"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."
Mazarine occupies a discreet Mayfair location on Hanover Square with understated, curved interiors and a neutral palette that feel cosy yet elegant. Thierry Laborde leads the kitchen, bringing experience from Le Louis XV, Le Gavroche, La Petite Maison and a Michelin-starred tenure at L'Oranger. The menu emphasizes French coastal cuisine, prioritizing fish, shellfish and caviar across snacks and main dishes. Highlighted items include smoked eel croquettes, toasted brioche with caviar, sea urchin taramasalata doughnuts, whole baked sea bass in a salted crust, slow-cooked cod with Basque pil-pil, and crab ravioli in lobster and lemongrass broth. Service is slick and the wine list is Mayfair-worthy.
Read at London On The Inside
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