We'd add
Our runner-upCreedy Carver duck breast with celeriac purée, crisp duck leg pastry, foie gras and quince
Creedy Carver duck breast with celeriac purée, a pastry of the leg, foie gras and quince. The main after the pasta.
- Creedy Carver duck
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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 firstHand-rolled cavatelli with braised rabbit, fried crumbs, Morteau sausage and white wine
- TechniqueBraised
Cavatelli, small pasta rolled by hand, with braised rabbit, Morteau sausage, white wine and fried crumbs. Our first course.
Also on our table
- The pear and almond tart to finish
Chez Bruce
French · Wandsworth
2 Bellevue Road, London SW17 7EG
- Food + wine
Bruce Poole's restaurant looks out over Wandsworth Common, and names its own charcuterie, slow braises and offal among its specialities. Three courses, done properly.
The proof, in the house's own words
Why the cavatelli
Hand work, a slow braise and a sausage protected by name, all in one starter.
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