Otto's French Restaurant London
French restaurant · Bloomsbury ·
Updated French classics, duck press, pop art & velvet banquettes
Updated French classics, duck press, pop art & velvet banquettes
"Here is a restaurant that unashamedly revisits the past, where theatrical cooking happens tableside. Marvel at the preparation of Otto Tepasse’s trademark canard a la presse (pressed duck) and the ancient silverware required for it; the bird is dressed with a rich, brandy-heavy gravy made from the pressed carcass of the duck and served alongside the world’s most otherworldly carbohydrate: clouds of pommes soufflées. When a restaurateur opens a namesake restaurant, especially in the possessive, it is usually narcissistic or lazy. In the case of Otto’s, it could not be more appropriate. Best for: Classic French cuisine with bombastic flair." - Adam Coghlan
"Otto’s French Restaurant has been supporting the ICU at St. Thomas’s Hospital since lockdown 1.0. They’re currently asking for donations to help them continue delivering meals to frontline workers. Donate here." - rianne shlebak
"Otto’s French Restaurant has been supporting the ICU at St. Thomas’s Hospital since lockdown 1.0. They’re currently asking for donations to help them continue delivering meals to frontline workers. Donate here. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Actualment, Monsieur Otto n’est pas français – mais Otto’s est possiblé le restaurant plus français dans tout le cité. Regard, le canard à la presse! Le pigeon d’Anjou! Le quenelle de poisson Lyonnaise! Le menu est completement en français aussi. Merveilleux. Encore de Côtes du Rhône, s’îl-vous plait. Ou est la plume de ma tante?" - Emma Hughes
"At least every other word on the à la carte menu at Otto’s is one of the keystones of la grande bouffe philosophy: truffles and mushrooms, veal and poulet de Bresse. But true sybarites know to seek out the famed Canard à la Presse. “One Duck, Two Guests, Three Courses” reads the website with admirable if somewhat misleading economy: this is a grand tour of old haute cuisine’s greatest hits, featuring morels, brioche, pommes soufflés, foie gras and black truffle in addition to the main event itself, a whole Challans duck. It costs £180: small beer for such transportive whisking back to a time when Escoffier was still in his pomp." - George Reynolds
