At Bouchon Racine ($$$), our food critics consistently recommend: Côte de Boeuf, Terrine de Campagne, Tarte Tatin. Côte de Boeuf scores 94.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Aged ribeye for two with pommes frites and béarnaise; Henry Harris's French bistro at its most unapologetic
"Henry Harris's côte de boeuf at Bouchon Racine is the London bistro beef dish that France would recognize and respect — aged properly, cooked over actual heat to a genuine medium-rare, and served with…"
Hand-made country pâté with cornichons and Dijon mustard; the quintessential French starter executed with care
"Terrine de Campagne at Bouchon Racine — the country terrine is made with pork liver and pork shoulder, wrapped in bacon and pressed overnight. Served with cornichons and a coarse mustard. The kind of …"
Classic upside-down apple tart with crème fraîche; the dessert that sends you back to a Lyonnais bistro
"Tarte Tatin at Bouchon Racine — a proper inverted apple tart, caramelised in butter and sugar, tipped out onto a plate with the caramel on top. Served with crème fraîche. Exactly as it should be."
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