been able to make out). The coffees are made well and their hot chocolate is also good (even the infamous hot chocolate fiend @mathildecuisine gave it the thumbs up!). Their savory offerings are prepared with the same care and lovely presentation, and we really enjoyed our recent brunch there.

I have included some photos and brief descriptions of the different things we’ve had at Lanka over our many visits to give you a better idea of what they serve.

Chocolate Green Tea Gâteau

The green color certainly got our attention and we were curious to taste this interesting looking cake. The texture was very nice although the green tea flavor was fairly muted. The ever-finicky Mrs. LF said that she loves the flavor of green tea and wished it would have been more pronounced in this cake. I agreed with her and thought that while it was nice, it didn’t deliver on the flavor that the color hinted it might have.

Lemon Tart

The classic lemon tart was also very nice and well made, though not earth-shattering. It’s not a lemon tart with a difference, like the little Ottolenghi lemon and mascarpone tarts (probably the best ones I’ve ever had) or the fantastic classic lemon tarts from Clarke’s, but it does the job if that’s what you fancy.

Green Tea Bread & Butter Pudding

This was a Japanese spin on the traditional bread & butter pudding and tasted very good. Having said that, on our most recent visit, Chef Hara had us taste another version of the bread & butter pudding, which had a lovely tartness to it provided by some sultanas and berries, and we both preferred that version – it was really special. It’s this kind of interaction and passion that makes the place worth coming back to – there’s always something different on offer.

Pear Charlotte

The traditional pear charlotte was really excellent and full of the flavor of fresh pears. The consistency was also spot-on, and this one worked particularly well with the side of vanilla ice cream and a dab of acidity from the raspberry sauce.

Paris-Brest

Mrs. LF said that their Paris-Brest was “the real thing,” although the cream itself is traditionally more of a praline-brown color and she prefers hers with slightly more hazelnut flavor. That said, she noted that the homemade puff pastry was very light and excellent. Although it is served with a blob of chocolate on the side (probably simply for decoration), she said she would never deflower her Paris-Brest with an alien ingredient – such a traditionalist, our Mrs LF!

Passion Fruit Bavarois

I really enjoyed this passion fruit dessert and, in fact, preferred it to their lemon tart (which is usually one of my favorite desserts).

Mont-Blanc

On our most recent visit, Mrs. LF sampled the Mont-Blanc, which we had looked at many times in the past but for some reason never ordered. It is a chestnut-based dessert and was fabulous, with the delicate flavor of chestnut being infused well throughout, which is not necessarily easy to achieve as chestnut is not a strong flavor and often doesn’t come through well enough. At its summit was placed a whole chestnut, which is reminiscent marron glacé (a popular confection eaten in France around Christmas time), and there was a second one concealed within. This lent a very nice authenticity to the dessert, which we both really enjoyed.

Rum Baba

The last time I was at Lanka, I sampled their rum baba, which is one of the best I’ve had – even Mrs. LF agreed. Everything was in perfect balance. It was just moist enough, but not too much; the flavor of the rum was noticeable, but not overly so; and the ratio of cream to soft cake was just as it should be. I really enjoyed Chef Hara’s version of this classic dessert, after having been let down many a time in the past with inferior versions in restaurants of all sorts. As Mrs. LF pointed out, even if you don’t particularly like rum baba, it just looks so d*mn good, it’s quite difficult not to want to try some!

Scrambled Eggs, Smoked Salmon, Salad

Mrs. LF really enjoyed her recent brunch. The eggs were nice and creamy and dotted with chopped chives, the smoked salmon had been dressed with capers, and the salad leaves were particularly fresh – something to note given it was a Bank Holiday Monday (when we’ve often had issues with fresh salad leaves in restaurants). As you can see, the portion was also very generous, and it was served with some freshly baked bread on the side.

Cheese Omelette, Baguette, Salad

My cheese omelette was also very nice, presented in a classic style. The homemade baguette was particularly good (especially the crust) and I also enjoyed the little side salad, which had been just coated with dressing and well seasoned.

Macchiato

Double Espresso

Hibiscus Tea

Hot Chocolate

As noted above, the hot chocolate is particularly good, very rich and almost all chocolate with not too much milk. I will direct you to Mathilde Cuisine for any further enquiries, as she is the undisputed master in this arena.

The preparation table

Another thing I like about Lanka is that there is always something baking or being newly prepared, and Chef Hara is constantly experimenting with new flavor combinations. He often lets you sample things he is making to get your feedback, which is a lot of fun.

Even your dog will like it at Lanka 🙂

Abstaining from the dog biscuits, we instead took home some of their macarons one day & many of the flavors were very nice

Personality goes a long way

Lanka is definitely a great addition to Primrose hill. The word ‘Lanka’ means ‘island’, which I think is fitting in this case as it represents its own little island of cuteness, deliciousness and individuality in this shabby-chic high street. Places like this, which are infused with not only the flavors of the owner’s homeland but also their personality, are a dying breed and I love eateries like Lanka which break the monotony of higher-end chains such as Paul or Patisserie Valerie.

Although you may not feel like trekking all the way across town if you live on the opposite side of London, if you do happen reside in the general vicinity or are ever passing through, definitely stop by this delightful island of loveliness.

PS – Chef Hara has his own blog, which you may want to check out.

*Note: I have been to Lanka four times since it opened, mostly for sweets and coffee, but once for brunch.*

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Roussillon – A Class Act

Roussillon
16 St Barnabas Street
London W1W 8PE
Website
Map
Online Reservations

Menu Dégustation at £75/person and Menu Légumes at £65/person

Roussillon seems to quietly delight in its subtle defiance of established central London gastronomy: it is just off the beaten bath, with a slightly different approach & an independent soul – it is a unique, classy, satisfying & highly worthwhile dining experience

Roussillon seems to quietly delight in its subtle defiance of established central London gastronomy: it is just off the beaten bath, with a slightly different approach & an independent soul – it is a unique, classy, satisfying & highly worthwhile dining experience

The Lonely Star of Pimlico?

For me, the word Roussillon conjures up images of Provence – Luberon to be exact. It is here that this beautiful little hilltop village perches pristinely in the heart of the Vaucluse, its ‘Colorado’ red cliff-sides nearby, and not far off the magical mountain village of Gordes, the bustling markets of Apt and the quiet streets of Lacoste. Yes, I’ve spent many a hot July day (but never enough) vacationing in this lovely corner of the world, and never felt more at ease. The hot Provançale sun, the landscapes that inspired Cezanne, and the distinct colors and flavors of the local fruit and vegetables.

Ah yes, the distinct flavors of local fruit and vegetables…this is surely how this lovely little region of Southern France connects to the lovely little independent French restaurant on a sleepy street in London’s Pimlico neighborhood. But no, the Roussillon I am referring to is not the same one from which this restaurant takes its inspiration. Rather, it refers to Côtes du Roussillon, which as chef Alexis Gauthier explains is “a very up-and-coming wine region of France…which makes some amazingly good one at a low price.” In fact, at his restaurant they have a number of stellar wines for between £14-25/bottle as well as having many of the more expensive wines you would expect from a Michelin starred establishment.

Star, you say? Yes, Roussillon has been the holder of a Michelin star for some time now, and despite achieving such consistent standards, the restaurant certainly seems to have garnered less attention than many of its starred London counterparts. I first heard of the place a few years ago, and somehow never felt an overwhelming urge to visit it until recently, when I began reading about how much some of my fellow food bloggers like it. So, a few weeks ago I decided to book a table for a Saturday night.

But back to the connecting point of fruit and vegetables – well mostly the vegetables. You see, Roussillon seems to have been the first fine dining establishment in London to offer a completely vegetarian tasting menu. And quite unusually for a French chef in a fine London restaurant, Mr. Gauthier is a real fan of British produce. In fact, the menu is to a significant extent constructed around the best, most fresh local ingredients that can be found – instead of relying on a core set of classic French dishes which feature on the menu for 10+ years. “We pride ourselves on the vegetables and all of the vegetarian dishes that we prepare…[we are] probably one of the only gastronomic restaurants in Great Britain that makes a full tasting menu around vegetables,” he explains. Gauthier’s keen interest in local produce is also evidenced by the fact that he was instrumental in setting up the New Covent Garden Soup business, which was sold prior to him opening Roussillon.

So, excited and intrigued by the prospect of this little restaurant, Mrs. LF and I arrived at St Barnabas Street enthusiastically early for our dinner.

Not so Lonely After All, Then

The exterior of the restaurant is pleasant enough to look at, with a prominent semi-circular bay window jutting out from the center of the facade. It is certainly a surprise to find a restaurant on this residential side street off of the lovely Pimlico Road.

When you enter Roussillon, you almost feel as if you are entering someone’s home, and it is decorated in the manner that a stylish (and wealthy) host or hostess might decorate their own large dining room. Very tasteful indeed. Unscathed white walls with mustard accents and appropriate paintings that are there but not in your face; attractive aubergine chairs; crisp white tablecloths; sophisticated downlighting; immaculate carpeting; fine crystal; shiny cutlery; fresh flowers floating in water in little individual glass vases. Check.

When we did step through the door, we immediately got the vibe that we may have arrived to early for them though, as they were still laying some of the tables and the gentleman standing at reception (who turned out to be the sommelier) was resolutely focused on the screen in front of him and seemed slightly perturbed that we had walked in at just that minute. In any case, our French waitress came to the rescue, showed us to the dining room and let us choose between a few different tables. We selected one facing out from the wall where we could sit on the same side of the table as each other – which is always more pleasant for couples in my view.

As we were one of the first tables to arrive, it was very quiet to start with, but around 8pm the restaurant seemed to fill up all at once; well, at least our half of the restaurant did. For some reason (help?), they decided to seat all of the guests on the far side of the restaurant. It therefore got quite loud, quite quickly – something I hadn’t been expecting. To be fair, this was in large part due to the stentorian voice of the elderly Australian gentleman sitting next to us, but it was certainly noisier than I had envisaged for a romantic dinner for me and the missus. It was also very hot inside for me, possibly because there didn’t appear to be any A/C vents on our side of the restaurant, but then again it was one of those unusually warm evenings we’ve been having in London as of late.

Soon, canapés were received and menus were handed out, and things began to roll. We eventually decided to go for the (normal) tasting menu and the vegetarian version of the tasting menu. The sommelier came over, was very professional and helpful, and we eventually arrived at a bottle of wine that would hopefully suit both menus – we were not feeling up to the full pairing option on this occasion, especially as we had driven there!

The service up to this stage had been very professional and quietly reserved. I liked the fact that the staff all had consistent, well designed uniforms, appeared to be very focused on what they were doing, and definitely took their roles seriously. Well, I can hear Speedy Gonzalez in my ear, saying “Ándale, ándale, arriba, arriba”, so onto the food we go…

The Meal, etc.

The canapés were excellent and were good precursors of things to come. Served on a single plate, they comprised of chickpea beignets with whole grain mustard dipping sauce and smoked eel with roasted apples. The beignets looked like thick-cut chips and were fried perfectly – light and crisp on the outside with a soft chickpea center, with the mustard sauce complementing them to a tee. The flavor of the smoky eel went well with the little bits of apple on top of them, and our appetites were duly whetted.

Before the courses of the main meal, we were offered a wide assortment of breads. The bacon and onion roll was of particular note, but unfortunately the crust on the classic mini-baguettes was not crunchy enough (we tried two just to make sure).

The assistant sommelier came over to confirm our wine selection, showing us the bottle and then letting us try it. We had chosen the 2005 Jurançon Sec “Chant des Vignes”, Domaine Cauhapé (Southwest France), the sommelier’s keenest recommendation at £44/bottle, which is made from the local Gros Manseng grape. The nose of this wine was outstanding and very memorable. It had hints of the tropical (pineapple, grapefruit and a hint of banana) and I also detected a touch of minty-ness. On the palate, it retained its fruitiness, exhibited some lively spiciness, and had a great streak of acidic minerality. It had great grip and body too. It was perfectly nice sipping it on its own. I would highly recommend this wine if you haven’t had it before, especially as it looks like you can get it for around £12/bottle on the internet.

As we both had tasting menus, I think it will be too complicated to go through both the menus in tandem, so I have listed the dishes below, along with salient comments.

Menu Dégustation

  1. Lobster & Tomato Tortellini, Lobster Broth Infused with Lemon Grass. This was a very pleasant dish. It came with the tortellini naked in the middle of the shallow white bowl, and the waiter then poured the broth in. The tortellini itself was miniscule but well done, with the flavor of the lobster and the tomato melding well and coming through fully. The broth tasted fresh and but was not overly flavorful – according to my own taste, it needed a bit of salt, but I understood that possibly it had been served this way on purpose in order to emphasize the freshness of the produce (?). 7/10.
  2. Foie Gras & Almond, Broad Beans & Peas Sautéed Together with Light Madeira Jus. An excellent dish all around, executed very well. The foie gras came in much the same shape as a plump mini-baguette, except of course that it was dark brown and covered with sliced, toasted almonds. It was cooked the way that I like seared foie gras, and wasn’t overly soft and jiggly. The almond flavor was a very nice accent to the richness of the foie gras and the slight sweetness that came from the memorable Madeira jus. The green vegetables surprisingly worked very well, as they offset some of that rich sweetness with their summer freshness. Again, it seemed like it could have used more salt to bring out more of the foie gras flavor (maybe my palate is too salty?!). 8.5/10.
  3. Summer Black Truffle Risotto, Parmesan & Brown Butter (with Beef Stock). This was a near triumph for me. The risotto was almost perfect; the rice was al dente (but about 10-15 seconds too much so for me), and was surrounded by creamy, soft elegance. The black summer truffles, which have a completely different flavor to black winter truffles and are much milder, were excellent and infused the dish with their unique aroma and taste. The parmesan sharpness cut through all of that rich indulgence. The brown butter sauce provided even more depth of flavor and an extra tang of saltiness, which I thought it needed. My version apparently had beef in the stock. 9/10.
  4. Grilled John Dory, Roasted Baby Aubergine, Ratatouille Jus. The fish was cooked perfectly and was a well-sized portion (not too big!). The roasted aubergines were rich and sweet, and the jus was very good. I didn’t personally think the aubergines went overly well with the fish, but it tasted fine together. This dish just doesn’t stick out in my memory like some of the others. 6.5/10.
  5. Pink Grilled Squab Pigeon, Glazed Sweet & Sour Baby Beetroots, Fresh Black Figs & Chard Leaf Salad. The flavors of this dish were excellently conceived. I am not an expert on pigeon by any stretch of the imagination (or game birds in general), but for me the pigeon breast wasn’t cooked as it should have been. I wanted it to be redder, and for the skin to be crispier (is it supposed to be crispy? I really don’t know). The little leg, however, was crispier and absolutely scrumptious. The beetroots gave the whole dish a wonderful sweet & sourness (as advertised), and the black figs were another unusual yet very successful combination. Had the pigeon breast been a bit rarer, this would have been an 8/10, but alas, it gets 7/10.
  6. Truffle Brillat – Savarin & Baby Leaves Salad. By this point I was getting pretty full (remember that I was also tasting all of Mrs. LF’s dishes…in the name of research, of course). So what better to have next than some cheese and more truffles?! Before the cheese arrived, we asked the sommelier for a recommendation of a glass of sweet wine to have with the cheese. By this time, he had warmed to us and decided he would make it a surprise by selecting something himself, which we were very open to, given the quality of his earlier recommendation. It turned out to be a 2001 Vendemmia Tardiva (Canneto, Italy), which is made from the Traminer grape. He poured the one portion into two small dessert wine glasses, so we could both have some, which was a nice touch. The cheese itself was a cow’s cheese from Burgundy and was quite soft and mild; the truffles added a nice, well, truffle flavor :), but we didn’t feel that the accompanying dark olive tapenade added much to the dish, though it wasn’t particularly offensive either. We both liked the wine, although we had very different opinions about the start and the finish of it (I thought it started bitter and finished sweeter, but Mrs. LF thought the opposite). Anyway, it worked well, and had notes of sharp marmalade and a bittersweet caramel. 6/10 for the cheese plate.
  7. Fresh Raspberries, Champagne Sorbet & White Chocolate Tuille. The first of my desserts was excellent. The raspberries had good sweetness (I find the raspberries you tend to get in England are often way too bitter), and the white chocolate disc that covered them was creamy and delightful against the sharpness of the raspberries. The champagne sorbet was right at home, although I was a bit disappointed that it very quickly seemed to melt into a pool of transparent liquid and didn’t retain its icy texture – it tasted damn good though. 8.5/10.
  8. Louis XV, Crunchy Praline. This was a small, very dark round-ish chocolate dessert with a tiny bit of gold leaf placed on its crown. It was served on a correspondingly very large white plate (a nice effect). It was pretty close to perfection, with the dark chocolate, praline and thin & delicate biscuit base all working together to provide a flavor explosion in your mouth. 9/10.

Menu Légumes

  1. Chilled Broad Bean & Thyme Cream, Herb Salad. The broad beans were fairly raw (or maybe completely raw?) and had a bitter, slightly nutty taste. Around the broad beans and herb salad was poured a frothy thyme cream, which gave this dish a delicate lightness. Mrs. LF said it was very “precious” – in a good way – but didn’t think it had a ‘wow’ factor. 6/10.
  2. Soft Potato Gnocchi Rolled in Parmesan, Sautéed Mousseron & Courgette Flower Tempura. My better half said this was the knock-out dish of the evening for her, and she is still banging on about it. “This is the kind of dish that makes you realize you don’t need meat to have a satisfying meal! The meatiness of the sautéed mousseron mushrooms provided the heartiness that the dish required,” she noted. The gnocchi was perfectly cooked too, and I thought the fried courgette flower was really delicious (yes, she did let me have a bite or two). 10/10.
  3. Summer Black Truffle Risotto, Parmesan & Brown Butter. See comments above, however, Mrs. LFnoted that had it been served with a vegetable stock similar to that of the one served in the non-vegetarian menu (this version didn’t have a stock at all), it would have been significantly enhanced. 8/10.
  4. Green Ricotta Quenelles, Sautéed Girolles & Crispy Sage. Mrs. LF is not the biggest fan of ricotta cheese in savory dishes, as she finds it a bit bland and prefers it in desserts, so didn’t particularly like the quenelles (I thought they were fine). Both of us agreed that the sautéed girolles were way too salty and really stood out (in a bad way) because of this. The sage tempura was nice to look at but didn’t really add anything to the dish. 5/10.
  5. Summer Baby Vegetables Cooked Together, Aged Balsamic Reduction. Mrs. LF commented: “This was essentially a vegetable jardinière, which is usually served as an accompaniment to something else more substantial. Here, however, the baby vegetables were placed in the spotlight and therefore had a lot to live up to. Each individual vegetable stood out and they were fresh and cooked perfectly. But in the end, it was still a jardinière and it was just lacking that extra ingredient which would have provided an extra oomph to complete the dish. As nice as it was, for the main course of the menu, it just doesn’t stack up, especially when your dining companion may be having pigeon or lamb.” 7/10.
  6. Truffle Brillat – Savarin & Baby Leaves Salad. See comments above.
  7. Cherry “Griottes” Mousse, Almond Biscuit & Lime Sorbet. I don’t remember this dish. The missus said that it was a very tiny portion and that while it was very pretty to look at (with a decoration of red sugary shards on top), it was sort of pointless as she’d rather have one dessert that was substantial and memorable rather than two desserts, one of which pales in comparison to the other (and in this case, the Louis XV clearly came up trumps). She did however highly rate the cherry “griottes” mousse – which reminded her of Petit Filous – which went well with the texture of the almond biscuit, but thought the lime sorbet was just too sharp and didn’t go with the rest of the dessert. 6.5/10.
  8. Louis XV, Crunchy Praline. See comments above.

Overall, Mrs. LF said she adored the vegetarian tasting menu and for the most part really didn’t miss the meat at all.

I finished off the meal with a single espresso, which was made ‘long’, just as I like it. It was accompanied by some petit fours, which included 2 peach marshmallows (soft, creamy and dreamy), 2 of the best chocolate truffles I’ve had in a while, 2 almond financiers and 2 florentines, both of which were good. There was also a nice little touch at the end of the meal, when the waiter gave my wife a box of macaroons in a pretty little Roussillon box to take home.

The service was excellent throughout our rather extended stay at Roussillon. After initially being quite reserved and neutral, a number of the waiters began to show their personality and became engaging while always maintaining their professionalism. After the desserts had been served, I kept joking that I was still hungry and wanted to start all over again. They definitely called my bluff by rolling out a divine cheese trolley which unfortunately I was too stuffed to seriously contemplate. We all had a good laugh, though.

As we left, the Maître d’ showed us out and we stood lingering on the steps a while longer discussing the Wimbledon results. We leisurely strolled back to our car, both feeling happy and content with our experience at Roussillon – it had been a delightful evening.

Lingering Thoughts

Without a doubt, Roussillon is one of London’s hidden treasures. It provides a unique dining experience as it independent in every sense of the word. It is one man’s vision, with a dedicated team to help him execute it. And it works well. The dining space is very pleasant, and you can tell that the restaurant is not part of a chain or attached to a hotel. The service is professional and discreet. The menu is a breath of fresh air, changes frequently, and the food is generally executed to a very high standard, although there were occasional lapses and a few debatable flavor combinations on this particular occasion. I think the restaurant deserves its star from the robust French man covered in white rubber tubes, and certainly has the potential to achieve more.

Chef Gauthier says that, for him, having dinner at Roussillon should be “…a grand evening; it’s not just sitting, eating and going. It is something that we want you to remember, and we make sure that you do remember, through the wine, through the food and through the service.”

Well, I don’t think I could have put it better myself.

Rating

Ambience: 8/10

Service: 9/10

Food: 8/10

Wine: 8/10

For more about my rating scale, click here.

*Note: I have only dined at Roussillon once. And, in case you were wondering, I am not a professional journalist, so all quotes from Alexis Gauthier have been taken from a video on the restaurant’s Facebook page, where the proprietor introduces the concept and ethos of the restaurant.*

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