Central Dining Counter Artichokes-a-la-Barigoule-couscous-turmetic-emulsion_1920_1080 Braised turbot, Chateau-Chalon sauce, native lobster ravioli_1920_1080 Comte-gougeres_1920_1080 Cornish crab salad, brown crab crackers_1920_1080 Cotswold White checken gyoza, shimeji, spinach, lemongrass_1920_1080 Crisp-hen-egg-aubergine-veloute-roast-shitake_1920_1080 Earl Grey, dulcey and greapefruit chouquettes, pink grapefruit sorbet_1920_1080 Manjari_1920_1080 Pink rhubarb lightly poached, youghurt sorbet and citrus_1920_1080 Postillion_1920_1080 Roast Buccleuch beef fillet, seared foie gras, sauce 'royale'_1920_1080 Roux at The Landau - La Latteria's burrata, beetroot shiso_1920_1080 San Daniele Prosciutto, 'grissini', Kalamata olive_1920_1080 Scallop carpaccio, cauliflower, Meyer lemon, dill_1920_1080 Vanilla infused cheesecakes, sorbet and caramelised pear_1920_1080 XL Orkney scallop, Ivy House farm butter, oscietra caviar_1920_1080 _DSC4442 Largest Wine Collection | Roux at the Landau
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Team

    1. Roux at the Landau

      Provenance, seasonality and a passion for serving elegant, but simple food is what unites the team at Roux at The Landau restaurant. Trained in and inspired by classic French techniques, we offer a contemporary take on European dishes, in a relaxed, yet stylish setting.

    2. Albert and Michel Roux Jr

      Father and son Albert and Michel Roux Jr are working together again. This partnership brings the Roux’s legendary culinary expertise and creativity to the new concept at Roux at The Landau in the heart of London’s West End.

    3. Michel Roux Jr App

      Explore the world of Roux fine cuisine with his brand new app.
      Get it from iTunes now.

      DOWNLOAD APP

 


  • Nicolas Pasquier, Head Chef

    Our Head chef is Nicolas Pasquier, executing a menu overseen by Michel Roux Jr.  A native of the Vendée, Nicolas trained in France before heading to London first working at L’Atelier de Joel Robuchon, before joining The Roux at The Landau team.

 

  • Andrew Gravett, Executive Pastry Chef

Andrew Gravett, our Pastry Chef, has over 25 years’ experience gained in the finest kitchens in the UK and France.  His focus for Roux at The Landau has been to create desserts that are exquisite and indulgent, yet light enough to enjoy at the end of a meal.    

 

  • Luigi Varavallo, Manager

    Based at Roux at The Landau for 9 years, Luigi is a dedicated and passionate professional. He is instrumental in creating a welcoming and memorable atmosphere for each and every guest. 

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