My Cuisine$$$$$

The idea for my cuisine was to use the owners’ expertise to create a unique service—top quality restaurant cuisine delivered to people working within Canary Wharf Estate. Their chefs simply make the best food that could be brought to your office and everything from the menu is prepared in house, daily, using only the finest of ingredients.

Exciting soups, salads made to order, fresh pastas, exotic dishes from around the world, amazing specials and tempting desserts, this is serious food delivered in an efficient and friendly manner. Browse through their menus, order and enjoy fine food courtesy of Frédérique and Jean-Michel, the creators of my cuisine.

Frédérique and Jean-Michel, Owners

French by birth, Frédérique and Jean-Michel moved to London in 1994 in order to pursue their respective restaurant careers, careers which they had started in France.

Here they worked in the capital’s most glamorous and fashionable places, such as Quo Vadis with superstar Chef-Owner Marco Pierre White, Monte’s Private Members Club with three-Michelin-starred Chef Alain Ducasse, Bank Restaurant with unequalled restaurant manager Eric Garnier and the Coq d’Argent, part of Sir Terence Conran’s Group.

After nearly a decade spent on enhancing their expertise in the restaurant trade they were ready to take on a new challenge. Thus, in June 2001 they took over the Riverside Café at Holmes Place Canary Riverside, which quickly became the locals’, both residents and professionals, favourite canteen.

After five years of great success at Riverside Café it was time for another change. They created my cuisine canary wharf in May 2006 and popularity among the wharfers has continuously grown ever since.

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Chicken Caesar Salad—A classic which revisited and proposed with more unusual ingredients like boiled egg and avocado

Goat’s Cheese Salad—One of the best-sellers; the Parma ham, sun-dried tomato and goat’s cheese make it very attractive to those who love Mediterranean food

Fresh Fusilli with Cherry Tomato—A simple yet tasteful pasta which combines healthy cherry tomato and spinach with decadent mozzarella and parmesan cheese

Fresh Tagliatelle with Tiger Prawn—This pasta has a clean, white finish from the sautéed tiger prawns, speckled with the red sun-dried tomatoes and bright green rocket leaves

Scottish Beef Fillet—Best quality Scottish beef simply grilled on the plancha

Moroccan Chicken Tagine with Prune—This is one of the most popular fruit tagines of North Africa; the cinnamon and saffron make it an exquisitely aromatic dish