Pied à Terre

MICHELIN STARRED
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Pied a Terre won its second Michelin star in the 1990s. Head chef Tom Aikens departed soon after, taking his extravagantly weird cooking with him, but they have managed to remain one of London's half-dozen two-starred restaurants in spite of the fire that flambéed the dining room in 2004. That, at least, gave them the chance to redecorate, and the dining room is now younger and hipper than its previous staid incarnation, with smooth curves and big mirrors that reflect the gleaming cutlery. The menu is contemporary French, from the 'little-piles-of delicious things' school, where thin slivers of delicious things are stacked between scoops of foams and purees. Chef Shane Osborn has a delicate touch and offering dishes far less tough on the arteries than many restaurants of this quality - something he achieves without sacrificing a morsel of flavour.
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Pied à Terre
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