75Mogette Bistro

One 30-seat bistro + two chefs = authentic French bistro. Philippe Couerdassier from Alsace and Daniel Muia (who cooked at The Fifth under then-chef Didier Leroy, at Celestin and for Jamie Kennedy) are the chefs and a mogette is a small white bean. Cooking them till they're just soft enough, with a complex tomato-based sauce, and adding grilled lamb medallions is a marriage made in gastro-heaven. Their French onion soup is rich and strong. Mogette's chicken breast is moist and plump, wrapped in crisped prosciutto, garnished with an entertaining stew of sweet peppers and onions in olive oil. Rainbow trout, so often overcooked, is perfectly judged and in a happy marriage with gaufrette potatoes (crunchy deep-fried waffle-cut slices), good strong ratatouille, and black olive ravigote.