• Square Meal

    "Listen very carefully, we shall say zis only once: Le Vacherin is a smart French bistro that recreates a Parisian atmosphere and classic cuisine in leafy Chiswick. Caribbean-born Malcolm John has conjured up an elegant vision of France, right down to the authentic fixtures and fittings (copious prints on the walls, mirrors, banquettes) and proper service. His kitchen produces classics old and new – escargots de Bourgogne, seared scallops with black pudding – and its repertoire runs to a decent-value prix fixe and even weekend breakfasts. Veal sweetbreads with shallot purée and snail and caper butter underscores the authenticity and ambition to be found here, as does the presence of a spot-on chateaubriand to share. Desserts are a classic bunch with a twist or two (Amaretto ice cream with chocolate fondant) and the wine list favours France without ignoring the rest of the world. “A very special arrondissement dining experience”, says it all. "

  • viewlondon.co.uk

    "Malcolm John's delicious French brasserie over in Chiswick is a taste of France if ever there was one. A gorgeously authentic menu, an impressive dining room and the sounds of Edith Piaf (on what could well be a gramaphone) combine to make those of us that don't live in west London very jealous indeed. Brilliantly thick French accents on the staff finish things off nicely."

  • The Independent Magazine

    "A just-so bistro that delivers classic dishes done with the best ingredients from the UK and France. So, Alsace bacon with diver-caught scallops and black pudding. Best French staff, too" - Tracey MacLeod

  • The Saturday Times Knowledge

    "Le Vacherin offers quality French bistro cuisine in refreshingly undersigned surroundingsThe 90 strong list of regional French wines gives diners an enviable choice."

  • Harpers & Queen Restaurant Guide

    "Le Vacherin feels as though it has been around forever. Malcolm John has captured the spirit of la France profonde with seasonal cooking."

  • London Eating

    "A great bistro simple, assured French cooking served smartly to a relaxed clientele and at a decent priceIf youre a cheese fan this is probably one of the best places to try it in." - Nick Harman

  • The Independent on Sunday Review

    "We were spoilt for choice with the food, and there was plenty to fulfil a romantic evening out, including the signature dish of whole, baked Vacherin to share. I opted for the plate of charcuterie, which would have been a meal on its own and was imaginatively presented on a rustic cheese board."

  • MetroLife

    "The cooking is good here, well-balanced dishes, intense flavours, good seasoning and a healthy dollop of real passionLe Vacherin is a relative newcomer, but already chef proprietor Malcolm John seems tohave won the hearts and minds of the locals with a combination of passionate cooking and a rather old-fashioned French menu." - Charles Campion

  • The Green - Magazine

    "We were spoilt for choice with the food, and there was plenty to fulfil a romantic evening out, including the signature dish of whole, baked Vacherin to share. I opted for the plate of charcuterie, which would have been a meal on its own and was imaginatively presented on a rustic cheese board."

  • Qype

    "Excellent service, tasty dishes and athmosphere that makes me feel more than welcome, I recommend the restaurant to everybody!"

  • Tripadvisor

    "My partner & I had a wonderful 3 course meal. Each and every mouthful was delicious. For me, perfection. We cannot wait until we can afford to visit again"

  • Zagat

    "Can't be faulted" say fans of the "reliable" French cooking matched with a "fantastic" parisian atmosphere" at this "charming", "quiet" bistro a smidge "off the main track" in Chiswick: "unobtrusive service" and a "fab wine list" boister the feeling that, though prices are a "bit on the expensive side", "what you get is definaitely worth paying for. "

  • AA

    "There's plenty of Gallic bonhomie over in Chiswick in the form of Le Vacherin, a restaurant named in honour of a fine French cheese or an iconic dessert, depending, perhaps, on which is your favourite. It looks the part with its polished-wood floors, burgundy leather banquettes and mirror-friezes on cream walls hung with French-themed posters, and the kitchen's output doesn't let the side down either. If a judge of a good restaurant is doing the simple things well, a plate of sautéed new season's ceps with garlic and parsley is a very good sign indeed. There's Bayonne ham with remoulade and classic onion soup, too, and main courses such as confit duck leg with Puy lentils and fillet of sea bass with salsify and samphire. Wild rabbit with Morteau sausage and Dijon mustard is a good dose of rustic authenticity, and, for dessert, iced prune and Armagnac parfait or a good old crème brûlée hit the spot. The prix-fixe menu is particularly good value in any language."

Malcolm John Signature