Bouchon Racine is an intimate French restaurant upstairs at The Three Compasses on Cowcross Street. Created by chef Henry Harris and restaurateur Dave Strauss, it takes inspiration from the bouchons of Lyon and the bistros of Paris while keeping the atmosphere informal and convivial.
The menu is written on blackboards and changes with the market, so each visit can bring a different selection. The cooking is proudly traditional and may feature escargots, steak tartare, rabbit with mustard sauce, duck confit and larger dishes designed for sharing.
Rich sauces, careful butchery and classic technique define the savoury food. Côte de boeuf with béarnaise, Basque chicken with morels and veal with Roquefort butter illustrate the kitchen’s robust Gallic style, while simple accompaniments keep the main ingredients in focus.
A French led wine list, apéritifs and digestifs complete the bouchon experience. Desserts such as crème caramel with Armagnac prunes provide a fitting finish, and the compact upstairs dining room suits diners looking for a leisurely lunch or dinner with attentive table service.
Address: Upstairs at The Three Compasses, 66 Cowcross Street, Farringdon, London EC1M 6BP, England
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