Mazarine opened quietly at the start of December
Located on Hanover Square, in the same building as the new Mandarin Oriental (but unconnected to the hotel), the restaurant sits in the more understated end of the Mayfair design scale, with gentle curving walls and ceilings and a sleek neutral colour palette. It’s cosy and quietly fancy without being overly flash.
The kitchen is headed up by chef Thierry Laborde, whose career includes time training under Alain Ducasse at Le Louis XV in Monaco, working as head chef at Le Gavroche, launching La Petite Maison in London, and holding a Michelin star at L’Oranger. The menu at Mazarine is all about French coastal cuisine, with a particular emphasis on fish, shellfish and caviar.
From the snacks menu there are things like smoked eel croquettes with lovage; toasted brioche with caviar; and the very intriguing sea urchin taramasalata doughnuts. Other interesting sounding dishes include the whole baked sea bass in a salted crust, the slow-cooked cod with Basque pil-pil sauce, the crab ravioli with lobster and lemongrass broth, and the savoy cabbage with anchovy sauce.
With slick service and a Mayfair-worthy wine list, Mazarine has its sights set on becoming the hot new destination in this part of town.
Key Information
Address | 22 Hanover Square, London W1S 1JA
For more information | mazarinerestaurant.com
Dining and Cooking