The Racine Effect

The bistro boom of recent years has seen a new generation of food fans rediscovering French classics. One of the most beloved restaurants of the early 2000s was Henry Harris's Racine, which fed the great and the good in London's Knightsbridge for just over a decade and influenced a generation of young chefs, cooks, and diners.

Twenty years later, Bouchon Racine in Farringdon is one of the most celebrated restaurants in the city. The Racine Effect brings together Henry's iconic recipes for the great dishes that he has perfected over the decades: rustic classics like bayonne ham with celeriac rémoulade, rabbit with mustard sauce and lamb chops with anchovy sauce, and family favourites such as smoked haddock baked with Parmesan, crab omelette, and potted shrimps, and showstopping desserts including Mont Blanc and crème de café au noir.

Through more than 120 recipes, The Racine Effect distils Henry’s knowledge and career in the kitchen – an esteemed life through food, with all the dishes that have made him one of the most revered chefs in the country.