LDNReview
Included In
Millions of people scurry through Borough Market every year, but at Camille things move as languidly as room temperature butter across warm baguette. A Gauloise hangs nonchalantly from the bottom lip of this bistro, and its je ne sais quoi feels at odds in the surrounding ruckus. Tight-knit and refreshingly laissez-faire, it's easy to imagine catching feelings for someone here. But it’s even easier to fall for Camille.
A gallery of wine bottles line the shelves, specials are scrawled across mirrors, and knees knock as two-person tables squeeze in a third. The room has a purposeful intimacy about it that a Parisian could take for granted, but not a haggard Londoner. Here, tables mop up crab bisque like the clichéd flavour-starved nation we are, and excitedly knock forks over smoked eel devilled eggs. Every nook and cranny feels like it comes with a careless whisper, and you’ll be hard pressed to find a better restaurant for a date, romantic or platonic.
photo credit: Aleksandra Boruch
photo credit: Aleksandra Boruch
photo credit: Aleksandra Boruch
As is so often the case, it’s the little things. The chalkboard menu that greets you, the linen curtains that line the window counter, the jovial staff who keep glasses flowing. That extends to the food, because the smaller bits reign supreme at Camille. Everything—from the creamy baguette and butter, down to rich ox tongue swimming in a riesling-spiked sauce, or the chocolate and ice cream-stuffed choux—is a triumph of indulgence.
No sauce should be left unsmeared by your fingers. Nor should too much weight be placed on the larger plates. Camille’s big sharing options are fine, but feel like a sideshow. A table with the caramelised shallot tatin and crispy Jerusalem artichokes (covered in a blanket of cheese) will be infinitely happier than the one that forked out for the pork chop.
photo credit: Aleksandra Boruch
photo credit: Aleksandra Boruch
photo credit: Aleksandra Boruch
photo credit: Aleksandra Boruch
Restaurants like Camille should be filed in the cabinet marked ‘Timeless’. A group of tourists from Tokyo are just as likely to find joy in its wobbling burnt milk tart, as a budding sommelier from Hackney is in its grapes. It’s not perfect, but then nothing this effortless-feeling is. Come with butter and bottles on your mind and Camille, with a wink and a glass of crémant, will show you how it’s done.
Food Rundown
photo credit: Aleksandra Boruch
Smoked Eel Devilled Eggs
photo credit: Aleksandra Boruch
Crab Toast, Wild Garlic & Bisque
photo credit: Aleksandra Boruch
Shallot Tatin & Chicory Salad
Jerusalem Artichoke, Aioli, & Lincolnshire Poacher
photo credit: Aleksandra Boruch
Potato Pavé & Hay Mayonnaise
photo credit: Aleksandra Boruch
Burnt Milk Tart
photo credit: Aleksandra Boruch
Chocolate Bun