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Angelus Restaurant Review: When owner/chef Thierry Tomasin, who hails from the southwest of France, took on Angelus, the entire area heaved a sigh of relief: at last a distinguished brasserie with authentic cooking in Bayswater. The restaurant, situated in a former pub, has dark wood, proper linen, chandeliers, large mirrors and Mucha-type pictures, but it only comes alive when it’s full, and a brunch menu served throughout the day helps. The cooking is thoroughly modern but uses native British ingredients where possible. Try truffled white bean soup with sautéed black cabbage or seared scallops with confit pork and quince to start. Mains offer the classics, from grilled salmon with Swiss chard, turnip tops, potato galette and sorrel beurre blanc to confit belly and roast pork fillet with lemon and thyme braised salsify, cauliflower and courgette. Follow with an irresistible dark chocolate pavé with white chocolate shavings, chocolate croquant and crème fraîche ice cream. It’s all cooked with the lightest of touches. Set lunch including coffee, tea or infusions, and petits fours 2 courses £20, 3 courses £25.