We'd add
Tête de veau, sauce ravigote
Tête de veau, calf's head, braised, with ravigote, a caper-and-herb sauce. For anyone who wants offal.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstRabbit, mustard sauce, smoked bacon
Rabbit with a Dijon mustard sauce and smoked bacon. Our main.
From Bouchon Racine's own menu and pages, as we read them in September 2026.
Also on our table
- Crème caramel
Bouchon Racine
French · Lyonnais bouchon · Farringdon
66 Cowcross Street, London EC1M 6BP
- Food + wine
Henry Harris and Dave Strauss cook from a blackboard in this French bouchon, a Lyon-style bistro, above the Three Compasses on Cowcross Street. Unashamedly French, mostly from Lyon.
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