From Le Clarence to Lina Stores, here are the best things the CODE team ate this week

Le Clarence, Paris

Not my usual Thursday, but I went to Paris for lunch! How fantastic that we can get to Paris in a couple of hours on a train from London and enjoy a completely different culture. Le Clarence sits perfectly just off the Champs-Élysées and feels like walking into your very own Parisian townhouse. I enjoyed pre-lunch champagne in their upstairs lounge which is quite stunning whilst enjoying canapés. Lunch favourites were the mussel au gratin, sole with grilled corn and a truffle mash to die for. What does one do after a long lunch of fine dining excellence and beautiful wine? Scale the many stairs of the Arc de Triomphe of course!
Henry Southan, editorial intern

Floral by Lima

Tucked away on Garrick street, LIMA Floral (the younger sibling to LIMA London) makes for a perfect mid-week escape to South America… Floral is somewhere that I’ve wanted to visit for while and sits above The Lost Alpaca, a lively Latin American bar which is the perfect location for a pre dinner margarita or pisco sour (or two). Upstairs, we started with the sea bream and scallop ceviche, and enjoyed the beef empanadas. The food here is perfect for sharing, and definitely check out the specials (we had octopus). The grilled king prawns and confit duck leg are also not to be missed! Overall, a fantastic evening with great hospitality. Floral and Lost Alpaca are both on the CODE app
Tom Pilgrim, accounts manager

Pizza Pilgrims x Pasta Evangalists

As I feel most would be, I was a little sketical when I heard about Pizza Pilgrims x Pasta Evanglist’s at home kits featuring the formers delicious pasta as a topping on the latters delcious pizza. I can safely say all my doubts were laid to rest upon the first bite. It started the same as any ‘Pizza in the Post’ kit with the double fermented dough but swiftly went off the familiar tracks when topped with dollops of pecorino mascapone, a handful or pici pasta and a very generous sprinkling of cracked pepper. When it appears from the oven, bubbling, crisp and creamy you know something quite wonderful has been brought into existence. Sadly the pizzas are no longer available but the collab’s latest combos sound equally delicous: conchiglie alla ‘Margherita’, ‘Double Pepperoni & Spicy Honey’ Spaghetti and ‘nduja sausage & fior di latte mozzarella lasagne. The age old dilema of pizza or pasta:  settled.
Molly Wade, memberships manager

RAIVA Restaurant, Douro 41 Hotel & Spa

A flying visit to the Douro Valley at the beginning of the week meant a night at the Douro 41 Hotel & Spa located 41 km (hence the name) outside of the Portuguese city of Porto. Chef Dárcio Henriques has come back to his native Portugal after cooking in Paris, Shanghai and most recently at Celeste at the Lanesborough in London. Seasonality and local produce are two of chef Dárcio’s focuses at the RAIVA restaurant that he joined back in the summer. A 5-course tasting menu that uses a lot of produce from the area was beautifully paired with three ports and two local Douro wines.
Adam Hyman, founder

Manthan, Mayfair

Chef Rohit Ghai brings Indian food excellence to Mayfair at Manthan. I have recently been craving great Indian food, so Manthan was at the top of my list. Favourites included masala prawns, lamb chops and the addictive buttermilk chicken which our server quite aptly described as “KFC on crack.” The pakora-esque chicken breast is served with a spicy rich sauce that makes the dish even more more-ish. The cocktails also impressed. I recommend the ‘Sangam’ which contains chai spice infused white rum with tandoori pineapple and tiki bitters.
Henry Southan, editorial intern

Lina Stores, Bloomberg Arcade

The site that was formerly Kym’s in Bloomberg Arcade has now become an outpost of the popular Lina Stores. On a chilly Thursday evening in the City, the row of restaurants housed within Bloomberg’s HQ were bustling. A quick makeover of the former Chinese restaurant with the Lina Stores green and we now have a great spot for a plate of pasta and a negroni. Some fennel salami to start was followed by a selection of fresh pastas followed by a hearty portion of tiramisu.
Adam Hyman, founder

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