MENU

'Maquis' 
SIX-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Crab yovo doko
with parsley emulsion

Sea bream tartare
baobab, sweet potato, tigernut milk

Parfait
brown butter spinach, egg, agege bread, dja sauce

Papaya  
green papaya tartare, lime

Slow-cooked beef rib
tamarind jus, plantain, okra

French toast
salted caramel, fermented pineapple, anise Chantilly

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ADD-ONS (opt.)
save 10% by pre-ordering online 

+ Marinated fried chicken, chachenga, Baeri caviar  (4pcs)  £18    
with chachenga mayonnaise    

+  Wine pairings (4 x 100ml, courses 1-4)    £39

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Crouch End  24 January 2026
Mayfair  30-31 January 2026   Tooting  5-7 February 2026  
 Beaconsfield  11-12 February 2026  Brixton  20-21 February 2026
Banstead  27-28 February 2026  Battersea  5 March 2026
  Ascot  13-14 March 2026   Greenwich  19-21 March 2026
Cobham *ENCORE*  27-28 March 2026

ABOUT THE CHEF

Philippe Sonou didn’t just stumble into the kitchen—he was practically raised in one. Born in Paris to Beninese parents, his culinary education began at his mother’s hip, inhaling spice-laced compositions and pestering her with questions about every fragrant simmer. Call it a baptism by bouillon, if you will. 

Sonou trained at Médéric, Paris’s respected hospitality school, and carved his way through the French culinary scene for 14 years, including three at the hallowed Mandarin Oriental Paris under the meticulous gaze of two-star Michelin chef Thierry Marx. There, he mastered the art of elegance—precision, restraint, and plating that could make grown critics weep.

But technique alone doesn't make a chef. Philippe’s cooking is a love letter to heritage. With his menu, Maquis, he marries the bold, soulful flavours of Benin with the polish of fine French dining. The result? A  dining experience that’s as generous as it is refined—full of depth, warmth, and the sort of dishes that linger in the memory long after the last bite.

Now based in London, Philippe continues to push the boundaries of West African cuisine, driven by a simple but profound instinct: to surprise, to delight, and always—always—to feed the soul.