Gauthier Soho – Alexis Goes to Town

Gauthier Soho
21 Romilly Street
London W1D 5AF
Online Reservations

  • Three, four & five-course menus at £27, £36 & £45 per person, or 12-course tasting menu (with a completely vegetarian option) for £70 per person
  • The full set of higher-resolution photos can be found on my Flickr account

Alexis Gauthier, the 1 Michelin star French chef, has moved from Roussillon in Pimlico to a townhouse in the heart of Soho. From a preview meal I had during the restaurant's soft opening, it appears that he may have found a winning formula. The menu format is clever and good value, the environs are cosy and inviting. And the food continues to be precisely cooked with subtle and delicate flavors, while at the same time carrying the chef’s particular flair. Gauthier Soho looks set to become a welcome addition to the growing cadre of enjoyable restaurants that have graced Soho over the last couple of years.

Trading places

There was a rumor circulating earlier this year that French chef Alexis Gauthier, then chef and proprietor of Roussillon, a 1 Michelin star restaurant in London’s Pimlico, was looking to do something different. Having broken ground by creating one of the capital’s first purely vegetarian tasting menus – that actually held interest and tasted great throughout – and then keeping standards consistently high for a number of years, possibly he felt it was time for a new challenge, to take the road less travelled. Having had the pleasure of dining at Roussillon on a few occasions, I was generally impressed – everything from the service, to the subtly prepared food, through to the elegant little dining room demonstrated that Gauthier wanted his customers to come away having had a wonderful overall experience. And I think most people did.

It turns out the rumors were true, and although Gauthier still retains a small shareholding in Roussillon, he has now taken over the townhouse at 21 Romilly Street in Soho, which was home to Irish chef Richard Corrigan’s Lindsay House before he moved on himself to open Corrigan’s Mayfair. I was lucky enough to dine at the new restaurant, which is matter-of-factly called Gauthier Soho, this week during the ‘soft opening’, and it opens for business on Monday the 17th of May. As such, the meal was complimentary and diners were asked to leave any token amount of money they felt like leaving as well as filling out detailed comment cards.

Making a house a home

I was dining with a foodie friend, and we both arrived promptly for our early dinner. The ebony and ivory facade looked subtle and classy, and we were glad to see that the design of the interior rooms had also been well thought out, especially given the constraints that an old townhouse could potentially create for a restaurant attempting to inhabit it.

Gauthier Soho’s Exterior

The four-story townhouse that the restaurant occupies is made up of a ground floor dining room with about 18 covers, a first floor dining room with approximately 24 covers, a third floor with two private rooms (one caters for up to 16, the other for up to six), and a fourth floor which houses the administrative offices. The kitchen resides in the basement and there is a temperature-controlled open wine cellar just behind the ground floor dining room (more on that later).

The Ground Floor Dining Room

The downstairs dining room is pleasantly formal and has a calming effect. In fact, you’d barely know you were in bustling Soho as inside the cool colors and soft lighting put you at ease straight away. There are lovely original features such as the fireplace and also beautiful arrangements of fresh flowers. We felt as if we were sitting in someone’s very posh residential dining room, so although it was formal, it was not at all too stiff.

Modern Rose Bath & Lantern Table Arrangement

The tables themselves are well spaced, allowing for private conversation, and nearly all of the two-person tables were arranged in the 10 o’clock / 2 o’clock format (which I much prefer), with only two tables having chairs positioned directly facing each other. The other thing I liked about the dining room was that there was no music. This is a pet peeve as I usually find the background music in restaurants either pointless or just plain grating. The tables themselves also had some nice modern details, with a red rose bathing in a spherical bowl and a cone-shaped translucent glass lantern.

A delicate & subtle hand

The menus were delivered and well explained to us. On the main menu, diners have the choice of three, four or five courses, and each course has four different options (with a few more possibilities thrown in at dessert time). These are priced at £27, £36 and £45 respectively and all include an amuse bouche, a pre-dessert and bottomless purified still and sparkling water. One interesting feature is that you can mix and match any of the dishes to form your desired three, four or five course meal (i.e. you could have two of the first plates, one of the third and a cheese plate while other members of your party could do something completely different). There is also a 12-course tasting menu priced at £70, which is also available in pure vegetarian format. Gauthier has always been a big proponent of utilizing the best British produce that is in season, and if you haven’t tried his vegetarian degustation menu before, it is really worth doing so. I think the menu is priced sensibly given the caliber of Gauthier’s cooking and the setting of the restaurant, and I love the fact that they have included the water free of charge as this can often be a not insignificant cost over the course of a meal in a fine dining restaurant.

Some of the staff have been brought with him from Roussillon, including the excellent sommelier Roberto della Pietra, who provided very good suggestions for the wine that accompanied our meal. Our waiter was pleasantly animated and professional, and once he realized I had eaten at Roussillon a few times, he went down to the kitchen and came back with a few suggestions from the chef that were not on the menu – so of course we weren’t going to say no.

Amuse Bouche: Chickpea Beignet with Whole Grain Mustard Dipping Sauce & Langoustine and Basil Toast

With our courses ordered, some amuse bouches were brought to the table. The chickpea beignets have been carried over from Roussillon. They are sinfully good, especially with a touch of the mustard dipping sauce, which is quite spicy, so don’t have too much. The little langoustine and basil numbers were pleasant enough, although a tad dry for me, with the langoustine not quite coming through strongly enough.

Assorted Freshly Baked Breads & Butter from Normandy

After the amuse bouches, a very attractive tray of freshly baked breads were brought out for us to choose from. The assortment included traditional French baguettes and a range of rolls, including black olive, tomato, bacon and wild garlic with a parmesan infused crust. We tried four of them and they were all excellent and constantly replenished, always arriving slightly warm and just out of the oven. The butters, one of which was slightly salted and the other unsalted, are both sourced from Normandy and were also of the highest quality.

Premier Plat A: Poached Duck Egg, Green Pea Velouté

My dining companion’s first course had stunning fresh pea flavor (very sweet) and a lovely runny duck’s egg in the center. I thought it was delicious, based on the one spoonful I was able to steal from her. 🙂

Premier Plat B: Lobster & Pigeon de Bresse

My first course was not on the menu as Alexis suggested something ‘special’ for us to taste from the kitchen. It was made up of slightly cooled lobster (which was feather soft and deliciously sweet), Pigeon de Bresse (which was perfectly pink and full of flavor), two types of salad leaves (one buttery soft and one crunchy) and a lovely little red sauce which was excellent when eaten in tandem with the pigeon. This posh ‘surf and turf’ was a great start to the meal.

Mousseron Mushrooms from Northern France

Our waiter also said that instead of having the risotto that was on the menu, Alexis would like to put a little twist on it by adding some mousseron mushrooms to the dish. I had never heard of them before, so the waiter brought out a silver bowl full of the little fungi to show to us.

Deuxième Plat: Wild Garlic Risotto, Chicken Jus Reduction, Mousseron Mushrooms, Parmesan Tuille

Alexis’ risottos were always a big strength at Roussillon, and this was no exception. The petit mousseron mushrooms worked well; they had quite a fleshy texture and were sort of like a really juicy piece of meat. The risotto itself was textbook – perfectly creamy, with the rice having just the right amount of bite left in it. The reduced chicken jus had a deep and rich flavor, which held the interest on the palate, and the razor-thin parmesan tuille added a nice contrast of sharpness and crunchiness. A really lovely dish.

Troisième Plat A: Smoked Salted Wild Sea Bass, White Asparagus, Melba Toast & Cèpes Mushrooms

My dining companion raved about this dish and thoroughly enjoyed every bite. I got a tiny taster, and also thought it was excellent. The fish had been handled with the utmost care and emerged on the plate with skin still glistening from the oven. It was delicious when taken with a small piece of the white asparagus which had been wrapped in the melba toast, which added a bit of crunch and saltiness. It was a really accomplished little fish dish.

Troisième Plat B: Red Mullet & Baby Squids, Fennel & Confit Tomatoes

My own fish course was less successful. The red mullet itself had also been cooked faultlessly and was presented beautifully. The squid was also nicely treated, being soft and not at all rubbery. My first reaction was that it tasted sort of like a ‘deconstructed bouillabaisse‘, not a bad thing in and of itself, but it somehow wasn’t the same without the rest of the stew. I then figured out when you ate everything together (including the celery, which still had a bit of crunch left in it, and the confit tomato), it then ‘worked’. But if you just had the fish with the squid and/or sauce it wasn’t quite as complete. I enjoyed it overall but not as much as the seabass.

2009 Borgo Sasso, Sicilia Bianco

The white wine that Roberto recommended (2009 Borgo Sasso, Sicilia Bianco) was perfect for our first three courses. It was particularly fragrant, but was neutral enough to go with the various dishes. It grew on me throughout the evening. It had a very good structure and a nice soft mouthfeel. It was fruity enough, with a touch of spice, and did evolve quite a bit as it sat in the glass – very enjoyable overall.

Quatrième Plat A: Angus Beef & Black Olives, Bone Marrow, Shallots & Swiss Chard (Plus a Side of Morels)

My friend’s Angus beef dish was excellent. The meat had been cooked superbly and was just a smidgen more than rare. The flavor and texture of the beef was spectacular, and surprisingly (to me at least) the sharp and salty olive flavor actually worked with the beef, when taken in small doses. The kitchen had suggested a side of morels to go with the beef, but my friend and I both agreed that they were too rich and didn’t really suit the dish, which was better off as it came originally, though we did appreciate tasting the delicious mushrooms in any case.

Bone Marrow Anyone?

The side of bone marrow was served open-faced and still in the bone on a gold-edged little plate and rested in a bed of sea salt (my heart fluttered for an instant as I thought back to St John’s benchmark version). It tasted good, although I wasn’t exactly sure how you were supposed to combine it with the dish as it was also very rich and another mushy texture. I just ate a bit of it on its own and also spread a bit on my baguette. It may have had a tad too much salt sprinkled on top for me.

Quatrième Plat B: Sweetbreads & Morels, Lettuce & Veal Jus

My meat course was also well executed. It was a very rich dish – but hey, what did I expect? The sweetbreads were cooked beautifully, balanced perfectly between being still just moist while at the same time having a firm enough texture. The veal jus was very rich, and complemented the sweetbreads well. I am a lover of morels and these didn’t disappoint. Everything worked together in concert here, although I was finally starting to get full at this point. 🙂

2008 Cuvée des Drilles, Domaine d'Escausses

The red wine recommend by Roberto to go with my main course of sweetbreads was the 2008 Cuvée des Drilles, Domaine d’Escausses. It hails from the Southwest of France and is made up of 3 grapes: Duras (80%), Iron Servadou (10%) and Gamay (10%). There was a lot going on in this wine, especially on the nose, with the Gamay lending a particular fragrance, despite being such a small part of the overall mix. It had a nice gentle spice and some good red fruit, and to my surprise it went really well with the rich sweetbreads dish (I should have trusted Mr. della Pietra!).

The Dessert Menu – Ooh La La

Whereas the first four courses had been printed on the main menu, the dessert options were listed on a separate little menu and included a range of sweets and a selection of cheeses. We had a difficult time making our minds up, but our deliberation turned out to pay dividends.

Pre-Dessert Palate Cleanser: Strawberries & Basil Granita

Before the main desserts arrived, we were presented with a dainty little palate cleanser. Sure, strawberry and basil is a classic combination, but it was carried out very successfully here. Sweet strawberry mixed with crushed, basil-infused ice. ‘Nuff said. 🙂

Cinquième Plat A: Raspberry Millefeuille, Red Fruits Sorbet

My friend loved her dessert. I had a bite too (of course…) and thought that the pastry was nice and light and that the raspberries were perfectly sweet and tart. The sorbet was good, but not amazing. We both thought it was a very pretty and satisfying dessert.

Cinquième Plat B: Golden Louis XV, Dark Chocolate & Pralin

This is another Gauthier classic which has been transported from Roussillon to Gauthier Soho, and thank goodness – it’s divine. It begins with a base of chewy hazelnut meringue, then there is a layer of what I believe is white chocolate and hazelnut croquante, then there is a rich chocolate mousse and then some exceedingly good plain chocolate is melted around the outer layer, providing a luscious consistency. Finally, this regal dessert is crowned with edible gold leaf. It is a downright naughty dessert, and I enjoyed every bite!

Petit Fours: Shortbread, Chocolate Truffles, Financier

Even though we elected not to have tea or coffee, we were still provided with petit fours. All of them were very good. The financier was one of the better I’ve had and the homemade shortbread was first-class, as were the rich and not overly buttery or overly sweet truffles.

The last laugh

My friend and I decided to have a look around the rest of the townhouse and spent a bit of time in the cellar with Roberto. Just as at Roussillon, the wine list is at Gauthier Soho is excellent, with over two-thirds sourced from France and about one-third emanating from the Southwest, Roussillon, Languedoc, Jura and Savoie regions – the list is full of unusual wines from interesting producers and tends to complement Gauthier’s style of cooking. He explained that all of the wines available on the restaurant’s wine list were also available for retail sale directly from the cellar (sans the mark-up), which has all of Gauthier Soho’s wines on display. This is a great innovation, and one which I have seen at only a few higher-end restaurants, as if a customer tastes a wine that they love, they don’t have to go through the hassle of trying to source it but can instead just pick up a bottle, a half-case or a case from the restaurant directly at a competitive price. Roberto also said that they will be able to arrange delivery, and can also create mixed half-cases and cases by special arrangement.

As we returned to our table, everyone in the dining room seemed a bit more jolly and animated than before. They informed me that I had left my camera on the chair and should be more careful in looking after it in the future. Then one gentleman proceeded to ask me if I was a restaurant critic and we got on the subject of blogging, which they seemed to find interesting. It was only after my friend and I arrived at our next destination (we went to Milk & Honey’s Red Room for a nightcap), that we saw what the other diners had done.

The Other Guests Certainly Enjoyed Themselves!

Yes, they had taken funny photos of themselves with my camera – we nearly spit out our drinks with laughter when we saw these hilarious photos.

A promising start

We had a very enjoyable meal at Gauthier Soho, and it’s almost hard to believe that they had only been open for four days when we dined there. Things ran remarkably smoothly all things considered. The only niggles were that a few of the newly recruited staff members were still finding their feet and a few appeared slightly nervous (but I suppose this is to be expected), and we had a rather long wait between our third and fourth courses as the restaurant was then fully booked. I recall saying to my dining companion that although the menu format is somewhat of a triumph for the diner, it must be an absolute nightmare for the kitchen as you are free to order any combination of the three, four or five courses that you wish.

As the above commentary suggests, the food was on the whole very enjoyable and precisely executed. To me, Gauthier’s strength is his delicate handling of primary ingredients (i.e. fish and meat are nearly always cooked flawlessly, and he is a master of presenting vegetables in a new light) and his subtle and sometimes unusual flavor combinations, which often lend a certain Mediterranean streak to what is otherwise quite traditional Southern French cuisine. Strangely enough, we only had one course which was totally vegetarian on this occasion (the green pea velouté), but there were lots of veggie options on offer throughout the main menu. Gauthier Soho seems to have created a very pleasant backdrop to showcase Alexis’ refined cuisine, and from what I could tell on this preview visit, he might look to experiment a little more in this new venue, both in terms of the format of the menu and the composition of his dishes – but the cooking and experience remains much the same as it was at Roussillon.

His decision to move house to Soho is a telling one, as for me, this is where a lot of the most exciting, fun and enjoyable new openings have sprung up in the last few years. I truly hope he also finds Soho to be a good home for his kitchen and his team, and the opening of Gauthier Soho is certainly another welcome addition to the growing stable of diverse and desirable dining destinations in the neighbourhood.

*Note: I have dined at Gauthier Soho once and, as it was for dinner during their ‘soft opening’, the meal was complementary.*

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