Bonne Bouche

Bonne Bouche – Artisan Bakery and Patisserie

Bonne Bouche has been providing high quality handmade artisan pastries, cakes and baked goods to customers in London and the South East for over 50 years.

Our cakes, pastries and bread have been supplied to institutions such as Harrods, The Ivy, Le Caprice, Peter Jones and the Royal Opera House.

We have several shops cafes across London serving filled baguettes, quiches, pastries, cakes, gateaux and biscuits.

http://www.bonnebouche.co.uk

Bonne Bouche, Hamble

Cigalon, 115 Chancery Lane, London WC2 | The Independent

What used to be the site of Hodgson's Wine Bar, in the heart of London's law courts, has been transformed into a small Provençal paradise.

Before us the kitchen is on full display, accessed through knee-high walls of rendered plaster, like an unsuccessful patio, and the chefs work against an old-fashioned backdrop of white tiles, as though they're in a municipal bathroom.

Even the cocktails continue the theme: the Thyme Daquiri fills your senses with herbs and rum, while my Sazerac (an old New Orleans concoction of bourbon, sugar and bitters) came rinsed in absinthe, the Green Fairy herself circling around my head.

The menu is a pleasing hybrid of old-fashioned Provençal (salade Niçoise, soupe au pistou, cote de veau with Menton sauce, and a "traditional lamb tripes and trotter stew" that I steered clear of) with Italian grace-notes of pasta and polenta.

The crab bisque (£8.75) and the warm garlic and saffron mousse with mussels (£7.75) are perennial favourites at this popular eaterie. )

The Bingham Restaurant, 61-63 Petersham Road, Richmond, Surrey

The bar is wonderfully well-stocked and appealing (and will be fabulous in summer) but in our dining room, all the tables were pushed against the walls and windows, leaving an empty open space in the middle of the carpet across which the waiting staff could have played French cricket or danced the tango with ease.

The rest of her crowded plate involved tiny sweetbreads, fried lentil purée, a caper sauce and a roundel of lamb shoulder.

And if you don't like your lamb rare, do you have to eat it that way because the chef wants you to?

About £150 for two, with wine Tipping policy: "Service charge is 12.5 per cent discretionary, of which 100 per cent goes to the staff; all tips go to the staff" The new Michelin star here is for dishes such as braised lamb with a mutton and kidney faggot, squash purée and fondant potato.

Dorset's only Michelin- starred establishment has mains including slow-roast pork belly with caramelised apple and parsnip purée.

Lewes Bonne Bouche

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The units have a fully equipped kitchen with an oven, kettle, and a microwave.

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The Bingham Restaurant, 61-63 Petersham Road, Richmond, Surrey

The bar is wonderfully well-stocked and appealing (and will be fabulous in summer) but in our dining room, all the tables were pushed against the walls and windows, leaving an empty open space in the middle of the carpet across which the waiting staff could have played French cricket or danced the tango with ease.

The rest of her crowded plate involved tiny sweetbreads, fried lentil purée, a caper sauce and a roundel of lamb shoulder.

And if you don't like your lamb rare, do you have to eat it that way because the chef wants you to?

About £150 for two, with wine Tipping policy: "Service charge is 12.5 per cent discretionary, of which 100 per cent goes to the staff; all tips go to the staff" The new Michelin star here is for dishes such as braised lamb with a mutton and kidney faggot, squash purée and fondant potato.

Dorset's only Michelin- starred establishment has mains including slow-roast pork belly with caramelised apple and parsnip purée.

Nobu gets it back to front | London Evening Standard

ES Food Newsletter This review was first published in January 2001 The new branch of Nobu in Canary Wharf called UBON could have escaped the accusation of fatuous rebranding had the result been Udon (a thick, white, wheatflour Japanese noodle), which would have made felicitous reference to the cuisine on offer.

On the near wall as you enter the restaurant is the sushi counter, and in the centre of the room a waiters' station with a computerised ordering system around which staff hover like moths fascinated by flame.

In fact, the rainbow coalition of Ubon waiters in their black T-shirts reminded me of the chaps at the carwash I use near King's Cross, except that at the carwash they all know what it is they are supposed to be doing and do it.

Finally, two bowls of crushed ice cradling dishes with a mixture of white fish with salmon eggs the size of minute ruby glass beads topped with oscietra caviar and bound with a sauce that must be the Japanese riposte to Marie Rose was brought.

The whole confection, set in a glass, looked like it could have come from one of those displays of food fashioned in resin that decorate the windows of some Japanese restaurants.