Press
“Les Deux Salons is now a serious rival to The Ivy, a few blocks north, as a place to eat pre or post theatre”
— Nick Lander, Financial Times
“Cassoulet is said to be only worth doing huge, but this small one was better than any example of the genre ever cooked in France, ever. Definitely.”
— Giles Coren, The Times
“The cooking’s classic and very accomplished, and reminds you why the French have their reputation as culinary masters”
— Guy Dimond, Time Out
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