Escargot and Picasso Room, Marco Pierre White, Soho, LONDON

First awarded a Michelin Star in 1996 and each year since, making 2008, the twelve consecutive year of achieving this high accolade.

Greek Street is probably the heart of Soho and L'Escargot Restaurant is surely the heart of Greek Street - one of London's most fashionable and well-established eateries. The ground floor restaurant buzzes with life and excitement, while upstairs the Picasso Room provides a more intimate and discreet ambience for fine dining. L'Escargot offers two Private Dining Rooms

The function rooms at L'Escargot are located on the 1st and 2nd floors offering complete privacy from the regular diners. The Private Room is elegantly enhanced with high ceilings and soft furnishings and is a perfect venue for boardroom meetings, product launches and other special occasions. The Barrel Vault Room has a livelier atmosphere and with its unusual architecture and boldly decorated features, it is the ideal venue for celebrations, client entertaining and pre or post theatre functions.

The Chef

L’Escargot and Picasso Room Executive chef Toby Stuart started his career during school breaks working long hours at Gordon Ramsays ‘Aubergine’ in Chelsea.He has a impressive back ground in Michelin Star restaurants world wide including the three star ‘La Maison Troisgros’ Roanne, ‘Restaurant Neat’, Cannes and ‘Orrery Restaurant’ in London, working under the Galvin brothers. In 1999 he was a finalist in the young chef of the year (London) He is currently Executive chef of the ‘Picasso Room’ London. He was a real pleasure to work with and hope to keep contact in the future.



Poached Fillet of Limousin Veal, Fresh Tuna & Herb Mayonnaise, Oscietra Caviar
Smoked Foie Gras
Smoked Foie Gras with Apple & Cinnamon Puree, Pomme Allumettes
Risotto of Parsley, Hertfordshire Snails Sauted in Garlic with Shaved Regianno Parmesan
Skate & Crab
Tian of Skate & Crab, Chilled Velouté of Cucumber and Mint
Foie Gras
Ballottine of Foie Gras dusted with Morel, Pickled Celeriac, Aubergine Mayonnaise & Roasted Langoustines
Red Mullet
Tartar of Red Mullet, Cauliflower Mayonnaise & Roasted Langoustines
English Asparagus with Summer Truffle Dressing
Seared Cornish Diver Scallops, Lentil Vinaigrette. Braised Belly of Gloucester Pork & Pear & Ginger Puree

Main Courses

Roasted Dorset Lobster, Jerusalem Artichoke Purée, Fricassee of Girolles & Chanterelles
(Supplement £10.00)
Red Mullet
Grilled Fillets of Red Mullet, Cannelloni of Feves & Smoked Ham, Anchovy & Olive beignet Chorizo Foam
Wild Salmon
Lne Caught River Tray Salmon, Tomato Fondue & Saltmarsh Saphire, Potato & Lovage Gnocchi
Steamed Loin of Elwy Valley Lamb, Gratin Potatoes, Sweetbread & Rosemary Cromesquis, Buttered Leeks
Roasted Loin, Braised Leg & Confit Shoulder of “Paille D’Or” Rabbit, Wild Garlic Purée, Crisp Belly & Livers
Supreme of Poulet de Bresse, Violet Artichoke Fondants, Cumin Scented Cauliflower Puree
Roa Breast of Anjou Pigeon, Pan Fried Pate of Duck, Pickled Vegetables & Watercress Puree



Alfonso Soufflé with its own sorbet
White Chocolate & Orange Mouse, Milk Chocolate Éclair & Dark Chocolate Fondant with Milk Chocolate & Hazelnut Ice Cream
Sauternes Jelly
Sauternes Jelly, Terrine of Agen Prunes, Sweet Raisin Puree & Poached White Grapes
Fennel & Green Apple Mousse with a Green Tea, Fennel and Lime Sorbet, Apple Syrup
White Chocolate Panacotta, Kahlua & Milk Ice Cream, Coffee Doughnuts
Selection of French and English Farmhouse Cheeses


sted Veal Sweetbread, Pomme Lyonnaise, Sauté Spinach, Crisp Bacon & Thyme Jus