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<location>
  <additional_address_information></additional_address_information>
  <category_id type="integer">150004</category_id>
  <city_id type="integer">4</city_id>
  <city_name>London</city_name>
  <denormalised_tag_list>french bistro</denormalised_tag_list>
  <description_native nil="true"></description_native>
  <district_id type="integer">101</district_id>
  <email>enquiries@labouchee.com</email>
  <embed nil="true"></embed>
  <global_at type="datetime">2009-05-18T19:12:24+02:00</global_at>
  <hide_from_category_and_homepage_listing type="boolean">false</hide_from_category_and_homepage_listing>
  <id type="integer">302950</id>
  <lat type="decimal">51.493078</lat>
  <lng type="decimal">-0.176292</lng>
  <name>La Bouchee</name>
  <name_native nil="true"></name_native>
  <opening_hours>Mon-Thu, 12:00-15:00, 17:30-23:00; Fri, 12:00-15:00, 17:30-23:30; Sat-Sun, 12:00-16:00, 17:30-23:30</opening_hours>
  <phone_number>+442075891929</phone_number>
  <public_transport>[District] [Circle] [Piccadilly] at South Kensington</public_transport>
  <published_at type="datetime">2009-05-18T19:12:26+02:00</published_at>
  <replace_image type="boolean">false</replace_image>
  <street>56 Old Brompton Road</street>
  <title>Little mouthfuls, big flavours</title>
  <title_native nil="true"></title_native>
  <tour_slots_count type="integer" nil="true"></tour_slots_count>
  <updated_at type="datetime">2009-05-18T20:06:17+02:00</updated_at>
  <url>http://www.boudinblanc.co.uk/labouche.html</url>
  <zip_code>SW7 3DY</zip_code>
  <description_plain>For a little Left Bank charm, take a table at La Bouchee in London's French Quarter. Intimately elegant, La Bouchee has enough rickety wooden furniture to deem it 'rustic,' and enough candlelight for it to fulfill its romantic Parisian credentials.


	No-nonsense, authentic French fare is what you can expect from this bona fide bistro. The menu offers traditional dishes such as hearty boeuf bourguignon alongside more refined options like grilled veal cutlet served with winter vegetables cooked in snails' butter and tarragon jus. The hot chocolate fondant with praline ice cream and caramelised hazelnut powder provides an outrageously indulgent ending to the meal, or you can always sample one of their fine French cheeses and over 350 fine wines, champagnes and brandies. Salut!</description_plain>
  <thumb_url>/system/photos/0047/7272/3425285547_ab7b531cdf_thumb.jpg</thumb_url>
  <updated_at type="datetime">2009-05-18T20:06:17+02:00</updated_at>
  <city_name>London</city_name>
  <category_name>Food</category_name>
  <photos type="array">
    <photo>
      <id>477272</id>
      <copyright>stu_spivack via Flickr</copyright>
      <path>/system/photos/0047/7272/3425285547_ab7b531cdf.jpg</path>
    </photo>
  </photos>
</location>
