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Clad in secrecy, with a note in their bag, stating that they were sent from Time Out, two anonymous reviewers visited us last month! Reviewers, the makers and breakers of a restaurant: and Time Out has made us yet again!

A starter of beetroot-cured salmon with pickled vegetables and avocado mousseline was hugely enjoyable, but it was blown away by a headliner of smoked confit cod with sorrel cream and pea velouté.

Our reviewers samples some of our best dishes: enjoying the smooth pea velouté and the rich depth of the smoked cod.

On to dessert, and the second-best thing about L’Atelier’s rum baba is that you get to pour the rum on the cake yourself.

The best thing? The obscene ooze of booze from the sponge. It’s a punchy hit, but vanilla ice cream cools the flames.

Overall, we’re in love with this four star review from Time Out!

Read the review here

Le Baba au Rhum