Colbert

If ever there was a corner of London that embraced the quintessence of central Paris, it’s Sloane Square – which makes this a perfect homage to a Gallic brasserie. From the black-and-white floor to art-deco flourishes and cream walls emblazoned with film posters, this spot has been fastidiously designed to look as if it’s been around for a lifetime. There’s the odd concession to current tastes on the all-day menu (crushed avocado on sourdough toast, say), but this is really a place for lovers of dyed-in-the-wool bistro cooking, from garlicky escargots and steak tartare to veal viennoise, herb-crusted hake with béarnaise sauce and desserts such as rum baba. Waiters in suited aprons are expertly drilled in the art of dutiful hospitality, while the oak bar is perfect for soaking up a Cognac or two. “Great local restaurant, buzzing from breakfast to midnight, love it”, says one fan. We wouldn’t argue with that.

Colbert takes its inspiration from the great cafes of Paris, where you can enjoy an early morning petit déjeuner, enjoy a long lunch with a newspaper or late night candlelit dinner. Seven days a week – morning, noon and night, you can enjoy a wonderful meal at Colbert in London. Pastries are crafted by the in-house pastry chefs and the weekly specials are inspired by the best of seasonal produce, created by head chef Sascha Rieb. There are a few different spaces at Colbert for you to enjoy, including the main dining room and terrace. The walls are splashed with beautiful art work and candles are dotted amongst the tables, it's hard to believe you haven't been transported to a quaint little bistro that is found down a cobbled Parisian street.

Several options of seafood and shellfish begin the menu, including Carlingford rock oysters and dressed Dorset crab. The hors d'œuvres include radis au beurre, soupe à l'oignon and a chicken liver parfait. The French classics of escargots à la bourguignonne and steak tartare are also on the menu. Main dishes constantly delight diners, including grilled octopus with a tomato and chorizo salsa, cold poached wild sea trout and pan seared pave of halibut with sea vegetables and caviar veloute. Vegetarian options include the tian provençal with aubergine, tomatoes and peppers, and the souffle suisse. Another popular choice for the main course is the escalope of veal viennoise with a lingonberry compote and entrecote steak with pommes frites and sauce bearnaise.

It wouldn't be a French restaurant without an impressive list of desserts, and whether you fancy a coffee with something small like a few macarons or a selection of madeleines, or a real pudding, there are great choices. The millefeuille Parisien, classic creme brulee and tarte fine aux pommes with vanilla ice cream are some of the most popular options.