Oxalys by Gerard Chouet
Gerard Chouet’s restaurant is a multi-tasking space: chocolate workshop (in winter, when cool temperature allows), cook school, shop, patisserie bar and eatery serving lunch, afternoon tea and dinner; and he somehow finds the time to provide his signature French patisserie to events too. Regular classes are held: macarons are always popular, or you can take the first step towards creating jewel-coloured filled chocolates à la Gerard himself (don’t take it personally if they’re not to the same standard, he was Andrew Fairlie’s pastry chef for some years). Technically exact and creatively inventive, the daily patisserie lineup might include orange sponge with chocolate and tonka bean mousse and a salted caramel bavarois; bread and ice-cream are made on site; and Sundays are often spent foraging for mushrooms or wild raspberries to lace the menu. Regular wine pairing nights are held, and the tasting menu offers excellent value.
- Open since: April 2015