Eat Out London!Roux at Parliament Square
Michel Roux Jr's 2nd London restaurant and bar in Westminster offers fine dining in a spectacular location
Roux at Parliament Square
Located in the heart of Westminster, Roux at Parliament Square offers a comprehensive and unique culinary experience in a contemporary restaurant, relaxing bar and exclusive private dining rooms.
Michelin-starred chef Michel Roux Jr and Restaurant Associates have developed a relaxed and personal gastronomic setting, using modern European cooking techniques and sourcing seasonal produce of the highest quality to create a unique menu.
Looking for the perfect location to host a private dinner, conference, product launch or gala dinner?
Roux at Parliament Square has various options for you.
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Roux at Parliament Square
Located in the heart of Westminster, Roux at Parliament Square offers a comprehensive and unique culinary experience in a contemporary restaurant, relaxing bar and exclusive private dining rooms.
Michelin-starred chef Michel Roux Jr and Restaurant Associates have developed a relaxed and personal gastronomic setting, using modern European cooking techniques and sourcing seasonal produce of the highest quality to create a unique menu.
Looking for the perfect location to host a private dinner, conference, product launch or gala dinner?
Roux at Parliament Square has various options for you.
Subscribe to our newsletter for news, recipe tips and exclusive special offers.
Roux at Parliament Square, RICS - London Restaurant Reviews ...
food menu ambience
100 yards from Big Ben, a comfortable but institutional dining room, offering classic Roux-family Gallic fare, of consistently good quality.
The critical world, in particular, is becoming less tolerant of the 'same old formulae' these days.
That is not good news for openings such as this recent addition to the empire of the Roux family which, at Le Gavroche in 1967, kicked off the modern era of haute cuisine in London.
The hoped-for Big Ben vista is absent, but there is a decent view of the Treasury, and a fair amount of light and air too, in a traditional room tricked out in anodyne modernity.
We also seemed to get all the inter-courses - all similarly good-to-very good - which would come with the grander menu, and very decent chocolates (home-made, we think) with the coffee.
Roux at Parliament Square, London SW1, restaurant review ...
food staff desserts
The rhubarb was great, too, but the pistachio was dry and drying, like cement.
I only made her order it because it came with a tongue salad, which I thought might be a little bit grubby, but it was all pristine, and the taste was so unarguable.
The loin wasn't dry, exactly, but it was a bit of an effort.
L's passion-fruit soufflé was actually a bit eggy if you ask me, and not passion-fruity enough.
Generally, though, the involvement of Michel Roux Jr is not close enough to replicate the excellence that crackles off his main restaurant, Le Gavroche.
Review of British restaurant Roux at Parliament Square by Andy ...
food ambience drinks
An amuse-bouche of pea mousse with olives and cucumber, served cold, was a light and refreshing introduction to the meal, the pea flavour surprisingly deep (15/20).
The pasta had good texture, the crab was light and fresh, and the champagne foam was a light complement to the shellfish (15/20).
Langoustine consommé was excellent, the langoustines of good quality and tender, the consommé a nice example of classical technique, light and packed with flavour (15/20).
This was an example of old-school French saucing, the chicken cooking juices reduction rich in flavour but avoiding gloopiness, finished in this case with some Riesling, the result being light and delicious; I would have been happy to just sit down to a crust of bread and a large bowl of this sauce (16/20).
The bill came to £105 a head, with a bottle of good wine.
Grace Dent reviews Roux at Parliament Square | London Evening ...
food ambience drinks
ES Food Newsletter Let’s be frank, nigh-continuous chat about politics is enough to make anyone fall asleep in their consommé.
So this week I headed for dinner at a Westminster hotspot.
co.uk), Shepherd’s of Westminster (shepherdsrestaurant.co.uk), Quirinale (quirinale.co.uk) and Osteria Dell’ Angolo (osteriadellangolo.co.uk) do a roaring trade.
From this list, I admit to a soft spot for the stark elegance of Quirinale, this being the first place I ever tasted white truffle.
Clearly, come the revolution, this is the sort of Grace and Flavour quotation that will be read as corroborative evidence shortly before the guillotine drops, but in my defence, being Northern, until Quirinale, eating anything that resembles dandruff was against my nature.
Roux at Parliament Square, London SW1, restaurant review ...
food staff desserts
The rhubarb was great, too, but the pistachio was dry and drying, like cement.
I only made her order it because it came with a tongue salad, which I thought might be a little bit grubby, but it was all pristine, and the taste was so unarguable.
The loin wasn't dry, exactly, but it was a bit of an effort.
L's passion-fruit soufflé was actually a bit eggy if you ask me, and not passion-fruity enough.
Generally, though, the involvement of Michel Roux Jr is not close enough to replicate the excellence that crackles off his main restaurant, Le Gavroche.
Roux at Parliament Square: restaurant review | Jay Rayner | Life and ...
food staff value ambience menu
Meal for two: £150 Here, in order, are the answers to the questions I get asked most frequently about my time as a judge on the critics' rounds of the various MasterChef franchises: 1) Don't be ridiculous.
If you don't hang about in restaurants much, you would assume from watching MasterChef, that plating up is all about thick sauces made to look like teardrops of giants with conjunctivitis with the back of a spoon, or gels dribbled from pipettes or stuff served on slates.
And then last year, a new head chef was appointed: Steve Groves, winner of MasterChef: The Professionals in 2009.
There was a temptation to narrate the food to myself as I ate, in Michel's voice, that seismic weapon which seems to start rumbling around his knees, firing off booming sentences like the thump of a timpani: "Very clean plate… lovely deep sauce… good."
■ If you want to try other MasterChef contestants' food, there's a growing choice.