Bistro Aix

Bistro Aix

A sleek restaurant on Tottenham Lane in Crouch End, Aix is North London's top French bistro, highlighting the elegant simplicity of the France's best home-style cuisine in a delightfully romantic setting. The menu features a distillation of favourite classics from onion soup to foie gras and moules-frites to fillet of beef bordelaise. The stock pots are always on the simmer assuring you the freshest, deepest, delicious sauces, the highlight of French cuisine. The bread is baked fresh daily, and home-made ice creams complement the irresistible dessert menu. The menu at Aix varies from season to season but some items like the fantastic Aberdeen rib-eye steaks (with a choice of 4 sauces) have become staples. The menu is predominantly, but not rigidly French but always from well-sourced, seasonal produce. The atmospheric Wine Bar seats up to 30 guests and is an intimate setting for a private dinner or reception. The main Dining Room seats up to 45 guests for larger events such as wedding parties. Chef/Proprietor Lynne Marie Sanders trained in France's top establishments. After completing her professional training course at the Cordon Bleu in Paris she went on to train with super-chef Alain Ducasse (6 Michelin stars) at Louis XV in Monte Carlo and at Le Bastide de Moustiers in the Haute-Provence. She also worked with Michelin starred chefs Jean-Louis Nomikos, Roland Durand and Jacaues Cagna in Paris, and well-known pastry chef, Gérard Mulot of Patisserie Mulot in Paris. Like her mentor, Alain Ducasse, she believes in a pure style of cooking with an emphasis on quality ingredients, minimal handling and the pure expression of individual flavours without over- manipulation or over-presentation.

A sleek restaurant on Tottenham Lane in Crouch End, Aix is North London's top French bistro, highlighting the elegant simplicity of the France's best home-style cuisine in a delightfully romantic setting. The menu features a distillation of favourite classics from onion soup to foie gras and moules-frites to fillet of beef bordelaise. The stock pots are always on the simmer assuring you the freshest, deepest, delicious sauces, the highlight of French cuisine. The bread is baked fresh daily, and home-made ice creamsread more

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