Bistro Aix is a chef-owned French restaurant at 54 Topsfield Parade in Crouch End. Established in 2002, it pairs classic cooking with a romantic, bohemian dining room of velvet drapes, greenery and Renaissance-style murals.
The seasonal menu draws on traditional French technique, with organic vegetables, wild fish, game and carefully prepared steaks among the ingredients used across the year. Rich, refined sauces give the dishes the depth associated with classical French gastronomy.
Menus change with produce and season, allowing the kitchen to balance familiar favourites with ingredients at their best. An intimate private dining room seats gatherings of up to twenty-eight people and creates a quieter setting for celebrations.
Wine is an important companion to the food, supported by beer and cocktails. Guests with allergies or dietary needs should discuss the current menu with the restaurant because seasonal recipes and sauces can contain a wide range of ingredients.
Address: 54 Topsfield Parade, Tottenham Lane, Crouch End, London N8 8PT, England
Aix Menu
À La Carte
Spanish Marinated Olives
Escargots a La Bourguignonne
Prepared in-house from live snails, garlic-parsley butter, with crusty bread.
Duck Liver Parfait
With Toast and Chutney.
Sausisson Sec, Cornichons
Wild boar, venison from the French alps served with cornichons.
Beef carpaccio
Thinly sliced raw beef fillet, served with rocket, Pecorino cheese.
Caviar with Blinis & Creme Fraiche
Royal Beluga Caviar
Ten grams of the world’s most prized caviar, served traditionally with blinis & crème fraîche.
Batter Fried Courgette Ribbons
Parmesan, lemon.
Crab & Spinach Souffle
Topped with fresh rye bay crab, served with rocket salad.
Pan Seared Scallops
In the shell, samphire & lemon-verbena sauce.
Steak Tartare
Raw beef fillet, hand-chopped to order and dressed with capers, shallots, Dijon and a raw egg yolk.
Smoked Duck & Fennel Salad
With walnuts and a mustard vinegar dressing.
Salade Landaise
A warm salad from the Landes, smoked duck breast, Gesiers (gizzards)confit, French beans tossed warm over crisp leaves, toasted walnuts & mustard vinaigrette.
Aix style Prawn Cakes Provençal
King prawns infused with Provençal herbs and lemon, served with a shaved fennel, citrus and herb salad, and a garlic aioli.
Bouillabaisse Marseillaise
Classic Marseille fish stew with saffron-fennel broth, mixed fish, mussels, rouille & croutons.
Roasted Vegetable Tian (v)
Layers of slow roasted courgette, aubergine, tomatoes, olives, garlic, goat’s cheese & fresh basil.
Fillets of Red Mullet Niçoise
Pan-seared Cornish red mullet, crushed new potatoes rippled with olive tapenade, heritage tomatoes, capers & basil.
Classic Duck a L’Orange
Roasted duck breast with a rich orange infused reduction sauce, French beans.
Summer Vegetable Spelt Risotto (v)
Provençal spelt cooked like a risotto, courgette, peas, roasted tomatoes, compte cheese & fresh basil.
Pork belly
Gloucester old spot, Sauce Normande with apples and cider, new potatoes.
Organic Rack of Welsh Lamb
Thyme jus, gratin dauphinoise.
Moules marinière
wild mussels steamed in white wine, shallots, garlic and herbs. Served with frites
Dover Sole Meuniere
Whole Dover Sole in brown butter, capers, lemon & parsley, served on the bone, with new potatoes.
Steak Frites
Choice of sauce au poivre, au blue, or tarragon butter. £3
Accompaniments
All accompaniments £6.
Pommes Frites
Wilted Greens
French Beans
Gratin Dauphinois
Garden Salad
Ratatouille
Crispy Pommes Dauphine
Fork Mashed Potatoes
Roasted New Potatoes
Sunday Menu
Caviar with Blinis & Creme Fraiche
Spanish Marinated Olives
Duck Liver Parfait
With Toast and Chutney.
Saucisson sec
Wild boar, and venison saucisson from the French alps served with cornichons
Batter Fried Courgette Ribbons
Parmesan, lemon.
Crab & Spinach Souffle
Topped with fresh rye bay crab, served with rocket salad.
Pan Seared Scallops
In the shell, samphire & lemon-verbena sauce.
Steak Tartare
Raw beef fillet, hand-chopped to order and dressed with capers, shallots, Dijon and a raw egg yolk.
Smoked Duck & Fennel Salad
With walnuts and a mustard vinegar dressing.
Salade Landaise
A warm salad from the Landes, smoked duck breast, Gesiers (gizzards)confit, French beans tossed warm over crisp leaves, toasted walnuts & mustard vinaigrette.
Our Sunday Roasts
Beef Sirloin, Welsh Lamb, Organic Chicken, Pork Belly and Mushroom Wellington. Served with all the traditional trimmings.
Bouillabaisse Marseillaise
Classic Marseille fish stew with saffron-fennel broth, mixed fish, mussels, rouille & croutons.
Dover Sole Meuniere
Whole Dover Sole in brown butter, capers, lemon & parsley, served on the bone, with new potatoes.
Classic Duck a L’Orange
Roasted duck breast with a rich orange infused reduction sauce, French beans.
Desserts
Seasonal Fruit Pavlova
With vanilla whipped cream and berry coulis.
Dame Blanche
Vanilla ice cream, flaked almonds, chocolate sauce and whipped cream.
Apple Tarte Tatin
With vanilla ice cream (contains flaked almond nuts)
Agen Prunes
Soaked in Armagnac over vanilla ice cream.
Toasted Pecans
Honeycomb and toffee sauce over toffee ice cream.
Chocolate Amaretto Truffles
Crispy honeycomb and Langue de Chat biscuits.
Creme Brulee
Ask our team about the weekly variant.
Homemade Ice Cream, w/ Langue de Chat
Vanilla, lavender, toffee, mango, pear, coconut-lime.
Sorbet with Frozen Vodka
Mango, pear or coconut-lime.
Baked Alaska
Flambée Calvados, with vanilla ice cream, sorbet, meringue and red berry sauce.
Dark Chocolate Fondant
With homemade vanilla ice cream (contains flaked almond nuts)
Tarte of the week
Roasted Peaches, Creme anglaise
Weekday Set Menu – 3 courses
£39 per person.
Duck Liver Parfait
With Toast and Chutney.
Caviar with Blinis & Creme Fraiche
Batter Fried Courgette Ribbons
Parmesan, lemon.
Smoked Duck & Fennel Salad
With walnuts and a mustard vinegar dressing.
Saucisson sec
Wild boar, and venison saucisson from the French alps served with cornichons
Moules marinière
wild mussels steamed in white wine, shallots, garlic and herbs. Served with frites
Roasted Vegetable Tian (v)
Layers of slow roasted courgette, aubergine, tomatoes, olives, garlic, goat’s cheese & fresh basil.
Classic Duck a L’Orange
Roasted duck breast with a rich orange infused reduction sauce, French beans.
Pork belly
Gloucester old spot, Sauce Normande with apples and cider, new potatoes.
Cornish Gurnard Nicoise
Pan-seared Gurnard, crushed new potatoes rippled with olive tapenade, heritage tomatoes, capers & basil.
Dame Blanche
Vanilla ice cream, flaked almonds, chocolate sauce and whipped cream.
Chocolate Amaretto Truffles
Crispy honeycomb and Langue de Chat biscuits.
Creme Brulee
Ask our team about the weekly variant.
Sorbet with Frozen Vodka
Mango, pear or coconut-lime.
Homemade Ice Cream, w/ Langue de Chat
Vanilla, lavender, toffee, mango, pear, coconut-lime.
Private party Menu
£60 per person. Starters, mains, desserts, tea, coffee or digestives. Wine pairings and curated wine flights can be arranged prior to your event.
Warm Beetroot Apple & Goat Cheese Salad
Warm salad of beetroot, apple & goat’s cheese
Batter Fried Courgette Ribbons (v)
Parmesan cheese, lemon (v)
Seared Cornish Scallops
Jerusalem artichoke purée & truffle
French Onion Soup
Classic French onion soup with croutons & gruyère cheese (v)
Cornish Hake
Jerusalem artichoke purée, spinach, pomme dauphine, lemon beurre blanc, pine-nuts
Wild Scottish Venison Loin
Thyme jus, butternut squash, gratin dauphinois
Duck Breast a l’Orange
Duck breast à l’orange, orange sauce, French beans
Roasted Veg & Goat's Cheese
Roasted seasonal vegetables, rocket salad & parmesan cheese (v)
Creme Brulée
Classic vanilla crème brûlée
Seasonal Fruit Pavlova
Meringue, whipped cream & seasonal fruits
Dark Chocolate Fondant
With morello cherries & cinnamon ice cream
Agen Prunes
Agen prunes in Armagnac with vanilla ice cream
Tea, Coffee or Digestives
Selection of teas, coffees or digestives
Digestives
Maxime Trijol Grande Champagne
Cognac · 50ml
Ragnaud-Sabourin VSOP Alliance No.10
Cognac · 50ml
Leyrat XO, Domaine Chez Maillard
Cognac · 50ml
Baron de Sigognac VSOP
Armagnac · 50ml
Sunday Cocktails
All £12.
Mimosa
Champagne & orange juice
Kir Royale
Crème de cassis or mûre & Crémant
French 75
Gin, lemon, sugar & Crémant
Spritz à la Française
St Germain, Crémant & soda water
Beers & Ciders
Naom Lager
Lucky Saint Non-alcoholic
Meantime Pale Ale
Aspall Suffolk Cider
Wines by the Glass
Prices per glass/carafe.
2023 Picpoul de Pinet by Chateau Mirande (Languedoc)
White
2022 Muscadet Melon De Bourgogne by Clos Perraud (Loire)
White
2022 Les Côtes Chardonnay by Yves Duport (Savoie)
White
2022 Corbières Rosé Grenache by O. Romanis (Languedoc)
Rosé & Orange
Sparkling Wines
Champagne and Crémant following the ‘Traditional Method’.
Cuvée Réserve Brut Chardonnay by Maxime Blin (Champagne)
Champagne
2014–17 Cuvée Harmonie Pinot Noir-Meunier by Franck Pascal (Champagne)
Champagne
2022 Originelle Brut Pinot Noir-Aligoté-Chardonnay by Yves Duport (Savoie)
Crémant
Nouveau Nez Chenin Blanc by La Grange Tiphaine (Loire)
Crémant
White Wines
Mineral & Bright and Textured & Generous selections.
2023 Picpoul de Pinet by Ch. Mirande (Languedoc)
Mineral & Bright
2022 Muscadet Melon De Bourgogne by Clos Perraud (Loire)
Mineral & Bright
2023 Cheverny Sauvignon-Chardonnay by Hervé Villemade (Loire)
Mineral & Bright
2022 KM Malvesia by Kante (Carso)
Mineral & Bright
Red Wines
Selections from Autour d’Aix, Burgundy, Fresh & Fruity, Classics, and Cult Wines.
2022 Same River Twice Grenache-Rolle-Viognier-Muscat (Rhône)
Autour d’Aix
2022 L'Orange Grenache Blanc-Gris by Domaine de Courbissac (Languedoc)
Autour d’Aix
2015 Ribolla Gialla by Josko Gravner (Friuli)
Autour d’Aix