Racine is the elusive neighborhood restaurant you search for in France and so rarely find today - filet au poivre, lapin à la moutarde, soupe de poisson, aioli of cod, a great wine list that is carefully balanced and service that gives ownership of the dining room to the diner. With a childhood of good eating, vivid memories of numerous family holidays to France and a rich and varied career working with some of London's top restaurants, chef Henry Harris had developed a passion for good bourgeois French cooking. In opening Racine in 2002 he could serve exactly the food he had always dreamt of being able to eat himself in the neighborhood restaurants and Brasseries of Paris and the Bouchons of Lyon. Today Racine has firmly established itself as a favorite neighborhood French restaurant serving carefully sourced well-cooked seasonal dishes inspired as much by the mountains of the Pyrenees as the oyster beds on the Atlantic coast.

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