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Bouchon Racine

@bouchonracine

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Authentique Bouchon Lyonnais
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BOUCHON RACINE, LONDON 🇬🇧🍷

📍 Upstairs at The Three Compasses
66 Cowcross Street, Farringdon, London EC1M 6BP

The UK’s number one restaurant for 2026 is tucked away above a pub in Farringdon.

At @bouchonracine, chef @henryharris cooks old school French food with total confidence. Generous, unfussy and never trying too hard.

Calf’s brain browned in butter with capers, parsley and vinegar. Paper thin Bayonne ham with a creamy, mustardy rémoulade. Pâté, cornichons, pickled onions, baguette and plenty of wine.

In Paris, this might simply be the neighborhood bistro. But in London, watching a British chef cook French food this faithfully makes it feel a little more special.

We finished with plum eau-de-vie and a crème caramel with an absolutely ridiculous wobble. A proper long lunch, and exactly the kind of place you never really want to leave.

Thank you for having me, chef. I left with a signed book, a signed plate and plans to return hungry.

@bouchonracine @henryharris @threecompassesfarringdon by @bouchonracine

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8 days ago

It was a pleasure and a joy to cook with @henryharris and @chrishandley71 at Higher Ground last weekend.

For me as a young cook in 2009, learning the classical recipes of @bouchonracine from Henry and Chris shaped my path. I never thought we would come full circle and be stood in the same kitchen rubbing shoulders almost 20 years later!

Thank you to all our guests for the eternal support and for always bringing such a magical energy into the dining room, we appreciate you all so much. taken in Higher Ground by @bouchonracine

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10 days ago

Dynasty Club recently had the pleasure of welcoming a dear friend Chef Henry Harris to Hong Kong. He joined us in the kitchen to exchange culinary ideas with our team.

Chef Henry grew up in his father's French restaurant in Brighton and trained alongside Simon Hopkinson at London's legendary Bibendum. In 2002, he opened Racine in Knightsbridge, a restaurant so beloved that he was described as "the best French chef with the decency to be British." Today, Chef Henry's Bouchon Racine in Farringdon is one of London's most cherished tables. Earlier this year, it was crowned the UK's Best Restaurant at the National Restaurant Awards 2026. Read more via link in story!🔥

Chef Henry's cooking is inspired by the bistros of Paris and the bouchons of Lyon. It is food made to be enjoyed slowly, with good company and a good glass of wine.

Thank you, our friend Henry, for spending these nights with us, sharing your ideas with our kitchen, and your warmth with our members.

À bientôt 🥂

#dynastyclubhk #bouchonracine #theracineeffect taken in The Dynasty Club 皇朝 by @bouchonracine

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11 days ago

Off the plane, almost straight to lunch (stop at Gregg’s first) @bouchonracine for a spectacular lunch and a lesson in what proper hospitality looks like. Fantastic. Loved it. taken in London, England by @bouchonracine

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12 days ago

Saturday bouchon breakfast by @bouchonracine

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15 days ago

Who got legendary Chef @henryharris onto Negronis?
His legendary Dad Lewis of course, In bloody Rome too!!
French Negronis (using Cognac and St Raphael Vermouth from their own import business @harrisvintners ) are the punchy specialty of @bouchonracine during Negroni week ….and all year round to be honest! taken in Three Compasses Public House by @bouchonracine

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25 days ago

4 crackers from Devon- between 2.1 and 2.6kg each by @bouchonracine

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2 months ago

@seahorse.restaurant x @bouchonracine x Sugrue South Downs

Not all chefs can write a menu that reads like pure poetry, but Mitch Tonks and Henry Harris do it in their sleep. Last weekend, our Sugrue Sunday guests were treated to a mash-up of seafood with a Mediterranean influence and some unashamedly French cooking - surf and turf South Downs style.

Conversation flowed, plates were mopped clean, bottles were sabraged and glasses were emptied. And that was just the chefs.

Salad of orzo, fennel and spider crab
BONKERS V2

Chargrilled squid and roast chilli dressing
THE TROUBLE WITH DREAMS 2022

Assiette du Bouchon
Quail, Noir de Bigorre boudin, pork collar and lamb chop with Montpellier butter
NEVER MIND THE GAMAY 2025

Raspberry and almond tart, crème fraîche
ROSÉ EX MACHINA 2021

That’s almost it for Sugrue Sundays this year – ping us an email if you’d like to join the waiting list for September. Otherwise, sign up to our mailing list to be the first to hear about future lunches.

📸 @sarahweal

#sugruesouthdowns #sugrue by @bouchonracine

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2 months ago

Ris de veau under there somewhere by @bouchonracine

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2 months ago

by @bouchonracine

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2 months ago

Le coq de bruyère est arrivé by @bouchonracine

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2 months ago

Heads up. Grouse will be arriving on 13th taken in Farringdon, London by @bouchonracine

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2 months ago