Giles Coren's review of Racine (The Times)
Racine reviews
Outstanding yet unobtrusive service. Every dish cooked to perfection. Faultless.
by Zuma, 10 Apr 2007Had a very lovely evening there. Food absolutely fantastic, service a bit fussy (but better that than unattentive), very reasonably priced... Overall, very good.
by Max, 27 Oct 2006My dessert came with a large lump of blue plastic in it. No apology and no refund. If you can't find a better place to eat than this in London you really should try harder.
by djdanb, 13 Oct 2006Great restaurant! I recommend the oysters followed by the rabbit with mustard sauce. A real pleasure!
by Anonymous, 26 Jun 2006Food disappointing and service unfriendly. A very overrated establishment.
by Anonymous, 21 May 2006I was very disappointed.
The wild halibut was grey and tasteless, the petits pois were mixed with onions and ham and floating in a grey dishwasher looking liquid and the spinach was a violent green puree with a very slimy and stale taste.
I cannot understand where all these rave reviews come from - I shan't be going back.
Really good, tasty traditional cuisine-using all of the animal in just the right way. The calves' brains with black butter and capers were an epiphany.
by Anonymous, 21 Mar 2006I loved the whole experience. House wine was perfect. The service is impeccable. Will now be my regular London French restaurant. Paris in London.
by Muzman, 18 Jan 2006Henry Harris's handling of French cooking is faultless, superb food and impeccable service.
by lolcarb, 05 Jan 2006Outstanding value for money with the fixed price menus, superb food and perfect service, what more could you want?
by Gavin Craig, 10 Oct 2005Good service in a relaxed but very professional setting and service of dishes which many restaurants try but usually bodge. Not here.
by Anonymous, 13 Jun 2005The best house champagne cocktail for under £7 I've had in London. Charming service; great food - I last had the ham and celeriac remoulade, which had just the right amount of mustard kick, without being overpowering; Dover sole; and the ice cream with hot Valrhona sauce. Don't even think of ordering that if you are with someone who expects to "share" puddings - a bizarre idea at the best of times. You will want to eat every drop of the sauce yourself.
My companion, being rather more adventurous than I am had sweetbreads, which he pronounced 'delicious' and then steak tartare, which was apparently so good it kept him quiet for a short time. Remarkable.
I loved this restaurant and I loved the steak tartare. It was the most fabulous restaurant I have ever been to and I'll come again.
by gfdwgeyt, 09 Dec 2004Have we missed a great restaurant in London? Let us know.
Photograph © Racine
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