The French House was a restaurant on the second level above the pub with the same name.  It has a long history dating to 1891 when it was opened as “York Minster” and has always been popular with artists and writers, like Francis Bacon and Dylan Thomas, to name a couple.  In 1984 the name was changed to “The French House” and today it only has about 7 tables and 2 seats at the counter.  Reservations are a must and the handwritten menu changes daily and there were a few chalkboard specials that are limited in number.  The small room was fairly bright with windows that overlooked the street below.  The walls are covered with photos and the tiny tables are set with white clothes and napkins,  The staff were super friendly and the food was outstanding.  I’d put this place on your list to visit.

Set-Up

 

Food

A chalkboard special was a steamed Globe artichoke with vinaigrette.  It was a large artichoke alongside an emulsified vinaigrette.  The tangy dip was wonderful on the leaves and it made a light, refreshing and tasty starter for 2.

 

Another offering was an 800 gram Saddleback pork chop for 2 that came with a salad of puntarella, fennel and apple.   The pork was cooked fairly rare and came sliced.  Some of the rind was still on a few slices and the bone had lots of flavorful meat still attached to it.  It was outstanding.  Tender and flavorful, it was perfect dipped in a bit of the jus on the bottom of the plate.   It also had a dip of apple mustard but I liked it plain or in the plate jus better.  The salad was dressed in the same vinaigrette that we had to dip the artichoke into.  It also had some capers and herbs in the blend.  Delicious and filled with really fresh ingredients.

 

They are famous for their potatoes aligot which are mashed potatoes with cheese.  They were on the stiff side and good but next time I’ll go with the fried potatoes.  They looked better.  However these were perfect with the meat juice.

 

For dessert we wanted their fresh made Madeleines which are available by the half and full dozen, but take 15 minutes to bake.  Our server suggested splitting a Pump Street Madagascar chocolate and rum mousse while we wait and we did just that.  It was garnished with crisp chocolate cookie crumbs and had creme fraiche on the side.  It had a lovely texture and good chocolate flavor but the next ones stole the show.

 

The Madeleines were amazing.  Dusted with powdered sugar and presented with a sauce of lemon curd, they were straight from the oven to our table.  Heaven could describe these hot, delicious little cakes.  I preferred them without the curd, so I could savor their flavor and marvelous texture.  Don’t miss these when you go.