Billed as a ‘reflection of imagined jaunts through regional France’, Camille offers a blackboard menu of rustic-yet-precisely-cooked dishes that wouldn’t look out of place on a hip Parisian backstreet alongside a carefully-chosen selection of low-intervention wine.
London is not short of contemporary takes on French bistros, but this small-yet-perfectly-formed Borough Market restaurant stands out thanks to the talent of its owners Clare Lattin and Tom Hill, who are also behind Ducksoup in Soho and Emilia’s in south Devon. The pair are low-key in their approach but are well-versed in the fundamentals of hospitality, with Camille proving that you don’t need a huge budget and a massive team to deliver a fantastic restaurant experience.
Head chef Elliot Hashtroudi – whose cooking CV includes wine bar 107 and nose-to-tail pioneer St John – has created a menu that is perfectly in step with Camille’s timeless Parisian bistro aesthetic. Made up of small plates, main course-sized dishes and larger plates for sharing the daily-changing blackboard menu is big on delicious but cost-effective ingredients including fromage de tete; trotters; and pig’s cheeks. The wine list follows suit, offering a relatively good value selection of natural wines with a focus on French producers.
Launched in 2024, the restaurant is partly inspired by chef Pierre Koffmann’s brilliant Memories of Gascony cookbook (Camille was the name of his grandma).
London is not short of contemporary takes on French bistros, but this small-yet-perfectly-formed Borough Market restaurant stands out thanks to the talent of its owners Clare Lattin and Tom Hill, who are also behind Ducksoup in Soho and Emilia’s in south Devon. The pair are low-key in their approach but are well-versed in the fundamentals of hospitality, with Camille proving that you don’t need a huge budget and a massive team to deliver a fantastic restaurant experience.
Head chef Elliot Hashtroudi – whose cooking CV includes wine bar 107 and nose-to-tail pioneer St John – has created a menu that is perfectly in step with Camille’s timeless Parisian bistro aesthetic. Made up of small plates, main course-sized dishes and larger plates for sharing the daily-changing blackboard menu is big on delicious but cost-effective ingredients including fromage de tete; trotters; and pig’s cheeks. The wine list follows suit, offering a relatively good value selection of natural wines with a focus on French producers.
Launched in 2024, the restaurant is partly inspired by chef Pierre Koffmann’s brilliant Memories of Gascony cookbook (Camille was the name of his grandma).
