Bonheur by Matt Abé

Few London restaurants addresses are as significant as 43 Upper Brook Street, once home to the Rouxs' seminal Le Gavroche and now under the auspices of former Gordon Ramsay protege Matt Abé. Abe has partnered with Ramsay for his first solo project, which brings his classic French training to bear in an area well-versed with the style of cuisine.

With Bonheur, Abé hasn't strayed too far from the site's historical Gallic roots, but he has brought some light and modernity to the subterranean restaurant as well as updated the style of food for these current times. As you would expect from a chef who retained Ramsay's three Michelin stars for a decade, the food at Bonheur is meticulous, produce led and technique driven with diners given the option to choose from the Journey and Dream set menus as well as go a la carte, where standout dishes such as a 'quiche lorraine' and quail blanquette can be ordered. Le Gavroche was known for its ile flottante, a light dessert of soft meringue afloat on a sea of creme anglais, and there's one to be found on the menu here, this time made with strawberries, sarawak pepper and basil.

Abé wanted to bring some of his Australian roots into his project but was adamant that this didn't mean doing things such as putting kangaroo on the menu. Instead, there are nods to his homeland throughout the restaurant, including a recreation of an aerial photograph of a pink salt lake in western Australia, which Abé says was on the design mood board from very early on.