French gastronomy has made an indelible mark in London’s culinary scene and its talented chefs continue to shape the UK’s appreciation of fine dining. While the influence of London’s French hospitality community remains strong, venues face growing competition and new challenges following Brexit, reports Leila Lamnaouer
London is a melting pot of global cultures and cuisine, but one nation has an enduring influence on the UK capital’s restaurant and café scene. French cuisine first made its way to England in the 17th century via the tables of the British aristocracy and has been considered the benchmark for fine dining ever since.
Much of that influence can be attributed to celebrity chef of the day Antonin Carême (1784-1833), who is credited with developing staples of classic French cuisine, such as velouté, béchamel, allemande and espagnole – and even the modern notion of the restaurant itself.
As celebrated Michelin-starred chef Raymond Blanc describes the arrival of Auguste Escoffier “the greatest French chef of his time,” at the Savoy in 1890 cemented the notoriety of French culinary traditions in London.
