Chocolate SouffléL’escargot·Jeff GalvinLondonFreshly made chocolate soufflé served with ice cream and warm chocolate sauce.|
Crème CaramelBouchon Racine·Henry HarrisLondonA classic French custard dessert with a layer of clear caramel sauce.|
Crème BrûléeBalthazar London·Keith McNallyLondonA traditional French custard dessert, which some customers found disappointing.|
Pink Bream with Caper, Tomato and Olive SauceMezzogiorno by Francesco Mazzei·Francesco MazzeiLondonWith caper, tomato and olive sauce|