Condé Nast Traveler
Everything — stocks, sauces, even the brioche — is made from scratch in a kitchen smaller and less equipped than this room; declared it London's best madeleine, with a chocolate mousse that's also light and excellent.
Heads up: Getting a table is famously difficult — 'everyone says they can't get a table, even I can't' — and it's a conversation-focused space that doesn't welcome photography.