French Restaurant in the Heart of Oxford
Pierre Victoire in Oxford's dining scene
For years Pierre Victoire has been Oxford’s busiest and best-loved truly independent restaurant, and we have earned a reputation that we are proud of. It’s nice to be recognised by organisations like Hardens, but more important to us is the opinion of our customers, who consistently make us No 1 on review sites like Trip Advisor, and voted us winner of the inaugural Oxfordshire Restaurant Awards, Public Vote.
These accolades are a tribute to our dedicated team, many of whom have been with us for quite some years(!), they take a great pride in what they do, whether they are cooking the food, or serving it.
PV is proudly independent, and owned by a local family -who have been dining here for decades!
We have a long list of ‘signature’ dishes!
Our menus follow the seasons and the ingredients we use are fresh and sourced as locally as possible. When we change the menus everyone gets involved and has their say – not just the chefs and the restaurant team, but our customers, too!
Today we have a long list of ‘signature’ dishes such as Chicken Liver Pâté, Moules Marinières, Escargot, Fondue Savoyarde, Duck Confit, Bouillabaisse, Onglet à l’Echalotes, Tartiflette, Crème Brûlée, Ile Flottante and Chocolate Fondue. These are our customers’ favourites, and you’d be unlucky not to find many of them on the menu when you visit us.
Ofcourse, our kitchen team delight in offering something off-the-beaten-track too -with new specials all the time. These change often, so you’ll need to come see our blackboards for those!
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Animal welfare and sustainability matter to us. We therefore strive to use only free-range chicken, we will never serve foie gras, and, where possible, we make good use of seasonal, responsibly sourced game — a traditional and often more sustainable choice.
Experience the charm of Pierre Victoire
Our regulars love our wine list, many of which are sourced by SH Jones of Banbury Wines, exclusively for us, from small, independent growers. They love the rustic charm of the simple wooden furniture, fresh flowers and candles. They love being able to see into the kitchen and say ‘hello’ to the chefs. And they love our staff and the service they give, which is usually informal, but always knowledgeable and friendly.
From a romantic candle-lit dinner for two, to a graduation party for fifty, Pierre Victoire is perfect for any occasion – while we always hold some walk-in spaces, ofcourse it’s always best to book, so please call us or drop by and reserve your table – or book online here!
Good Food Charter
We have made a pledge to the Good Food Charter.
Meat, fish and all the wonderful foods made from them are deeply woven into French cooking, so, naturellement, you will find them on our menus.
But if we are going to eat these things, we think we have a responsibility to care about how they are raised, where they come from, and the wider impact of what we serve.
We therefore try to buy ethically, locally and seasonally wherever we can. We strive to use only free-range chicken, we will never serve foie gras, and whenever possible we make good use of seasonal, responsibly sourced game as it is traditional, delicious and is also usually a more sustainable choice, particularly venison.
We also believe that, even on a meat or fish dish, the meat should not overwhelm the plate. A proper dish should have balance: vegetables, accompaniments and garnish should form an important part of the meal, not be treated as optional extras. We have no intention of embracing the increasingly common habit of putting a lonely piece of meat or fish in the middle of the plate and making you order the rest of dinner separately -balanced meals are important.
Each section of our menu should also include at least one vegetarian and one vegan choice.
Our menus should be designed with food waste in mind: ingredients should be used thoughtfully across dishes, unnecessary waste kept to a minimum, and good produce treated with the respect it deserves.
Behind the scenes, we aim to make sure recycling is properly carried out.
Food supply chains are complicated. We will do our bit and are always interested in doing better. If you know of a producer we should be speaking to, a practice we should reconsider, or simply have an idea for how a meat-serving restaurant can behave more responsibly, please email us.
Book a Table
You may book a table online directly through our new booking system – at the link below.
If you prefer to speak on the phone, or for party bookings, please give us a call 12-5pm (or drop by in person)
