When it comes to dining we have to look across the channel to France who is at the top of the restaurant game, the first in the class if you will. So with the Parisian inspired, Brasserie Gustave, having recently opened on Sydney Street, The Handbook couldn’t possibly say no to paying them a visit.
Brought to you by former sommelier Richard Weiss and chef Laurence Glayzer the restaurant is designed to look like a traditional Parisian brasserie – things were kept simple with burgundy leather banquettes, mahogany tables and yellow walls adorned with original Art Nouveau and Art Deco-style posters of cartoons and illustrations published in La Vie Parisienne (a French weekly magazine founded in the 1800).
Downstairs is a small bar and you will also find a private room which can seat 16 guests. Though I must say for a new restaurant it already had a lived in feel and felt a little dated, no matter though, as Richard Weiss gives the restaurant its joie de vivre, with his charming service.
The menu is full of the expected dishes, moules mariníères, steak tartare and sea bass but Laurence Glayzer will also cook any classic French dish which isn’t on the menu. Before anything you’ll need to order a glass of wine, this is a Parisian brasserie after all, we were given a glass of Josmeyer Mise du Printemps 2013 Pinot Blanc – if they have it, then definitely get a glass, no a bottle, it’s fresh, delicate and has tones of apricot, our new favourite.
To start go for the escargot, and choose 12, they’re covered in garlic and parsley, they’re devilishly moreish and you’ll need a big wedge of crusty white bread to soak up the butter after. Continue with meltingly good steak tartare, it’s prepared at the table so you can choose how to have it seasoned, served with classic French fries it was simple yet delicious and I am already planning my next visit just to get my hands on more of it. After more trolley action (and who isn’t?) then choose the sea bass, which is flambéed and finished with potatoes.
To finish it has to be the classic crème brulee, a light top cracked giving way to a creamy custard centre – normally chocolate fiends you know the crème brulee has to be good if we chose it over the fondant au chocolat which is also said to be a favourite, it’s rich, dark and has a punchy cherry hit.
A good, local restaurant, my prediction is Brasserie Gustave will win the hearts of Chelsea and South Kensington over.