We'd add
Our runner-upVenison Tartare, Chesnut & Winter Chanterelles
Raw venison with chestnut and winter chanterelle mushrooms. The starter we'd pick.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstSnout Cassoulet
Cassoulet, the slow-baked white-bean stew of south-west France, made with pig's snout. Our main.
Also on our table
- A burnt milk tart to finish
Camille
French bistro · Borough Market
2-3 Stoney Street, London SE1 9AA
- Food + wine
A Stoney Street restaurant on the edge of Borough Market cooking French regional dishes with British growers' produce. The cassoulet is the plate that brings us here.
The proof, in the house's own words
Why the snout cassoulet
Snout cassoulet from the whole pig the kitchen takes in each week; even the skin goes into the pot.
Sourcing
Pigs from a few regenerative farms.
“three or four different farmers, all regenerative farmers, all sustainable”
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