Tender grilled octopus served with Provençal vegetables (tomatoes, peppers, zucchini) and a bright herb sauce. The octopus is charred on the outside, tender within. The Provençal preparation brings acidity and freshness. This is the seafood highlight of the menu.
Tips from diners
The grilling technique is key—the octopus should be charred but not tough. La Palombe nails this.
A skilled presentation of rabbit—boned and rolled around black pudding filling, then cooked gently. The rabbit is delicate and gamey, the black pudding adds richness and blood-forward depth. Served with fresh seasonal vegetables. This is fine bistro cooking with swagger.
Tips from diners
If you like game, this is the dish to order. The black pudding stuffing is inspired.
A classic bistro dish done with precision. The duck leg is cooked low and slow until the meat falls from the bone, while the skin crisps during finishing. Served with a Basque-influenced sauce and potatoes. Reviewers note the balance between crispy and tender, and the boldness of flavor.
Tips from diners
This is bistro cooking at its best—simple, bold and executed with skill. Don't skip it.
The classic French pastry—a ring of choux dough baked until crisp, filled with whipped hazelnut cream and topped with praline. It's light, nutty and refined. The contrast between the crisp pastry and creamy filling is essential. A timeless dessert done right.
Tips from diners
The pastry should be crisp and the cream should be light. If you can't finish a big dessert, this is approachable but satisfying.
A silky spread made from shredded cooked mackerel mixed with herbs and bound with clarified butter. Intense, briny and boldly flavored. Served with warm toast. It's a classic French preparation done with care and generous seasoning.
Tips from diners
Start with this if you like bold, salty, rich flavors. It's a flavor anchor for the meal.
La Palombe opened in 2023 in Kensington, founded by restaurateur James Chiavarini and chef patron Jake Leach (formerly head chef at three-Michelin-starred The Ledbury). The restaurant draws inspiration from southwest France—the Pyrenees and Basque Country—serving classical French bistro food with bold flavors and strong technique. It earned recognition from the Michelin Guide as a neighbourhood bistro worth seeking out.
La Palombe feels like a place that's been around for decades—it has that sense of permanence. Book ahead on weekends but weekday lunch is usually easier to get.
The wine list focuses on French classics with some interesting lesser-known producers. Ask for a recommendation to match your main.
The menu changes with seasons to support sustainable farming practices. Check what's seasonal when you visit.
Jake Leach trained at The Ledbury under Éric Chavot. The technical precision and confidence in the cooking reflects his pedigree.
Page last updated: