The story
Bonheur by Matt Abé brings a refined approach to modern French dining in London after eighteen years shaping the three Michelin starred kitchen at Restaurant Gordon Ramsay. The National Restaurant Awards recently recognised this address at 43 Upper Brook Street, a location that once housed Le Gavroche and now channels his culinary training into a distinctly personal project. He built the venture around an ethos where every ingredient receives full attention before reaching the plate. His career began in Sydney and moved through Melbourne before he settled into British fine dining, making this current chapter a deliberate next step.
The kitchen applies a rigorous focus on seasonality across the Dream and Journey tasting menus, alongside a concise selection of individual plates. Guests encounter precise preparations such as sweetcorn royale paired with caviar and truffle, or quail blanquette served with girolles and pickled walnuts. French cooking here relies on balanced acidity and textured contrasts rather than heavy sauces. A line-caught sea bass arrives with summer beans while aged Cumbrian beef finishes with cosberg. Every dish follows the same disciplined structure, allowing natural flavours to drive the French menu forward.
Light filters into the subterranean space through a restrained palette and carefully weighted ceramics. Staff wear tailored jackets while guests sit beneath an aerial photograph of a pink salt lake from western Australia. Those seeking closer interaction can book Petit Bonheur, a dedicated area inside the main floor where the chef presents each course alongside its preparation notes. Head sommelier Eric Zwiebel aligns the wine list to complement these structured pairings, creating an environment that favours steady service over theatrical gestures.
Recognition
Ambience
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