Marek and Magda Michalak have run Café Tabou since 2007, working to put as French a stamp as they can on the décor, the food and the wine list. Multiple menus serve throughout the day, from a breakfast loyal to croissants and croque monsieur to regular themed evenings, often an exploration of a specific region of France. In Poland, Marek qualified both as a master chef and a master butcher, and his enthusiasm for the latter comes across in the menu du boucher – a celebration of Scotch beef in all its continentally-named guises, from carpaccio to chateaubriand. Fish is given a similarly thorough billing in the Fisherman menu, which needs to be pre-ordered 24–48 hours in advance so the seafood can be ordered in freshly: choose from a list of whole fish to be theatrically sliced up tableside, or go the whole nine yards with the mighty seafood platter. The a la carte sticks to unfussy but satisfying dishes, sometimes more inspired than enslaved by the French theme, like sardines with veg ragu or pot au feu of partridge and morteau sausage.