Well known to The City of London’s bankers, tucked away near Farringdon Station is the Bleeding Heart Tavern; a local favourite serving good French food. Though if you are looking for a more elegant dining experience, there is the Bleeding Heart Bistrot, which spreads-out onto the sunny courtyard in the summer; fantastic for a late afternoon drink.
At the Tavern, the service is very friendly and you’ll usually have no issue in popping-in last minute without a reservation.
With a platter of fine saussissonSaucisson, or "saucisson sec," is a variety of thick, dry cured sausage that originates in France. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterieCharcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, pates, primarily from pork. . and pâté and a glass of Bordeaux, you will really enjoy the simplicity that this place has to offer.
If you like your meat raw, then you’ll be able to order one of the best steak tatares in London. There’s also a good selection of fish, and the keenly priced whole lemon sole meunièreSole meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. with caper berries, parsley and new potatoes makes any visit worthwhile.
Other French classics make it on the menu such as homemade pork and duck rillettesRillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. and plum compote, though if you prefer a more Provençal touch, then opt for the perfectly dressed seared Yellow Fin Tuna on a salade Niçoise with green beans and vine tomatoes.
Don’t expect an exquisite fine diningFine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining restaurants have certain rules of dining which visitors are generally expected to follow often including a dress code. experience with revolutionary flavour combinations and elaborately decorated plates. Rather, think of the Bleeding Heart as the East End version of the West End’s Terroirs. Nice food, well priced – something a bit better than your local gastropub. The very fact that some regulars eat there twice a week speaks volumes. The cooking is, as it should be.