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Blandford Comptoir

London, Marylebone - French - - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

As a neighbourhood bistro of the old school, Xavier Rousset's Comptoir, just off Marylebone High Street, fits its London purlieu to a T. Tables squeezed into a higgledy-piggledy set of spaces, keyed-up French staff, a general air of warm-heartedness and a commendable wine list specialising in the expansive fertility of the Rhône region all contribute to the appeal. Sharing dishes suit the mood – think a baked Camembert with onions and pancetta followed by a great hunk of côte de boeuf with skinny frites and peppercorn sauce. We enjoyed a chicken and chanterelle tart positively blitzed with capers, and a more off-piste serving of juniper-cured sea trout in teriyaki dressing with slivers of ultra-ripe mango. Pork in the form of a rump steak with a black-pudding croquette, creamy morel sauce and mash are what bistro cooking is all about, or there may be hake with a chargrilled tiger prawn in sea herbs and lovage oil. For pudding, our pear tarte fine lacked a li...

As a neighbourhood bistro of the old school, Xavier Rousset's Comptoir, just off Marylebone High Street, fits its London purlieu to a T. Tables squeezed into a higgledy-piggledy set of spaces, keyed-up French staff, a general air of warm-heartedness and a commendable wine list specialising in the expansive fertility of the Rhône region all contribute to the appeal. Sharing dishes suit the mood – think a baked Camembert with onions and pancetta followed by a great hunk of côte de boeuf with skinny frites and peppercorn sauce. We enjoyed a chicken and chanterelle tart positively blitzed with capers, and a more off-piste serving of juniper-cured sea trout in teriyaki dressing with slivers of ultra-ripe mango. Pork in the form of a rump steak with a black-pudding croquette, creamy morel sauce and mash are what bistro cooking is all about, or there may be hake with a chargrilled tiger prawn in sea herbs and lovage oil. For pudding, our pear tarte fine lacked a little dessert energy, but its accompanying vanilla ice cream was the business. If the broad French boulevards of the main list don't haul you in, look to the separately printed glass selection. Who could resist the siren-like call of Xavier Gérard's Condrieu?

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VENUE DETAILS

1 Blandford Street
Marylebone
W1U 3DAGB

020 7935 4626

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