Poissonnerie de l'Avenue



'2007'
   Time Out Eating & Drinking 2007
'This Chelsa fixture... has an adjoining fishmonger, La Maree, to ensure a super-fresh catch. The predominantly French menu flirts with Italian elements; alongside the escargots are such starters as pumpkin ravioli and lobster penne... Everything we sampled was delicious.'
     

'2006'
   Evening Standard Magazine

‘Poissonnerie de L'Avenue: France's finest fish right here in London. Elegant décor - mirrors and banquettes (so much more comfortable than chairs), gentle but precise service and a room containing people who seemed to be having fun, not simply enduring the usual business lunch ritual. And the fish was just the best - my guest had lobster to start with and then turbot, and I had crab, followed by sole. It was all fresh, cooked so it was full of taste and all as light as good fish should be.’

     

'2006'		   Hotel Magazine 2006

‘’…one of London’s best-known fish restaurants, Poissonerie de L’Avenue…Despite a fearsome reputation for top quality, the prices remain surprisingly reasonable… If you thought fish was boring, you’d better come here and think again.’
     

'2006'		   EasyJet Magazine

‘Tradition meets the finest seafood inside the Poissonnerie's gilted restaurant. An outstanding selection of shellfish and signature dishes can be enjoyed in subtle elegance, and they specialise in importing a wide variety of oysters. Or opt for the classic snails as a starter that fame a largely French-inspired menu. There's also a private dining room for smaller groups venturing to the trendy Chelsea neighbourhood.’
     

'2006'
   Square Meal

‘For those who love tradition, Poissonnerie de l’Avenue, with its lengthy retro menu & cosy, wood-panelled surrounds, is a good bet…The creamy sauces & well-mannered staff appeal to diners of a certain age but there’s plenty to satisfy modern tastes too…which means this is a great place for family get-togethers.’

     

'2006'		   Tatler 2006 Restaurant Guide

‘Fab fish has been dispensed by Poissonnerie for more than 40 years. Lots of these dishes are now what’s called retro and, while a hardcore of old-timers adore this, a new generation is coming to learn the merits of mérou and the kudos of quenelles.’