This legendary culinary institution in a prestigious subterranean alcove of Victoria Hall is strobelight-lit dark with leathery upholstery in the Gaudi style. A ping pong table creates modern “chic” against a rich and antiquated history. A local chicken goujons expert recommends the four piece prix-fixe with some frites and a tomato reduction. The gastronomical experimentation here is profound: the frites are lightly seasoned and twisted onto itself playfully, gently dipping into a Heinz tomato sauce that accents the spices. The strips themselves benefit from simplicity: in this case, four-pieces become five (and six, if you break one in two). These mathematical certainties add sense and direction to a usually lackluster dish. 

This unpretentious affair is affectionately dubbed “QP” and home to such culinary festivals like Monday Night Bachelor Screenings and Sport Weekends. The service here is generally slow, as is the French tradition. Good food requires much preparation and cookery. In this case, the meals are prepared far (weeks, sometimes months) in advance and allowed to age, until finally the three-mitchelin star executive chef uses a cutting edge cooking tool (the microwave) to bring out such vibrant flavours.

No reservations.

Four perfect hemispheres of potatoes and green beans sit lusciously under a perfectly overcooked chicken breast, brimming in pressed tomatoes. The dessert brings out childhood memories of Jos. Louis (pronounced like the fourteenth – that’s right, it’s French).

Sodexo, a French culinary authority, made a seasonal change to rotate the chicken slightly and place them over the potatoes instead of green beans. This seminal change in plating creates essentially a new dish with new wonders and aspirations. The dessert is still just a glorified Jos. Louis.

Just off the student ghetto, this unexpected mecca of gastronomy serves some splendid poached apples, lovingly spooned over a perfectly cooked pork chop. Browned and crispy asparagus is wrapped with prosciutto. 

The culturally significant Tandoori House of the famed weight-lifting poet (who was recently spotted with a bowtie) serves fall-off-the-bone chicken on a bed of chickpeas and rice. No leftovers please!