Soces

A gem of a Parisian brasserie, where the former chef at Clamato, Marius de Ponfilly, has teamed up with Kevin Deulio. Previously at Bar Vendôme in The Ritz, the latter has taken to the restaurant floor like a duck to water. The pair have found a formula that is as irreverent as it is on point: choice cuts of meat (cooked over binchotan charcoal, as is the fish) and plates to be shared between friends (or soces in Parisian slang), with original and clever combinations of flavours (lightly breaded scallops in pil pil sauce on warmed soft flatbread; cuttlefish just seared and served in an aromatic consommé with leek oil and "Grenoble-style" vegetables).