Welcome to
Richoux, Piccadilly

"In London the humble pain au raisin has been overshadowed by the status pastry. Make room for Richoux’s cruffins."

"It's worth mentioning that the room looks incredible. The room is lined with alcoves, with tables for two or four within them - if you're in a group of four these are perfect. Incredibly rich, almost a meal in itself. If you're in search of comfort food and need warming up pop in for a bowl of French onion soup. The steaks are a particularly good sign of the value of Richoux, the fries are perfect too - we can see this dish alone being extremely popular"

"A patisserie counter packed with everything from traditional tarte tatins to Butler’s signature ‘cruffins’, the lovechild of a muffin and a croissant."

"Richoux is back in business. They promise it will stay true to its roots, with an indulgent patisserie counter laden with freshly made pastries, luxurious gateaux and Jamie’s specialty cruffins."

"There’s nothing better than somewhere once thought lost to the annals of time making a triumphant return to London's restaurant landscape. That’s exactly the case with Richoux. Richoux, whose roots as a restaurant go back more than a century, is reinvented for the modern age by head chefs Jamie Butler and Lewis Spencer, with menus inspired by their experience at acclaimed and decorated restaurants including Moor Hall, L’Enclume and Eleven Madison Park."

"A London institution reborn. You can’t go too wrong with what you order here, but it ought to include the ribeye steak, which is, most definitely, one of the best things on the menu. The meat was cooked to perfection. With a reasonable price tag too. The desserts were the loveliest of the lovely things. Richoux’s OG pastry, the humble cruffin: a mash-up between a muffin and a croissant that’s generously stuffed with various fillings like salted caramel and vanilla bean. All in all, your time at Richoux is sure to be a reliably good one."

"As soon as you step foot inside Richoux, it feels like you’ve been transported into central Paris. The dimly lit semi-sequestered booths are wonderfully romantic, yet still catch-up-with-friends appropriate. We started with the classics: deliciously simple slices of cheesy, sweet Welsh rarebit and the must have French onion soup, which is a tonic for grey, rainy days. Oozing with a sweet but tangy mixture of raspberry jam and vanilla cream inside a softer muffin-like texture, they were heavenly"