On a filthy, grey cold day of such a gloom that only London in December can provide we sought big food in bright surroundings. We found what we were looking for at Bistro Aix.
Warmth was provided by a series of food-themed pictures around the walls showing scenes of sun-baked gallic types involved in producing good stuff. The room itself was cosy in a classic bistro style with solid furniture and plenty of linen to go round. A big window gave a view out onto nippy Christmas shoppers hurrying by.
We went for a pre-theatre set menu which comes in at a very reasonable £18 for two courses (£22 from memory for three). And they’re not stingy on the options – there’s one fish, two meat and something for veggies. First up for me was a chicken liver terrine, followed by magret de canard. The terrine was smooth and rich, ideal winter food. Home made bread on the side was a nice touch. The duck was a hunk a duck and plenty of spuds and beans with the star of the plate being a thick lashing of deep-flavoured sauce that makes me slaver to think of even as I write this.
Didn’t we have wine? You’re asking me after all these reviews? You bet we did. They’ve got a big, chunky book of wine with a good selection from around France. I was tempted by a Pinot from Alsace but eventually opted for something from the South West to go with my rustic duck. It was well worth thirty quid and did its job perfectly. You can go plenty north of that on the wine front if you’ve got the budget (and the discernment) but there’s enough options around the 25 quid mark.
Service was faultless and very French. A coffee to round off and we sloped around to the Harringay Arms for soul tunes and Laphraoig. I can’t wait to go back to Aix in the New Year though and take a look at the à la carte – it’s a place worth saving for a celebration.
To see which other restaurants I’ve visited in 2016 check out my GoogleMap
Blue Badge guide to London and academic specialising in early twentieth century history. Blogging on history, academia, and food and culture in the capital (and occasionally elsewhere).