Part of the famous Biagio Group of restaurants, Chez Victor is one of the oldest restaurants in London, having opened its doors in 1901, and has now re-opened after a fire devastated the site in 2007.The kitchen serves Mediterranean cuisine heavily influenced by traditional French and Italian classics such as seafood pasta Al Cartoucio, sauteed frog's legs and calf's liver. Desserts are also very traditional with pear tatin and crepe Suzette. Both chefs are passionate about traditional cooking with ingredients sourced from artisan farmers and producers both from London and also Italy and France. This reflects the style that the Biagio Group has long been know for.
To compliment the menu, an extensive wine list has been compiled to reflect the wide range of flavours and styles produced in the are of southern France and the Italian Riviera, such as Gevrey Chambertin and Brunnello di Montalcino Biondi Santi Riserva. Chez Victor is re-opening after a refit designed by architect Cristiano Boarini of Habitat Italiana who has been able to take the building into the twenty first century. A light spacious restaurant over three floors, great care has been taken to add as much extra light as possible to the restaurant. He has also been able to include some of the history of the building, such as signatures and photographs of some of the famous people who have frequented it over the years. Such luminaries as Rex Harrison, Vivien Leigh and Robert Redford are included in the bespoke wallpaper. He also cleverly left two walls free so today's luminaries will not feel left out.
During your visit or while ordering online try one of the fan favourites like:
Soup A L’Oignon Gratinee—French onion soup with cheese croutons
Steak Tartare—Finely chopped raw fillet steak with egg yolk, onion, capers, lemon, mustard, pepper and Tabasco
Coq Au Vin—Cockeral cooked in a rich wine sauce with mushrooms, bacon and shallots
Magret de Canard Au Foie Gras—Supreme of duck with foie gras
Linguine al Pesto Genovese con Faggiolini Verde—Linguine, garlic, basil, pine kernel, extra virgin olive oil, Parmesan and French beans
Crème Brulee—My personal favourite
Soup A L’Oignon Gratinee—French onion soup with cheese croutons
Steak Tartare—Finely chopped raw fillet steak with egg yolk, onion, capers, lemon, mustard, pepper and Tabasco
Coq Au Vin—Cockeral cooked in a rich wine sauce with mushrooms, bacon and shallots
Magret de Canard Au Foie Gras—Supreme of duck with foie gras
Linguine al Pesto Genovese con Faggiolini Verde—Linguine, garlic, basil, pine kernel, extra virgin olive oil, Parmesan and French beans
Crème Brulee—My personal favourite
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