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This Bouchon Racine restaurant review is from our recent dinner at this French bistro in the Farringdon area of London.
Bouchon Racine London Location and Hours
Bouchon Racine is located at 66 Cowcross Street, above its sister establishment, the Three Compasses Pub. The restaurant is open Tuesday-Saturday for lunch from 12 noon to 3pm, and for dinner from 5-10pm, closed Sundays and Mondays. Because it's so popular, it's important to reserve well in advance; reservations open 30 days prior.
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Bouchon Racine London Menu and Food
An especially nice aspect of Bouchon Racine is the glass enclosed space by the windows; we recommend requesting a spot there, especially on summer evenings, for the extra light.
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Another charming aspect is the chalkboard menu; some items are firm favorites and are usually there, while others depend on market availability.
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For two people with an average appetite, we'd suggest sharing an appetizer, ordering one main course per person, and sharing a dessert or cheese plate. We started with the country-style chicken liver pate, which was hearty and delicious, accompanied by crusty baguette and piquant cornichons. We did ask for additional baguette, which wasn't a problem at all.
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The monkfish was a bit on the pricey side at GBP 38, but was impeccably cooked and a generous portion, elevated with shrimp butter and garnished with fresh chives.
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Our favorite dish, however, was the rabbit with mustard sauce and smoked bacon, a French bistro classic done exceptionally well. Definitely save some baguette (or request some) to mop up the excellent sauce.
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We had just enough room to share a dessert of greengage plum compote, which came with sugar cookies. It was initially missing the creme fraiche mentioned on the menu, but when reminded of it, our server was apologetic and brought over a ramekin of creme fraiche. It was the perfect ending for a very satisfying meal.
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The Verdict
Bouchon Racine is the perfect cozy spot for French bistro favorites, most dishes fairly priced. We recommend everything we tried: the chicken liver pate, rabbit, monkfish, and greengage plum compote. Since it's popular, the key thing is to remember to reserve well in advance.
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