For nearly a century, the exclusive Connaught Hotel has been the London home of foreign royalty, Hollywood stars, and the British landed gentry. Chef Michel Bourdin, now in his 25th year of presiding over the cavernous kitchens, maintains a remarkably high standard of classical French and traditional English cooking. You can start your meal with Bourdin's signature duck terrine in an aspic patterned with herbs, fennel seeds, and mushrooms. Sole Jubilee, in a pastry case with Champagne sauce, was created for the Queen's silver jubilee. Then come finger bowls and a plate of petits fours to enjoy with coffee.
Service is very nearly perfect.
It's no surprise the Connaught was named Best Hotel Restaurant. The title of his cookbook, Nose to Tail Eating, is probably a more accurate description. Henderson is fascinated by the culinary possibilities of the parts of animals that other people throw away. His signature dish, always on the menu, is roasted bones. It's up to the diner to scoop out the marrow, spread it on toast, and top it with parsley salad.