Served at
Cafe Clement LondonA new restaurant located within Nick Jones's St. Clement London hotel, offering Modern European cuisine with Italian influences, led by Head Chef Danny Bohan.
A French appetizer featuring a light and airy cheese souffle.
A soufflé is a baked egg-based dish that originated in France in the early 18th century. Its defining characteristic is an aerated texture, achieved by incorporating beaten egg whites. This versatile dish can be prepared with various ingredients to be served as either a savory main course or a sweetened dessert.
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A new restaurant located within Nick Jones's St. Clement London hotel, offering Modern European cuisine with Italian influences, led by Head Chef Danny Bohan.
The running chef at Cafe Clement London, previously head chef at The River Café and associated with Rowley Leigh and The Savoy.
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