Ro'cha

The philosophy of seasoned chef Jean-Luc Rocha (who has captained many Michelin-starred restaurants) is that one experienced chef is worth two – especially one who has been a Meilleur Ouvrier de France since 2007. On every plate, you can sense the work of a wise and accomplished chef who masters all the tricks of his trade without ostentation; this certainly applies to his crispy "croque juste croustillant" with a poultry stuffing and herbs – a masterclass in finesse. From start to finish, the cooking and seasoning are deftly executed, a case in point being the lovely rare-cooked saddle of veal accompanied by seasonal vegetables glazed with butter and a meat jus. Professional service in the refined setting of a townhouse.