tag:blogger.com,1999:blog-30103390691215583502024-03-05T04:40:31.193-08:00The Renaissance Epicurean...Dining, book recommendations and recipes...Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-3010339069121558350.post-90186754462098507562014-08-30T02:42:00.000-07:002014-10-19T09:54:19.209-07:00dines twice at Hutong, at The Shard<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16UA0GDOBcvJ-Go-qic0NwQ5nW7RKejINindH5ZPGJhYO0Li0MFxiEi9GXRcCuZUO4TDM1aPlUO-Q9zOtCuvzjw3ZjloTLQjGC0v1xPxele6q2F9b2GaMf_9_ua_XfwGkxrYGQShXbI_j/s1600/P1010242.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16UA0GDOBcvJ-Go-qic0NwQ5nW7RKejINindH5ZPGJhYO0Li0MFxiEi9GXRcCuZUO4TDM1aPlUO-Q9zOtCuvzjw3ZjloTLQjGC0v1xPxele6q2F9b2GaMf_9_ua_XfwGkxrYGQShXbI_j/s1600/P1010242.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Plumptious kung pao prawns</span></i></td></tr>
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I love Northern Chinese cuisine, so have wanted to go to <a href="https://twitter.com/HutongShard" target="_blank">Hutong</a> for some time now. Having finally managed to obtain a table last week, I've been twice in a week. Why? Well - on the first occasion we were so impressed by the plumptious kung pao prawns that I just had to have some more!<br />
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<a name='more'></a>Last week we went with guests, and had the following excellent dishes (because we had guests, I didn't photograph them). There was a whole duck, carved at the table, and forming two dishes. The lacquered skin is sliced finely, and presented with pancakes, cucumber and spring onions, and plum sauce. Later in the meal the second part of the duck is diced, and served with lettuce leaves. Though I'm not supposed to eat meat, I did have one lacquered duck pancake - the skin was actually better than the equivalent served at Hakkasan Kitchen, which is a compliment indeed. We also had kung pao prawns, the Red Lantern soft-shell crab, grouper with black bean sauce, and a dish of Sichuan style Iberico pork loin... <br />
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The prawns were so delicious, plump, spicy but not numbingly so. I loved the soft-shelled crab, but I noted that the others didn't seem to be tucking into with the same gusto. The grouper, which I'd never had before, was delicate, soft, the saltiness a good contrast to all the chilli in the other dishes. Having eaten the duck, I didn't try the pork, though Hubby liked it.<br />
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This week we had the duck again, not quite so 'fragile' as the skin last week, I wonder if the better ducks are saved for those ordering a whole duck? Certainly not as good as the Hakkasan Kitchen equivalent on this occasion, being a little more greasy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvWCMW5nPmKSCQ9cTii-oX8kVloRk2l2tVoezCXK6qnYKwKg8a0ujtVReyStU6xmgmGIWj5qm5XqI-uHPQrVRpipXFr5uYEmaCvjSkHpWQL_LIU-PSe7X4qN3vlCqjvY08m2QJgj75sPg/s1600/P1010239.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvWCMW5nPmKSCQ9cTii-oX8kVloRk2l2tVoezCXK6qnYKwKg8a0ujtVReyStU6xmgmGIWj5qm5XqI-uHPQrVRpipXFr5uYEmaCvjSkHpWQL_LIU-PSe7X4qN3vlCqjvY08m2QJgj75sPg/s1600/P1010239.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Crispy shredded beef and chilli</i></span></td></tr>
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We had to have the kung pao prawns, and they were just as delicious. We also ordered the grouper, just as good as last time, and Hubby wanted to try the shredded beef. As others have noted, the beef is sliced just a little too finely to really make the flavour sing, though the sauce is good (I know, I ate most of the carrots :0). I hadn't tried the second duck dish last time, and I did have a couple of lettuce wraps this time - don't treat the second dish as a compromise use of the duck, it's actually very flavourful.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdb5iUiYpl3jkawZbiOi_Myd7poqPotcEMVNm10IHRcM5CsbHvpd43jhUBMIm2mvIZeGkex0bSp4Um2NvpI2XaWedp1AhjS7PYmE9cuLnTQR_xtuh54nCKEsuMLOpOu_M6QBlWxEc3-tj/s1600/P1010240.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdb5iUiYpl3jkawZbiOi_Myd7poqPotcEMVNm10IHRcM5CsbHvpd43jhUBMIm2mvIZeGkex0bSp4Um2NvpI2XaWedp1AhjS7PYmE9cuLnTQR_xtuh54nCKEsuMLOpOu_M6QBlWxEc3-tj/s1600/P1010240.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Grouper with black bean sauce</span></i></td></tr>
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So, the food is delicious. But given that I haven't written a review of anything for a year, what compels me to set out my thoughts now? Let's begin with The Shard. Tallest building in Western Europe, The Shard is an 87 floor sky-scraper, built with Qatari money, and housing a number of Asian influenced restaurants and the Shangri-La Hotel. It has a viewing gallery, on floors 68, 69 and 72, the price for entry to the viewing gallery is between £24 and £30 per person for a 30 minute time slot. A number of my friends expressed horror at the cost, but actually the London Eye is comparable, and also has a 30 minute time slot. The viewing gallery in The Shard is also much higher, so perhaps not such bad value after all. <br />
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Hutong is located on the 33rd floor, and has some of the most spectacular views in London - each table has a slightly different tranche of the view, and on the first occasion we overlooked the South Bank, on the second, St Paul's - both offering spectacular views of the sunset. In terms of interiors, the furniture is heavy, dark and solid, but well spaced out. I wouldn't normally pass comment on the clientele, but its an interesting mixture of hotel guests, including children early on, and more international as evening descends. The atmosphere is quite calm, and relaxed. This contrasts with the journey to the restaurant...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w8OL_fKFMsW0eKExH9PifmArqKPGPLtiJd94_0DAfzKf_tzgxXVeu49VGo5HIOM2ulQiUt0dPVhi-kJeKYuOa0WvzY7k9-X3mNh4_jSRScOgq7h6zXR9goS40cVxKs5eLCPwXhXVYwlI/s1600/P1010246.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w8OL_fKFMsW0eKExH9PifmArqKPGPLtiJd94_0DAfzKf_tzgxXVeu49VGo5HIOM2ulQiUt0dPVhi-kJeKYuOa0WvzY7k9-X3mNh4_jSRScOgq7h6zXR9goS40cVxKs5eLCPwXhXVYwlI/s1600/P1010246.JPG" height="305" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The views across London</span></i></td></tr>
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To reach Hutong you enter The Shard at the Shangri-La side of the building. Before you can go in, a doorman stops you, and asks if you have a reservation. <i>Yes. We do</i>. Going single file (!!) through the revolving door, a receptionist asks if you have a reservation. <i>Yes. We do.</i> You enter a lift and reach the 33rd floor very speedily. There another doorman asks if you have a reservation. <i>Yes. We do.</i> The right-hand side of the building then divides into two halves. To the right, the adjacent bar is very, very busy, I suspect, with people preferring to pay £30 for drinks with a view, rather than just the view... Up a staircase to the left, is Hutong. There you will be greeted and shown to your table. <br />
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On the first visit I would have to describe the entry process as a bun fight - funnelling so many people through one door causes chaos as a diner. The lift probably holds twenty people at a time, so it's easy to become separated from each other, and people jostle to stay together.<br />
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On the second occasion there were a couple of teenagers with their father, and one of the girls was wearing a pair of (clean) Dr Marten's with a dress - not a crime in my book - but she was barred entry. Naturally feeling embarrassed she became pretty vocal, though there was no bad language, just frustration. The doormen could have opened the other two doors to allow other guests in, but instead we all stood around, feeling for the girl, her father and the poor doorman. <br />
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It's extraordinary, The Shard is such a popular destination that it's in danger of having a negative impact on the very people its trying to serve - the paying customer. I entirely understood how teenager felt - the constant questioning made her feel inadequate, and in the lift she'd complained about feeling judged - no wonder she had an outburst when she was turned away. For the sake of clarity, their web side does say: "<i>Our dress code is smart casual. We regret that entry will not be allowed if you are wearing shorts, sportswear, flip-flops or sports shoes.</i>" <br />
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I felt the same anxiety when I first went to Hutong, and said so on their Facebook page. "<i>Fantastic views, attentive service, my favourite wine in stock too. The only downsides are the price (though you can see where that money is being spent - the ingredients are excellent) and the endless levels of "greeters". It's clearly too popular for it's own good, as you must pass half a dozen people asking if you have a reservation - either sort this out at the first entrance, or surely just leave it until people arrive at the main entrance... That said, I'd eat those prawns for breakfast if I could...</i>".<br />
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They responded to the comment very promptly saying "<i>Thank you Jax - your very constructive comments will be noted!</i>".<br />
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I really like Hutong, I think the food is fantastic, the staff are very courteous, and I was most impressed by the non-Chinese waiter having a very fluent Chinese conversation with diners. However I dislike the process of actually getting to my table. On my second visit I was a little more prepared, so whilst I wouldn't normally document my dining experience to this extent, I think forewarned is forearmed. Do go, make sure you have the prawns, and the grouper, but allow time for the 10 minute entry process, and wear the right shoes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx0TmJ3JadQXj3cUgNRtY2huLySKVFTNYT5wH2FjG57qFWk0oASK_HAly7YHqFcAGu1GPW0dljSyCJPpuQhfcj-gPPBpOAxQL8Ny_mFlcqhHeRtFeMLTKhz1CTrnDNzFjGzihIFKSlVtr/s1600/P1010261.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx0TmJ3JadQXj3cUgNRtY2huLySKVFTNYT5wH2FjG57qFWk0oASK_HAly7YHqFcAGu1GPW0dljSyCJPpuQhfcj-gPPBpOAxQL8Ny_mFlcqhHeRtFeMLTKhz1CTrnDNzFjGzihIFKSlVtr/s1600/P1010261.JPG" height="238" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">#mybridge #towerbridge I live down there somewhere :0)</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The view over St Paul's Cathedral</span></i></td></tr>
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<div data-in-base-append="#geo-base" data-in-phone-append="#geo-phone" data-intent="" style="box-sizing: border-box;">
<div class=" address touch" data-in-base-class="" data-in-phone-class="address-phone" data-intent="" data-url="/u/map/1756920" id="address" style="box-sizing: border-box;">
<a href="http://www.hutong.co.uk/" target="_blank">Hutong</a></div>
<div class=" address touch" data-in-base-class="" data-in-phone-class="address-phone" data-intent="" data-url="/u/map/1756920" id="address" style="box-sizing: border-box;">
Level 33, The Shard <br />
31 St Thomas Street</div>
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London SE1 9RY</div>
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<a href="http://www.urbanspoon.com/r/52/1756920/restaurant/London/London-Bridge/Hutong-Greater-London"><img alt="Hutong on Urbanspoon" src="http://www.urbanspoon.com/b/link/1756920/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-49135423920235927652013-04-13T09:31:00.000-07:002014-10-19T09:54:19.132-07:00dines at Sant Pau, Sant Pol del Mar<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOH1oQ1F1d4TOLPKxyEwZPfdPyHD38xzFr1G7NcEBeNAp1aJ4JkClvPoxdFFi11JvElUUkzfaeMnpoDrs98e_47C6nO8XSIdkbZjr9KTzRpTrp-y7jfal2nCGilUbcpdYfbiPKL_KnOem/s1600/P4100885.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOH1oQ1F1d4TOLPKxyEwZPfdPyHD38xzFr1G7NcEBeNAp1aJ4JkClvPoxdFFi11JvElUUkzfaeMnpoDrs98e_47C6nO8XSIdkbZjr9KTzRpTrp-y7jfal2nCGilUbcpdYfbiPKL_KnOem/s320/P4100885.JPG" width="320" /></a></td></tr>
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<i>Sant Pau</i>, the flagship of Carme Ruscalleda, is based in the small town of Sant Pol de Mar, just north of Barcelona. Right on the sea, the restaurant's raison d'être is seasonality and local produce, though often cooked in unexpected ways. Carme also runs a restaurant in Tokyo, and her strong Japanese influences are palpable. When we visited, the restaurant was celebrating the 9th anniversary of the Toyko opening, and a number of dishes originated at the Tokyo <i>San Pau</i>.<br />
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<a name='more'></a>Having spent a week in Barcelona, I've come to realise what a naturally umami-rich palate Catalonians have, with jamon, octopus and calcots, so it's no surprise that the two cooking styles should coalesce so well at <i>Sant Pau</i>. I was also absolutely entranced by the range of skills shown by the kitchen - lots of modern techniques and witty takes on dishes, but ultimately not at the sacrifice of flavour and seasonality.<br />
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The restaurant itself is charming, with a beautiful room overlooking the garden and the sea - in the summer guests can dine outside, or take drinks in the verdant oasis, watching the chefs at work in the ground floor kitchen... Staff were exceptionally charming and attentive, and I would highly recommend the restaurant to anyone visiting Barcelona. If you come during the day you can take the train along the coast, and watch the crashing waves - certainly one way of awakening your appetite. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Is3xoVP2Kq5PUfF9678T2Vp2JFIw8S1KPhzU1nAjomMF_gk1aZVV5pORqLmZg_DYe-e9kKGTPHU2NfzCebkJsuPsLjv01kl319YEqod8ykX3Uos7ts88NQqYm7ia-Iq-TGP-R8jEWtd/s1600/P4100891.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Is3xoVP2Kq5PUfF9678T2Vp2JFIw8S1KPhzU1nAjomMF_gk1aZVV5pORqLmZg_DYe-e9kKGTPHU2NfzCebkJsuPsLjv01kl319YEqod8ykX3Uos7ts88NQqYm7ia-Iq-TGP-R8jEWtd/s640/P4100891.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Appetisers: Miso with nine dried nuts sticks; courgette and Duroc pork maki with wasabi</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dbcvCGuKo8DAWhBSTzif5VSCHZPFwZVc1_G4GF2r9izaqYUOsC4VwmMtEX7HmHs70aWssg0sGfhzIRoE7jBwuchXvK4vnq2EydOyANvhGpM0cpa5wrOd8OcbOM18sJNGO6WmRZ13fTjF/s1600/P4100892.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dbcvCGuKo8DAWhBSTzif5VSCHZPFwZVc1_G4GF2r9izaqYUOsC4VwmMtEX7HmHs70aWssg0sGfhzIRoE7jBwuchXvK4vnq2EydOyANvhGpM0cpa5wrOd8OcbOM18sJNGO6WmRZ13fTjF/s640/P4100892.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Duroc pork maki with wasabi</span></i></td></tr>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDguDArTUTy_8cjv2ZMn_Loe988MvTaQoo7a0MW3oyBWhrOnd83L5NRZoDf_J1Q36N1UxANWkEpLNzS3av9Tym4hevRKJIONz6eOHJRGXZY7Wo3QGokOlGL2_FZj82zW8md1pA2eHoQW_/s1600/P4100888.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDguDArTUTy_8cjv2ZMn_Loe988MvTaQoo7a0MW3oyBWhrOnd83L5NRZoDf_J1Q36N1UxANWkEpLNzS3av9Tym4hevRKJIONz6eOHJRGXZY7Wo3QGokOlGL2_FZj82zW8md1pA2eHoQW_/s640/P4100888.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Smoked Mediterranean tuna and soja</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Seawater canelloni, pea puree </span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2lfElMQ_TlxzU97eKZFnTb3GQFAjhxnBit82OvhmoX_kAMXp3FmiDhNMT6O3RIWdZY6EeuApl2fF5ZPbhrWSIatfZ-m_cShbII3J_-idMGh5OsRQZ4783rDjo4iHuX6PEkI1GxTtZ6c3/s1600/P4100896.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2lfElMQ_TlxzU97eKZFnTb3GQFAjhxnBit82OvhmoX_kAMXp3FmiDhNMT6O3RIWdZY6EeuApl2fF5ZPbhrWSIatfZ-m_cShbII3J_-idMGh5OsRQZ4783rDjo4iHuX6PEkI1GxTtZ6c3/s640/P4100896.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Three spring asparagus</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01YDRtKU0FmpbCYFCEgQ2Fogm_2C0E9nlVSIVAfhvtYGcphc9qOZt_YcdelAZfhSBdRh_ammUj45HQXqmsk02dfg4tI1yHJCi1ZN9fILr71jlCKmTM0sSmBm2yfnqQ8WwXbJGxM83zByI/s1600/P4100901.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01YDRtKU0FmpbCYFCEgQ2Fogm_2C0E9nlVSIVAfhvtYGcphc9qOZt_YcdelAZfhSBdRh_ammUj45HQXqmsk02dfg4tI1yHJCi1ZN9fILr71jlCKmTM0sSmBm2yfnqQ8WwXbJGxM83zByI/s640/P4100901.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Gamba tails on sailor's toast</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyTLhtBDlhzJKW7JSjIPsMBG6a0BhdO16TjL4Hff3yEu0YglPn_ZrBUtcAbywoQxewxch1CK6ZtK-uzQBARAU5O-G5DjqcepgPHWcVLgH7ej0J5esprVu8buUbzZuO7FYY3EkBX-z9FRy/s1600/P4100898.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyTLhtBDlhzJKW7JSjIPsMBG6a0BhdO16TjL4Hff3yEu0YglPn_ZrBUtcAbywoQxewxch1CK6ZtK-uzQBARAU5O-G5DjqcepgPHWcVLgH7ej0J5esprVu8buUbzZuO7FYY3EkBX-z9FRy/s640/P4100898.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Maresme peas, umami heaven</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3gINgBLGobaS_RMSy8xxBGbkndLfKakfxjYEzJPUAFJc4wNSqwLYu71oZ-MdiuhdMbYZQFtMUq5D_AW2VxTmbLiQTj29gbIxvD8BEnMWfeLztzHDFryWcWHIah0JZRurd6sioGQZ_zgW/s1600/P4100904.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3gINgBLGobaS_RMSy8xxBGbkndLfKakfxjYEzJPUAFJc4wNSqwLYu71oZ-MdiuhdMbYZQFtMUq5D_AW2VxTmbLiQTj29gbIxvD8BEnMWfeLztzHDFryWcWHIah0JZRurd6sioGQZ_zgW/s640/P4100904.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Monkfish with blackened calcot, and tiny onion petals, and spheres, in a saffron sauce</span></i></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPrw6wE23VyvVIR0eyP0d6d4wS71XIv4l6Q53LzW1eR7opyIFpLrJCEe3YibMp3ZIEgiwei3SP9CEp5z0Bi2rk9Wfm5c3nwPbzNUiq1VqBk1SubW2A77lvgoozF9RTo7opgnLkSDwEevV/s640/P4100906.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pluma of Iberian pork, xiulets in tempura</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNN4ZzO5JFiYlX1YVeAo03vgHQgqsolRkMCcVHK9SXLxTKaNV3qApBZQrZJBzzi0M6uxmXs74AgQG8OVM5V1JbD8ulx-4fiBrLq8SANHbrSUp5On2wF4gBe0mZi2RDyvPucE8QWryPFXNU/s1600/P4100915.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNN4ZzO5JFiYlX1YVeAo03vgHQgqsolRkMCcVHK9SXLxTKaNV3qApBZQrZJBzzi0M6uxmXs74AgQG8OVM5V1JbD8ulx-4fiBrLq8SANHbrSUp5On2wF4gBe0mZi2RDyvPucE8QWryPFXNU/s640/P4100915.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Strawberries, with Muscadet jelly</i></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v_6oel3FMqkOJtxrv9FEo0UgsmZhiffqnozztuKc77Kumh2oT5N6dUFpuhYs9iQi_7VETOIzKpuiZVnZNltsak28iXfpqQ8oSwR6oZWuMGbbK7XAdum4ymvY-WjIcsJ1rEIYgSiqs2Dt/s1600/P4100910.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v_6oel3FMqkOJtxrv9FEo0UgsmZhiffqnozztuKc77Kumh2oT5N6dUFpuhYs9iQi_7VETOIzKpuiZVnZNltsak28iXfpqQ8oSwR6oZWuMGbbK7XAdum4ymvY-WjIcsJ1rEIYgSiqs2Dt/s640/P4100910.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Vacherin Fribourgeois</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_hF748G1LUxomP7X8uwmnhG133mXHDwFdpsvjK3tDDJ2WT7IYkMLGarfCKrovqiMyoIkgjDlXNrC21b75eyB3fkVtqbREuwc6tFccaEluEBeq_c7vAul2UrREd4dBon3OJm9yeuqHucK/s1600/P4100913.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_hF748G1LUxomP7X8uwmnhG133mXHDwFdpsvjK3tDDJ2WT7IYkMLGarfCKrovqiMyoIkgjDlXNrC21b75eyB3fkVtqbREuwc6tFccaEluEBeq_c7vAul2UrREd4dBon3OJm9yeuqHucK/s640/P4100913.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Vacherin three ways, with artichokes, rose and pine nuts, <br />each highlighting a different flavour aspect of the cheese</span></i></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_hF748G1LUxomP7X8uwmnhG133mXHDwFdpsvjK3tDDJ2WT7IYkMLGarfCKrovqiMyoIkgjDlXNrC21b75eyB3fkVtqbREuwc6tFccaEluEBeq_c7vAul2UrREd4dBon3OJm9yeuqHucK/s1600/P4100913.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4aUCFSMtTaRhDCbXT-1HuFRB3kkqMsvdwct1FdSVwAsWZBAwhSHWxaor3E2Vl1Ji02yhOTQ8KLFLLfwsx3RpOwvsyiMJ82DUV4IdPsQF6qJC7RAZRWfJ785SXdL6Qx8uZNqQo5LeA71p/s1600/P4100916.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4aUCFSMtTaRhDCbXT-1HuFRB3kkqMsvdwct1FdSVwAsWZBAwhSHWxaor3E2Vl1Ji02yhOTQ8KLFLLfwsx3RpOwvsyiMJ82DUV4IdPsQF6qJC7RAZRWfJ785SXdL6Qx8uZNqQo5LeA71p/s640/P4100916.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Transparent cube (with lid), filled with fresh fruit - exquisite!</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWa_2oY_mznWt7dudpcXYLKavg8mQqndDeHf6xJxJtoWeNSLkXoLfCT_8yAUeMtxkpdFRolBNSI6nMpgVG0u4YhF3MQC3d9-ecArJUmKiIYpKym2Lhx64trLY4PqkoyNXuNrwkGTpOJge/s1600/P4100921.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWa_2oY_mznWt7dudpcXYLKavg8mQqndDeHf6xJxJtoWeNSLkXoLfCT_8yAUeMtxkpdFRolBNSI6nMpgVG0u4YhF3MQC3d9-ecArJUmKiIYpKym2Lhx64trLY4PqkoyNXuNrwkGTpOJge/s640/P4100921.jpg" width="446" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">White chocolate, crispies, cubes of gin jelly</span></i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAfwzVMzUDr6MWi70aDIbq0UI9twpEwBdLOe7PtKkG4_pS3F_RsnGujqIOU3GTWlVUQGDXXd4734RWbLa_rXoRwoG5NuA7CEuHerRO49GlzIE2zE8dzF27zF4MKFOx5bvSpeDHO5ZyJYR/s1600/P4100925.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAfwzVMzUDr6MWi70aDIbq0UI9twpEwBdLOe7PtKkG4_pS3F_RsnGujqIOU3GTWlVUQGDXXd4734RWbLa_rXoRwoG5NuA7CEuHerRO49GlzIE2zE8dzF27zF4MKFOx5bvSpeDHO5ZyJYR/s640/P4100925.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">"The train is coming"</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMS8FDXOzGRvpaTM9Sgic5u3vcSNmE8WRWnfzfgsOKnngfevfHFi5nsejvp618z4n-PkY29sSXwrSv2XRIJTef85FIiMTdHShaEQbSb4Avo6kxvRJqsnUAtlJYdVqAL7bodAVAe6errWZ/s1600/P4100928.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMS8FDXOzGRvpaTM9Sgic5u3vcSNmE8WRWnfzfgsOKnngfevfHFi5nsejvp618z4n-PkY29sSXwrSv2XRIJTef85FIiMTdHShaEQbSb4Avo6kxvRJqsnUAtlJYdVqAL7bodAVAe6errWZ/s640/P4100928.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>The train: frangelico financier, white chocolate rock, limoncello jelly, coconut cookie, </i></span><br />
<span style="font-size: small;"><i>orange black chocolate, black chocolate rock, raspberry crumble,<br />liquorice and sherbet stick (scrumptious!!!), millefeuille with angel hair</i></span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vAJuu2G9Okzxj6dPAFGOgsZsSsZyNG4wkbPv_suyyrO-7N9nRfPPH4aGJIN5uHS8ncrk2hybEkPbZCDFVmC_xsLBKXxAXNjH85G3oSm9v3P6MksbvAZw0WP4oTF-rycB8Du5pJ67efgH/s1600/P4100929.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vAJuu2G9Okzxj6dPAFGOgsZsSsZyNG4wkbPv_suyyrO-7N9nRfPPH4aGJIN5uHS8ncrk2hybEkPbZCDFVmC_xsLBKXxAXNjH85G3oSm9v3P6MksbvAZw0WP4oTF-rycB8Du5pJ67efgH/s640/P4100929.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit Fours: going clockwise, the frangelico financier, coconut cookie, orange black <br />chocolate, millefeuille with pine nuts (centre), limoncello pate de fruit, and mini Sacher</span></i></td></tr>
</tbody></table>
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<a href="http://www.ruscalleda.com/" target="_blank">Restaurant Sant Pau,</a><br />
Carrer Nou, 10<br />
08395 Sant Pol de Mar<br />
Phone: (+34) 937 600 662<br />
<br />Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-37793616819901675732013-04-13T09:24:00.000-07:002014-10-19T09:54:19.090-07:00dines at Lasarte, Barcelona<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOkkNYPbNawEpuH8qy8k53FpiXdLmHWdodMAJMWMnPl0-0DHpfVMZv0S9VTrqcyjg1sDOWwhSs0Rna25qNjToKvdvM02SeE8ke25pbC-yjMDgLFCTV-KBaszhGUIsYMGFcMpgWPHT88Ta/s1600/P4110961.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOkkNYPbNawEpuH8qy8k53FpiXdLmHWdodMAJMWMnPl0-0DHpfVMZv0S9VTrqcyjg1sDOWwhSs0Rna25qNjToKvdvM02SeE8ke25pbC-yjMDgLFCTV-KBaszhGUIsYMGFcMpgWPHT88Ta/s320/P4110961.JPG" /></a><a href="http://www.restaurantlasarte.com/" target="_blank">Lasarte</a> is the Barcelona outpost of the Basque chef <a href="http://www.martinberasategui.com/en/inicio" target="_blank">Martín Berasategui</a>, and the kitchen is run by Paolo Casagrande. The restaurant is spaciously laid out, and the tiles on the walls replicate the Gaudi tiles on the Paseo de Gracia - a nice touch.<br />
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We were impressed by the ingenuity of the menu, and for the most part dishes were very well judged and delivered, both in terms of presentation, quality of ingredients and presentation.<br />
<br />
<a name='more'></a>Of particular note was the home egg dish, which was an extraordinary umami tour de force. It is apparently the dish that most diners comment on, and it delivered incredible flavour without technical trickery. Indeed, as with all of our meals this week, the focus is very much on locally sourced and seasonal ingredients. There were less Catalan specialities here, but given that Martín is Basque, that was only to be expected.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjYOznsRSufZNkR8iCLzNNwqu9IRux8GAKzyS99Aedk__0l1PAun2fYgleo0SL9L9CVjGaQjSVsBAZEJGAsa6_uVmJqgSc_TyIGXW8O0P_9KUjIQDGGaSn-a22HImEf6ni8ubuH9uVzZC/s1600/P4110946_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjYOznsRSufZNkR8iCLzNNwqu9IRux8GAKzyS99Aedk__0l1PAun2fYgleo0SL9L9CVjGaQjSVsBAZEJGAsa6_uVmJqgSc_TyIGXW8O0P_9KUjIQDGGaSn-a22HImEf6ni8ubuH9uVzZC/s640/P4110946_2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><div style="text-align: center;">
<i><span style="font-size: small;">"Snacks": curried pistachio nuts, melon caipirinha, </span></i></div>
<div style="text-align: center;">
<i><i><span style="font-size: small;">grapefruit and olive, ham croquettes and peach with mint and soya</span></i></i></div>
<i>
</i></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi109pzy8OtNvUUpioiXCAcC_8YhZv4mUiWTsuQsvhqzd6hRK9Mgy221cBh_RqBLHFBBc3mPuLHROqq0JgZSkByi6TX5Ov8q-SI_EO9K6dT9lQi3g9XgWXwEObnIQqY7IHMbHACLSy0OKnE/s1600/P4110952.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi109pzy8OtNvUUpioiXCAcC_8YhZv4mUiWTsuQsvhqzd6hRK9Mgy221cBh_RqBLHFBBc3mPuLHROqq0JgZSkByi6TX5Ov8q-SI_EO9K6dT9lQi3g9XgWXwEObnIQqY7IHMbHACLSy0OKnE/s640/P4110952.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Peach gazpacho, with cockles</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TlQutd7BgBntgmUVXd-XmpKm5Dq9VCqgE18SjQS6OWjiNyU-u4PC7q_dKUjdLa9F3Mj5kPPzK5LbOCLl2K3rsj8PTRYp-eUeSxVsnSLHeIPVMVWjUVog5Lj1DCcCKMPKsV60NY_m0vbt/s1600/P4110950.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TlQutd7BgBntgmUVXd-XmpKm5Dq9VCqgE18SjQS6OWjiNyU-u4PC7q_dKUjdLa9F3Mj5kPPzK5LbOCLl2K3rsj8PTRYp-eUeSxVsnSLHeIPVMVWjUVog5Lj1DCcCKMPKsV60NY_m0vbt/s640/P4110950.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Eel sandwich</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXPwP-JFROOfyxR594sPrLI327aZk12-F1uLRSIIPZ7yn-n8k3YlTu2e2TnHjcELfVbirwow99EGLy_a2uTwllpnXp7YE7-6H5-gjbs5NFhhllDPSz-Yo2g_mrbU-OWddKj5DLNLkiBgo/s1600/P4110956.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXPwP-JFROOfyxR594sPrLI327aZk12-F1uLRSIIPZ7yn-n8k3YlTu2e2TnHjcELfVbirwow99EGLy_a2uTwllpnXp7YE7-6H5-gjbs5NFhhllDPSz-Yo2g_mrbU-OWddKj5DLNLkiBgo/s640/P4110956.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Trout tartare, and tangerine and curd cucumber, and prawn crisp</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq83_O90QTi4Z0FjqtaXlKpi7qexzJnIKEtZd9TIXfDgTsVXz0iZq3GCOXVto2HAkJn5WpYZiNGSXby81ieVwmlaiLTcL1Bo7AOv7IwxlwN9l_hrcjU4-KGw3VE_535FqZBZnwbin23hg/s1600/P4110959.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq83_O90QTi4Z0FjqtaXlKpi7qexzJnIKEtZd9TIXfDgTsVXz0iZq3GCOXVto2HAkJn5WpYZiNGSXby81ieVwmlaiLTcL1Bo7AOv7IwxlwN9l_hrcjU4-KGw3VE_535FqZBZnwbin23hg/s640/P4110959.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">My oyster-free dish: pulpitos (baby octopus) sautéed with <br />Maresme peas and basil, lobster sparkling juice, coffee, black pepper and curry</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjB5pEyTA51NcYwDUoHtxHfgfUuMW6ZW07035VN7g0fpzaCq6t-7cw5NC9mRYkL6Hu9dgn8l8k-PmuefMDsLyWXw0p0OJzZkMnJLVyXfYfqRyvq4x6A1aaZE1IeNFFDjF7ys0G8mkin28/s1600/P4110957.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjB5pEyTA51NcYwDUoHtxHfgfUuMW6ZW07035VN7g0fpzaCq6t-7cw5NC9mRYkL6Hu9dgn8l8k-PmuefMDsLyWXw0p0OJzZkMnJLVyXfYfqRyvq4x6A1aaZE1IeNFFDjF7ys0G8mkin28/s640/P4110957.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Smoked oyster, with a soft cream of figueres, small squid ragout and crispy tubers</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cWe1puQ_G5vdeLOUBiqKFQLF1UoEFN3X7UvjNZsz_6HTPZ7bUqSgqLS8VmjrS0FxJAB7t2fcuAwFNo3vyGP3GLxobWZ8wQilD3vHUeksHFe5ZDdmSlvoTYhxdzzZ_VAwGPutIYDUgA4M/s1600/P4110961.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cWe1puQ_G5vdeLOUBiqKFQLF1UoEFN3X7UvjNZsz_6HTPZ7bUqSgqLS8VmjrS0FxJAB7t2fcuAwFNo3vyGP3GLxobWZ8wQilD3vHUeksHFe5ZDdmSlvoTYhxdzzZ_VAwGPutIYDUgA4M/s640/P4110961.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Vegetable leaf salad, herbs, sprouts and petals, avocado, with lettuce cream</i></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDkjjDomFP5wHyy1v5wLF5DRfAb1YD625O8CfXeYVRHVtWrAChRIE8nAvupgAdz3L6YmIh1IsNEOLlOHRzlax0jvJV2JnKI2rH5clbbnxtYgsV2QvNQeTFqx71gt6H5Kdr1m9z2LGjnSd/s1600/P4110964.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDkjjDomFP5wHyy1v5wLF5DRfAb1YD625O8CfXeYVRHVtWrAChRIE8nAvupgAdz3L6YmIh1IsNEOLlOHRzlax0jvJV2JnKI2rH5clbbnxtYgsV2QvNQeTFqx71gt6H5Kdr1m9z2LGjnSd/s640/P4110964.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Tempered beef steak on a foie gras curd, lobster slice, and mustard ice-cream</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3KhYG6L3N8HzKqUQ4SAgW4Or2co2E_Vk9y0TaF8M_5XVCyvhyphenhyphenXvMwCExTa5BClnlt7K5mo-OouBcPMHomzZZfLE6RZy33K0-Wx6TzLgtlBpOldMU4jqlyUT9f0L8FFQaqBfA9x1xqRfa/s1600/P4110967.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3KhYG6L3N8HzKqUQ4SAgW4Or2co2E_Vk9y0TaF8M_5XVCyvhyphenhyphenXvMwCExTa5BClnlt7K5mo-OouBcPMHomzZZfLE6RZy33K0-Wx6TzLgtlBpOldMU4jqlyUT9f0L8FFQaqBfA9x1xqRfa/s640/P4110967.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Red prawn, royal of sea urchin, caviar of goat's burned milk and almond</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomodKbLHIzcYWcLyeDi86gAqLAkB-KnId0Ym_Etfz0Oi5T5lfLHPBuBb_XwIatQHtYBuJ_8aEGy6JktmTtR7S7XpjEkhRp_ach5fxjZJrg4ACm0zXiplp4dXx2lYG9hP8A9XBcFnmnR52/s1600/P4110969.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomodKbLHIzcYWcLyeDi86gAqLAkB-KnId0Ym_Etfz0Oi5T5lfLHPBuBb_XwIatQHtYBuJ_8aEGy6JktmTtR7S7XpjEkhRp_ach5fxjZJrg4ACm0zXiplp4dXx2lYG9hP8A9XBcFnmnR52/s640/P4110969.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Home yolk with toasted butter, black truffle toast, <br />cauliflower, crunch black garlic and pimento d'Espelette</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGavPklG1mMfLprOzb5scaa_g_fsqv0frE6PtQSU-buG0udeBE5o6SVePsSIjQ9KB-FoPIFe6gr89lxhbTN0840XiMnBVr1NwRWo4TGER2PPEAIWNjvz8rk3btH94u09ijboF3S2zt8H_R/s1600/P4110975.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGavPklG1mMfLprOzb5scaa_g_fsqv0frE6PtQSU-buG0udeBE5o6SVePsSIjQ9KB-FoPIFe6gr89lxhbTN0840XiMnBVr1NwRWo4TGER2PPEAIWNjvz8rk3btH94u09ijboF3S2zt8H_R/s640/P4110975.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Roast pigeon, ragout of pork, tomato and lemon with apple cream, and 'interiors' toast</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWyP3bxKc92d2al43At9V7DePXPsMPg4tluT8A6KESSPCj6kF25dyGFpBi2W1MHoUek7KUpziVVOtyEWGxu4riCGtW8aZQi0vqyChk_CYdPdj6WblTHcwqwuxNf9m-0U7yktGyYTbTTM_/s1600/P4110971.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWyP3bxKc92d2al43At9V7DePXPsMPg4tluT8A6KESSPCj6kF25dyGFpBi2W1MHoUek7KUpziVVOtyEWGxu4riCGtW8aZQi0vqyChk_CYdPdj6WblTHcwqwuxNf9m-0U7yktGyYTbTTM_/s640/P4110971.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Low temperature gilt head, sliced octopus, onions, <br />paprika marmalade, braised endive, barnacles tarama and black olives</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5G8AquAPJEZ6iP7c5CLXNk_YhAnt4bNvtW8-SmGkOJfYsx11je1Ki3IZyp4Y9AP0lpqTpE9dVDKrC-MOX8o9FYn2j1iXCKKqb8E7Csf9h9_n3HCtJTLz7Y4Qw-B6iHuW_igC8odWy93k/s1600/P4110979.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5G8AquAPJEZ6iP7c5CLXNk_YhAnt4bNvtW8-SmGkOJfYsx11je1Ki3IZyp4Y9AP0lpqTpE9dVDKrC-MOX8o9FYn2j1iXCKKqb8E7Csf9h9_n3HCtJTLz7Y4Qw-B6iHuW_igC8odWy93k/s640/P4110979.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Pressed apple juice, with meringue </i></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekaBi8Rm3anM_t8PlKGL1bviv0wInLQi31c9cl3o5Iix22XEOjGZvEYS3nqoH_zUi0wnAd6cnzFkb7G28UPmskH_zNP_t3O7A9CzerPUGt02LYuZVnrXx5tFcQCVydHduu-wJMR98l1R7/s1600/P4110980.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekaBi8Rm3anM_t8PlKGL1bviv0wInLQi31c9cl3o5Iix22XEOjGZvEYS3nqoH_zUi0wnAd6cnzFkb7G28UPmskH_zNP_t3O7A9CzerPUGt02LYuZVnrXx5tFcQCVydHduu-wJMR98l1R7/s640/P4110980.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Hazelnut cake, beetroot, yoghurt ice-cream and cereal broth</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb17rQKYGKch4pEeh10-cyRrBoBPJIs5iAjhfdVQ1cEnEtPhRTWcAWC22A3Tw_4Lpf6xXWQoTJyu200IlUTeYF68QKsgJdtYViGMsWqp-RUsybr4SdE64ydegfLtPeNiAUPp5sRonZAJdx/s1600/P4110985.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb17rQKYGKch4pEeh10-cyRrBoBPJIs5iAjhfdVQ1cEnEtPhRTWcAWC22A3Tw_4Lpf6xXWQoTJyu200IlUTeYF68QKsgJdtYViGMsWqp-RUsybr4SdE64ydegfLtPeNiAUPp5sRonZAJdx/s640/P4110985.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">French toast with frozen coffee cream and plum compote</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutysQO9DT0uMHZ_ymQGYVQ-aRiT-2cAymehP0Ip79cd9a4FqbXsnz8iDHWLFpMmGzrzj63jGuqtD2JekaKYk-egUyku3VMLkMAsZ_4DqgeENSmLc7pCK7niK9RLLOwJayfzJndvG4G84K/s1600/P4110986.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutysQO9DT0uMHZ_ymQGYVQ-aRiT-2cAymehP0Ip79cd9a4FqbXsnz8iDHWLFpMmGzrzj63jGuqtD2JekaKYk-egUyku3VMLkMAsZ_4DqgeENSmLc7pCK7niK9RLLOwJayfzJndvG4G84K/s640/P4110986.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit fours and pineapple juice</span></i></td></tr>
</tbody></table>
<br />
Restaurante Lasarte - Martín Berasategui<br />
Carrer de Mallorca, 259,<br />
08008 Barcelona, Spain<br />
Phone: +34 934 45 32 42Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-11595978759029150612013-04-13T09:22:00.000-07:002014-10-19T09:54:18.977-07:00dines at Moments, Barcelona<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNkDqNLLYN2nuEVODKBcELuouTIbVDXLjEE5_Zu-1ls5PeGiGy5LJ30DKhaOdfw4ZW95vCikP-w9VAigr-WAehAi-peD3moO09Y5_Lg_j21JUM29EMzLHHeI8drGwZ2Qut8mc0ORzl2x/s1600/P4090868.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNkDqNLLYN2nuEVODKBcELuouTIbVDXLjEE5_Zu-1ls5PeGiGy5LJ30DKhaOdfw4ZW95vCikP-w9VAigr-WAehAi-peD3moO09Y5_Lg_j21JUM29EMzLHHeI8drGwZ2Qut8mc0ORzl2x/s320/P4090868.JPG" width="320" /></a></div>
<i>Moments</i>, at the Mandarin Oriental Hotel, is the Barcelona outpost of Carme Ruscalleda's <i><a href="http://renaissancefoodie.blogspot.co.uk/2013/04/sant-pau-spain.html" target="_blank">Sant Pau</a></i> restaurant at Sant Pol del Mar. The kitchen is run by Carme's son, Raül Balam, and serves Catlan food in a modern style.<br />
<br />
<a name='more'></a>The menu at <i>Sant Pau</i> runs a month ahead of the one at <i>Moments</i>, to ensure that diners visiting both restaurants don't duplicate dishes. Any overlap can be accommodated, and when we visited <i>Sant Pau</i> the following night, the front-of-house had already ascertained what we'd eaten, and offered us a choice of alternatives. <br />
<br />
The food at <i>Moments</i> was very good, but certainly not as accurate or as delicate as that at <i>Sant Pau</i>. However, it is in central Barcelona, and has the advantage of having the facilities of the MO to hand, including a garden bar, banker's bar, and the<a href="http://renaissancefoodie.blogspot.co.uk/2013/04/blanc-brasserie-at-mandarin-oriental.html" target="_blank"> <i>Blanc Brasserie</i></a>. If you do eat at both, I'd recommend you eat at <i>Moments</i> before heading off to the beautiful seaside town of Sant Pol...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3lLezWSaHtIK_1lEQjRcG0YuFy93YJqxc9YiD2NnaKLejAk3F6U0e5jPv4p6Za7yeV81i31npLQq8blg07TY5ka_2b6kCKy6thQGxCQbjBwlAurIsJPf3CJbsS8QMDwlfSMAupJh9-4a/s1600/P4090861.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3lLezWSaHtIK_1lEQjRcG0YuFy93YJqxc9YiD2NnaKLejAk3F6U0e5jPv4p6Za7yeV81i31npLQq8blg07TY5ka_2b6kCKy6thQGxCQbjBwlAurIsJPf3CJbsS8QMDwlfSMAupJh9-4a/s1600/P4090861.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3lLezWSaHtIK_1lEQjRcG0YuFy93YJqxc9YiD2NnaKLejAk3F6U0e5jPv4p6Za7yeV81i31npLQq8blg07TY5ka_2b6kCKy6thQGxCQbjBwlAurIsJPf3CJbsS8QMDwlfSMAupJh9-4a/s640/P4090861.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvus9wQDm1mPsQz-LE1GYrBd6f28wmMqlUNBiSU7WryLuFfht7JJRdotN_Sc8HlKsnFgwvbqAk90hvnQYWgZ768gjeuF4LIomtMYUZ44MgdTnY313S7WAJ8PKBdSX2_AcEXzdvEgquzMn/s1600/P4090864.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvus9wQDm1mPsQz-LE1GYrBd6f28wmMqlUNBiSU7WryLuFfht7JJRdotN_Sc8HlKsnFgwvbqAk90hvnQYWgZ768gjeuF4LIomtMYUZ44MgdTnY313S7WAJ8PKBdSX2_AcEXzdvEgquzMn/s640/P4090864.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Green peas with white sausage</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzX9PpEHH4ZN5avMY2gVPL65EOkiiZWE63Rr38DqRDEg0_BhnpPnoXIUV_-TtoJXClQjPsHLXOAaF1QZC2ls3MEyRpZmrK_JLW-6SCZ4sHSvtQelZICucI2iw7YE3OJoH7yO2hjEG8KAB/s1600/P4090866+-+Version+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzX9PpEHH4ZN5avMY2gVPL65EOkiiZWE63Rr38DqRDEg0_BhnpPnoXIUV_-TtoJXClQjPsHLXOAaF1QZC2ls3MEyRpZmrK_JLW-6SCZ4sHSvtQelZICucI2iw7YE3OJoH7yO2hjEG8KAB/s640/P4090866+-+Version+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Sea cucumber, parmentier, soft pesto and zucchini</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-KAxjC0cSnPEHdEGpP_zsE4Fyg4jMJd6IJA_phMEhmC98nSI8pgN8icwoaeVqpLfw4RZNc0PD96p_o0M-R90u-XtaCuhEjnPxkiaR4LJEUsjNwky4pqTc0jqgHsy5rE2tcjq0G7IWf0A/s1600/P4090868.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-KAxjC0cSnPEHdEGpP_zsE4Fyg4jMJd6IJA_phMEhmC98nSI8pgN8icwoaeVqpLfw4RZNc0PD96p_o0M-R90u-XtaCuhEjnPxkiaR4LJEUsjNwky4pqTc0jqgHsy5rE2tcjq0G7IWf0A/s640/P4090868.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Crayfish, wonton pasta, tomato bonbon and juvert sauce</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsO93thTHq5_KyonnI-9UuEFpfUwOFs48u50Ojm8bF2qlmpGY8_YW0RAWZkUwO3XsieJBrLX7K_dhGf9lJDsVKSlH0zOAK-3L99SQpwAu9tAv6scvSD8IKKG3FY_pK2G3QNVIjcawijSc/s1600/P4090870.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsO93thTHq5_KyonnI-9UuEFpfUwOFs48u50Ojm8bF2qlmpGY8_YW0RAWZkUwO3XsieJBrLX7K_dhGf9lJDsVKSlH0zOAK-3L99SQpwAu9tAv6scvSD8IKKG3FY_pK2G3QNVIjcawijSc/s640/P4090870.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Sea bream, pasta, ginger, vegetables and dates</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwskKQsM0cTNrXyU5YgxX8EhNs0ePoDxcxVUS2P7ZNOuoYROP8FiRxNBY0hLhTrx895hgomME9I4GH43Tbaf1rSqDR0_bDEdvHb7dzpEi-LF5j1aIbwU8IWCFSDvnJ4zgACOWqYcdtnnve/s1600/P4090871.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwskKQsM0cTNrXyU5YgxX8EhNs0ePoDxcxVUS2P7ZNOuoYROP8FiRxNBY0hLhTrx895hgomME9I4GH43Tbaf1rSqDR0_bDEdvHb7dzpEi-LF5j1aIbwU8IWCFSDvnJ4zgACOWqYcdtnnve/s640/P4090871.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Iberian pork, parsnip biscuit, dried peach and raisins</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-bt-Q8TUGm_ewg6JnFklmZ3eJZtCegxdCTALf9dt6Bi5H02VdEEDdKwmFhu90m_GhHFi7UFqCseZfFtIPMK5iAoS46WPMNugME4CSaFlzyf0MCcha8TqYex3BYzzx1vf32IfZiJ5qd6F/s1600/P4090879.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-bt-Q8TUGm_ewg6JnFklmZ3eJZtCegxdCTALf9dt6Bi5H02VdEEDdKwmFhu90m_GhHFi7UFqCseZfFtIPMK5iAoS46WPMNugME4CSaFlzyf0MCcha8TqYex3BYzzx1vf32IfZiJ5qd6F/s640/P4090879.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Chocolate brownie, chocolate mousse, raisins, raspberries and brandy</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9-0xDXIW1atYtUdj6f4aEUAU703UT3xX5qQG839AGtqQmjAChNJMROxUWtMI3Y-VfjCmfVDHLH1GYIX-ZqVFyom17vpZEMF6rE0Oo8THneekpWdf4qXBaTpB_OH__tIqF12MltJ_WcK3/s1600/P4090876.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="555" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9-0xDXIW1atYtUdj6f4aEUAU703UT3xX5qQG839AGtqQmjAChNJMROxUWtMI3Y-VfjCmfVDHLH1GYIX-ZqVFyom17vpZEMF6rE0Oo8THneekpWdf4qXBaTpB_OH__tIqF12MltJ_WcK3/s640/P4090876.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>"Calisay and Passion"</i></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XZurPx6SXEbaWnjMJ9tiwNzbLUD1IF4gfCulCcKWAIFnLinH_NvCyCoSGACfBDDerX9UmILzRpmmGcCpT_-Vmn5v5cG_rr5LfVlzo0ebeC8wPOTPaym2wMucroPJZPJK4CtuhXk2x1dZ/s1600/P4090878.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XZurPx6SXEbaWnjMJ9tiwNzbLUD1IF4gfCulCcKWAIFnLinH_NvCyCoSGACfBDDerX9UmILzRpmmGcCpT_-Vmn5v5cG_rr5LfVlzo0ebeC8wPOTPaym2wMucroPJZPJK4CtuhXk2x1dZ/s640/P4090878.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Fruit and vegetable salad</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY3eR0MEXGCzzcyvyZ0GjVITR3AXSBNy-iobni9lDM4ew0_gkl2axtLu5fUeU5nzpGMwyun4-TCaYrVAJF9c_e-DCSnMC41eZWDPONiSDBzZtqmmN5L0auGL4Js21YnxuYNdxLBxPkjzQ/s1600/P4090883.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY3eR0MEXGCzzcyvyZ0GjVITR3AXSBNy-iobni9lDM4ew0_gkl2axtLu5fUeU5nzpGMwyun4-TCaYrVAJF9c_e-DCSnMC41eZWDPONiSDBzZtqmmN5L0auGL4Js21YnxuYNdxLBxPkjzQ/s640/P4090883.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit fours: sarah bernhardt, small cake, millefeuille, candied pumpkin and pine nuts; <br />chocolate rock, crispy rice and almond; filo pastry with sherbet and liquorice; <br />crispy chocolate with passion fruit; macaron; black chocolate sausage; chocolate mousse</span></i></td></tr>
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Moments<br />
<div>
<a href="http://www.mandarinoriental.com/barcelona/" target="_blank">Mandarin Oriental Hotel</a><br />
Passeig de Gràcia, 38-40,<br />
08007 Barcelona</div>
<div>
Phone: +34 93 151 87 81</div>
Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-92199884824136605262013-04-13T09:21:00.000-07:002014-10-19T09:54:19.214-07:00dines at Enoteca, Barcelona<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxQX68g5q_LaY0KihNOfD2HIj0Yy-g-FeWGKSF36qc08TRQp2YhrVcy7jccSvQRuoKoCtxOe_suc8KV-v8ifnS30Di-SU3rEUzjWKbXAkcTkA8U7Pi5306bbpKNiet8RGDEfKlKud18Bl/s1600/P4080826.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxQX68g5q_LaY0KihNOfD2HIj0Yy-g-FeWGKSF36qc08TRQp2YhrVcy7jccSvQRuoKoCtxOe_suc8KV-v8ifnS30Di-SU3rEUzjWKbXAkcTkA8U7Pi5306bbpKNiet8RGDEfKlKud18Bl/s320/P4080826.JPG" width="320" /></a>I'm in Barcelona, it's 20ºC on the terrace, and Femme D'Argent is blasting on my headphones - what's not to love? <br />
<br />
Add to that an agenda that includes three 2* Michelin restaurants, and one 3*, and you know my mood is going to be relaxed, expansive, and happy...<br />
<br />
<a name='more'></a>First up, the very lovely people at <a href="http://www.hotelartsbarcelona.com/en/dining/enoteca" target="_blank">Enoteca</a>. The kitchen is run by Paco Pérez and focuses on Catalan dishes, reinterpreted in a thoroughly modern style. The restaurant itself is light and bright and in a great location down by the beach at the Arts Hotel. The walls are made from shelves of wine, and of course the word Enoteca means wine repository... <br />
<br />
We chose the tasting menu, and allowed one of the three sommeliers to guide us towards a suitable Spanish cava (Colet), and wine (As Sortes) - both were excellent. The kitchen showed some real talent with some delicious and unusual flavour notes, and the front-of-house went out of there way to make our dinner a happy one (having been told by the M.O. concierge that it was our anniversary). We will definitely return.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM3gtp-BS-lTu8LfalDqpL1od7JuJBZYyrkO720jS6JGLQVODAZYhmMRXcrH8XEgKGWTPJCYvpV7HVVz6-ZpUgloZpEom01WSzmeDdJGb_Fq_6R_Vqa_OaehdnhIKp8Tb0_W3H8at1Vg-/s1600/P4080815.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM3gtp-BS-lTu8LfalDqpL1od7JuJBZYyrkO720jS6JGLQVODAZYhmMRXcrH8XEgKGWTPJCYvpV7HVVz6-ZpUgloZpEom01WSzmeDdJGb_Fq_6R_Vqa_OaehdnhIKp8Tb0_W3H8at1Vg-/s640/P4080815.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Clam broth, corn and coriander, and behind the broth, pig fat</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6l0pMaG1evsSv504xvuHRlV-tEn0wjP-dk8ENl4XIh8aXoCgNJ17mye1wtGgD0zFYEkwAj8t_bSilGwuV9_I9KFZLHNvjFKyfVGFZa5O5AK-mg6tj5egsOYK888yYW_CYpLStDUFGCvdp/s1600/P4080818.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6l0pMaG1evsSv504xvuHRlV-tEn0wjP-dk8ENl4XIh8aXoCgNJ17mye1wtGgD0zFYEkwAj8t_bSilGwuV9_I9KFZLHNvjFKyfVGFZa5O5AK-mg6tj5egsOYK888yYW_CYpLStDUFGCvdp/s640/P4080818.jpg" width="384" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Corn and coriander</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjlRaLJ212tMWXa6rM8YHvJk_MWDAGRoWrVWab8lRB2xxVt1GLWIxhDh5R6cmHn2YyBKYgXzl9rJsVIG-HaGgAsJ92fH3lJ2qMmHJKYUuj8nLlT4IQE1AjQHz5n6iEN5MVbpfdEcY8QWM/s1600/P4080819.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjlRaLJ212tMWXa6rM8YHvJk_MWDAGRoWrVWab8lRB2xxVt1GLWIxhDh5R6cmHn2YyBKYgXzl9rJsVIG-HaGgAsJ92fH3lJ2qMmHJKYUuj8nLlT4IQE1AjQHz5n6iEN5MVbpfdEcY8QWM/s640/P4080819.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Mussel, in Tiger's Milk</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwSzWDS52d5IE1XzZaJc4SQz167iOijUUyDfyvRkdYsM5HiD7DxqO6q7oUXkjCsTXv7Wq4194w_lHYZlLBSYhemw8CQCKEtYbWVP1FcqTzd87xKN8mQM2vHoaQFBLCB90zU_TnhRSH7Co/s1600/P4080823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwSzWDS52d5IE1XzZaJc4SQz167iOijUUyDfyvRkdYsM5HiD7DxqO6q7oUXkjCsTXv7Wq4194w_lHYZlLBSYhemw8CQCKEtYbWVP1FcqTzd87xKN8mQM2vHoaQFBLCB90zU_TnhRSH7Co/s640/P4080823.jpg" width="576" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">'End to Winter' salad</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wvjsdtEGpm39Z1tSILHkC11j5JMSL2yxBWfpDMJWxIxuen9qQMUllwmImG7BDu0jr4h-jaKDWpxrCcHGJYkZJ9WHa-FyoCJk4FJUm7UtZDs-cgXs_JxR95vj179HIe7qf2ar7dUeHpnz/s1600/P4080820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wvjsdtEGpm39Z1tSILHkC11j5JMSL2yxBWfpDMJWxIxuen9qQMUllwmImG7BDu0jr4h-jaKDWpxrCcHGJYkZJ9WHa-FyoCJk4FJUm7UtZDs-cgXs_JxR95vj179HIe7qf2ar7dUeHpnz/s640/P4080820.jpg" width="502" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Mussel, pisco sour cocktail, and fish and chips</span></i></td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilacHEI780lx3QYF0Zo81msiompDUrgZxqQ2C1Ab5wxy4KpjVrr62m38x8M0G-S3OeBWqM3qSTS28hWpAXb8ZiYVBLcv4dtHFzumBRTq-OOrkmSErdC8Zk4zBWmmjp2-B3rK7a2kfxLRcv/s1600/P4080824.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilacHEI780lx3QYF0Zo81msiompDUrgZxqQ2C1Ab5wxy4KpjVrr62m38x8M0G-S3OeBWqM3qSTS28hWpAXb8ZiYVBLcv4dtHFzumBRTq-OOrkmSErdC8Zk4zBWmmjp2-B3rK7a2kfxLRcv/s640/P4080824.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Golden egg: cocoa butter shell, gold leaf, candyfloss, foie gras</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtH0C_Ne3-06mnrwJy46FL_49OKXrIJa6_43R0tEPTJdQoEBx7XnzTYoGEEy9FvyoKBTYyYxmNfiWO9Ci7VLmALy8q-SyVQ6Guouax0Szg8zNlQQEl7kNY-vx40CKYAMQGs0UJ81tQjq-/s1600/P4080826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtH0C_Ne3-06mnrwJy46FL_49OKXrIJa6_43R0tEPTJdQoEBx7XnzTYoGEEy9FvyoKBTYyYxmNfiWO9Ci7VLmALy8q-SyVQ6Guouax0Szg8zNlQQEl7kNY-vx40CKYAMQGs0UJ81tQjq-/s640/P4080826.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Tuna, sea urchin and egg yolk</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQSlAD_1vpv6SuEZRiBKbRyrWhLOViSwrXBA_k6CtMu0bPv60ol71Wx3DuH3LtVa75dCrEjoWwkctFarWmLc5jBRy0FYg-bxGKmFM-DujMnBDR5OogHOkwFtBQ23c-Serjv4TDaMlWp7L/s1600/P4080827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQSlAD_1vpv6SuEZRiBKbRyrWhLOViSwrXBA_k6CtMu0bPv60ol71Wx3DuH3LtVa75dCrEjoWwkctFarWmLc5jBRy0FYg-bxGKmFM-DujMnBDR5OogHOkwFtBQ23c-Serjv4TDaMlWp7L/s640/P4080827.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Tuna, sea urchin and egg yolk: the reveal</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCYJSBcqgN5fQrbmM5v6oHw6isIIb3ugQ8X9-BKjZ0l_63PgMOeta7xEvJFoIblp_5u7g_iA-DlpieF_31ArB2_6x6kEpkXs9HvEMnWVL-YTKZPQaUcxVVbEWZkFh8uWLv5ym4XUQ6UxV/s1600/P4080831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCYJSBcqgN5fQrbmM5v6oHw6isIIb3ugQ8X9-BKjZ0l_63PgMOeta7xEvJFoIblp_5u7g_iA-DlpieF_31ArB2_6x6kEpkXs9HvEMnWVL-YTKZPQaUcxVVbEWZkFh8uWLv5ym4XUQ6UxV/s640/P4080831.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Peas 'Catalan'</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkzfQ4zB9eN9y9eYel9eMD2NnR3xXDxmdK2qbh_AHI44jWaz6ogSoKwjVrIEAe9mZIJynAfqYHZMKTa7nk1naS4DhEP-hC25NO_y_T3m4NSc-G3gh9h0GFcHAfEkJjJi5iB66c5SV1tKO/s1600/P4080834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkzfQ4zB9eN9y9eYel9eMD2NnR3xXDxmdK2qbh_AHI44jWaz6ogSoKwjVrIEAe9mZIJynAfqYHZMKTa7nk1naS4DhEP-hC25NO_y_T3m4NSc-G3gh9h0GFcHAfEkJjJi5iB66c5SV1tKO/s640/P4080834.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Sea cucumber, 'pil-pil', back truffle and lima beans</span></i><span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyssmKcXDilcfiOOauBCGLiuJT-bzsm5HrpfTfM8jPMPj7MYUv3dzy-IYuLj0ZMd86D-2IuQ1KbQqdjlc94osvhyphenhyphenh65L3BVKHe31ZegxJzQK8sC0x5ufOuzhPG2Ha9eduTB9XLyShb8hTX/s1600/P4080841.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyssmKcXDilcfiOOauBCGLiuJT-bzsm5HrpfTfM8jPMPj7MYUv3dzy-IYuLj0ZMd86D-2IuQ1KbQqdjlc94osvhyphenhyphenh65L3BVKHe31ZegxJzQK8sC0x5ufOuzhPG2Ha9eduTB9XLyShb8hTX/s640/P4080841.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Wagyu beef Wellington</span></i><span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxSV9DCh8-5YoVtTibZ_GcmkC_ttMr0KdGbjB5qjbJu7UnXSMuK_B09ISxAxjsT2QAK_Th-8F8fECP1aAEKR7G6L2xTvrtiU062kXgBOgeshonjpKhYjjPU9bsxkP1XSJ8enAzSnu5OKx/s1600/P4080838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxSV9DCh8-5YoVtTibZ_GcmkC_ttMr0KdGbjB5qjbJu7UnXSMuK_B09ISxAxjsT2QAK_Th-8F8fECP1aAEKR7G6L2xTvrtiU062kXgBOgeshonjpKhYjjPU9bsxkP1XSJ8enAzSnu5OKx/s640/P4080838.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Steamed hake, green beans and potato</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0tX7T7S-qYOK2k3Yab0e6MQQfdOJRP4qbqt_uM3qYGTmvnzMMCQAE3P4kXb7qQq8fQbinYhvtmu4pMxoPgiAFtc-0EPcLxODLIysvhPTRPZ5Tpuc5ByldF_UHXXix2J59yzOgRHbui5Y/s1600/P4080835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0tX7T7S-qYOK2k3Yab0e6MQQfdOJRP4qbqt_uM3qYGTmvnzMMCQAE3P4kXb7qQq8fQbinYhvtmu4pMxoPgiAFtc-0EPcLxODLIysvhPTRPZ5Tpuc5ByldF_UHXXix2J59yzOgRHbui5Y/s640/P4080835.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Smoked creamy rice, prawn and saffron sauce</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUAeXVuVuYaM61AFNuGcnGMxTAZzfdF6yuAinSExRLb1FzD9I0r_g4V_xm8ydZkmBp4KDrz6iYqWD3Likl9W2D3R-Ptie74wuHcBGhUbhdOY4boXr7HMn-EJRO34jJxlkoY8RWiz-KiFh/s1600/P4080843.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUAeXVuVuYaM61AFNuGcnGMxTAZzfdF6yuAinSExRLb1FzD9I0r_g4V_xm8ydZkmBp4KDrz6iYqWD3Likl9W2D3R-Ptie74wuHcBGhUbhdOY4boXr7HMn-EJRO34jJxlkoY8RWiz-KiFh/s640/P4080843.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">White bonbon</span></i><span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVAx807AinacxozuXg1Czo_3tG5ZJ8xC8toQ3jRNrJ5PDevyt-_1n4yrdBsaG-nImiM3w11qgz_3Ozq3jbUPdpq1vBiV6OpII-qHV1HVTD3aMRrR_kE6glE2Nb5IsAtoc-juQPoPjt6WD/s1600/P4080844.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVAx807AinacxozuXg1Czo_3tG5ZJ8xC8toQ3jRNrJ5PDevyt-_1n4yrdBsaG-nImiM3w11qgz_3Ozq3jbUPdpq1vBiV6OpII-qHV1HVTD3aMRrR_kE6glE2Nb5IsAtoc-juQPoPjt6WD/s640/P4080844.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>White bonbon: the reveal</i></span></td></tr>
</tbody></table>
<div style="text-align: left;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ45mpNlFTOOjpX9L7CusMwz1WErCo1jwn0F61cc9l05UvqJ1rOcAXgF2gtoZZz3NEuu2V3eJ5tsRkBkl35CB3WkLfWqhAA4MpD0DhU7xILTeBUW1Skwutrl1mqZhTcrKegCSS_Y8tffV_/s1600/P4080846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ45mpNlFTOOjpX9L7CusMwz1WErCo1jwn0F61cc9l05UvqJ1rOcAXgF2gtoZZz3NEuu2V3eJ5tsRkBkl35CB3WkLfWqhAA4MpD0DhU7xILTeBUW1Skwutrl1mqZhTcrKegCSS_Y8tffV_/s640/P4080846.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Black forest (with the best bitter cherry ice-cream!)</span></i></td></tr>
</tbody></table>
<br />
Enoteca<br />
<a href="http://www.hotelartsbarcelona.com/" target="_blank">Hotel Arts</a>,<br />
Marina 19–21<br />
08005 Barcelona<br />
Phone: +34 93 4838108Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-19407494295652143442013-04-13T03:54:00.000-07:002014-10-19T09:54:18.998-07:00lunches at Blanc Brasserie, Barcelona<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKShnIy3ICPw2MCc7Gj4CQDiyGfaJE7UuLY042KM7XidW5YCk8Ynr0KHIL4LFu7aDz6hmONaR0sFoQQsJxnolfsezJ_zvHZwi5G_2e55Q5HBg7W0JDK4pMOw6p4AJy0C9ds-Xwx_7pOWk8/s1600/P4090857.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKShnIy3ICPw2MCc7Gj4CQDiyGfaJE7UuLY042KM7XidW5YCk8Ynr0KHIL4LFu7aDz6hmONaR0sFoQQsJxnolfsezJ_zvHZwi5G_2e55Q5HBg7W0JDK4pMOw6p4AJy0C9ds-Xwx_7pOWk8/s320/P4090857.JPG" width="320" /></a>The <a href="http://www.mandarinoriental.com/barcelona/fine-dining/blanc/" target="_blank">Blanc Brasserie</a> is the main restaurant at the Mandarin Oriental in Barcelona, though they also have the Michelin starred <i>Moments</i>.<br />
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Food is well executed, and the kitchen turn out a wide variety of Catalan, Spanish and Oriental dishes. We particularly enjoyed the miso octopus, which was succulent and tender, and I loved the inclusion of pink peppercorns in the yakitori which gave it a piquancy not usually found.<br />
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<a name='more'></a>It forms a quiet oasis in the centre of the city.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMd2VXJTpub-MeS7ppRRCLBProvxkcqbHCg7s6RPAP06TCmeom7fk-XdMqjjDkwn_7p3hAL0bwIt5A1rOn0IdUzhNNcwBU_sQj2dp8hIdv9TEOoIL79y9OCXttdmY0IJNSfXW5F6bmuIS/s640/P4110935.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Chicken yakitori</span></i>
</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0UPWd4kQ4ZISYpUpLs6YjKjyefLMcCQKVGcRiFUSC3C83-aF3Z8Vu-2s-JgxgkUD3rB7qJ5RF0yqBDlVin1V1qBq54Al0UZEXAkl-y5HoZcrRFkxEAMMr9GpqR3MLVjE2On2DlzvTehX/s1600/P4090854.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0UPWd4kQ4ZISYpUpLs6YjKjyefLMcCQKVGcRiFUSC3C83-aF3Z8Vu-2s-JgxgkUD3rB7qJ5RF0yqBDlVin1V1qBq54Al0UZEXAkl-y5HoZcrRFkxEAMMr9GpqR3MLVjE2On2DlzvTehX/s640/P4090854.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Seasonal vegetables, Iberian ham, fresh herbs and flowers</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnPznw5ukvWM-m3-Wvd0BBd61RVdLg_psQIIHB1xUohHOUZx1pcq5NX2LvhRRUGgo8jDg5btGT5ijA8Wo7u_WKazaD1BR3VfuEcg11CvSivmcKJ8NgFpBTfvy_DoV0zDCK7p4UN0VbYzj/s1600/P4090857.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnPznw5ukvWM-m3-Wvd0BBd61RVdLg_psQIIHB1xUohHOUZx1pcq5NX2LvhRRUGgo8jDg5btGT5ijA8Wo7u_WKazaD1BR3VfuEcg11CvSivmcKJ8NgFpBTfvy_DoV0zDCK7p4UN0VbYzj/s640/P4090857.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Octopus in miso, with shitake mushrooms and vegetables</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3jLz5T41UW1ve2VlxSrZk1vd1KMUuMiBM7GfuD3A302qjPARcnc-R2uT0QsGSQpp7m-BCMMDlreVNhJG47cs5CEWvVIkSTfTPxd4KY39rRJ88-OKg3ZPumrJ5M5XVFkgHtMZbWFs3P6f/s1600/P4110933.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3jLz5T41UW1ve2VlxSrZk1vd1KMUuMiBM7GfuD3A302qjPARcnc-R2uT0QsGSQpp7m-BCMMDlreVNhJG47cs5CEWvVIkSTfTPxd4KY39rRJ88-OKg3ZPumrJ5M5XVFkgHtMZbWFs3P6f/s640/P4110933.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Brushcetta of tomato and smoked eel</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHaeUv6f9EsD29x0HnRBl4w9ZUwCgQIzT4Ca0cCaaTwKVXiANFD0LE6Oxz13qCFQiv_QknWWVtOhjZylQ9Aq1dU38N6clACFlzxZqqQ6lGr5Qqx7gv6M1qTPJLoWfzOHJwH5MzwZ1K_ty/s1600/P4110939.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="537" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHaeUv6f9EsD29x0HnRBl4w9ZUwCgQIzT4Ca0cCaaTwKVXiANFD0LE6Oxz13qCFQiv_QknWWVtOhjZylQ9Aq1dU38N6clACFlzxZqqQ6lGr5Qqx7gv6M1qTPJLoWfzOHJwH5MzwZ1K_ty/s640/P4110939.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Crispy suckling pig, vermouth and shallots</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFO-uZBXgXgRM1GqcTz4VqwFkPTDqKjfoXu4-6QY7RmEnVSOWPAva9d1ROaZkHiBVzzm57itOOBLy8WfQMCC1mSbnWIsauNNPmstfCgNsTPbD7FJc0PjNorxL7rTInQyuGR8gnSUzpxzhD/s1600/P4090855.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFO-uZBXgXgRM1GqcTz4VqwFkPTDqKjfoXu4-6QY7RmEnVSOWPAva9d1ROaZkHiBVzzm57itOOBLy8WfQMCC1mSbnWIsauNNPmstfCgNsTPbD7FJc0PjNorxL7rTInQyuGR8gnSUzpxzhD/s640/P4090855.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Roasted fillet of sea bass, wild Venere rice, trout roe</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_8S1oZccGww9p1Thceiwshz9Vd2X3DTDOs02tLVgLun0JXl2UHEv4949uzZpnCIubWdmVc41agUeU3gykUWstb7f1IT5ZKN7qQdBcZYVimNzElnjBN0ELbjQn1ktOorvHJHa2EOJoDRl/s1600/P4110942.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_8S1oZccGww9p1Thceiwshz9Vd2X3DTDOs02tLVgLun0JXl2UHEv4949uzZpnCIubWdmVc41agUeU3gykUWstb7f1IT5ZKN7qQdBcZYVimNzElnjBN0ELbjQn1ktOorvHJHa2EOJoDRl/s640/P4110942.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Cardamom chocolate fondant, with yoghurt ice-cream</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPAh4Caw00DDb23wof18MLeOupvLgJ7mNY3y2uTxBVWYn1E-oiMEBui2i3IOpSQVwnKe4iDqc3t8vJr0J1DL7gwURbakSKCkbjZrcE2FLzTVGmMF7p7Jq3qXJ4fYUJ1V-BxGtL1Qvr3xe/s1600/P4090859.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPAh4Caw00DDb23wof18MLeOupvLgJ7mNY3y2uTxBVWYn1E-oiMEBui2i3IOpSQVwnKe4iDqc3t8vJr0J1DL7gwURbakSKCkbjZrcE2FLzTVGmMF7p7Jq3qXJ4fYUJ1V-BxGtL1Qvr3xe/s640/P4090859.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Peanut parfait, with raspberry and lemon thyme compote</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWl82ZOcIzOW9LeNkrpV7eQBoVGQIermueEhrhO_oGwTLNgkwzF7OmATHihp9ZcnIFMJoq3GX369vtW6_FAjlnV0wvTI0NloqZWKMKjNH3GVv5f3vuHJd4qopvDPcfyyvYij9itAKZLSH/s1600/P4110944.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWl82ZOcIzOW9LeNkrpV7eQBoVGQIermueEhrhO_oGwTLNgkwzF7OmATHihp9ZcnIFMJoq3GX369vtW6_FAjlnV0wvTI0NloqZWKMKjNH3GVv5f3vuHJd4qopvDPcfyyvYij9itAKZLSH/s640/P4110944.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Petit Fours</i></span></td></tr>
</tbody></table>
<br />
Blanc Brasserie<br />
<a href="http://www.mandarinoriental.com/barcelona/" target="_blank">Mandarin Oriental Hotel</a><br />
Passeig de Gràcia, 38-40,<br />
08007 Barcelona<br />
+34 93 151 87 83Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-4757699512424449572013-02-23T08:58:00.000-08:002014-10-19T09:54:19.122-07:00lunches at Holder and Hartnett, at Lime Wood...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VSIyATJR750h60lFvqE5jKwRlZkDG6xUb-YeyDhG8LPkH-Lbm0mTiOS2bxEi09XnmDNBGbzOiUvX91cHZ8GhEzrtKaItOCzouhhaC4o8WBMeClbGvDktioBojbkI95kcWJZOorI5h_wt/s1600/P2230059.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VSIyATJR750h60lFvqE5jKwRlZkDG6xUb-YeyDhG8LPkH-Lbm0mTiOS2bxEi09XnmDNBGbzOiUvX91cHZ8GhEzrtKaItOCzouhhaC4o8WBMeClbGvDktioBojbkI95kcWJZOorI5h_wt/s320/P2230059.JPG" height="240" width="320" /></a>When I mention that I spend half my time in the New Forest, people push me for hotel and restaurant recommendations... And the problem with the Forest is that it <i>is</i> a destination - over ten million people pour into it to it every year to camp, trek, and cycle through the woods, and sail out of the beautiful harbours - consequently, a great proportion of the restaurants in the area cater for the tourist market.<br />
<br />
<a name='more'></a>At one end of the spectrum it's not uncommon to be served a tin of beans alongside your enormous portion of sausage and mash (and no, I'm not joking). At the other end, we have several formal restaurants, usually based in hotels, and on the whole rather uninspiring, sterile spaces. There are of course a few exceptions, but I've all but given up eating out down here, and recommend very few places to chums.<br />
<br />
Inevitably the conversation will turn to sister-hotels <i><a href="http://www.thepighotel.com/" target="_blank">The Pig</a></i> at Brockenhurst, and <i><a href="http://www.limewoodhotel.co.uk/" target="_blank">Lime Wood</a> </i>at Lyndhurst - both hotels feature in all those lovely magazines we Londoners seem to favour so much. The cognoscenti don their wellingtons and Barbours, and head for the woods, in an urbanite return to nature. I'm actually very fond of <i>Lime Wood</i> - I've even stayed there, though I live less than ten miles away (<i>excellent beds, low lighting that activates when you pop to the bathroom at night, and excellent breakfast in the Scullery, since you ask</i>).<br />
<br />
But did I enjoy the restaurant enough to recommend it? To be honest - no. Though the food was good, it had a very incongruous Disney'esque wooden framing and was completely devoid of any personality. Everyone I've asked down here disliked it, as did a few of my London friends who'd visited. We were all abuzz then, with the news that not only was <a href="http://www.twitter.com/angelahartnett" target="_blank">Angela Hartnett</a> joining <a href="http://www.twitter.com/luke__holder" target="_blank">Luke Holder</a> in an re-woking of the menu, but also the dining rooms were to be completely overhauled. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPoGUGV8h6Cef3_e6HayGK4gKGB5Lfc2G_4AogZRIknQwxawR-87fuAoImzwbPmK6emlbh9zwi5XRbZUL8h9o8_AOAIq-G84_FKmc5R7c3X5D0Oa6QXR603478YnPXp1xfKpJP1zpxlCR/s1600/P2230057.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPoGUGV8h6Cef3_e6HayGK4gKGB5Lfc2G_4AogZRIknQwxawR-87fuAoImzwbPmK6emlbh9zwi5XRbZUL8h9o8_AOAIq-G84_FKmc5R7c3X5D0Oa6QXR603478YnPXp1xfKpJP1zpxlCR/s400/P2230057.JPG" height="210" width="400" /></a>In place of the faux Disney, there are now stuffed leather chairs, and Missoni fabric. Much smarter than the dining room at <i>The Pig</i>, but much more relaxed and comfortable than it's previous incarnation. Playing to Luke's strengths, the menu has a very strong Italian influence, and reflects the year Luke spent working at the three Michelin starred <a href="http://www.enotecapinchiorri.com/" target="_blank">Enoteca Pinchiorri in Florence</a> (<i>excellent wine list, good food, insane water menu - yes - you read that correctly - a 30 page plus water menu...</i>). And of course we all know that Angela's an excellent pusher of <a href="http://www.muranolondon.com/" target="_blank">Italian delights</a>... Could this new incarnation live up to my expectations I wondered?<br />
<br />
Well, hurrah for <a href="http://www.limewoodhotel.co.uk/hartnett-holder-and-co/" target="_blank">Holder and Hartnett</a>! I'll say it again - hurrah! Excellent Italian food, properly executed favourites, with friendly and observant staff. Ristottos were properly al dente, creamy, and the 11yo's saffron risotto wasn't too metallic, a common problem. Alongside that, delicious artichokes, excellent salad which tasted as though it had just been plucked, perfect zucchini fritti (joy of joys), and my favourite - espresso affogato. <br />
<br />
So, go on - ask me... Would I recommend Holder and Hartnett to my London chums?<br />
<br />
Absolutely!<br />
<br />
Updated 26/2/14 : Small caveat, the last time I went to HH the food was great, but the service was decidedly poor - that was probably at the beginning of February. One of my chums went there today for his wedding anniversary, and also experienced very slow and at times inaccurate service. So. The food remains good, but there is now a question mark over the slipping service standards...<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhM-av4r27tRrnfSy7HmYaMxccg_N8iAdHTphujNwXi01MiN6xXuqUKiMmckabcnatr3qw2T2zD_eXRkrCer19IBoIKZD4pYM_9o4BY8l4rqnS6cz00ECMR_jdCuCoIxIHryl2uVLFjRXH/s1600/P2230067.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhM-av4r27tRrnfSy7HmYaMxccg_N8iAdHTphujNwXi01MiN6xXuqUKiMmckabcnatr3qw2T2zD_eXRkrCer19IBoIKZD4pYM_9o4BY8l4rqnS6cz00ECMR_jdCuCoIxIHryl2uVLFjRXH/s640/P2230067.JPG" height="460" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Roasted artichokes, with grated duck egg, and bread crumbs</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qKITXwo0e8moH2s6vWfd18V1CwGliCC5qfPdi0YHfvoZryMqrQTi5FwZ8ybiS_AW10KcECSqk8D5RO6RoklFKO6wHoxvPpyX3rV3dEDJJYtffOqCpcl4ff5tdfFgZaUNdhOazu2x55Sy/s1600/P2230064.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qKITXwo0e8moH2s6vWfd18V1CwGliCC5qfPdi0YHfvoZryMqrQTi5FwZ8ybiS_AW10KcECSqk8D5RO6RoklFKO6wHoxvPpyX3rV3dEDJJYtffOqCpcl4ff5tdfFgZaUNdhOazu2x55Sy/s640/P2230064.JPG" height="515" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Risotto Milanese </span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpiCIYadMAY5z1R6eBipbHtnInvs8gcJJQi6nxru0jZru4jrOovG2X1D54g_iU3T0fihK-YMp_Lh4mHaW0Kp-UfHHtWBFGVqRttFisPU5qHCywBkXKuZpUjM1kJKvfs4jDHAQMAisJ55f/s1600/P2230066.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpiCIYadMAY5z1R6eBipbHtnInvs8gcJJQi6nxru0jZru4jrOovG2X1D54g_iU3T0fihK-YMp_Lh4mHaW0Kp-UfHHtWBFGVqRttFisPU5qHCywBkXKuZpUjM1kJKvfs4jDHAQMAisJ55f/s640/P2230066.jpg" height="640" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Local meats cured in the Smokehouse at Lime Wood</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXRrPJoF3jiYcqE5LZwTUe-nl06o1N_AUv2hP_nnIhhTGluqcVIcAXLF6wOZAsLkt1D6ttz4EnGe-wrmKXDWZFLTe7YBUzDyMCKLIlBrNS2lF9IPYg98BZRPzZI8kMnFWxVoJudNf6pY1/s1600/P2230073.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXRrPJoF3jiYcqE5LZwTUe-nl06o1N_AUv2hP_nnIhhTGluqcVIcAXLF6wOZAsLkt1D6ttz4EnGe-wrmKXDWZFLTe7YBUzDyMCKLIlBrNS2lF9IPYg98BZRPzZI8kMnFWxVoJudNf6pY1/s640/P2230073.JPG" height="408" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pumpkin risotto, with chestnuts and Nanny blue cheese</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpRsMAJ5ldZgcHCWVUgdYkqAfkIHlZrFy7F-KrtLFTxwqcLThW-9awv5Q-T5r4BoxGfp1OhS7LOEb8ECkjia6NUNgYUjPqhMYYff_TAsQknrPHmD9vOpX13Y0aneZgQLoMsi_VnfUj3My/s1600/P2230074.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpRsMAJ5ldZgcHCWVUgdYkqAfkIHlZrFy7F-KrtLFTxwqcLThW-9awv5Q-T5r4BoxGfp1OhS7LOEb8ECkjia6NUNgYUjPqhMYYff_TAsQknrPHmD9vOpX13Y0aneZgQLoMsi_VnfUj3My/s640/P2230074.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Flat-iron steak, with black pepper butter</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35sD57RC3Q4LawHF2UBkSbKhGp5gNnDCEQ9O7BPjodJ6G97swqp7vzyE7c-z3RUohYvRdqMknSwZY5iQ7FFdx7w4taw2B6C7U8fBRVgGDbwR-103cyHq77_seCQyunYNUcw4FUlT-72Hz/s1600/P2230078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35sD57RC3Q4LawHF2UBkSbKhGp5gNnDCEQ9O7BPjodJ6G97swqp7vzyE7c-z3RUohYvRdqMknSwZY5iQ7FFdx7w4taw2B6C7U8fBRVgGDbwR-103cyHq77_seCQyunYNUcw4FUlT-72Hz/s640/P2230078.JPG" height="470" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Affogato</span></i></td></tr>
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<br />
<br />
<br />
<br />
Lime Wood Hotel,<br />
Beaulieu Road,<br />
Lyndhurst,<br />
Hampshire<br />
SO43 7FZ<br />
<br />
<a href="http://www.urbanspoon.com/r/363/1723640/restaurant/South-East/New-Forest/Lime-Wood-Lyndhurst"><img alt="Lime Wood on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1723640/biglogo.gif" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comLyndhurst, Hampshire SO43 7FZ, UK50.8632111 -1.548881800000003850.8431671 -1.5892223000000039 50.8832551 -1.5085413000000036tag:blogger.com,1999:blog-3010339069121558350.post-29094997819519233832013-02-15T02:44:00.001-08:002014-10-19T09:54:19.050-07:00lunches at Galvin at Windows...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6dXO-FW7A0s29RdGUWwlguPXQUZURK4Zfy1VIhWvPfU0fYDk0bhpjO-s2sj4WaesU0ODw2A29MjDq42IZ2GEbbQGRDc9wiEFsXlqQsqhy5_SHEXp-5L77xyycRb3Neu1coGSqvdsxeOc/s1600/P2120966.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6dXO-FW7A0s29RdGUWwlguPXQUZURK4Zfy1VIhWvPfU0fYDk0bhpjO-s2sj4WaesU0ODw2A29MjDq42IZ2GEbbQGRDc9wiEFsXlqQsqhy5_SHEXp-5L77xyycRb3Neu1coGSqvdsxeOc/s320/P2120966.JPG" width="320" /></a></div>
<a href="http://www.galvinatwindows.com/" target="_blank">Galvin at Windows</a>, my favourite restaurant with a view... Perched high above London on top of the Hilton, it's has enviable vistas from every window. The greatest joy is that no matter how many times you've been, you notice something new...<br />
<br />
I was meeting up with my darling <a href="https://twitter.com/ValerieFerman" target="_blank">Valerie</a> and the effervescent <a href="https://twitter.com/brockhallfarm" target="_blank">Sarah</a> (she of the excellent <a href="http://www.brockhallfarm.com/" target="_blank">Brock Hall Farm goat's cheese</a>). Galvin was unanimously chosen as our venue - indeed Valerie and I became friends <i>because</i> of Galvin - we're both utterly addicted to André Garrett's foie gras, duck pastilla and date consommé - it's one of our favourite dishes anywhere.<br />
<a name='more'></a><br />
After being charmed by the lovely <a href="http://www.theartofservice.co.uk/about-fred-sirieix.html" target="_blank">Fred Sirieix</a> and <a href="https://twitter.com/asicklin" target="_blank">Andrew Sicklin</a>, we took to our table and proceeded to laugh riotously for hours - it was an excellent lunch indeed.<br />
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What did we eat? André recently took part in the <a href="http://www.rouxscholarship.co.uk/japan_journals_2012.php" target="_blank">Roux Scholars trip to Japan</a>, so I was delighted to see a number of Japanese influences on the menu - it's probably my favourite cuisine!<br />
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The scallop 'ceviche' was definitely not ceviche, but a more delicate Japanese sashimi offering, with a dressing of what tasted like rice wine vinegar, mirin and soy... The scallop disks were set on top of fine disks of daikon (I think), and topped with cucumber and radish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErV_cAJ18XqNL9UQLgyBwOEXoYYqyPtykzjcSJCT8gOh0MWjNN3L4utueioRc5B5RA0TT4X5ctNy3MM-QWG_mkvwOjDnq8JCV_1Otansq882jtYiGou5BQk6qmggO7q4kSSqcsAhukKPB/s1600/P2120955.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErV_cAJ18XqNL9UQLgyBwOEXoYYqyPtykzjcSJCT8gOh0MWjNN3L4utueioRc5B5RA0TT4X5ctNy3MM-QWG_mkvwOjDnq8JCV_1Otansq882jtYiGou5BQk6qmggO7q4kSSqcsAhukKPB/s640/P2120955.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Scallops ceviche, radish, cucumber, blood orange and soy</span></i><br />
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The pressed terrine was served with an excellent crisp and fluffy slice of brioche. The foie itself was soft and unctuous, though the inclusion of some pressed chicken (or perhaps quail?), made it difficult to spread adequately. This didn't stop Valerie and I from snaffling piscatorian Sarah's foie from her plate!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfICOk9IbL2w3Hluxk1F-CGELUUphCfBtjWsnLHLCBk7lR2H6AIJ0IrEn3VzYB5VssCtMXWK0tel_DRVK9gj_o7dMwk3SXuRcmT1u3ZN1_33WcYlzoNiea0q1SIjx0qvP59EMiE9hea2l7/s1600/P2120956.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfICOk9IbL2w3Hluxk1F-CGELUUphCfBtjWsnLHLCBk7lR2H6AIJ0IrEn3VzYB5VssCtMXWK0tel_DRVK9gj_o7dMwk3SXuRcmT1u3ZN1_33WcYlzoNiea0q1SIjx0qvP59EMiE9hea2l7/s640/P2120956.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pressed terrine of foie gras</span></i><br />
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The perfectly cooked brill was a fantastic combination of delicate umami depth in the dashi broth, and dense white flesh. I love this dish and last night ate it for the second time in a week. The potato may seem like an unusual addition, but actually it heightens the savouriness of the dish and adds a lovely textural contrast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDp6dUiEUQ8gYOzyJzgN4blvjIJLA5faJZL83SYQMKrrbWD1z3aID6QkK6BaV9rgNgS8gnx3gWkzqcdS1OjhyFCtkeNd61DGFPhFFkURou0Gh-xLMXovznFn8qkGyOE2Z41oHa7-tfpnb/s1600/P2120964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDp6dUiEUQ8gYOzyJzgN4blvjIJLA5faJZL83SYQMKrrbWD1z3aID6QkK6BaV9rgNgS8gnx3gWkzqcdS1OjhyFCtkeNd61DGFPhFFkURou0Gh-xLMXovznFn8qkGyOE2Z41oHa7-tfpnb/s640/P2120964.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Poached fillet of Cornish brill, herb potato crust, enoki, shellfish and dashi broth</span></i><br />
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The deconstructed cheesecake was a complete delight - a fine sheet of jelly covers a rich and creamy cream cheese confection. The crumb was served around the plate, and makes much more sense than the compressed brittle cardboard found a the bottom of most cheesecakes. Texturally it included nuts, and larger pieces of crumb, which off-set the creaminess of the cream cheese. There were also cubes of fresh orange salad, which cleansed the palate and added a jucy depth. The tiny meringue horns and marmalade peel added another tangy dimension - an absolutely delicious combination of flavours and textures.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6dXO-FW7A0s29RdGUWwlguPXQUZURK4Zfy1VIhWvPfU0fYDk0bhpjO-s2sj4WaesU0ODw2A29MjDq42IZ2GEbbQGRDc9wiEFsXlqQsqhy5_SHEXp-5L77xyycRb3Neu1coGSqvdsxeOc/s1600/P2120966.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6dXO-FW7A0s29RdGUWwlguPXQUZURK4Zfy1VIhWvPfU0fYDk0bhpjO-s2sj4WaesU0ODw2A29MjDq42IZ2GEbbQGRDc9wiEFsXlqQsqhy5_SHEXp-5L77xyycRb3Neu1coGSqvdsxeOc/s640/P2120966.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Baked cheesecake, orange and lemon balm salad, lemon marmalade</i></span><br />
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There's a reason Galvin at Windows is one of my favourites - the menus constantly evolve, and the service is absolutely excellent. Combine that with some of the best views in London, and how can you go wrong? We had an excellent meal there on Valentine's night too, and the restaurant was absolutely buzzing with groups, couples, and star-stuck lovers... Now if I can just convince André to re-instate the foie-gras dish for Valerie and I, I'll move into the hotel downstairs!<br />
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<a href="http://www.galvinatwindows.com/" target="_blank">Galvin at Windows</a></div>
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London Hilton<br />
22 Park Lane </div>
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London W1K 1BE</div>
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<a href="http://www.urbanspoon.com/r/52/564013/restaurant/London/Mayfair/Galvin-at-Windows-The-West-End"><img alt="Galvin at Windows on Urbanspoon" src="http://www.urbanspoon.com/b/link/564013/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-11370345940532267832013-02-15T01:33:00.003-08:002014-10-19T09:54:18.971-07:00dines at Sumosan...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n1B8ZuRH-m48TRbWQUVOv7Wb09WE8vSwXibiDrC-25ykWP3pUYoRYbmLYzO-GCuIbcD_UOQ0h9ZqkFG8Y5KYmUuZH7BI54-jCzWeQ2Ev9bXrAgKcAwcLaMVpPP8uffgYQYgE8VTYhnE-/s1600/P2130984.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n1B8ZuRH-m48TRbWQUVOv7Wb09WE8vSwXibiDrC-25ykWP3pUYoRYbmLYzO-GCuIbcD_UOQ0h9ZqkFG8Y5KYmUuZH7BI54-jCzWeQ2Ev9bXrAgKcAwcLaMVpPP8uffgYQYgE8VTYhnE-/s320/P2130984.JPG" width="320" /></a></div>
Mayfair's Sumosan is one of three restaurants worldwide run by the Wolkow family. It's one of the trendier Japanese restaurants, with groovy music, dimmed lighting and excellent cocktails. <br />
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We've been to it several times with friends, and have always enjoyed the extensive menu. On this occasion we found some of the combinations less successful (toro stuffed with foie gras was definitely a textural challenge) - but if you stick with the various excellent sashimi combinations, you'll be on safe ground. Yellowtail truffle tiradito was a very welcome variation on the usual hamachi with jalapeño - the strong truffle oil scent giving way to a crisp and citrus dressing. The sashimi selection was also very good, particularly the scallop and sweet shrimp.<br />
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There's no doubting the quality of the raw ingredients, and there's an extensive range of options available. There's also a decent variety of sake to suit a variety of budgets. If you'd prefer a more intimate option than the monolithic options close by, it's definitely worth a spin.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwiaTuj7v2pwe7DtWej9SqeiQ0uYR6qIDxdyUz2oQkwQ3OqJopLXhElEFZtNC9ghj6IEq1b5VbCZRk2psZqzhcYm6uk9CxiBYm7aDFV_oD3fGLn1XBME9_eBwmeTixlCrvc_iHy-5hRBV/s1600/P2130981.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><i><img border="0" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwiaTuj7v2pwe7DtWej9SqeiQ0uYR6qIDxdyUz2oQkwQ3OqJopLXhElEFZtNC9ghj6IEq1b5VbCZRk2psZqzhcYm6uk9CxiBYm7aDFV_oD3fGLn1XBME9_eBwmeTixlCrvc_iHy-5hRBV/s640/P2130981.JPG" width="640" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Rock shrimp tempura, with a creamy spicy sauce</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n1B8ZuRH-m48TRbWQUVOv7Wb09WE8vSwXibiDrC-25ykWP3pUYoRYbmLYzO-GCuIbcD_UOQ0h9ZqkFG8Y5KYmUuZH7BI54-jCzWeQ2Ev9bXrAgKcAwcLaMVpPP8uffgYQYgE8VTYhnE-/s1600/P2130984.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n1B8ZuRH-m48TRbWQUVOv7Wb09WE8vSwXibiDrC-25ykWP3pUYoRYbmLYzO-GCuIbcD_UOQ0h9ZqkFG8Y5KYmUuZH7BI54-jCzWeQ2Ev9bXrAgKcAwcLaMVpPP8uffgYQYgE8VTYhnE-/s640/P2130984.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Yellowtail truffle tiradito</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA_dGEeLkP3nxVj8GkZ067XB1Zqwt_bp0ZmuXupTO3fYqgSFpYyhU_gOAJGfMYC4WCye40gr_Y89cWS_19s5FYg_PfFhla_Y1AJYBCe5QIUGVfZlGPsGRVq0Ts78Yhos5OCzk_J4Tsp3v/s1600/P2130987.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA_dGEeLkP3nxVj8GkZ067XB1Zqwt_bp0ZmuXupTO3fYqgSFpYyhU_gOAJGfMYC4WCye40gr_Y89cWS_19s5FYg_PfFhla_Y1AJYBCe5QIUGVfZlGPsGRVq0Ts78Yhos5OCzk_J4Tsp3v/s640/P2130987.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Sashimi selection, including salmon, scallop, yellowtail, sweet shrimp and sea bass</span></i> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlSZawGo0o0syPZBzewu0RP9Mvz06GriiDPLekeMqm5H_yaDbjV-eVm7DuPJ4_81f3TEIlj66LwSK3xnHFdLIQsyH9RiF0zy0U5il23EH-x88AYjgKQT0rIMRaddJt4Ba9gzwJkUehlWT/s1600/P2130996_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlSZawGo0o0syPZBzewu0RP9Mvz06GriiDPLekeMqm5H_yaDbjV-eVm7DuPJ4_81f3TEIlj66LwSK3xnHFdLIQsyH9RiF0zy0U5il23EH-x88AYjgKQT0rIMRaddJt4Ba9gzwJkUehlWT/s640/P2130996_2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Toro stuffed with foie gras</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0woSZ0MYt9uFQi-bhLP8st-HEc6_SfO4ouovOAf6pS6Q93AnYUglK1ojAzxBSmWz6yV8_jz7J1MPz8ibTRYiwAXnBohD10q2zqRNAvsobMwKekpntBZahyphenhyphencGueAe_tE-B5qm2x6nuLLuJ/s1600/P2130999.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0woSZ0MYt9uFQi-bhLP8st-HEc6_SfO4ouovOAf6pS6Q93AnYUglK1ojAzxBSmWz6yV8_jz7J1MPz8ibTRYiwAXnBohD10q2zqRNAvsobMwKekpntBZahyphenhyphencGueAe_tE-B5qm2x6nuLLuJ/s640/P2130999.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Beef medallion, with a wasabi miso sauce and artichoke</span></i></td></tr>
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<a href="http://www.sumosan.com/" target="_blank">Sumosan</a><br />
26b Albemarle Street, <br />
London W1S 4HY<br />
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<a href="http://www.urbanspoon.com/r/52/570487/restaurant/London/Sumosan-Mayfair"><img alt="Sumosan on Urbanspoon" src="http://www.urbanspoon.com/b/link/570487/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-77020128464975568382013-02-04T07:56:00.000-08:002014-10-19T09:54:19.184-07:00lunches at le Champignon Sauvage...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADOvY0Ohbc3fEnqWvITwIrqA2mekhyphenhyphen6DxFAotfknRQfad9h05L_C8fuOol_Y3Khqf0XrCOPZz5ULUxKvisE7LtEXOk4QuIdlXe0mIGKEwDbQ6LTnCLKJvTWgQGxMsf_E1sdPG3uiZmJXU/s1600/P1230872.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADOvY0Ohbc3fEnqWvITwIrqA2mekhyphenhyphen6DxFAotfknRQfad9h05L_C8fuOol_Y3Khqf0XrCOPZz5ULUxKvisE7LtEXOk4QuIdlXe0mIGKEwDbQ6LTnCLKJvTWgQGxMsf_E1sdPG3uiZmJXU/s320/P1230872.JPG" width="320" /></a>We visited Cheltenham during a blizzard in January, and though our shooting ended up being cancelled, we were very happy to have the opportunity to visit <i><a href="http://www.lechampignonsauvage.co.uk/" target="_blank">le Champignon Sauvage</a></i>.<br />
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David and Helen Everitt-Matthias first opened <i>lCS</i> in 1987, and have held two Michelin stars for thirteen years. David has also won the <a href="http://www.craftguildofchefs.org/competitions/the-national-chef-of-the-year/4" target="_blank">National Chef of the Year</a> competition, and has <a href="http://www.amazon.co.uk/David-Everitt-Matthias/e/B001JP2API/ref=ntt_athr_dp_pel_1" target="_blank">three excellent cookbooks</a> to his name, all of which I adore, and which I dragged along to be signed by David.<br />
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<a name='more'></a>The room has just undergone refurbishment and gone are the heavy blue tones. In their place are warm wooden panels, shades of sand and taupe, and a wide range of artwork. Service is professional and prompt, but I suspect real warmth is saved for regulars. An elderly couple celebrating their wedding anniversary recalled with fondness the opening of the restaurant, and it's clear that it has a very loyal clientele. <br />
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The food was very precise, and we enjoyed some unusual combinations of flavours. Elements could be tasted individually, but also combined to make a delicious whole, and this is one of the few restaurants we've been to that had a clear sense of menu development. <br />
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When I brought my books along, Helen very kindly let me look at the unpublished third book, and frankly that could have been my afternoon had the Hubby not prised it from my mitts. <i>lCS</i> is definitely on our return list as soon as the season kicks off...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoga_WbiOVKEmr9ChYYMio_Ew3Qx2JBbfui6abjrnRfIAwmJKClj-46eNpESDiOM-F1CGYlLrS86qb7VijDwjXRfzvlxXohyC-NCqg-YmaTFjgccoHYucIm5YWlAA1A7sBgx_zXqIcPLbr/s1600/P1230847.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoga_WbiOVKEmr9ChYYMio_Ew3Qx2JBbfui6abjrnRfIAwmJKClj-46eNpESDiOM-F1CGYlLrS86qb7VijDwjXRfzvlxXohyC-NCqg-YmaTFjgccoHYucIm5YWlAA1A7sBgx_zXqIcPLbr/s640/P1230847.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Goats cheese cookie, with parmesan and poppy seeds, </span></i><br />
<i><span style="font-size: small;">together with a malted biscuit, with pickled pear, spring onion </span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Brioche - outstanding - onion and bacon</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBwBEO7ib6Mdwxsg2L02VvWm8DXKKvtFMKLj-uBH4RTz_N3yEgZTKc6M7V98KOpwtGj5vn4-l75ipZ4T3tueCafQyaQuzmR45oYQQNu7p_OUePyr_pFmEj10VSbraDuTBpWEY9gfw3jaG/s1600/P1230859.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBwBEO7ib6Mdwxsg2L02VvWm8DXKKvtFMKLj-uBH4RTz_N3yEgZTKc6M7V98KOpwtGj5vn4-l75ipZ4T3tueCafQyaQuzmR45oYQQNu7p_OUePyr_pFmEj10VSbraDuTBpWEY9gfw3jaG/s640/P1230859.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Dexter beef tartar, corned beef, wasabi and shimeji mushrooms</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80RR6elGkaYNet7sC_xR4YSEDTwoEYAgx_IBjDh-Q_w5Xcc2YQgYZaKuv56GuIfYZMtGOh5WyqQ2UIl8QZ-DVuKr6njLONE0sl4cV0uS68E9WTNTPbkFgPFH8K3j6ZwCHbHnmGG27v_B0/s1600/P1230860.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80RR6elGkaYNet7sC_xR4YSEDTwoEYAgx_IBjDh-Q_w5Xcc2YQgYZaKuv56GuIfYZMtGOh5WyqQ2UIl8QZ-DVuKr6njLONE0sl4cV0uS68E9WTNTPbkFgPFH8K3j6ZwCHbHnmGG27v_B0/s640/P1230860.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Saute of langoustines, roasted heritage carrots, carrot puree, and buttermilk</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiGPRUw59UiO8ZpL0qmuOVuxrM_Sl-aOm4Lj9ueQJpPXnZ1PcbxfMR8cjhsYT1_8EHEZLx2qzk9tZWh_2xgIw4mYQy-DbcvHt-ceoqu4T0aiASt_l9NqoDehAA8eSx4Fb6xJB9pA_CMZc/s1600/P1230862.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiGPRUw59UiO8ZpL0qmuOVuxrM_Sl-aOm4Lj9ueQJpPXnZ1PcbxfMR8cjhsYT1_8EHEZLx2qzk9tZWh_2xgIw4mYQy-DbcvHt-ceoqu4T0aiASt_l9NqoDehAA8eSx4Fb6xJB9pA_CMZc/s640/P1230862.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Lamb with sweetbreads, and cockles</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nAfc4B60T-f0hqgYmZrBG8gjWB9tsnUVjZOCoxclqSW8zV5ImhLAIiB9ri4OhhKhIFEosLYCAi2JpQ5ycYQomc07nS6y3BiOTmHywQZ4q4IR8zuLOKrjeGD6KkbVW69-7FtK9aiy7DxH/s1600/P1230863.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nAfc4B60T-f0hqgYmZrBG8gjWB9tsnUVjZOCoxclqSW8zV5ImhLAIiB9ri4OhhKhIFEosLYCAi2JpQ5ycYQomc07nS6y3BiOTmHywQZ4q4IR8zuLOKrjeGD6KkbVW69-7FtK9aiy7DxH/s640/P1230863.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><i><span style="font-size: small;">Roasted partridge, ceps and cep purée, chicory, braised walnuts, garlic buds (!), and spring onion</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADOvY0Ohbc3fEnqWvITwIrqA2mekhyphenhyphen6DxFAotfknRQfad9h05L_C8fuOol_Y3Khqf0XrCOPZz5ULUxKvisE7LtEXOk4QuIdlXe0mIGKEwDbQ6LTnCLKJvTWgQGxMsf_E1sdPG3uiZmJXU/s1600/P1230872.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADOvY0Ohbc3fEnqWvITwIrqA2mekhyphenhyphen6DxFAotfknRQfad9h05L_C8fuOol_Y3Khqf0XrCOPZz5ULUxKvisE7LtEXOk4QuIdlXe0mIGKEwDbQ6LTnCLKJvTWgQGxMsf_E1sdPG3uiZmJXU/s640/P1230872.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Bergamot parfait, orange jelly, liquorice cream, liquorice tuilles</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZzjNKsAGusGxdaWnLGiXX5oRvyXvhlrfwbjSM71TVscnicrxvZX_q3FsC753ioGcagAub2T4pdTYt3j3XaXNlqCLNNqNsQ7QtoDJRkgNfDoRU7cKHxpMtIjFDmKbz0RPJrTajpgpbFmi/s1600/P1230879.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZzjNKsAGusGxdaWnLGiXX5oRvyXvhlrfwbjSM71TVscnicrxvZX_q3FsC753ioGcagAub2T4pdTYt3j3XaXNlqCLNNqNsQ7QtoDJRkgNfDoRU7cKHxpMtIjFDmKbz0RPJrTajpgpbFmi/s640/P1230879.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit Fours (part one)</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWdFGBpY0BD_i9oS0h357KhVRkRlxAGesW4Ghb4CWAYyty642gRAbT5uNGCJa4aLeR1X_05DRdtfapGLbiRdp6jv75rOS5da9X9ZcPgNJ61mBmP_Kkrcsym0gOhrDCOy81bhweqlplk6n/s1600/P1230877.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWdFGBpY0BD_i9oS0h357KhVRkRlxAGesW4Ghb4CWAYyty642gRAbT5uNGCJa4aLeR1X_05DRdtfapGLbiRdp6jv75rOS5da9X9ZcPgNJ61mBmP_Kkrcsym0gOhrDCOy81bhweqlplk6n/s640/P1230877.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit Fours (part two)</span></i></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOmaNRR4DPog32IeXHet7eL5MdvXvefd79UY89thM1Z_ZAmN742yYeJDtaKKWeoyE1V0DZ3UU3_kkC8tQYxoaOdIzt7s4lmHI_e3lcXgbOHKm_bnoJkRwniwDAfx5NgrgIbEWdFV9oEZS/s1600/P1230844.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOmaNRR4DPog32IeXHet7eL5MdvXvefd79UY89thM1Z_ZAmN742yYeJDtaKKWeoyE1V0DZ3UU3_kkC8tQYxoaOdIzt7s4lmHI_e3lcXgbOHKm_bnoJkRwniwDAfx5NgrgIbEWdFV9oEZS/s640/P1230844.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvjr1BHCL8hCWDoUEMtACKAW1s8ma6xh8aURAPmvvVG-1aNvWl6hX4iE3thR7uJ5blT029fk063Ip3hfgoA69-vPUU-t99SgdyyzolgpudrF5hjffbY8KYD2FXxv22WdwkBRu6NlqIosW/s1600/P1230845.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvjr1BHCL8hCWDoUEMtACKAW1s8ma6xh8aURAPmvvVG-1aNvWl6hX4iE3thR7uJ5blT029fk063Ip3hfgoA69-vPUU-t99SgdyyzolgpudrF5hjffbY8KYD2FXxv22WdwkBRu6NlqIosW/s640/P1230845.JPG" width="640" /></a></div>
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<a href="http://www.lechampignonsauvage.co.uk/" target="_blank">le Champignon Sauvage</a><br />
24-26 Suffolk Road, <br />
Cheltenham,<br />
Gloucestershire GL50 2AQ<br />
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<a href="http://www.urbanspoon.com/r/364/1431067/restaurant/South-West/Le-Champignon-Sauvage-Cheltenham"><img alt="Le Champignon Sauvage on Urbanspoon" src="http://www.urbanspoon.com/b/link/1431067/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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<a href="http://www.amazon.co.uk/gp/product/1904573525/ref=as_li_ss_il?ie=UTF8&camp=1634&creative=19450&creativeASIN=1904573525&linkCode=as2&tag=therengirscoo-21" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws.assoc-amazon.co.uk/widgets/q?_encoding=UTF8&ASIN=1904573525&Format=_SL110_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=therengirscoo-21" /></a><a href="http://www.amazon.co.uk/gp/product/1906650039/ref=as_li_ss_il?ie=UTF8&camp=1634&creative=19450&creativeASIN=1906650039&linkCode=as2&tag=therengirscoo-21"><img border="0" src="http://ws.assoc-amazon.co.uk/widgets/q?_encoding=UTF8&ASIN=1906650039&Format=_SL110_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=therengirscoo-21" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.co.uk/e/ir?t=therengirscoo-21&l=as2&o=2&a=1906650039" style="border: none !important; margin: 0px !important;" width="1" />
<img alt="" border="0" height="1" src="http://www.assoc-amazon.co.uk/e/ir?t=therengirscoo-21&l=as2&o=2&a=1904573525" style="border: none !important; margin: 0px !important;" width="1" />
<a href="http://www.amazon.co.uk/gp/product/1906650780/ref=as_li_ss_il?ie=UTF8&camp=1634&creative=19450&creativeASIN=1906650780&linkCode=as2&tag=therengirscoo-21"><img border="0" src="http://ws.assoc-amazon.co.uk/widgets/q?_encoding=UTF8&ASIN=1906650780&Format=_SL110_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=therengirscoo-21" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.co.uk/e/ir?t=therengirscoo-21&l=as2&o=2&a=1906650780" style="border: none !important; margin: 0px !important;" width="1" />
Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-64399128330451544572013-01-25T10:08:00.000-08:002014-10-19T09:54:19.159-07:00lunches at The Jetty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqobx6Xeqf_hm4gHWfIdZOXO8EH7kXUKkUYFA3-W9PtW1_7zQDSbt8gF_yJold2vKReso1Za7vZu_UKnLUkXHPIcYhBLjB7hATFf93Xe-Mu3LErzLcQ7MC8eo84YIWsN4AhI_PQv1v_vK/s1600/pg_a_7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqobx6Xeqf_hm4gHWfIdZOXO8EH7kXUKkUYFA3-W9PtW1_7zQDSbt8gF_yJold2vKReso1Za7vZu_UKnLUkXHPIcYhBLjB7hATFf93Xe-Mu3LErzLcQ7MC8eo84YIWsN4AhI_PQv1v_vK/s200/pg_a_7.jpg" width="200" /></a>It may be a grey, wintry day, but there is nothing to cheer the soul like a sea view, with scudding clouds, and wading birds floating above a reflective sea... Even better then, if you can take-in that view from within a warm, bright and glass wrapped haven. <br />
<i><br /></i>
<i>The Jetty</i> appears to float above Christchurch Harbour - all weathered wood, sparkling glass and steel - it's perched like a launching boat, next to the grey waters. It is run by by Alex Aitken, who has cooked in the New Forest for over twenty-five years. At <i>le Poussin</i> he held a Michelin star, and he moved to <i>The Jetty</i> in 2010.<br />
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There were five of us for lunch and we'd all been meaning to try it for some time. We were impressed by the breadth and scope of the menu - there are rarely menus where I really feel torn between dishes - but there is plenty to tempt here. The following will give you a good idea of their style and talents. A word of caution, book early in the summer months, because I guarantee everyone else will!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedRsMxT5WKDdjli8PgzbFG5JVBkX9odMOpMnaFOnVqX5AaongtCbIViUk8D3pSJIc8VVrROwxrRiNr38J4ptBng1DaQyfeYoDgS89s0huAwFlhOHujZOkE0z5hlr0Hci3b5XELvgfphv4/s1600/P1250901.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedRsMxT5WKDdjli8PgzbFG5JVBkX9odMOpMnaFOnVqX5AaongtCbIViUk8D3pSJIc8VVrROwxrRiNr38J4ptBng1DaQyfeYoDgS89s0huAwFlhOHujZOkE0z5hlr0Hci3b5XELvgfphv4/s640/P1250901.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Amuse: cauliflower veloute </span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr_eIHYyN88oaEXEY9TOmP7lg9sID4LbeGsR3b0AwgV84UmI-w9AgxE8dGk-_N-hz9P09v_pgclaxADSmH48sKcTKP7QYASvHqTPS3CVNbH3DwSAuqpMOffFE37xIhtIXzvqOrQHDhleo/s1600/P1250902.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr_eIHYyN88oaEXEY9TOmP7lg9sID4LbeGsR3b0AwgV84UmI-w9AgxE8dGk-_N-hz9P09v_pgclaxADSmH48sKcTKP7QYASvHqTPS3CVNbH3DwSAuqpMOffFE37xIhtIXzvqOrQHDhleo/s640/P1250902.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Seared foie gras on toast with citrus sauce and crispy bacon</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLnver_6bxEY71WfcWfMNFze2wk0V-5xuqPInTtZqNZjoLHxlBZF0y3z4iSi2DLL5ylMrbPMilhZjw3iSCH2fa6ptX1_Zm6LdVJSLJFvxv0DKS43P8QHaiFSjYpse-r2YCb_9R5mSFpVj/s1600/P1250903.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLnver_6bxEY71WfcWfMNFze2wk0V-5xuqPInTtZqNZjoLHxlBZF0y3z4iSi2DLL5ylMrbPMilhZjw3iSCH2fa6ptX1_Zm6LdVJSLJFvxv0DKS43P8QHaiFSjYpse-r2YCb_9R5mSFpVj/s640/P1250903.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><div style="text-align: center;">
<i><span class="Apple-style-span" style="font-size: small;">Soft boiled egg wrapped in saltcod brandade, </span></i></div>
<div style="text-align: center;">
<i><span class="Apple-style-span" style="font-size: small;">deep fried </span></i><i><span class="Apple-style-span" style="font-size: small;">with summer vegetable salad</span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE__yBK8RKjvo2rfi855ZvU5D1lztpYo3Io8AYfUGPcpkIejPex8WzoXo2PEig3aSJIBsguwzk5R6FSmj5z4JEMZ4cVzBTAS69552yNeuV49VnhdokGbvgSDkcf-LUmRmXSVTkO19zH94L/s1600/P1250904.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE__yBK8RKjvo2rfi855ZvU5D1lztpYo3Io8AYfUGPcpkIejPex8WzoXo2PEig3aSJIBsguwzk5R6FSmj5z4JEMZ4cVzBTAS69552yNeuV49VnhdokGbvgSDkcf-LUmRmXSVTkO19zH94L/s640/P1250904.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Pigeon breast, with puy lenttils</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhocSaSG58Ce6FAgZTYrpOF3IXyq-O8O7maVNIx3eiy9DBLf_nAlx27L-Z8hNoI9HqQqVKPTh0fA_DusEQxRFxRV66KOdjaO5oZhwzCZNT-xV6nEbKSzjV7YrVlmZPCUX0mLuj6P3LYmgq/s1600/P1250905.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhocSaSG58Ce6FAgZTYrpOF3IXyq-O8O7maVNIx3eiy9DBLf_nAlx27L-Z8hNoI9HqQqVKPTh0fA_DusEQxRFxRV66KOdjaO5oZhwzCZNT-xV6nEbKSzjV7YrVlmZPCUX0mLuj6P3LYmgq/s640/P1250905.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Warm salad of pigeon breast and mango</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfzAhsLAGY_b65flNZ6K2mHE7ywli2jX1pcbZEOQzgHcz8qwjUx8MdSYGkDl2w4_2TIgTPDj42Hm9JLgEy2kGzKjHnEFHyK0Mmj8DebBb_vbc1zdcWFNxesqALFU2LWy3piEr5OtOHsvH/s1600/P1250906.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfzAhsLAGY_b65flNZ6K2mHE7ywli2jX1pcbZEOQzgHcz8qwjUx8MdSYGkDl2w4_2TIgTPDj42Hm9JLgEy2kGzKjHnEFHyK0Mmj8DebBb_vbc1zdcWFNxesqALFU2LWy3piEr5OtOHsvH/s640/P1250906.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Paella</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxekv-HY_OWeC_KRI1S13Y0s3rY4dsbyptedP7tWYqtVRHvflp-ctBN-uVAvtO7oxZoY_6hiXL1B9tIUL1Ml8ir_etTeUugG2aryMBtnWHBfcw_f09SuJ-Tx3YpjT2MZdL_BZyxWrIQpcp/s1600/P1250907.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxekv-HY_OWeC_KRI1S13Y0s3rY4dsbyptedP7tWYqtVRHvflp-ctBN-uVAvtO7oxZoY_6hiXL1B9tIUL1Ml8ir_etTeUugG2aryMBtnWHBfcw_f09SuJ-Tx3YpjT2MZdL_BZyxWrIQpcp/s640/P1250907.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Pheasant, with mashed potato, lardons, greens, and baby onions</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Fillet of cod, topped with Mudeford crab and herb crust, with mashed potatoes and peas</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D05vJ1t7eZNNX1MaJVDlpEeQPfydQz757iuPMhP5SLZ1DIZMHDfWHGktJGVxuwSJATq70fA_arj__UYVJSNBs7KjZ4g1CJtU9UX15JbcXCjB1N-Fvshosay9eZmtrn0xdBgk11hQQulU/s1600/P1250911.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D05vJ1t7eZNNX1MaJVDlpEeQPfydQz757iuPMhP5SLZ1DIZMHDfWHGktJGVxuwSJATq70fA_arj__UYVJSNBs7KjZ4g1CJtU9UX15JbcXCjB1N-Fvshosay9eZmtrn0xdBgk11hQQulU/s640/P1250911.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Dorset whole lemon sole served with greens and Bearnaise...<br />(normally buerre blanc)</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Green salad</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7ZdYUpo7F0c2qO2GQxUbrWPVgffmQz9R14awaRX6RrZjcz6cvh_9CLAy_WN6MIi8TAfcj-KQPVW6JOZK658KUd22O86guA6ufHlYYU07yCAGENkd0liP0Tm1gbytxlO8XSwosiqC1nix/s1600/P1250915.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7ZdYUpo7F0c2qO2GQxUbrWPVgffmQz9R14awaRX6RrZjcz6cvh_9CLAy_WN6MIi8TAfcj-KQPVW6JOZK658KUd22O86guA6ufHlYYU07yCAGENkd0liP0Tm1gbytxlO8XSwosiqC1nix/s640/P1250915.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Hot passion fruit soufflé with hot passion fruit sauce<br />(with the additional lift from the sauce)</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf53WPezwfvB2cjygkGmXL7wi0TPyWTsaYfAqL-vEXv76p-kuXnLhASXbnlqtm02MGI5cy5avFNdiGRFRENFxeECiQJH7Xfsmm2xsMUiB4PYebO-skQxzrX-7u8sUF03tO-BHkwYLGgiO/s1600/P1250914.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf53WPezwfvB2cjygkGmXL7wi0TPyWTsaYfAqL-vEXv76p-kuXnLhASXbnlqtm02MGI5cy5avFNdiGRFRENFxeECiQJH7Xfsmm2xsMUiB4PYebO-skQxzrX-7u8sUF03tO-BHkwYLGgiO/s640/P1250914.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Hot passion fruit soufflé, with hot passion fruit sauce</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf89ONpAYX_WN_AYFJtPm1CqqfEgS7QX47QxdnT96AMuskSF9LtpjEpwcPl-VC17ek1tTJlTi40hbQpz1AEoDQHD_LXp1E_7svfAgjd3htoyvEd9SoSaEmxsroEYE4T8woDjnobT3ahI1/s1600/pg_a_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf89ONpAYX_WN_AYFJtPm1CqqfEgS7QX47QxdnT96AMuskSF9LtpjEpwcPl-VC17ek1tTJlTi40hbQpz1AEoDQHD_LXp1E_7svfAgjd3htoyvEd9SoSaEmxsroEYE4T8woDjnobT3ahI1/s640/pg_a_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">The Jetty</span></i></td></tr>
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The Jetty<br />
Christchurch Harbour Hotel<br />
95 Mudeford<br />
Christchurch<br />
Dorset
BH23 3NT
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<a href="http://www.urbanspoon.com/r/364/1697295/restaurant/South-West/Bournemouth/The-Jetty-Christchurch"><img alt="The Jetty on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1697295/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comChristchurch, Dorset BH23 3NT, UK50.7283403 -1.74523180000005650.7258273 -1.750274300000056 50.7308533 -1.7401893000000559tag:blogger.com,1999:blog-3010339069121558350.post-13398287508068419952012-12-10T16:14:00.000-08:002014-10-19T09:54:18.989-07:00lunches at Plateau...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18i6o3-6D_BMoI2Gr5dUm8uR9T2-kg3ZhWtc_tzAGAbtRlqMjJJXCiengs7VfHmH5QsNJ-lrtP9h-wpZq5YiDd2lVmGPBfOkL7Sy1jqc5uZ1xBwdO5oEdh-puXLLq3SJMnC2iII4un4eo/s1600/Plateau-Aboutus-BarGrill-653x279.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18i6o3-6D_BMoI2Gr5dUm8uR9T2-kg3ZhWtc_tzAGAbtRlqMjJJXCiengs7VfHmH5QsNJ-lrtP9h-wpZq5YiDd2lVmGPBfOkL7Sy1jqc5uZ1xBwdO5oEdh-puXLLq3SJMnC2iII4un4eo/s200/Plateau-Aboutus-BarGrill-653x279.jpg" width="200" /></a></div>
<a href="http://www.plateau-restaurant.co.uk/" target="_blank">Plateau</a> in Canary Wharf has always been a bit of a stalwart in the Wharf's firmament, though arriving somewhat later than many of the restaurants. It boasts good views over the Wharf, a bar, grill, restaurant, and a glass encased kitchen which acts as a room divider. I'd eaten endlessly in Plateau when I lived in the Wharf, but hadn't been back for some time - certainly not in the time of <a href="https://twitter.com/chefallanp" target="_blank">Allan Pickett</a>, the current Head Chef. <a href="https://twitter.com/obotheclown" target="_blank">OboTheClown</a> (sic), <a href="https://twitter.com/ValerieFerman" target="_blank">Valerie</a> and I were looking for somewhere to meet up, and the one thing we all know the Wharf has is parking, very good transport links, and lots of eateries. It seemed like a good opportunity to revisit Plateau.<br />
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I began with an excellent crab salad, packed full of flavour from the brown crab, with the white crab meat adding a light delicate sweetness. The grapefruit adds acidity, and the watercress, salad and radish a peppery but refreshing bite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHUPimT1mFc7CZUJ9mpVftjN4UmfdE7dUKnBxB6gpg9IJBtTt2QvEihnmqgQQMlzGNKUC5e3JhZO0nk4HzpUSkTOGJjjfuqZT2ilUios78W2RhHNJEMlL2JqeWjz7ej6PpWtJZNfj3lYE/s1600/PC042205.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHUPimT1mFc7CZUJ9mpVftjN4UmfdE7dUKnBxB6gpg9IJBtTt2QvEihnmqgQQMlzGNKUC5e3JhZO0nk4HzpUSkTOGJjjfuqZT2ilUios78W2RhHNJEMlL2JqeWjz7ej6PpWtJZNfj3lYE/s640/PC042205.JPG" width="640" /></a></td></tr>
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<i><span style="font-size: small;">Cornish crab salad, pink grapefruit and brown crab mayonnaise</span></i></div>
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<span style="font-size: small;">The rabbit loin was full of flavour, but a tad dry for me (we were eating after 2.30pm for lunch, which may just have had an impact), but the confit was absolutely </span><span style="text-align: center;"><span style="font-size: small;">delicious. All of the garnishes worked perfectly with the rabbit, the charred shallots adding a bitter-sweet note, and the soubise adding an umami depth to the dish.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Loin & confit of rabbit, white onion soubise, roast cauliflower and jus gras</span></i></td></tr>
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Couldn't miss out dessert, especially when there were so many offerings! I went for the chocolate delice, as I'm working on a recipe at the moment and am looking for variations. This one was very rich and deep, and the coconut ice a perfect foil adding a different level of sweetness - the passionfruit puree spikes the palate and offsets some of the richness. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyCo4Bh1V097C5Ef3EpdEiOWvl9F2TzahHKys7Yfexc6DONcHqDmgZFXKOmI8MIaHfX73uHpYVYQf1KFNN_Yrbni1nwcRrqR49w7EtAq2g1K98Q4o30pIU5hhC3DGeYqNyFuIDyG8HHk0/s1600/PC042225.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyCo4Bh1V097C5Ef3EpdEiOWvl9F2TzahHKys7Yfexc6DONcHqDmgZFXKOmI8MIaHfX73uHpYVYQf1KFNN_Yrbni1nwcRrqR49w7EtAq2g1K98Q4o30pIU5hhC3DGeYqNyFuIDyG8HHk0/s640/PC042225.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Marquise of bitter chocolate, coconut sorbet and passion fruit</span></i></td></tr>
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Overall the food was excellent, though I found the service a little haphazard. I rather suspect people remember the food, but are too busy with their client lunch to focus on the minutiae of the service. Obo said his lamb was exquisite, some of the best he'd had, and Valerie liked her rabbit... I definitely want to try the grill now that I've realised they have a Josper grill, and we will return.<br />
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<a href="http://www.plateau-restaurant.co.uk/" target="_blank">Plateau</a><br />
4th Floor Canada Place,<br />
Canada Square,<br />
Canary Wharf,<br />
London E14 5ER<br />
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<a href="http://www.urbanspoon.com/r/52/568653/restaurant/London/Docklands/Plateau-Canary-Wharf"><img alt="Plateau on Urbanspoon" src="http://www.urbanspoon.com/b/link/568653/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-87073774473276419132012-11-23T03:56:00.001-08:002014-10-19T09:54:19.200-07:00lunches on the Game Menu at Tom Kitchin...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsTXO_OXvalV3auafm39dLe0CklXdPgqxC052Sc0ZDU_i-j86HVRUKX_wPRQBnZqlLANlQnrMGOn8q0s5wzPp_ELY_4eLRUs6q7vhu7nPYUhsF_fdwMQc4xDfsaqtH3Gh-r4reV-W-v1P/s1600/PB150445.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsTXO_OXvalV3auafm39dLe0CklXdPgqxC052Sc0ZDU_i-j86HVRUKX_wPRQBnZqlLANlQnrMGOn8q0s5wzPp_ELY_4eLRUs6q7vhu7nPYUhsF_fdwMQc4xDfsaqtH3Gh-r4reV-W-v1P/s200/PB150445.JPG" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crudites, with a blue cheese dip</i></td></tr>
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We met <a href="https://twitter.com/TomKitchin" target="_blank">Tom Kitchin</a> at the Cube pop-up earlier in the year, and were seriously impressed by both the simplicity of his dishes, and the complexity of his flavours. Tom has years of classical training, and brings those skills to bear on the excellent seasonal produce close to his <a href="http://www.thekitchin.com/kitchin/home" target="_blank">restaurant in Leith</a>. Indeed such is the pride in the provenance of produce that diners are presented with a little map of Scotland detailing exactly where ingredients have been sourced... <br />
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We were in Scotland to shoot, and really wanted to take our American chums to Tom's - they're massive game fans, foodies and have travelled extensively in Scotland. I was travelling with my guns, and Kristen had nearly not been allowed on her flight, so by the time we met up in the bright glass-ceilinged bar we were all a little delirious with relief. Fortunately the manager, Holly Napoli took us under her wing, soothed our ruffled feathers and provided refreshment. We all chose the game tasting menu - it seemed the most appropriate selection given our trip - though I couldn't help eyeing up all the gorgeous dishes of spoots being delivered around the restaurant - they were one of the highlights of our Cube dinner.<br />
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We began with a perfect pheasant consommé, clear, scented, highly flavoured, savoury and light. It's impossible to describe the flavour, but there was a very slight nod to 'stuffing', so that the consommé immediately made me think of Willy Wonka - you're given one thing, but it tastes of a whole meal - utterly delicious! It was dressed with a disk of pheasant, grapes, apple shards, a celeriac cream, and a crisp shard of pancetta. The fruit provided a bright and fresh note, with just a touch of acidity, and the bacon a little salty hit... A very lovely umami combination which I couldn't help thinking would make the perfect starter on Christmas Day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGHR39Ftf36BscQH4eQ2cywOqaT02AYazqBWhc_g0NIIyRHqSr-BvyVvZkcoH50qJ2ARfYdJBVRgJKZHBQDFRpcUuUwrnXOjyWnAFOPRnsQToru51lKZu4BWTnR7Cveue60e_GLVtxiub/s1600/PB150453.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGHR39Ftf36BscQH4eQ2cywOqaT02AYazqBWhc_g0NIIyRHqSr-BvyVvZkcoH50qJ2ARfYdJBVRgJKZHBQDFRpcUuUwrnXOjyWnAFOPRnsQToru51lKZu4BWTnR7Cveue60e_GLVtxiub/s640/PB150453.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Jellied consommé </i></span><i><span style="font-size: small;"> of Blackford Estate pheasant,</span></i><br />
<i><span style="font-size: small;">served with celeriac cream, apple, and crispy bacon</span></i></td></tr>
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Then a venison carpaccio - the venison from the Wilton estate in Midlothian. The meat was clean, tender, full of flavour, and served with cubes of apple and croutons for texture and contrast, micro herbs, toasted pumpkin seeds, autumn vegetables, hazelnuts and a light, bright herb cream. Again an excellent combination of textures, flavours, and actually, temperatures.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3akU233P1go0j2asXz7sPSrsQu38tvWpCKW0AnrwvHKMGRFzDqI6NDeYAX4IIAP8RR5uaVGkHfWgJYRCs1z3yYlG6UHeoeVVnpWt1SmJcnQegomkInUGeAL1crdcDvD11hR7gzvoORCC/s1600/PB150455.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3akU233P1go0j2asXz7sPSrsQu38tvWpCKW0AnrwvHKMGRFzDqI6NDeYAX4IIAP8RR5uaVGkHfWgJYRCs1z3yYlG6UHeoeVVnpWt1SmJcnQegomkInUGeAL1crdcDvD11hR7gzvoORCC/s640/PB150455.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Carpaccio of venison, with autumn vegetables and a herb cream</span></i></td></tr>
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In a nod to his mentor, Pierre Koffman, the next dish was a game pithivier. I've had <a href="http://renaissancefoodie.blogspot.co.uk/2012/01/dines-at-pierre-koffmans.html" target="_blank">Mr Koffman's pithivier</a>, and this was just as delicious. The filling included venison, mallard, and woodcock, and was served with a game jus, caramelised quince, and a quince puree. The pastry was perfectly crisp, and gave way to a dense, meaty filling - the not too-sweet quince acted as a perfect foil for the rich meat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinF9BGCqOql1t90vYuRqlQzoZYpmImiEsr1INykNvyK2ScPZDvvuc8YyHpCAJyQAa4WYvIpFWiAZ9a78M2q66A0hzyjp-DfwN4MI2WNGdDwhxsEZ0MVAfZxbDF_9pH-hjQqhH9MNwY6meX/s1600/PB150460.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinF9BGCqOql1t90vYuRqlQzoZYpmImiEsr1INykNvyK2ScPZDvvuc8YyHpCAJyQAa4WYvIpFWiAZ9a78M2q66A0hzyjp-DfwN4MI2WNGdDwhxsEZ0MVAfZxbDF_9pH-hjQqhH9MNwY6meX/s640/PB150460.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Game pithivier served with caramelised quince and quince compote</span></i></td></tr>
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The next dish of mallard left us all pretty speechless. The meat was barely cooked, and served on top of a endive tart. My views on endive vary according to the dish, but here the caramelised bitter-sweet endive perfectly, <i>perfectly</i> complimented the duck, with its sweet beetroot and sour orange sauce. Again a dish had a foot in each sensory camp - bitter, sweet, sour, savoury, and a tiny hit of salt - the assembly of the dish undertaken with complete precision and balance. Kristen, who's father is a massive hunter, kept saying that she wished she'd grown up eating game this way - apparently everything in her childhood had to be crumbed and fried - even elk... The mind boggles...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCcMhNwEX0xpdXtfHGssAY91en0yYZ6xuoXHNrCt2iAp9JNL2ApUlnag5e7KFaBejsHcJcgFk3Hz3DsBSppXcF38Eba06hiCq6aoXj-z7roUgnjpCuSRVP_eYHRjgqRk7-pNeeC0wjegK/s1600/PB150464.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCcMhNwEX0xpdXtfHGssAY91en0yYZ6xuoXHNrCt2iAp9JNL2ApUlnag5e7KFaBejsHcJcgFk3Hz3DsBSppXcF38Eba06hiCq6aoXj-z7roUgnjpCuSRVP_eYHRjgqRk7-pNeeC0wjegK/s640/PB150464.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Roasted mallard with an endive tart, and an orange and beetroot sauce</i></span></td></tr>
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The most challenging dish for me was definitelty the woodcock, though I have eaten it before. I shot my first woodcock last year in Scotland, and the chef had pan-fried it (and a couple of others) for us all, very much like pigeon. In my conversations with Tom I'd promised to take on the full, traditional dish. The innards are chopped and served on a slice of toast, with the breast barely cooked on top - the head is then served on top of this, and the diner is invited to scoop out the brain. It's accompanied by a celeriac puree and root vegetables. All of this was utterly delicious, but far more challenging for me personally was the salmis sauce - the remaining body parts are effectively crushed to make the sauce - a sauce so intensely meaty that I found it a little overwhelming. Having said that - the others absolutely loved it. And in case you're wondering, the brain pops right out, like a miniature human brain, intact and exactly as you would imagine. The flavour and texture are quite creamy, and you're encouraged to eat that piece first, so that you can appreciate the flavour - do give it a go!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAkbMjkBC2FeFPL8PXwbKRITkGCmyReOL6N1nf3G3RBhrV6Srz916t-Ih5Re5pH4gl9S0jIrR6McxQ7u9elqVj-1z-sTClIgA5EtWpWbr4jzUIlVhkgRDyKf-IEqSqQJouQNo0CRyyu6z/s1600/PB150473.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAkbMjkBC2FeFPL8PXwbKRITkGCmyReOL6N1nf3G3RBhrV6Srz916t-Ih5Re5pH4gl9S0jIrR6McxQ7u9elqVj-1z-sTClIgA5EtWpWbr4jzUIlVhkgRDyKf-IEqSqQJouQNo0CRyyu6z/s640/PB150473.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Woodcock, with parsnip, celeriac and chestnut </span></i></td></tr>
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Our final meat dish was a h<span style="font-size: small; text-align: center;">ar</span><span style="font-size: 13px; text-align: center;"><span style="font-size: small;">e à la </span></span><span style="font-size: small; text-align: center;">Royale - served with pumpkin puree, parsnip chips, chanterelles, salsify, wild watercress and pumpkin. The meat is cooked slowly in jus, and enriched with foie gras, blood and truffles, and is topped with loin of hare. The whole dish is incredibly rich, but is very much the climax of the meaty menu. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4g2NdV1CJZqPMLtuh986iLS15FDz_6906TgzHl7diEMGN6oMODg8CVBY8Zv-30ktnijvYmx36kDtpYlP-HWtaCih7HmvLjk9foxnr4JESA3CAZ3WHZMsHtAZt76dCYfMgrAlJwVdazhM/s1600/PB150480_2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4g2NdV1CJZqPMLtuh986iLS15FDz_6906TgzHl7diEMGN6oMODg8CVBY8Zv-30ktnijvYmx36kDtpYlP-HWtaCih7HmvLjk9foxnr4JESA3CAZ3WHZMsHtAZt76dCYfMgrAlJwVdazhM/s640/PB150480_2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Har</i></span><i><span style="font-size: small;">e à la </span></i><span style="font-size: small;"><i>Royale, with winter chanterelles</i></span></td></tr>
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The palate cleanser of an Earl Grey sorbet is a welcome transition out of the main courses and into dessert - light, delicate, and fragrant, with a tiny piece of confit orange peel providing a little sweet and sour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYyTNm2Ty4slRyqsPrZWZZmUEOWVgIMhZS_T7MEQCmWBwSeTJ-tf-jqTa5C2-NX7L0yWIeul-VfRoo4XrBqZpQ3q-E23vUSXDEHs2O-nndroWaNYNb5MWRPwRYvOCcdozNpJ1pzJ-KrcO/s1600/PB150482.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYyTNm2Ty4slRyqsPrZWZZmUEOWVgIMhZS_T7MEQCmWBwSeTJ-tf-jqTa5C2-NX7L0yWIeul-VfRoo4XrBqZpQ3q-E23vUSXDEHs2O-nndroWaNYNb5MWRPwRYvOCcdozNpJ1pzJ-KrcO/s640/PB150482.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Earl Grey sorbet</span></i></td></tr>
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Dessert was an entirely unexpected pumpkin cheesecake, spiked with cinammon, and served with toasted pumpkin seeds, candied pecans, and a chocolate sorbet. Many years ago the 11yo had convinced me to make her a pumpkin pie, and it was so revolting that I've not eaten a pumpkin dessert since. With the slightly sour edge to the filling, and the fragrant cinnamon, this was absolutely delicious. Kristen is bringing me her favourite pumpkin puree from the US for our shooting rematch in a fortnight - so I'll definitely be making this as a tribute dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObQIkx6_yXax1rZJeYaIG3zTH4ovcXnj5qOC-HSLo0wRxbL8ngcer_WfT2E6Qt4GaoVDIs1qwpxDg_bAAOPsJXHsbsPCUlEKtyNmeYUydwiXmF0qrKILQl_fD_wcflR1cVFoeDDUbWCz8/s1600/PB150485.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObQIkx6_yXax1rZJeYaIG3zTH4ovcXnj5qOC-HSLo0wRxbL8ngcer_WfT2E6Qt4GaoVDIs1qwpxDg_bAAOPsJXHsbsPCUlEKtyNmeYUydwiXmF0qrKILQl_fD_wcflR1cVFoeDDUbWCz8/s640/PB150485.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pumpkin cheesecake, with candied pecans, <br />pumpkin seeds and chocolate sorbet</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWu0cBc-XRwbI3fPrdjDfnrTgFqpNaWltlaAkAV3y9pVdbKOEKvSfAzjn3frYo8tqSlEigCdw_jWHMblRNVPnSqgV9ZOCocinOZrrwmkfIg2hGXGT-QMm72diwL-3mq8ktPEE0mzH-TpU/s1600/PB150487.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWu0cBc-XRwbI3fPrdjDfnrTgFqpNaWltlaAkAV3y9pVdbKOEKvSfAzjn3frYo8tqSlEigCdw_jWHMblRNVPnSqgV9ZOCocinOZrrwmkfIg2hGXGT-QMm72diwL-3mq8ktPEE0mzH-TpU/s640/PB150487.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Petit fours: chocolate truffle, macaron, fudge, carrot cake</i></span></td></tr>
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The cooking at Tom Kitchin's is very accomplished, grown-up and complete - ingredients are allowed to shine, and are treated with respect. The staff are charming, very well informed about the dishes, and attentive. This is undoubtedly one of the most memorable meals we've eaten, and we can't wait to return.
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<a href="http://www.thekitchin.com/kitchin/home" target="_blank">The Kitchin</a><br />
78 Commercial Quay,<br />
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Leith EH6 6LX <br />
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(0131) 555 1755<br />
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<a href="http://www.urbanspoon.com/r/342/1425713/restaurant/Edinburgh/The-Kitchin-Leith"><img alt="The Kitchin on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1425713/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.com88 Commercial St, Leith, Edinburgh, City of Edinburgh EH6 6LX, UK55.9770251 -3.172733355.9414661 -3.2516973 56.0125841 -3.0937693tag:blogger.com,1999:blog-3010339069121558350.post-20406834245490889882012-11-13T08:03:00.000-08:002014-10-19T09:54:19.004-07:00feasts on Truffles at Alyn Williams...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge48tF2GAH1TaT6Qt7E1P4WNipY2ox1uxgtwKfFNwkspb7SzBLhQ-miQZN22-qaGkh-J_YMJHCymP6C8eNAEDOxJkFRb0ghPP53T12tTmUo8uNi-Uw-ShZSh3zX-UaqHjEydCRh3_P_Awj/s1600/IMG_2346.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge48tF2GAH1TaT6Qt7E1P4WNipY2ox1uxgtwKfFNwkspb7SzBLhQ-miQZN22-qaGkh-J_YMJHCymP6C8eNAEDOxJkFRb0ghPP53T12tTmUo8uNi-Uw-ShZSh3zX-UaqHjEydCRh3_P_Awj/s200/IMG_2346.JPG" width="200" /></a></div>
Forget Keat's '<i>time of mellow fruitfulness</i>', I want his <i>'season of mists'. </i> For me it signifies a time of abundant fungi, and particularly truffles. I look forward to fresh alba truffles from Piedmont, and black truffles from Périgord... I've been <a href="http://renaissancegirlcooks.blogspot.co.uk/search/label/Truffles" target="_blank">using summer truffles</a> for months, and can't wait for some of their more heavily scented cousins to arrive... Until the supply kicks-in in earnest, Hubby and I have been seeking out the first of the new season offerings on <a href="http://www.alynwilliams.co.uk/default-en.html" target="_blank">Alyn Williams</a>' <a href="http://www.alynwilliams.co.uk/d/westburyallyn/media/pdf/A_la_carte_Vegetarian_Alyn_Williams.pdf" target="_blank">truffle tasting menu</a>.<br />
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Alyn has fed me so many firsts this year, and is the only chef who's had me buying gulls eggs, and eel, to cook at home - that's my idea of an inspirational cook. As a result we were delighted when he received his first Michelin star recently, and won the National Chef of the Year competition a few days later<br />
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On this occasion the room was full of truffle aficionado's - though this shouldn't put you off - a truffle tasted for the first time is just as enjoyable as the last... There's something in the scent, the (almost) melt-in-the-mouth texture which will leaves you wanting more. Truffles are rumoured to be addictive, but apparently some people are just more susceptible to their charms than others... Here the dishes were so varied that it wasn't a case of sensory overload, but of a steady appreciation of precious and highly seasonal ingredients.<br />
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Sweetcorn might seem an unusual vehicle for truffles, but having had sweetcorn chowder spiked perfectly with lemongrass at Eleven Madison Park, I've come to appreciate its sweet simplicity anew. There was a smooth silky sweetcorn puree beneath the ravioli, and a scattering of crunchy fresh kernels. The scallop ravioli itself was light and delicate, with shaved alba truffle on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeIQnRpjpSe86RL9lI98_MiCAb5R9coYWeXPRkMCI28JgF-zEzsvi-sOIOjG3LdL3_gTogk5JbbIxIwgKRaLbfSeUZLW8quWxl_E6nziBLFGwdF6epFm6kDPZ01CqgzH9pqpI88leYT7I/s1600/PB060306.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeIQnRpjpSe86RL9lI98_MiCAb5R9coYWeXPRkMCI28JgF-zEzsvi-sOIOjG3LdL3_gTogk5JbbIxIwgKRaLbfSeUZLW8quWxl_E6nziBLFGwdF6epFm6kDPZ01CqgzH9pqpI88leYT7I/s640/PB060306.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Scallop ravioli, sweet corn, white truffle</span></i></td></tr>
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Jerusalem artichoke panna cotta is smooth and silky, with a rich dense foie grass mousse piped on top - both have earthy deep flavours, and the truffle and lemon compote on the glass provide a fragrant highlight to the two components. Interestingly the pairing of foie gras and artichoke brings out a green note in the panna cotta, a contrast which was literally mouth-watering - a great play with umami flavours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyg2L17etYuMj9ABmK5oHQzhGghGEjx5FkyFfrZsanAua1nIncFzGUPCRvGL78uDoaI8JkG7gqIkXdAhifHWycEXK9n5eCg-dEu0GjwpnUu6a_S_h-vBqiMTDdND1Q0gSjXp8t_MX7Ew4/s1600/PB060316.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyg2L17etYuMj9ABmK5oHQzhGghGEjx5FkyFfrZsanAua1nIncFzGUPCRvGL78uDoaI8JkG7gqIkXdAhifHWycEXK9n5eCg-dEu0GjwpnUu6a_S_h-vBqiMTDdND1Q0gSjXp8t_MX7Ew4/s640/PB060316.jpg" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Foie gras mousse, Jerusalem artichoke, black truffle, chickweed</i></span></td></tr>
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The quail breast was perfectly cooked, pink, and the legs kofta were delicately spiced with dukka (an Arabic or Egyptian spice mixture). The veloute, again rich and earthy - echoed the continuing autumnal theme - but also echoing the sweetness of the sauternes preserved alba truffles.<br />
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<span style="font-family: 'Times New Roman,Italic'; font-size: 12.000000pt;"><i>Spiced quail, chestnut gnocchi, </i></span><span style="font-family: 'Times New Roman,Italic'; font-size: 12pt;"><i>pumpkin
velouté, </i></span><br />
<i style="font-family: 'Times New Roman,Italic'; font-size: 12pt;">marigold flowers and preserved white truffle </i></div>
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A variation of the smoked egg has been on the menu before, and Alyn's truffled soldiers were one of the first things I ate at the restaurant when it opened. Here they make a very welcome return, with the slight acidity of the creme fraiche at the bottom of the dish offsetting the richness of the egg.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPWBOI8-tDu6PFhQjZXBL8NR0hv-hEU649lmxuGA_1PqWLBoHEVDfButFNgicnShc3XGvMRnn8NH_1OC_UnZU1zMCtiXeDfZozsSN4BVU7c_r8FKbhPVmjNiBu9iVVK3u6Kki-ircU5Ne/s1600/PB060333.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPWBOI8-tDu6PFhQjZXBL8NR0hv-hEU649lmxuGA_1PqWLBoHEVDfButFNgicnShc3XGvMRnn8NH_1OC_UnZU1zMCtiXeDfZozsSN4BVU7c_r8FKbhPVmjNiBu9iVVK3u6Kki-ircU5Ne/s640/PB060333.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: medium;">Smoked egg, with truffled soldiers</i></td></tr>
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Silky coco beans wrapped in a creamy veloute, with soft cod, each distinct in their own way, with finely grated alba truffle - heavenly. The ventreche (pancetta, pork belly, whichever you prefer) provides a little salty crisp. Yes, the cod does have that slightly raw texture you get when cooking in this way, but I'm eating it so often this way at the moment that I barely noticed it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEias8WvPWJZikffXYlLIrr_kWSyPEPAOP6kliM_a3nqdplgqBWLqEPB9actOxx2OQXVlCj1elmky_ZU-3gXyZYlGkn4Lf_2RYvLuMOIBCubKkR9nU_45n31yTEmpeRXx3gkHCRmoiGluILk/s1600/PB060338.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEias8WvPWJZikffXYlLIrr_kWSyPEPAOP6kliM_a3nqdplgqBWLqEPB9actOxx2OQXVlCj1elmky_ZU-3gXyZYlGkn4Lf_2RYvLuMOIBCubKkR9nU_45n31yTEmpeRXx3gkHCRmoiGluILk/s640/PB060338.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Slow cooked cod, coco beans, white truffle, Ventreche, casserole</i></span></td></tr>
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Oh my word... See that little slip of mushroom puree, there in the front? With my finger print in it? Yes... That's because it's one of my favourite things ever - pure umami, richly intense, perfect in every way. The beef was tender, there were tiny croutons providing crunchy bursts of sauce-soaked texture, which was rich with madeira and demi-glace. To top it all (and make it a sauce perigourdine), fresh truffles were shaved over the dish at the table.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNbZgAsRkj7_AU5wNvfHUDtm55AGUhVuMuGutX94z-Xl-YvfW4pSymyNZnww7X4vH0v0fQk8ow_fU6SWSTcdPcrFFZRzfjp0qbbs4UGceSB4urtvzwJQcCC7FKriSoVeRW1tcxUDEa1Uv/s1600/PB060341.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNbZgAsRkj7_AU5wNvfHUDtm55AGUhVuMuGutX94z-Xl-YvfW4pSymyNZnww7X4vH0v0fQk8ow_fU6SWSTcdPcrFFZRzfjp0qbbs4UGceSB4urtvzwJQcCC7FKriSoVeRW1tcxUDEa1Uv/s640/PB060341.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Devon Ruby beef, sauce perigourdine, <br />ceps, (and separately, pommes mousseline)</span></i></td></tr>
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Inevitably there's always one dish that I begin to eat before I photograph it - and here it was because the smell from the vanilla in the rice pudding and the truffle was quite intoxicating. Your brain can't quite rationalise the pairing, but your palate is telling you to shut up and eat it! Very unusual combination, the texture of the truffle is slightly incongruous with the soft, sweet grains of rice, but hey, the flavour and scent more than make up for that.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnFZKP0I4Z6iHBB4bosqBi8JmFMic4Vw8s7hJIq1noqOM6g9VoMGaerKNpdSo_Al9T4mnTEPbpqczPew61ycl7JB9PB1X-mx2aZ8AZZSQ2Jni2Z5aPJjMh_b1fHQOawUNQD0w9V3XPsV9/s1600/PB060348.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnFZKP0I4Z6iHBB4bosqBi8JmFMic4Vw8s7hJIq1noqOM6g9VoMGaerKNpdSo_Al9T4mnTEPbpqczPew61ycl7JB9PB1X-mx2aZ8AZZSQ2Jni2Z5aPJjMh_b1fHQOawUNQD0w9V3XPsV9/s640/PB060348.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">(Partially eaten) Vanilla, white truffle, Devon cream, rice pudding</span></i></td></tr>
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All my notes say is that pear and truffle are amazing together. No more than that, but with a number of exclamation points. There was a catalan cream, smooth and light, with a pear granita, and softly poached pear... The pine adds an additional spike in the scent, and the sugar shard further texture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwYKNHFTTQhir56LZJWZWwAphlBSS_2XcBfdUmvxk72kjBRKs-7sAEu2O3Mje_rttSZJ3OwZDeMa73Ezn8ijYAUyzAY17LboyCnnWSKmjaUWgkDQYPfxCqyMO-Gxg0mPD7pcUMe8qSDYz/s1600/PB060357.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwYKNHFTTQhir56LZJWZWwAphlBSS_2XcBfdUmvxk72kjBRKs-7sAEu2O3Mje_rttSZJ3OwZDeMa73Ezn8ijYAUyzAY17LboyCnnWSKmjaUWgkDQYPfxCqyMO-Gxg0mPD7pcUMe8qSDYz/s640/PB060357.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pear, pine, crème Catalan, black truffle sugar</span></i></td></tr>
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The real skill in this menu is combining so many truffle elements, whilst remaining true to each dish as an individual entity. Truffles were served in a myriad of ways, and eating at Alyn's as often as we do, it's very evident that his menu's are improving, his experimentation is paying off, and his palate is excellent. (And he gave me a little bit of my favourite miso eel at the beginning of the meal. I could eat that forever!)
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This truffle menu is available for a limited time at £180 per head (though having just been to a restaurant where the supplement was <i>£70 per dish</i>, it certainly isn't overpriced!) The restaurant also offers a tasting menu at £60 per head, and a lunch menu at £25 for three courses. With inspired service from the lovely Gian-Carlo Princi, and a glittery carpet - what more could you ask for?<br />
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<a href="http://www.westburymayfair.com/alyn-williams-at-the-westbury-,restaurent_viewItem_2-en.html">Alyn Williams at the Westbury</a><br />
37 Conduit Street<br />
The Westbury Mayfair Hotel<br />
London W1S 2YF<br />
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<a href="http://www.urbanspoon.com/r/52/1635885/restaurant/Mayfair/Alyn-Williams-at-The-Westbury-London"><img alt="Alyn Williams at The Westbury on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1635885/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-22159878509552889992012-11-08T06:15:00.001-08:002014-10-19T09:54:19.018-07:00dines at Angler, at South Place Hotel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKHZn6C5vuyGLhLSdfaGoIIhI7eXZH10z4RfgEKYVoERM5wuLOzyHuhq8974YFQ7z5TDwP1_J07OteziPCk-XW4aH-iJrEG_leC-N0H7jVFgb5ngCr-takGMy0lhjpmJzhE34s5ZZmecT/s1600/IMG_2258.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKHZn6C5vuyGLhLSdfaGoIIhI7eXZH10z4RfgEKYVoERM5wuLOzyHuhq8974YFQ7z5TDwP1_J07OteziPCk-XW4aH-iJrEG_leC-N0H7jVFgb5ngCr-takGMy0lhjpmJzhE34s5ZZmecT/s320/IMG_2258.JPG" width="320" /></a></div>
At last the talented <a href="http://renaissancefoodie.blogspot.co.uk/2012/02/dines-at-axis.html" target="_blank">Tony Fleming</a> has launched <a href="http://www.anglerrestaurant.com/" target="_blank">Angler</a>, at the newly opened <a href="http://www.southplacehotel.com/" target="_blank">South Place Hotel</a>. As Executive Chef Tony is responsible for several spaces in the hotel, including three bars, all the private dining, and two restaurants. Angler sits upstairs and has it's own outside terrace - so you'll know where to find me next summer... It even has a summer kitchen, so that some foods can be prepared outside. We sat towards the back of the restaurant, where one of the tables overlooks the kitchen. From there you can see all of the action, and the precision with which they plate at the pass.<br />
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<a name='more'></a>The basic premiss of the restaurant, as it's name might denote, is the provision of spankingly fresh, seasonable and <a href="http://www.anglerrestaurant.com/article/five-top-sustainable-fish/993" target="_blank">sustainable</a> fish and shellfish. There are meat dishes on the menu too, and as some seasonal variations come into play, such as game, they will feature alongside their piscine counterparts.<br />
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My cherrystone clam was offered as an alternative to the oyster that Hubby immediately downed! At the time we visited, Angler had Colchester Natives, Mersea Rocks and Irish Rocks - unfortunately I'm unable to eat oysters, but the clam packed an equally ozone punch, with a fresh light texture and flavour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Cp5oDOaOmb4W7fsw0XHDScMCvAX9Pq8U_ZR68816U2SkWJNX2v7wpErQ18L7smhPitdBOSxq5g8MwDLvJcwsl_hK6VDquay7LIvHMKwJD3biyVL1-42s8NiTwQIKnKkw3fxL6BbzM_3-/s1600/IMG_2227.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Cp5oDOaOmb4W7fsw0XHDScMCvAX9Pq8U_ZR68816U2SkWJNX2v7wpErQ18L7smhPitdBOSxq5g8MwDLvJcwsl_hK6VDquay7LIvHMKwJD3biyVL1-42s8NiTwQIKnKkw3fxL6BbzM_3-/s640/IMG_2227.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Cherrystone clam, raw, with shallot vinegar</span></i></td></tr>
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This tiny cheesy biscuit, offered just as a nibble, is packed full of flavour, like an incredibly intense cheese straw. I tried to photograph the many crisp layers, but they're so fine I couldn't capture them adequately. It's made with Montgomery cheddar and I want the recipe... You can see just how short the pastry is from my photo.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">A little cheese biscuit - delicious!</span></i></td></tr>
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The shellfish bisque is fine, velvety, light, but packed full of flavour. Whilst the depth of shellfish used in the bisque is evident, it doesn't feel as though they've ground down everything on the counter - a problem I often encounter. We shared a cup between us, but I would happily have eaten a bowl of this.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASHG86MngYEbR1MxuNYlEqjPhrfEx0FxYH_RboF4Foa7Z4yAxI4aGShcRY5Z9_nRJl8rl5Uvhszy2G1IsqpejnU_kicS-bzx9M2yZtj3MVoJV9Y-I8CiaIEUgfaBFJLjY_m_YThJbxC5f/s1600/IMG_2235.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASHG86MngYEbR1MxuNYlEqjPhrfEx0FxYH_RboF4Foa7Z4yAxI4aGShcRY5Z9_nRJl8rl5Uvhszy2G1IsqpejnU_kicS-bzx9M2yZtj3MVoJV9Y-I8CiaIEUgfaBFJLjY_m_YThJbxC5f/s640/IMG_2235.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Shellfish bisque</span></i></td></tr>
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Chorizo paired with shellfish was incredible, very intense and meaty, yet not overwhelming the razor clams and mussels. I've become a bit of a razor clam addict since having them cooked by Mr Kitchin earlier in the year, and these were a little over for my taste, but then the best I've had (at Cinq) were practically raw. I think it may rather depend on your own particular tastes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuKvkkvB0cwGRFQzmJ6cRDn4cpFyfpK0e2vhNSAlGo_Rjf8UjB9KC7zdGVDFIuUNqkTdARXaBaO7AonbZ3smEZYLbX_ZcatugI_TZIVhUHnWOdTir8gXGs7YuvT8uaAVuQuM-uzQJyPNa/s1600/IMG_2239.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuKvkkvB0cwGRFQzmJ6cRDn4cpFyfpK0e2vhNSAlGo_Rjf8UjB9KC7zdGVDFIuUNqkTdARXaBaO7AonbZ3smEZYLbX_ZcatugI_TZIVhUHnWOdTir8gXGs7YuvT8uaAVuQuM-uzQJyPNa/s640/IMG_2239.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Razor clam, chorizo, mussel and breadcrumbs</span></i></td></tr>
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Hubby had the shellfish cocktail, which you can see is packed full, the radish and watercress add a peppery kick to the proceedings, and Hubby declared the dressing lovely.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVRH60x2XmjZPVHZE4h4HfYFKGTvah8wjl2lngWCyBWtpbm7cKw1KlTkvEhe2b9L_a34MtsLiZZ8jrcCoMludB3u40fmt3a5wL7p4hHpglDPrnbIViG4icdGzfKFeyWm0cWy2Q5ir-wdv/s1600/IMG_2249.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVRH60x2XmjZPVHZE4h4HfYFKGTvah8wjl2lngWCyBWtpbm7cKw1KlTkvEhe2b9L_a34MtsLiZZ8jrcCoMludB3u40fmt3a5wL7p4hHpglDPrnbIViG4icdGzfKFeyWm0cWy2Q5ir-wdv/s640/IMG_2249.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Shellfish cocktail, with prawns, brown shrimp and langoustine</span></i></td></tr>
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My scallop and lobster ravioli was delicious - the pasta was wafer-thin, but packed full of shellfish. The buerre blanc was pretty stellar - this is the point of Angler, classical techniques applied to the best possible ingredients. The sauce was light, but rich, buttery, lightly spiked with chives, and perfectly complimented the packed ravioli. Breaking into it reveals large chunks of shellfish, wrapped in a light and delicate mousse.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-Bqws3lTriPBFWtnkyrBCnz8vN_MV1OvDvwYz8QtsIf2T_zUKEAF4H_6LxEjcKnqmcU23neFZ_WGTP52YGnTS2ZpHqZdPfR2POpSfsFBJOrtZErWjjuTcvUH-ez83yGYVPpFaczcH176/s1600/IMG_2255.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-Bqws3lTriPBFWtnkyrBCnz8vN_MV1OvDvwYz8QtsIf2T_zUKEAF4H_6LxEjcKnqmcU23neFZ_WGTP52YGnTS2ZpHqZdPfR2POpSfsFBJOrtZErWjjuTcvUH-ez83yGYVPpFaczcH176/s640/IMG_2255.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Scallop and lobster ravioli, with samphire and beurre blanc</span></i></td></tr>
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Hubby wanted to try the Angler pie, with market fish, and chunks of lobster. The whole thing was topped with piped mashed-potato, golden on top, and eliciting admiring glances from customers and staff alike... Hubby was convinced that he'd never manage to finish it, but it disappeared without trace. The pie contains meaty chunks of monkfish and lobster.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKHZn6C5vuyGLhLSdfaGoIIhI7eXZH10z4RfgEKYVoERM5wuLOzyHuhq8974YFQ7z5TDwP1_J07OteziPCk-XW4aH-iJrEG_leC-N0H7jVFgb5ngCr-takGMy0lhjpmJzhE34s5ZZmecT/s1600/IMG_2258.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKHZn6C5vuyGLhLSdfaGoIIhI7eXZH10z4RfgEKYVoERM5wuLOzyHuhq8974YFQ7z5TDwP1_J07OteziPCk-XW4aH-iJrEG_leC-N0H7jVFgb5ngCr-takGMy0lhjpmJzhE34s5ZZmecT/s640/IMG_2258.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Angler and lobster pie, with button mushrooms and mashed potato</span></i></td></tr>
</tbody></table>
<br />
I opted for the bass with sauce vierge - one of my favourite flavours. I wouldn't have chosen the bass ordinarily, as often it's ruined, but I'm glad I did. It was steamed over a bamboo steamer, and perfectly, perfectly cooked. The fish was dressed with salad, with the sauce vierge in a little copper pot to the side. The fish sat on crushed potatoes which had been laced with crab, an amazing combination which I will definitely play with at home. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJiaROqPB5hLzHIMev7hrpVcCf0sSLOexKtQYvv77m_VbMYgG0RmOry5vxMODCoj8f8P3_RRue3ZUHBYwX7FhZ_8AGZV1ntvzSLA8KUF1J2war2637JiB1rRtJuJP829N7p6JfCKhWSnA/s1600/IMG_2263.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJiaROqPB5hLzHIMev7hrpVcCf0sSLOexKtQYvv77m_VbMYgG0RmOry5vxMODCoj8f8P3_RRue3ZUHBYwX7FhZ_8AGZV1ntvzSLA8KUF1J2war2637JiB1rRtJuJP829N7p6JfCKhWSnA/s640/IMG_2263.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Steamed wild bass, with crushed potatoes, sauce vierge and a herb salad</span></i></td></tr>
</tbody></table>
Alongside it I had a heritage tomato salad, which included some amazing orange tomatoes - I must find out the variety. The overall combination was light and bright, satisfying, but not too rich. <br />
<br />
Hubby also ordered a side of triple cooked chips. I have a strange rule - I'll never eat a chip first - I find that all you then crave is salt and fat - they ruin your palate. However I will sometimes try one after I've eaten my meal, and these were still crisp, crunch and amazing! I wonder whether I can apply that rule in future...<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuymD9RdyKrdDObJtRlq9OP8X0R2SGNZcFLW_56jeAld4WmSHhno51RgIWLcmkJpuQf1XiUwkQyBopjpLPTtazfgj4GuwPo6FrraB3LU5s5X2VCQk6ocNwIM1-p2lacssPDuXZSW0OSCG/s1600/IMG_2259.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuymD9RdyKrdDObJtRlq9OP8X0R2SGNZcFLW_56jeAld4WmSHhno51RgIWLcmkJpuQf1XiUwkQyBopjpLPTtazfgj4GuwPo6FrraB3LU5s5X2VCQk6ocNwIM1-p2lacssPDuXZSW0OSCG/s640/IMG_2259.jpg" width="628" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Late summer tomatoes, with red onions and olive oil</span></i></td></tr>
</tbody></table>
<br />
The pre-dessert was a concoction of passionfruit curd, wrapped in a light lime espuma. Though a nod to the El Bulli reversed poached egg, this was a much more accessible version - the 'yolk' hadn't been created through spherification, so didn't have the 'shell' you normally associate with that process. It came with crisp shards of coconut which had been spiced warmly - the whole combination was delicious, crisp, light, but with a little heat.
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1M4m1cVXL8kx7TNCByoSRNwxjmBFeCEHXun2l76C_OWjyZIoBTo1mNwnt_4W_FspIPb8WmFn0BjhVN768EGOLksnFE7-tCa493ylr3GAYYZkFYQtk_5iPUyXkan2Jnbzdttlf6JV7CZI/s1600/IMG_2270.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1M4m1cVXL8kx7TNCByoSRNwxjmBFeCEHXun2l76C_OWjyZIoBTo1mNwnt_4W_FspIPb8WmFn0BjhVN768EGOLksnFE7-tCa493ylr3GAYYZkFYQtk_5iPUyXkan2Jnbzdttlf6JV7CZI/s640/IMG_2270.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Passion fruit and coconut sable, with spiced coconut, <br />lime espuma and passion fruit curd yolk</i></span></td></tr>
</tbody></table>
<br />
Hubby was unable to contemplate a pudding following his mammoth pie, but I know what to expect from Mr Fleming's kitchen, and I wasn't about to forgo that pleasure. I opted for the chocolate fondant, with a milk ice-cream on a bed of chocolate rubble. The fondant spilled over my plate in the expected manner, but the shell was so light, fine and crisp, I'm amazed they don't rupture when handled. Excellent depth of chocolate flavour too.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkyTQD8YUDqHy4VdCaMlx5AfoIlyCDUtekafl9DwCpNApH4bdBAEaBnJMqP1-PTovhabGEPY5y55LGeb3ALohtDU7miYSknvlU9LYVv0XTz5dcbcic6d9DIGgx5ssJMgSijgWy9ZHy8mY/s1600/IMG_2271.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkyTQD8YUDqHy4VdCaMlx5AfoIlyCDUtekafl9DwCpNApH4bdBAEaBnJMqP1-PTovhabGEPY5y55LGeb3ALohtDU7miYSknvlU9LYVv0XTz5dcbcic6d9DIGgx5ssJMgSijgWy9ZHy8mY/s640/IMG_2271.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Chocolate fondant, with chocolate rubble, and milk ice-cream</span></i></td></tr>
</tbody></table>
<div>
<br /></div>
<br />
It's no surprise that I enjoyed my meal, I was a regular diner at <a href="http://renaissancefoodie.blogspot.co.uk/2012/02/dines-at-axis.html" target="_blank">Axis</a> when <a href="https://twitter.com/tonyflem" target="_blank">Tony</a> was in residence... The difference with South Place is that, actually, it doesn't feel like a hotel at all. With so many dining and drinking spaces, the whole atmosphere is very buzzy, and feels like a private club - indeed, very like a gleaming modernistic Home House. I had an excellent martini in one of the bars before making my way upstairs. There are places to hide - places to be seen - private rooms rather appropriately named after spies in Bond, U.N.C.L.E. and The Avengers... Add to that an excellent kitchen with a solid brigade of well trained chefs, and it's going to be a winner.<br />
<br />
I love Mr Fleming's new home, and look forward to returning very soon.<br />
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<br />
Pictures from 12th December 2012, the tuna tartar and sole meunière were delicious!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS169fUm-rOYiyprsp9LCGfPfF3se0soUZDY05c61mwd0rYfE0u0yrWEvMQgBf8l_3d5tylHTfk0sUw6OcxBV0mjjzoxu8yiHIjDQjRFoMs0E-n622EI2T-tflQjlptCx5tZepr3YAQVx1/s1600/PC120544.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS169fUm-rOYiyprsp9LCGfPfF3se0soUZDY05c61mwd0rYfE0u0yrWEvMQgBf8l_3d5tylHTfk0sUw6OcxBV0mjjzoxu8yiHIjDQjRFoMs0E-n622EI2T-tflQjlptCx5tZepr3YAQVx1/s640/PC120544.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Foie, duck and artichoke terrine with brioche and aged Madeira jelly</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY7YvuAA5O8EJX34UYE775iJGPigARaAhCABJ2uicQs3TytTIDoBOcc6VSu0_VSN_kptyQ-_jI4QzdhiIzcHfjyVg2NvICPwXJqeWb04dh8wdYNYTzUQvEzyGT-34YvjRAT7iLZF_vIz3/s1600/PC120545.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY7YvuAA5O8EJX34UYE775iJGPigARaAhCABJ2uicQs3TytTIDoBOcc6VSu0_VSN_kptyQ-_jI4QzdhiIzcHfjyVg2NvICPwXJqeWb04dh8wdYNYTzUQvEzyGT-34YvjRAT7iLZF_vIz3/s640/PC120545.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Crab raviolo, with shellfish foam</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAlAVBtIV3blw-Ii3N7XQr8KX84MoU6l-wIIFEzjiTaLYZre_udEtj-qQnp7LqB0j9eRQQMfpm5iLpYIogsJiL6_fcAoXp9po7HZJ8DNaZFqNeW3V5o1zEoshyphenhyphenQxxViWOBMP4lNgdHIjL/s1600/PC120547.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAlAVBtIV3blw-Ii3N7XQr8KX84MoU6l-wIIFEzjiTaLYZre_udEtj-qQnp7LqB0j9eRQQMfpm5iLpYIogsJiL6_fcAoXp9po7HZJ8DNaZFqNeW3V5o1zEoshyphenhyphenQxxViWOBMP4lNgdHIjL/s640/PC120547.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Foie gras and chicken liver parfait</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirQ-agr5HQvIOSIq07DdqZXSleV_jekgCQS3fyhrMQpXyQYjva5aDwfyNFUAGkB9KeOJalAeqsXF_Q2AZUnF6dRyrBikikATOHZSO5MsL9VWiSrgoMWda6q0nRLZPjFOJQ5yEmxuxVKjt/s1600/PC120549.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirQ-agr5HQvIOSIq07DdqZXSleV_jekgCQS3fyhrMQpXyQYjva5aDwfyNFUAGkB9KeOJalAeqsXF_Q2AZUnF6dRyrBikikATOHZSO5MsL9VWiSrgoMWda6q0nRLZPjFOJQ5yEmxuxVKjt/s640/PC120549.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Yellow-fin tuna tartar, with chilli and lime</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZb6PYml3B5JNjaD0Jw7wH4Sma0QUfumtTkuqu6CebWW7gn68VaPZfu1WoY5E6hVbAlds9bq08qIAKVyEbkIhCJ8uve65uYljJCsCgJPE5ENZnCOhrW4ZDx6CIBLbDgNGYPkkBQGUnOS6/s1600/PC120551.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZb6PYml3B5JNjaD0Jw7wH4Sma0QUfumtTkuqu6CebWW7gn68VaPZfu1WoY5E6hVbAlds9bq08qIAKVyEbkIhCJ8uve65uYljJCsCgJPE5ENZnCOhrW4ZDx6CIBLbDgNGYPkkBQGUnOS6/s640/PC120551.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Daily mixed grill</span></i> </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeqZJb0mQrff1k_1fefO_l8uMTS9c7VGb52HXlBO1LvOWId-iZ4MMsW6HCXv94ManyIQSQVUNxcFDFxpfjqOIl9RCjYLAk02Vup63fakD4pK42K6mSTXdx4cAX1s4GoPSOOdk18yYYu5c/s1600/PC120554.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeqZJb0mQrff1k_1fefO_l8uMTS9c7VGb52HXlBO1LvOWId-iZ4MMsW6HCXv94ManyIQSQVUNxcFDFxpfjqOIl9RCjYLAk02Vup63fakD4pK42K6mSTXdx4cAX1s4GoPSOOdk18yYYu5c/s640/PC120554.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Dover sole meunière, with </span></i><span style="font-size: small;"><i>béarnaise sauce</i></span></td></tr>
</tbody></table>
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<a href="http://www.anglerrestaurant.com/" target="_blank">The Angler</a><br />
South Place Hotel<br />
3 South Place<br />
London EC2M 2AF<br />
020 7215 1260<br />
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<br />
<a href="http://www.urbanspoon.com/r/52/1711822/restaurant/Moorgate/Angler-London"><img alt="Angler on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1711822/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
<br />Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comFinsbury, London EC2M 2AF, UK51.519576 -0.085866651.517106 -0.0908021 51.522046 -0.0809311tag:blogger.com,1999:blog-3010339069121558350.post-38592516760081829252012-10-16T11:35:00.000-07:002014-10-19T09:54:19.096-07:00dines at l'Arpège in Paris...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbHY2OCbRA97Nv-dhzUz8yWlPBl6D25w8zy_GdxyTGBbtEc2MTMJ4bXzCTrxOa5a8JlygjT0EjRrNtUboVFISQh_uw76lLMa5o-Qyg9p1FBpG-57rtcxREcp5NuQVsLrFGMIZfzEJ3z1q/s1600/PA080265.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbHY2OCbRA97Nv-dhzUz8yWlPBl6D25w8zy_GdxyTGBbtEc2MTMJ4bXzCTrxOa5a8JlygjT0EjRrNtUboVFISQh_uw76lLMa5o-Qyg9p1FBpG-57rtcxREcp5NuQVsLrFGMIZfzEJ3z1q/s320/PA080265.JPG" width="261" /></a><a href="http://www.alain-passard.com/" target="_blank">l‘Arpège</a> is the tiny Lalique-panneled restaurant owned by the legendary <a href="http://www.alain-passard.com/fr/8-parcours.html" target="_blank">Alain Passard</a>. In 2001 Monsieur Passard declared that he would be be focussing on a more vegetable driven menu, but more importantly a seasonal, home-grown menu. <br />
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This statement seems to have lost something in translation, because in 2012 it seems perfectly reasonable, indeed appropriate. But in Paris a decade ago, turning your back on a very protein-heavy menu, seems to have caused considerable ripples. Alain had held three Michelin stars since 1996, but maintained those stars after swapping over to his new style - clearly the inspectors felt that the standards were maintained. <br />
<br />
<a name='more'></a>Alain <i>does</i> offer protein on the menu, but the objective is to strip dishes back to showcase ingredients grown in the restaurant's gardens North of Paris. <br />
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I can still 'taste' certain dishes in my mind - most notably the incredibly simple gratin of parmesan, onion and candied lemon... When Alain popped up to ask which dishes I liked, I said this one, because I had wanted to lick the plate clean (I mimed this to him - after all it was an umami addicts dream!) - he became very enthusiastic, nodding vigorously - clearly I had understood...<br />
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Also sensational was the lemon puree served with the roast beetroot - exquisite earthiness and smooth citrus. Tiny details make the difference, and Alain ran into the room to grate fresh horseradish over the veal, running back out again to dress another dish. The horseradish added a sharp, fresh piquancy which lifted the dish.<br />
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Though my photographs are appalling, you can see his minimalistic style clearly. Never before have I been served a quarter of a lobster tail - but Monsieur Passard is right - I didn't actually need any more than this. <br />
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A small note of caution - the prices are a little eye-watering, even for us. Care needs to be taken with alcohol: two gin and tonics came in at €50, though two glasses of dessert wine were €17... Having said that, we would definitely return. Eye-watering prices or not, some of those dishes were amongst the most memorable dishes we've eaten, and I defy you not to want to lick that parmesan gratin from the dish...<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NlVmaM-g5vczGQ7fpcNsXOGwmnQM59gIsryzDmo5P-hDy6Kmww1yZOVGinTZAEgtAQWVj9gcM8l3cSdUUeFaPh2jGN1_OL545IsEH2qynEPhul63QCGDB0wlZiUhmOS9QAA_GTlJ0JNN/s1600/IMG_2065.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NlVmaM-g5vczGQ7fpcNsXOGwmnQM59gIsryzDmo5P-hDy6Kmww1yZOVGinTZAEgtAQWVj9gcM8l3cSdUUeFaPh2jGN1_OL545IsEH2qynEPhul63QCGDB0wlZiUhmOS9QAA_GTlJ0JNN/s640/IMG_2065.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Jerusalem artichoke and red onion, <br />beetroot lavender and turnip, zucchini and candy beetroot, served in potato skins</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHCWZ7jVMn1yYyfHEhaZZML9xD7OauuZ11CWfcB-4ffIu3H9tPiB22Hnw4n0iJIwW5-RmR7lujfxjgeaD8AS7BBfsLnSDc6gX9FRYTlk7zRayJWBCBPS0iTBs0i-MjgdGz3pMKJSR2yKF/s1600/IMG_2073.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHCWZ7jVMn1yYyfHEhaZZML9xD7OauuZ11CWfcB-4ffIu3H9tPiB22Hnw4n0iJIwW5-RmR7lujfxjgeaD8AS7BBfsLnSDc6gX9FRYTlk7zRayJWBCBPS0iTBs0i-MjgdGz3pMKJSR2yKF/s640/IMG_2073.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Gazpacho, celery ice-cream and mustard</span></i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EKxVse6ZA9SDLdPgs-rVgZ36Ms4k00zvck0jbxeBNwI4Fhnr1Ko3GXUndW1VkqdrpR16rxuA7amY7Hjkc2S3gb2VwSuJMZnz6oiQENIgoddMh8skvLxVSzSLiaGnXOAMWBhOmRrNsB4W/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EKxVse6ZA9SDLdPgs-rVgZ36Ms4k00zvck0jbxeBNwI4Fhnr1Ko3GXUndW1VkqdrpR16rxuA7amY7Hjkc2S3gb2VwSuJMZnz6oiQENIgoddMh8skvLxVSzSLiaGnXOAMWBhOmRrNsB4W/s640/IMG_2090.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Gratin of white onion, parmesan, and candied lemon, chervil</span></i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrHUdqblTifFcbxrJ64sFBulQnylIPED99kBtRzpqtH3y3apeUp0kGr4WfoWKu4SOhqnfvCjwax9OsyFSpZQeXk2vwSHvL8P4VYjgwjXBfRynikeYwGfh5cL63eNOVkR4JtSZ4egKY-JK/s1600/IMG_2074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrHUdqblTifFcbxrJ64sFBulQnylIPED99kBtRzpqtH3y3apeUp0kGr4WfoWKu4SOhqnfvCjwax9OsyFSpZQeXk2vwSHvL8P4VYjgwjXBfRynikeYwGfh5cL63eNOVkR4JtSZ4egKY-JK/s640/IMG_2074.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;"><i>Chicken egg, quatre épices, creme fraiche, sherry, maple syrup, fleur de sel</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlDF_xmXh6tn9wQ1D0PN3bhH5jkcdH8xHdR69RnFuX3XMX4fk2hu655-WS5DoABdv56klmeYudBjq74h7kyGyIyt0DXPrLliNG38zub-jcVxCot7vAacCH5EKQEUXQ5OfFkXcC_41Uaqf/s1600/IMG_2083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlDF_xmXh6tn9wQ1D0PN3bhH5jkcdH8xHdR69RnFuX3XMX4fk2hu655-WS5DoABdv56klmeYudBjq74h7kyGyIyt0DXPrLliNG38zub-jcVxCot7vAacCH5EKQEUXQ5OfFkXcC_41Uaqf/s640/IMG_2083.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Consommé of celery root, with multicoloured ravioli, celery and verbena</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPpiKG1reSfMuMQLwbIL-qMdcJ0svmDEKl4DhWBujPAERatnugSdB1HIyNKXHwM_-RGCX6PFg80o9iUawgk65xK2ful-Ggj-5B-0exLSaYXmDQb-hwCgTk2acLUoVMKhoZjrrhQxnxWq4/s1600/IMG_2085.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPpiKG1reSfMuMQLwbIL-qMdcJ0svmDEKl4DhWBujPAERatnugSdB1HIyNKXHwM_-RGCX6PFg80o9iUawgk65xK2ful-Ggj-5B-0exLSaYXmDQb-hwCgTk2acLUoVMKhoZjrrhQxnxWq4/s640/IMG_2085.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span style="font-size: small;"><i>Roast beetroot in salt crust, bay-leaf oil, lemon pur</i></span><i style="font-size: medium;">é</i><i style="font-size: medium;">e</i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbQAHbg1oBI6LAKrgyjODbR_oq2Ze4C1MC893a3ik2da5n0u9h_rLhZ-kyeDNicpy47sPus1zkjC6P2uvQLERfSUxBnPRVetuCfo44Z86GvvuDbvSHfwk4PC2N-BGsmWwXAZ2TsgAzPbd/s1600/IMG_2092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbQAHbg1oBI6LAKrgyjODbR_oq2Ze4C1MC893a3ik2da5n0u9h_rLhZ-kyeDNicpy47sPus1zkjC6P2uvQLERfSUxBnPRVetuCfo44Z86GvvuDbvSHfwk4PC2N-BGsmWwXAZ2TsgAzPbd/s640/IMG_2092.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Normandy lobster, finely sliced turnip, sweet and sour sauce with home-grown honey dressing</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xHYukaByZaugy61k2GptmUY6cFVzFHorYlk9JtQS1KKE22Cn0ToWwtSBuEBY4b-tGezQ1w8OugkMOwPP3Uk9FYjJTOJJiAskFBwU6w15_QPt48uNpr7TQMPOdLhz4EyMg6kO3DSHpgTR/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xHYukaByZaugy61k2GptmUY6cFVzFHorYlk9JtQS1KKE22Cn0ToWwtSBuEBY4b-tGezQ1w8OugkMOwPP3Uk9FYjJTOJJiAskFBwU6w15_QPt48uNpr7TQMPOdLhz4EyMg6kO3DSHpgTR/s640/IMG_2096.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Pumpkin velout</i><i>é</i><i>, with a frozen ham foam</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqN_Y4BD0fAjJ5w2uSboQY_AGzPdKVtK9id63NESM5tAo5lYvBSQkSlXiO6c_1j1zYXG6YMJVl952XbbAWQBiW1So3uOT04cAF8lOfHG7RBsG4BS5G1He4ZGMrwyBD8b0xfOLDKmTDJRe/s1600/IMG_2098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqN_Y4BD0fAjJ5w2uSboQY_AGzPdKVtK9id63NESM5tAo5lYvBSQkSlXiO6c_1j1zYXG6YMJVl952XbbAWQBiW1So3uOT04cAF8lOfHG7RBsG4BS5G1He4ZGMrwyBD8b0xfOLDKmTDJRe/s640/IMG_2098.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Risotto, flavoured with sorrel, and finely diced white celery</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkEPBnMqGFRZ5tkGQj9tyNxRW-0dpS84HGUzmlKbham9u8W4aoGCkVS60ODgDMRTAdSh3iQflBGMU83ti30QwGEfZw1ATeMF_NSshX_GxWEyzrLkmXDuX0YB1NjIBinqV00WM684ibmMe/s1600/IMG_2102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkEPBnMqGFRZ5tkGQj9tyNxRW-0dpS84HGUzmlKbham9u8W4aoGCkVS60ODgDMRTAdSh3iQflBGMU83ti30QwGEfZw1ATeMF_NSshX_GxWEyzrLkmXDuX0YB1NjIBinqV00WM684ibmMe/s640/IMG_2102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Scallop with matcha, bay leaf oil and roasted shallot</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ECRwAMC7CCrstiuHSXL6MrzC8etdjdb7d9veLC9gXAVfTPqei3GcFmMeD7a5_UKchD_7n-v0sb3TRHoknOu3-x6kCAUnU-pNNTBpjIV_rjtOq3J7kNdQT3kl3nWsQIn8B6kqQJEnMPrI/s1600/IMG_2105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ECRwAMC7CCrstiuHSXL6MrzC8etdjdb7d9veLC9gXAVfTPqei3GcFmMeD7a5_UKchD_7n-v0sb3TRHoknOu3-x6kCAUnU-pNNTBpjIV_rjtOq3J7kNdQT3kl3nWsQIn8B6kqQJEnMPrI/s640/IMG_2105.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Vegetables, couscous, argan oil, turnip, pumpkin, <br />beetroot, butternut, garam masala, cumin, coriander</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOuw_Bcq-TpBRltNSvRq0uCVtTNZyBb4aQrv5jb5H14tyRJFcK3_iclfa4weHJ7MV_fNlBiYFyNSaTks13t9eOJMhuz2fb1f5HCamYUdGAS-eaFfvKNnmMw0SI5f4tgVS7NZg_at_UTfJ/s1600/IMG_2112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOuw_Bcq-TpBRltNSvRq0uCVtTNZyBb4aQrv5jb5H14tyRJFcK3_iclfa4weHJ7MV_fNlBiYFyNSaTks13t9eOJMhuz2fb1f5HCamYUdGAS-eaFfvKNnmMw0SI5f4tgVS7NZg_at_UTfJ/s640/IMG_2112.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Turbot, white wine sauce, smoked potato, cabbage, chives</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW9A39fFzgMfH9MDvOJHmy-oyqJiTRqyXyj4Mplh9DFZrmeuWecamBe5V5BL7UboSuCl839EfLxBigejOmsWJlDDjGpdghFfqQZa_LhYnSFaO37i7csaA-0Lz8aEaDMEjqquTaOJuM6hZ/s1600/IMG_2115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW9A39fFzgMfH9MDvOJHmy-oyqJiTRqyXyj4Mplh9DFZrmeuWecamBe5V5BL7UboSuCl839EfLxBigejOmsWJlDDjGpdghFfqQZa_LhYnSFaO37i7csaA-0Lz8aEaDMEjqquTaOJuM6hZ/s640/IMG_2115.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Veal rump, puffball mushroom, chard, horseradish, stuffed tomato and shallot</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs7k345wPG3sKlupMNyBwvJVdYyeuNMloqKOA3Mg-Nu53KqFMFCOjTyuBkk8Ama67K12_lQqT2arh6iS_xq9KLwUIgPrApgO2Iu-GRvnGzve2cHhNM7vKhovbBb0KFyZVrY-F7LxWIFc8/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs7k345wPG3sKlupMNyBwvJVdYyeuNMloqKOA3Mg-Nu53KqFMFCOjTyuBkk8Ama67K12_lQqT2arh6iS_xq9KLwUIgPrApgO2Iu-GRvnGzve2cHhNM7vKhovbBb0KFyZVrY-F7LxWIFc8/s640/IMG_2124.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pear tart, almonds, millefeuille and chocolate sauce</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAluSbVgoCxf-5ZTdRrQgkXj4xcN7ftNa29WSwGMuSi7KODXRzv20MY1LOGwdQF8uSofjuvAooKhSwq-GC3686Z_3mkAjM0hEKZvMg8bJ1iBvZCL0cKEOf8RjznPSpB8hY2hWV6Ej9wR1m/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAluSbVgoCxf-5ZTdRrQgkXj4xcN7ftNa29WSwGMuSi7KODXRzv20MY1LOGwdQF8uSofjuvAooKhSwq-GC3686Z_3mkAjM0hEKZvMg8bJ1iBvZCL0cKEOf8RjznPSpB8hY2hWV6Ej9wR1m/s640/IMG_2127.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Petit Fours: tonka bean, pear tart, watermelon paté de fruit, white truffle, fudge, macaron</span></i></td></tr>
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<a href="http://www.alain-passard.com/" target="_blank">L'Arpège</a><br />
84, Rue de Varenne<br />
75007 PARIS<br />
Tel: +33 (0)1 47 05 09 06Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-69402996693465091482012-08-20T04:36:00.000-07:002014-10-19T09:54:19.169-07:00dines on the Land and Sea menu by Tom Kitchin...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcV-Cz6fa3wUG-s8OUTUxwfNRAS0ljnsVa6vECcKRmDry8InS8DZI1zUtzKRUvuZW9B1RcTnnyMYOpS5J9v9a8HtvMbqIwaxF9dDEaBDynj0zK4ZlRPS6by87PgGn4mS7psoi2IhHqPK_h/s1600/P7118707.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcV-Cz6fa3wUG-s8OUTUxwfNRAS0ljnsVa6vECcKRmDry8InS8DZI1zUtzKRUvuZW9B1RcTnnyMYOpS5J9v9a8HtvMbqIwaxF9dDEaBDynj0zK4ZlRPS6by87PgGn4mS7psoi2IhHqPK_h/s320/P7118707.JPG" width="320" /></a></div>
Perched high above the South Bank, The Cube pop-up was sponsored by Electrolux. Many of our favourite chefs, including <a href="http://renaissancefoodie.blogspot.co.uk/2012/05/dines-at-midsummer-house.html" target="_blank">Daniel Clifford</a>, <a href="http://renaissancefoodie.blogspot.co.uk/search/label/Roganic" target="_blank">Simon Rogan</a> and the very lovely <a href="https://twitter.com/TomKitchin" target="_blank">Tom Kitchin</a> held weekly court at The Cube for several months in 2012, providing a snapshot of their usual menu. <br />
<br />
<a name='more'></a>We were particularly keen to fit in Mr Kitchin, who showcased his Land and Sea menu tasting menu. As a protégé of <a href="http://renaissancefoodie.blogspot.co.uk/2012/01/dines-at-pierre-koffmans.html" target="_blank">Pierre Koffmann</a>, there were lots of classical recipes which showcased the excellent seasonal produce close to his <a href="http://www.thekitchin.com/kitchin/home" target="_blank">restaurant in Leith</a>.<br />
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We are huge fans of Tom's, and also ate <a href="http://renaissancefoodie.blogspot.co.uk/2012/11/lunches-at-tom-kitchin-game-menu.html" target="_blank">his game tasting menu</a> when we visited Edinburgh later in the year. An exceptionally talented chef, his food's simplicity belies the level of execution and precision - Tom is very definitely on our favourites list.<br />
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(A small aside - the last time I had the baked scallop dish was when Pierre Koffmann still had La Tante Claire... On that occasion the shell was opened at the table to reveal a sauce studded with cubes of truffle - the scent was utterly exceptional!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFO85PBvq2oPQNe-zoz1mb0nz2SF9I_O7D5nSG_7m2rM4Mdk4OgEpbwagdLhfK9U1J0c1mAhDG_FH35D8ecIFl3JbmoNZECo4FU-wVIS1kkGY19d7ZTht3OpwI-pbu4h6iNlCD5KtkuAD/s1600/P7118642.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFO85PBvq2oPQNe-zoz1mb0nz2SF9I_O7D5nSG_7m2rM4Mdk4OgEpbwagdLhfK9U1J0c1mAhDG_FH35D8ecIFl3JbmoNZECo4FU-wVIS1kkGY19d7ZTht3OpwI-pbu4h6iNlCD5KtkuAD/s640/P7118642.JPG" width="457" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Chilled fennel soup</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe53B785r1dUKwKXnjpAEePc4yWI4NDzumU1J5Oihj_a7YMmaH5G6dVINI8po52ICwfrieypdqAMgJbcaPiMuOKLtnWbnI16B5RA-muWZ3ZnDDj4nOpbd5dMJWa-LZaUG6nYi8VxIlPQq/s1600/P7118649.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe53B785r1dUKwKXnjpAEePc4yWI4NDzumU1J5Oihj_a7YMmaH5G6dVINI8po52ICwfrieypdqAMgJbcaPiMuOKLtnWbnI16B5RA-muWZ3ZnDDj4nOpbd5dMJWa-LZaUG6nYi8VxIlPQq/s640/P7118649.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Isle of Bute Shellfish Rockpool</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ-YlXCBU_jabTTEqO1nu1MDSwLDeYZVwMoDU5WdvI3zKoiIGhZWdwN6RsvgljXMYxE_nUvwa0MXg8-40tX4wkdpyC1tAXnGh1kHKaA0Pl2ORayQdkxzCcL9WCHfQNYCdBk_co3-gmrct/s1600/P7118652.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ-YlXCBU_jabTTEqO1nu1MDSwLDeYZVwMoDU5WdvI3zKoiIGhZWdwN6RsvgljXMYxE_nUvwa0MXg8-40tX4wkdpyC1tAXnGh1kHKaA0Pl2ORayQdkxzCcL9WCHfQNYCdBk_co3-gmrct/s640/P7118652.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Arisaig razor clams (spoots), chorizo, lemon confit, sorrel</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg4fGRTSxUeygRio6AmWyrFmaHeGrGXBuwb13946nOMfHPXTLcvhyd23o8APNNHTOoE0111c0LwqRZUt5QHjtocsgSJRx3Rusu2G5BmP7BxJB67GKTW9XZeYrcx03i7QoLQqMx6HvOOe_/s1600/P7118711.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg4fGRTSxUeygRio6AmWyrFmaHeGrGXBuwb13946nOMfHPXTLcvhyd23o8APNNHTOoE0111c0LwqRZUt5QHjtocsgSJRx3Rusu2G5BmP7BxJB67GKTW9XZeYrcx03i7QoLQqMx6HvOOe_/s640/P7118711.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Hand-dived Orkney scallops</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7K5EYpEqykfNjbGb-9eXsiuIFmci1e1Egl-IlraMiVnM9UIUDYrLO8R94iNu4k5uxXKtsdVWXLMeU5qgASatn_W8QeoOxvXvVmhVJ4rV9ln9iIiWPELB3OdpnlhwPljtegKHp05Zh2Ys/s1600/P7118719.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7K5EYpEqykfNjbGb-9eXsiuIFmci1e1Egl-IlraMiVnM9UIUDYrLO8R94iNu4k5uxXKtsdVWXLMeU5qgASatn_W8QeoOxvXvVmhVJ4rV9ln9iIiWPELB3OdpnlhwPljtegKHp05Zh2Ys/s640/P7118719.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Hand-dived Orkney scallops</span></i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqgI0ffrB92vMas5JEPaW6CnYX5y1_rfOJqJt9reZ0IZohCqDBRvscgpL9xmswDZgrOC7sxXnjBcwBYr22p_5I-ITk05ckYDY15tV7gW1qYjodcuxi_Dt2ghm3LMAJNyT4MwI8f9gbWBp/s1600/P7118677.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqgI0ffrB92vMas5JEPaW6CnYX5y1_rfOJqJt9reZ0IZohCqDBRvscgpL9xmswDZgrOC7sxXnjBcwBYr22p_5I-ITk05ckYDY15tV7gW1qYjodcuxi_Dt2ghm3LMAJNyT4MwI8f9gbWBp/s640/P7118677.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Pig's head and langoustine</i></span></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ORonZucBRuwr_VCC3_aWgaWgkb5ojcsuWlzkwGWuV9s0OZ6pzeg2Y6vGQqu59QtGgnxubzsDzgeNQzD42mHDWGvBx5kjoyDIbYw4VsGPQs24n4HbkCOqkWgWyYVRYiBCW40eJRq1LPZy/s1600/P7118725.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ORonZucBRuwr_VCC3_aWgaWgkb5ojcsuWlzkwGWuV9s0OZ6pzeg2Y6vGQqu59QtGgnxubzsDzgeNQzD42mHDWGvBx5kjoyDIbYw4VsGPQs24n4HbkCOqkWgWyYVRYiBCW40eJRq1LPZy/s640/P7118725.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Hay-baked Dornoch lamb, with girolles</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBeIaxLLTWe7q6d92O1hBo_9CPgofW0jcQqv5pwwRkrhe742Xd_9KeuB3P87yemqtaGmelOzLzAStvy-ZPLOINgMtwnLBGGx_G7X-5e39QO05poTVsX04hyGd36aVYR568C_L5D13__iU/s640/P7118740.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Edinburgh gin, blackberries, Chambord</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADOZplbWmmGkpbT9E4qRqpieZhq1Hue7ERI7P4i2bmHt23yZjze9bT6JOulU0xy8-Ylt8iMinlCr_Yugc0q8i17zo9z822_P55jfdTPl1I9HMWo93RRWDMtQDF7jHl0rPJP-EtYPHCi2I/s640/P7118747.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Lemon tart, lemon macaron, crème fraiche sorbet, raspberries and oatmeal</span></i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d9awZUZMIzE67K7eXoNZlhsYTnVzonNgMWpHcJbnQSb4r9XKyD_isGicVKA-XUgdvoZyW0r4g-ubPUKSwGJ04WUPNjbHQi3oTh1jeUCIpGDvnHHjYsz9MUO59jHuYJ8ED6LbTgWHspYX/s1600/P7118759.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d9awZUZMIzE67K7eXoNZlhsYTnVzonNgMWpHcJbnQSb4r9XKyD_isGicVKA-XUgdvoZyW0r4g-ubPUKSwGJ04WUPNjbHQi3oTh1jeUCIpGDvnHHjYsz9MUO59jHuYJ8ED6LbTgWHspYX/s640/P7118759.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Carrot cake</span></i></td></tr>
</tbody></table>
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<a href="http://www.thekitchin.com/kitchin/home" target="_blank">The Kitchin</a><br />
78 Commercial Quay,<br />
<div>
Leith EH6 6LX<br />
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(0131) 555 1755</div>
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<a href="http://www.urbanspoon.com/r/342/1425713/restaurant/Edinburgh/The-Kitchin-Leith"><img alt="The Kitchin on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1425713/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-13540080273221657892012-07-02T11:25:00.000-07:002014-10-19T09:54:18.993-07:00lunches at The Royal Oak in Paley Street...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLh3m5cEz6JSKJhdWtyKZRiFC7_YZjHIXaBP7UKUzNA5_BiuOuJY5uOw0xi0l4B5H-sXfM2j9CjwZ09IP7xTFcDPqET9Ir38aTSCCDZ2CyBS__rHS04wAi4aPMaK9GMv-vGC1OqF6MAh9/s1600/P6258473.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLh3m5cEz6JSKJhdWtyKZRiFC7_YZjHIXaBP7UKUzNA5_BiuOuJY5uOw0xi0l4B5H-sXfM2j9CjwZ09IP7xTFcDPqET9Ir38aTSCCDZ2CyBS__rHS04wAi4aPMaK9GMv-vGC1OqF6MAh9/s200/P6258473.JPG" width="200" /></a></td></tr>
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<a href="http://www.theroyaloakpaleystreet.com/" target="_blank">The Royal Oak</a> is a quaint Michelin starred pub out in Paley Street, close to Ascot, Marlow and Bray. The chef, <a href="https://twitter.com/DomChapman" target="_blank">Dominic Chapman</a> comes to the Oak via the Hinds Head at Bray, and the manager, <a href="https://twitter.com/MoGherras" target="_blank">Mo Gherras</a> is ex Petrus. <br />
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Lots of my chums had been to the Royal Oak at Paley Street, and I was very happy when <a href="https://twitter.com/El_Whitey" target="_blank">Steve Whitelock</a> suggested we meet there.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9d6LKxFEsV5OU5cwWyaOazM3pXUJqZkLt1zR7Jv7HVfac8EDaxbAysRnpIVLBk6LLxPhG9D_Hp_73aN5iSYAu5cQDfXuXqkc6oazpZns_ZaZ5GvVfiUDALDuijZUZkdcIGuQJUMUk4QE/s1600/P6258476.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9d6LKxFEsV5OU5cwWyaOazM3pXUJqZkLt1zR7Jv7HVfac8EDaxbAysRnpIVLBk6LLxPhG9D_Hp_73aN5iSYAu5cQDfXuXqkc6oazpZns_ZaZ5GvVfiUDALDuijZUZkdcIGuQJUMUk4QE/s400/P6258476.JPG" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Scotch egg and rabbit on toast</i></span></td></tr>
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The rabbit on toast is excellent, exactly the sort of rich delicacy to kick your tastebuds into action, especially with the piquant chive and gherkin garnishes. The scotch egg had to be divided very carefully between us, because it was so good that we both wanted our share. You can see that the yolk is perfectly cooked, and the egg was properly seasoned. A great start to lunch.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7qk-37S8wS2sxxsPaRtkHydgQbq1ihO3BbB7rE-mbQqXF32qImavB7s2Fxqe3Hk8nAw45jvRS3XtjEszwq6a5SJZ8SjdWLOeNCsEpYqViIPc1N0uF1IdoSjyz-VmS9keDQnmZG-aipVx/s1600/P6258478.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7qk-37S8wS2sxxsPaRtkHydgQbq1ihO3BbB7rE-mbQqXF32qImavB7s2Fxqe3Hk8nAw45jvRS3XtjEszwq6a5SJZ8SjdWLOeNCsEpYqViIPc1N0uF1IdoSjyz-VmS9keDQnmZG-aipVx/s320/P6258478.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Scotch egg and rabbit on toast</i></span></td></tr>
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I began with a stuffed courgette flower - very carefully handled. The main body of the courgette perfectly cooked, without rendering the stuffed flower soggy. The light and fresh garnishes perfectly complemented the summery dish, adding both texture, acidity and sweetness - this was echoed by the artichoke and roast beetroot.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX09QTgYvVLv6cL2MyOnU5cNAft8AwF5JvV6zjkLddXrNO5We8ZzHdxfRNhZZ7ANDXBD1eF1__dk6aZshOz075lts-VasacJJs7FT1M6BdIthEGNN7sJOXiFQJiO8ieFk_isM6WsklaVR/s1600/P6258482.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX09QTgYvVLv6cL2MyOnU5cNAft8AwF5JvV6zjkLddXrNO5We8ZzHdxfRNhZZ7ANDXBD1eF1__dk6aZshOz075lts-VasacJJs7FT1M6BdIthEGNN7sJOXiFQJiO8ieFk_isM6WsklaVR/s640/P6258482.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Courgette flower, artichoke, beetroot, pine nuts peas and raisins</span></i></td></tr>
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Another perfect summer lunch offering - sea salmon with braised lettuce in the lightest buttery sauce. The leek and lettuce were barely braised, the chervil added a lovely aniseed note, the peas sweetness and the radishes texture. I'd be very happy to eat this dish in Mayfair, I'd be very happy to <i>find</i> this dish in Mayfair - here is just seems perfectly in keeping with the natural surroundings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsF7_lUBCpObobo3lEA6BRAeTO8jEdB25jETlPswcExOOHe0rGA9q1Q2ewEJjt389q794MFmoQvyttBLilIlzxEW_1wCZue1N98FD-8mR0-k0qMD4HiEKFCqBynsYVIZ_69xqFQ-rNxjb/s1600/P6258487.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsF7_lUBCpObobo3lEA6BRAeTO8jEdB25jETlPswcExOOHe0rGA9q1Q2ewEJjt389q794MFmoQvyttBLilIlzxEW_1wCZue1N98FD-8mR0-k0qMD4HiEKFCqBynsYVIZ_69xqFQ-rNxjb/s640/P6258487.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Sea salmon, braised lettuce, peas, morels and radish</span></i></td></tr>
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We all know I'm a <a href="http://renaissancegirlcooks.blogspot.co.uk/2011/12/souffle-project.html" target="_blank">soufflé obsessive</a>, and a good raspberry soufflé is a joy! I often make the Marco Pierre White one at home, and consider it one of my top three soufflés. This absolutely did not disappoint - the precision of the cooking was excellent - and it was perfectly baveuse!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJCGCT5mL5Hjg0JaXikN_kdEwDKAxxLUs82_AWnwo7sfgHBO3aIOg16wGIiKH5yLca_QTAdRKTwyxerl5lvUwKkILQ9Urmtk4RKjv8nwA4aKW2W2tgXKhFq-yeQ3bSkKp18XWe44HuxFv/s1600/P6258488.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJCGCT5mL5Hjg0JaXikN_kdEwDKAxxLUs82_AWnwo7sfgHBO3aIOg16wGIiKH5yLca_QTAdRKTwyxerl5lvUwKkILQ9Urmtk4RKjv8nwA4aKW2W2tgXKhFq-yeQ3bSkKp18XWe44HuxFv/s640/P6258488.JPG" title="Souffle of raspberries" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Souffle of raspberries</span></i></td></tr>
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Little petit fours were well made, packed full of flavour, and the perfect way to end the meal. <br />
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<span style="text-align: center;">The Royal Oak is a great little pub, except it's more than that - it's a good Michelin starred restaurant. The quality of the cooking is precise, measured, the ingredients carefully chosen and of undoubted quality. Real effort has been shown, and I'd happily take anyone here. Oh, and it has a garden - perfect for a summers day in the English countryside.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwVCR7NgmJSG6FbcIQpjbiWEKU_LQeW6SFuWYa2G_K6AVHgk0Imj7YgU3JvmR3a9z_ED6RnFNUEj9jpGC7iciivNO2HkUM-LO4_lQ3Wjf7mJRepQsbWT_-AUzqcZKPXMSoNOY8pt4obJ7/s1600/P6258491.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwVCR7NgmJSG6FbcIQpjbiWEKU_LQeW6SFuWYa2G_K6AVHgk0Imj7YgU3JvmR3a9z_ED6RnFNUEj9jpGC7iciivNO2HkUM-LO4_lQ3Wjf7mJRepQsbWT_-AUzqcZKPXMSoNOY8pt4obJ7/s640/P6258491.JPG" width="534" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Petit fours: chocolates with pistachio and<br />hazelnut, mango gelee, biscuit with caramel nut</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBLFu_vxEaGpId0woAEIdCcdN6hCBPlTsDhJlOn0uALizEQzIDAN3YrnNe51HQjlK5slSsKzlTaz7K9swZIUuZsrfu-IO162Pdvbn1Ub2rYpsH1906_en_QmBer8NXNE8zloDa8PnVdlh/s1600/P6258493.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBLFu_vxEaGpId0woAEIdCcdN6hCBPlTsDhJlOn0uALizEQzIDAN3YrnNe51HQjlK5slSsKzlTaz7K9swZIUuZsrfu-IO162Pdvbn1Ub2rYpsH1906_en_QmBer8NXNE8zloDa8PnVdlh/s640/P6258493.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">The entrance area</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdyb5fg4elze3sd1xHPF_2ySPHXyETTXdypVhgEozh0Dy1AswM3hxIHwwwGExB8_5HXblsYfs7rX1qVcxXR_rdC0rMIUkryukOCo-0sCUiaQDIpn7e8hw4ejqkT8HA-lK3C9Hz2JaMYki/s1600/P6258494.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdyb5fg4elze3sd1xHPF_2ySPHXyETTXdypVhgEozh0Dy1AswM3hxIHwwwGExB8_5HXblsYfs7rX1qVcxXR_rdC0rMIUkryukOCo-0sCUiaQDIpn7e8hw4ejqkT8HA-lK3C9Hz2JaMYki/s640/P6258494.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">The dining room, taken from the bar</span></i></td></tr>
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<a href="http://www.theroyaloakpaleystreet.com/" target="_blank">Royal Oak</a><br />
Paley Street </div>
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Maidenhead </div>
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Berkshire<br />
Berkshire SL6 3JN<br />
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<a href="http://www.urbanspoon.com/r/363/1428541/restaurant/South-East/Windsor-and-Maidenhead/Royal-Oak-Berkshire"><img alt="Royal Oak on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1428541/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comB3024, Maidenhead SL6, UK51.477788 -0.754258451.398543499999995 -0.9121869 51.5570325 -0.5963299tag:blogger.com,1999:blog-3010339069121558350.post-63363422275129523192012-06-23T11:36:00.002-07:002014-10-19T09:54:19.154-07:00Ascot 2012 in the Parade Ring Restaurant<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ3CTtY9KbMsSEIpWHc2_le5Fi1o3_8X3Tjsa7OFsS0JfLwd3aHRUFj3Vel-xfFccXrLVbR2n7hX78jN6sB6wjbdZqzFMvJM31PzCtUrltYWPLugcNhJbJ6TEoUkVx7rZMJm-NClhwT0S/s1600/P6191647.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ3CTtY9KbMsSEIpWHc2_le5Fi1o3_8X3Tjsa7OFsS0JfLwd3aHRUFj3Vel-xfFccXrLVbR2n7hX78jN6sB6wjbdZqzFMvJM31PzCtUrltYWPLugcNhJbJ6TEoUkVx7rZMJm-NClhwT0S/s320/P6191647.JPG" width="320" /></a>Dining at racecourses can be a bit of a hit and miss affair, and is a very difficult thing to get right. Over the years I've eaten in many different courses, and at many different levels - from the sandwich stalls to lobster, and everything in between. For the last couple of years we've used the Parade Ring restaurant at Ascot, and I continue to be impressed by their commitment to innovate, titivate, and more importantly facilitate dining <i>between</i> races. This is much harder than it sounds, and the task falls to the in-house management team and to Sodexo, who are the main caterer at Ascot.<br />
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During Royal Ascot the restaurant serves 200 customers several courses between the arrival of the Queen, five sets of parade ring viewings, race and presentations - it's an incredible feat. The food has to be as fresh as possible, and yet be easy to deliver in a consistent format to the customer. Things aren't always perfect at the beginning of the week, but by the end of the week the standard is incredible, and you can see the development of the dish along the way, as things are tweaked, refined and improved. </div>
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There are many excellent restaurants at Ascot, but if you fancy a treat, book yourself into the Parade Ring, and let the staff pamper you!</div>
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<i><b>Royal Ascot June 2012</b></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKu03bh0GV2QFNK_sCTDILcr6aufGjrktQJJOQuWE42mjsf9X4tvRr0ZrSZAQT4doU0ysZooK1paaVGWOI_pVurs-MDqztImkJWAemOEbH3h1V0qVAicoBR4l4LRmYsPomYv20rCAb4xo/s1600/P6191643.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKu03bh0GV2QFNK_sCTDILcr6aufGjrktQJJOQuWE42mjsf9X4tvRr0ZrSZAQT4doU0ysZooK1paaVGWOI_pVurs-MDqztImkJWAemOEbH3h1V0qVAicoBR4l4LRmYsPomYv20rCAb4xo/s640/P6191643.JPG" title="Canapés: salmon with roe, sour cream and ?, quails egg with celery salt, a cornet of beef with parmesan and horseradish" width="640" /></a></td></tr>
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<span class="Apple-style-span" style="font-size: small;"><i>Canapés: salmon with roe, sour cream and ?,</i></span></div>
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<span class="Apple-style-span" style="font-size: small;"><i>quails egg with celery salt, a cornet of beef with parmesan and horseradish</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBed2uZy7VLdSXE_1WEa-jhX6WOIsI7m9Rn-merqx_SAmcbf3g2v30Btk89N-vgjknhopfcGTLklAuzrMbKmPVA_pmFPhteGRyKs3WmKNq1ycDFW6IdavQGHQ2Ni6CsJnsqxokEM7lHoc/s1600/P6191642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBed2uZy7VLdSXE_1WEa-jhX6WOIsI7m9Rn-merqx_SAmcbf3g2v30Btk89N-vgjknhopfcGTLklAuzrMbKmPVA_pmFPhteGRyKs3WmKNq1ycDFW6IdavQGHQ2Ni6CsJnsqxokEM7lHoc/s640/P6191642.JPG" title="Chilled garden pea, buttermilk, and snow pea velouté, serrano ham, and mint flowers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Chilled garden pea, buttermilk, <br />and snow pea velouté, serrano ham, and mint flowers </span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbtsOJCxum3qYd624BZzcIVTTtgk3tylvqHPCS4JX8K5lGoMTOIfSew6CVGID3uOAV8reHQ8TtMnTvyhuHbNTHQxHA7BWlCAzNFyuhxAlyBuWfOykF_5T1Vk8qsgRelc_83LvsSsDsLxG/s1600/P6191645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbtsOJCxum3qYd624BZzcIVTTtgk3tylvqHPCS4JX8K5lGoMTOIfSew6CVGID3uOAV8reHQ8TtMnTvyhuHbNTHQxHA7BWlCAzNFyuhxAlyBuWfOykF_5T1Vk8qsgRelc_83LvsSsDsLxG/s640/P6191645.JPG" title=""Hot Shells": Roasted crevettes, parlourde and razor clams, mussels and queen scallops, marsh samphire and cream fish reduction" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">"Hot Shells": Roasted crevettes, parlourde and razor clams,<br /> mussels and queen scallops, marsh samphire and cream fish reduction </span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiTeSDBwr0hj_k-XOhXY1x95jFW1OT_oCjvllDRD27_zYIyMGVSlym7OxYJHLtC4tWoJz7XWMqCqhFxG58kj13uu-IMyIrOfJjqErjtPf75QdjFohB5BzsUIs0nt1qPKlrZhs6DDYh3T-/s1600/P6201648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiTeSDBwr0hj_k-XOhXY1x95jFW1OT_oCjvllDRD27_zYIyMGVSlym7OxYJHLtC4tWoJz7XWMqCqhFxG58kj13uu-IMyIrOfJjqErjtPf75QdjFohB5BzsUIs0nt1qPKlrZhs6DDYh3T-/s640/P6201648.JPG" title="Seared foie gras, asparagus gelée, fleur de sel, extra virgin olive oil, black truffle juice " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Seared foie gras, asparagus </i></span><i><span class="Apple-style-span" style="font-size: small;">ge</span>l<span class="Apple-style-span" style="font-size: small;">ée</span></i><span class="Apple-style-span" style="font-size: small;"><i>, </i></span><span class="Apple-style-span" style="font-size: small;"><i><br />fleur de sel, extra virgin olive oil, black truffle juice</i></span><span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8axojhnLpvAIq0oDoJzBtecNWf0ZH-97YyBEAuROGcqDiEujqpqB0FyhEgySund4h_afJuFpmAuZES8OsMLmchXNpnseirlhFsp8lUWAOfByWzij_FFibJ2BphVDR1K_qhvRJMEJa_hzV/s1600/P6211650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8axojhnLpvAIq0oDoJzBtecNWf0ZH-97YyBEAuROGcqDiEujqpqB0FyhEgySund4h_afJuFpmAuZES8OsMLmchXNpnseirlhFsp8lUWAOfByWzij_FFibJ2BphVDR1K_qhvRJMEJa_hzV/s640/P6211650.JPG" title="Heirloom tomato and basil salad, mozzarella ice-cream, tomato and lemon thyme tea" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Heirloom tomato and basil salad, <br />mozzarella ice-cream, tomato and lemon thyme tea</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iE39-3l5GCjKgoyP3Sn7uuCLEe-mMSByeyHiMzHX6ubsBqWj-9qSZAdKBOC05OPIS30Fwibyfwheh0o9kI8kx_-OALz3kIEmVtVCNPHP3UPSUHKGdkdsJnJW-US18R0q2Tjl3att9aMh/s1600/P6221662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iE39-3l5GCjKgoyP3Sn7uuCLEe-mMSByeyHiMzHX6ubsBqWj-9qSZAdKBOC05OPIS30Fwibyfwheh0o9kI8kx_-OALz3kIEmVtVCNPHP3UPSUHKGdkdsJnJW-US18R0q2Tjl3att9aMh/s640/P6221662.JPG" title="Scallop ceviche, asparagus, samphire, tarragon and crab salad, tangerine vinaigrette" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Scallop ceviche, asparagus, samphire, <br />tarragon and crab salad, tangerine vinaigrette</span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahsD8m2hdPIBvmA7GG5kg6YBkDNxNoCOocNE2HJDctnZjJUXeAgIzygC1sDiO7OaHU2BUL8qptOXMRPcrQmUo4YFxe0jx1q2dxhGr5Azr5dcd6e7Y8GUDR6jjSRNxXA1bnWAhkQmfPk-W/s1600/P6211652.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahsD8m2hdPIBvmA7GG5kg6YBkDNxNoCOocNE2HJDctnZjJUXeAgIzygC1sDiO7OaHU2BUL8qptOXMRPcrQmUo4YFxe0jx1q2dxhGr5Azr5dcd6e7Y8GUDR6jjSRNxXA1bnWAhkQmfPk-W/s640/P6211652.JPG" title="Roast fillet of Angus beef with foie gras, port and red wine braised shallots, wild mushroom tortellini, summer vegetables and bordelaise sauce" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Roast fillet of Angus beef with foie gras, port and red wine braised shallots, <br />wild mushroom tortellini, summer vegetables and bordelaise sauce</span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ3CTtY9KbMsSEIpWHc2_le5Fi1o3_8X3Tjsa7OFsS0JfLwd3aHRUFj3Vel-xfFccXrLVbR2n7hX78jN6sB6wjbdZqzFMvJM31PzCtUrltYWPLugcNhJbJ6TEoUkVx7rZMJm-NClhwT0S/s1600/P6191647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ3CTtY9KbMsSEIpWHc2_le5Fi1o3_8X3Tjsa7OFsS0JfLwd3aHRUFj3Vel-xfFccXrLVbR2n7hX78jN6sB6wjbdZqzFMvJM31PzCtUrltYWPLugcNhJbJ6TEoUkVx7rZMJm-NClhwT0S/s640/P6191647.JPG" title="Poached lobster, crushed Jersey royal potato salad, pink grapefruit and English asparagus" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Poached lobster, crushed Jersey royal potato salad, <br />pink grapefruit and English asparagus</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TIVvXpQTCELeB_qDC3FHFcoJ1AuVSGQRFWXA3Js4fS8AYr7vtgIVuD2o9DhLXxNiB4nWTmgLSjBSZhOvSHQ1E1V2_auctJMq6Ud0SJL2zxi8gt8ULybjMQJcvWngfSynCO1xFqeqkHTe/s1600/P6211655.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TIVvXpQTCELeB_qDC3FHFcoJ1AuVSGQRFWXA3Js4fS8AYr7vtgIVuD2o9DhLXxNiB4nWTmgLSjBSZhOvSHQ1E1V2_auctJMq6Ud0SJL2zxi8gt8ULybjMQJcvWngfSynCO1xFqeqkHTe/s640/P6211655.JPG" title="Frais de bois vacherin, lemon and basil parfait, strawberry gelée, French meringue tears, strawberry sorbet, edible flowers" width="640" /></a></td></tr>
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<i><span class="Apple-style-span" style="font-size: small;">Frais de bois vacherin, lemon and basil parfait, strawberry ge</span>l<span class="Apple-style-span" style="font-size: small;">ée,</span></i></div>
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<i><span class="Apple-style-span" style="font-size: small;">French meringue tears, strawberry sorbet, edible flowers</span></i></div>
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Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-28894687857904044692012-06-14T08:32:00.000-07:002014-10-19T09:54:19.044-07:00Manhattan's Union Square Greenmarket<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6NMgVMa-IebJmmqz6HpW0DB22AlqFN0EoZ4c8tSv8hkRU_QTrxwWNm3ayssoh3eQaKSSTMZ0PrzxinwQLIbMW5U-Sro75y4YS9E61uVLP_PFqV_tJjPH6enuTDCLJGRad9Fpp_0H1jzz/s1600/P6131587.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6NMgVMa-IebJmmqz6HpW0DB22AlqFN0EoZ4c8tSv8hkRU_QTrxwWNm3ayssoh3eQaKSSTMZ0PrzxinwQLIbMW5U-Sro75y4YS9E61uVLP_PFqV_tJjPH6enuTDCLJGRad9Fpp_0H1jzz/s320/P6131587.JPG" width="320" /></a></div>
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In one of Manhattan’s few green and open spaces lies the world-famous Union Square Market. Established 36 years ago, the farmer’s market runs four times a week and is a must for local shoppers and foodies. Open on Monday, Wednesday, Friday and Saturday, there’s ample time for a visit in even the briefest of schedules. It’s also open all day, but jet-lagged Europeans can head there early to see the stallholders setting up - it’s the perfect way to start your day. It’s also just one of dozens of markets run in the city by the non-profit New York Greenmarket initiative.<br />
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<span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">When the market opened in 1976 there were just seven suppliers, and the market was sold out of everything by noon. Now, during the peak season, it serves over 250,000 customers a week, and has over 140 traders and artisanal food makers of all kinds. From the smallest stalls offering homemade preserves, to huge stalls offering the best vegetables straight from the farm, suppliers aim to provide over a thousand varieties of fruit and vegetables during the height of the season. Even better, much of the unsold produce is donated to local soup kitchens and charities like City Harvest for redistribution among the hungry and homeless. </span><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
On the day that I visited the market there were sixty-one producers listed on the market’s website. Updated for each market day, the list lets you know who will be selling that day, and gives you an idea of their range. It also details the many food demonstrations that will be taking part within the market. That day the range included everything from herbal tinctures, to hydroponic tomatoes - there was even a stallholder selling emu and ostrich eggs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGKgNP6dhm36TyF7RZPBmd-a6Xwwu6VxlndaPtlAkN_7csP3jFvnI0llZTg-yk9qFWjrRlcLZ6WCpcDLC_ull_oPWxYHY5CEG4t_PS2BmwFGyfB1EfhdwICxSCY47rHQ6T1EX3nzPoPGu/s1600/P6131611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGKgNP6dhm36TyF7RZPBmd-a6Xwwu6VxlndaPtlAkN_7csP3jFvnI0llZTg-yk9qFWjrRlcLZ6WCpcDLC_ull_oPWxYHY5CEG4t_PS2BmwFGyfB1EfhdwICxSCY47rHQ6T1EX3nzPoPGu/s320/P6131611.JPG" width="320" /></a>I spoke to the chaps at Bread Alone Bakers – they make their bread by hand, and in a wood-fired oven. Established in 1983 in the Catskill Mountains, they were one of the first supplies to send goods to the market when it was formed. They stock a large range of bread made with organic grains, as well as pastries, muffins and cakes. All of their grains are sourced locally and many are grown specifically for them. As a result they are able to minimize their food miles to produce sustainable and ethically sound bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyBGQedhQhP_VSBl4l-mJWf4kMyYo41m_PlasfOHTIOJ6rMbE_74KhWLJrPunC04oll1bGeEoSwvgBKzofZOHQbqNujupROJYcR5sIOLDYV-X6w9etpWkKTcAGfV2yC00tikpEiCeOUSw/s1600/P6131586.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyBGQedhQhP_VSBl4l-mJWf4kMyYo41m_PlasfOHTIOJ6rMbE_74KhWLJrPunC04oll1bGeEoSwvgBKzofZOHQbqNujupROJYcR5sIOLDYV-X6w9etpWkKTcAGfV2yC00tikpEiCeOUSw/s320/P6131586.JPG" width="320" /></a>Another huge and founding stall-holder, the S&SO Produce Farms, come from Goshen, sixty miles to the North of Manhattan. Goshen is in the “black dirt” region formed at the end of the ice age, when glaciers melted to form a shallow lake. The resulting soil is peaty, rich and perfect for growing vegetables. Their stall is packed high with spring onions, radishes, red and golden beetroot, turnips carrots, and herbs of every kind. On display were at least six varieties of tomato, and several of spring-onion. They also sell their own pickles and sauces. </div>
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Wandering down the stalls I come across the Bullich Mushroom Farm. A third-generation farm, they specialize in a variety of exotic and regular mushrooms. The only cultivated mushroom farm in New York, they grow their fungi in 700 acres of temperature-controlled barns. Founded by a Yugoslavian immigrant, the family-run Bullich Farm is the last remaining mushroom farmer in the Hudson Valley, from a peak of around forty in the 1950’s. This success is due party to their early adoption of the Union Square Greenmarket, where they can sell mushrooms picked within the last twenty-four hours directly to the public. Mushrooms are delicately placed in paper bags, and handed with over with care. Nearly three months of intense work has gone into these fungi, and they want you to have them in perfect condition.</div>
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The boys from McEnroe Organic Farm laugh at my accent, but happily pointed me in the direction of the farm’s website and Facebook page. Farmers in the market are happy to engage with their customers on all manner of levels, and the McEnroe Farm has over a thousand followers on Facebook. It also regularly tweets pictures of its produce to its followers. Fresh tomatoes were carefully laid out on the stall to avoid bruising, and they had little tasting samples to allow the public to taste their wares. </div>
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I also met Heather Graves of Berkshire Berries. Based out in Massachusetts Heather sells her family’s jellies, jams and maple syrup at the Union Square market twice a week. Her parents established Berkshire Berries in the late seventies, and they still make their produce from fruit grown either on their land, or locally. Heather also sells her father’s famous New York City Honey from hives based in Manhattan, Brooklyn and the Bronx. With hundreds of thousands of bees producing around 350lbs of heavily scented honey a year, David Graves is looking to increase the number of hives he has dotting the skyscrapers and roof-gardens of New York. </div>
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Throughout the market there is a real sense of dedication and pride in the produce. From the tiniest to the largest, vendors were answering questions about the provenance of their goods. The Union Street market is a testament to consumer’s engagement with the food they eat, and the producers who deliver it. Even this early in the season there were the first of the peaches, young cherries, a huge abundance of root vegetables and salads. The Square also provides the backdrop for a vibrant café scene, and the garden within the Square saw people happily eating lunch bought moments before in the market.<br />
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Walking around the stalls I buy a sourdough roll, lambs lettuce, a young peach, a fine sliver of raw-milk baby Swiss cheese, and head into the small but verdant park. From farm to lunch in around twenty-four hours, sitting in one of the busiest cities in the world, you can’t help thinking New Yorker’s are onto something.<br />
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For a list of the Greenmarkets in New York City, and a breakdown of the day’s supplies, go to <a href="http://www.grownyc.org/">http://www.grownyc.org/</a>. </div>
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<span class="Apple-style-span" style="font-family: monospace; white-space: pre-wrap;">Who's IN today at NYC's Union Square Greenmarket? </span><br />
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<pre style="white-space: pre-wrap; word-wrap: break-word;">To better serve you, we plan to provide attendance information every market day.
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<pre style="white-space: pre-wrap; word-wrap: break-word;">Wednesday, 06.13.12</pre>
<pre style="white-space: pre-wrap; word-wrap: break-word;">--------------------
ANDREW'S LOCAL HONEY
Raw Honey Varieties, NYC Rooftop Honey & Bee Products.
ARCADIAN PASTURES
Pork, Beef, Lamb, Chicken & Eggs.
BAKER'S BOUNTY
Breads & Baked Goods. Gluten-free options.
BERKSHIRE BERRIES
Raw Honey, NYC Rooftop Honey, Maple Syrup & Jams.
BETH'S FARM KITCHEN
Pickled Goods, Jams & Chutneys.
BLUE MOON FISH
Shellfish, Smoked & Fresh Saltwater Fish.
BODHITREE FARM
Vegetables, Strawberries & Herbs.
BODY & SOUL BAKERY
Vegan Baked Goods. Gluten-free options.
BREAD ALONE BAKERY
Baked Goods. Cert/Organic Breads.
BREEZY HILL ORCHARDS
Orchard Fruit, Hard Cider & Baked Goods.
BULICH MUSHROOMS
Cultivated Mushrooms.
CARADONNA FARMS
Orchard Fruit.
CATO CORNER FARM
Cow's Milk Cheeses.
CHATEAU RENAISSANCE WINERY
Wine & Sparkling Wine.
CHERRY LANE FARMS
Vegetables & Berries.
DIPAOLA TURKEYS
Whole, Parts, Ground & Sausage.
DUTCHMILL GARDENS
Cut Flowers.
DUVA FARM
Cut Flowers.
ECKERTON HILL FARMS
Vegetables & Smoked Peppers.
FANTASTIC GARDENS
Potted Plants & Herbs.
GARDEN OF SPICES
Chicken & Duck Parts (including Eggs) & Pork.
GREENER PASTURES
Wheatgrass Plants & Juice. Micro green Shoots.
HAWTHORNE VALLEY
Cert/Organic. Cow Dairy Products, Beef, Pork, Ferments & Baked Goods.
HODGSON FARMS
Potted Plants & Herbs.
HOEFFNER FARMS
Potted Plants & Vegetables.
HOT BREAD KITCHEN
Non-Profit. Breads & Baked Goods.
HUDSON VALLEY DUCK
Whole, Parts & Cured Products.
KEITH'S FARM
Cert/Organic. Vegetables & Herbs.
KNOLL KREST FARM
Eggs, Fresh Pasta & Frozen Soups.
LOCUST GROVE FARMS
Orchard Fruit & Berries.
LYNNHAVEN GOAT FARM
Goat Milk & Meat Products. Eggs: Chicken & Duck.
MADURA FARM
Vegetables, Eggs & Cultivated Mushrooms.
MARTIN'S PRETZELS
Hand-rolled Hard Pretzels.
MAX CREEK HATCHERY
Fresh & Smoked Farmed Trout. Vegetables.
MIGLIORELLI FARM
Vegetables & Orchard Fruit.
MILLPORT DAIRY
Cow's Milk Cheeses, Eggs & Meat Products.
MOUNTAIN SWEET BERRY
Vegetables, Strawberries & Potato Chips.
NATURE'S HEALING FARM
Potted Plants & Herbs.
OAK GROVE PLANTATION
Potted Herbs, Beef, Pork, Cornmeal & Whole Wheat Flour.
OUR DAILY BREAD
Breads & Baked Goods. Gluten-free Options.
PET-AL PLANTS
Potted Plants & Herbs.
PHILLIPS FARMS
Berries, Plants & Value Added Products.
RED JACKET ORCHARDS
Juices & Orchard Fruit Products.
ROAMING ACRES OSTRICH
Emu & Ostrich Eggs. Ostrich Products & Meat.
ROGOWSKI FARM
Cert/Naturally Grown. Vegetables & Value Added products.
RONNYBROOK DAIRY FARM
Cow's Milk & Cow Dairy Products.
ROSE MEADOW FARM
Roses & other cut flowers.
S&SO PRODUCE FARMS
Vegetables & Value Added Products.
SHUSHAN HYDROPONIC
Tomatoes, Herbs & Vegetables.
SILVA ORCHIDS
Orchid varieties.
SILVER HEIGHTS FARM
Cert/Organic. Potted Plants & Herbs.
STOKES FARM
Herb bunches, Vegetables & Strawberries.
STONY MOUNTAIN RANCH
100% Grassfed Beef.
SYCAMORE FARMS
Vegetables, Strawberries & Greenhouse Tomatoes.
TAMARACK HOLLOW
Vegetables, Livestock Meats & Chicken Eggs.
TELLO'S GREEN FARM
Chicken Eggs.
TERHUNE ORCHARDS
Orchard Fruit, Berries & Baked Goods.
TWEEFONTEIN HERB FARM
Herbal Tinctures, Salves (etc), and Pesto.
TWO GUYS FROM WOODBRIDGE
Hydroponic Greens & Herbs. Cultivated Mushrooms.
VALLEY SHEPHERD CREAMERY
Pasture-raised, Cow & Sheep's Milk Cheeses.
WINDFALL FARMS
Micro Greens, Shoots, Vegetables, Herbs & Eggs.
****************</pre>
</div>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comUnion Square W, Manhattan, NY 10003, USA40.7358633 -73.991083540.5434163 -74.3069405 40.9283103 -73.675226500000008tag:blogger.com,1999:blog-3010339069121558350.post-27179509574691615462012-06-12T09:25:00.001-07:002014-10-19T09:54:19.035-07:00dines at Aqua Grill in Soho, New York...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihmhyloPkcNDSkso6mSz7ZahythHFRaDh4aBJP37r9PdOLtVvCYPQB-id9sT-HVvO4c4qTCLtfRk5gBdAgBLdr-1YNAC-rGQFMQU-qcpT2gyywUWsYg1z3yC2nqr9g8z2YlbUeFxpGRLW/s1600/P6118087.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="10" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihmhyloPkcNDSkso6mSz7ZahythHFRaDh4aBJP37r9PdOLtVvCYPQB-id9sT-HVvO4c4qTCLtfRk5gBdAgBLdr-1YNAC-rGQFMQU-qcpT2gyywUWsYg1z3yC2nqr9g8z2YlbUeFxpGRLW/s320/P6118087.JPG" width="320" /></a></div>
I'm in New York - hurrah! City to some of the finest restaurants in the world, and a mecca for foodies everywhere. Every street corner boasts a diner or deli, and with produce coming in from all over the country and overseas, it's no surprise that it also has restaurants like <a href="http://www.aquagrill.com/" target="_blank">Aquagrill</a>. <br />
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On the day that we visited, Aquagrill had no less than 27 kinds of oysters available on its huge ice-packed counter... And that's just the oysters. There were also countless kinds of fish, produced in a myriad of different ways. <br />
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We were six for dinner, and in the time we sat there, tables emptied and refilled around us. Platters of fruits de mer seemed to be the most popular dish, and trays heaving with shellfish poured up and down the room. It's obviously an extremely popular local restaurant, and the pace never lets up.<br />
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There's just one tiny problem - I can't actually eat oysters... Yup... So why come here? I chose Aquagrill <i>precisely because</i> I appreciate this kind of dedication - fish and shellfish of this standard should be applauded, and I just wish we had something comparable in London. Of course we have Scotts, Bentleys et al, but this is different - this isn't a fine dining restaurant - this is just sheer and unadulterated homage to the produce, served in a continental style.<br />
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Given that there were six of us, it would have been impractical for me to photograph everyone's food (not to say annoying in the extreme), so I have my dishes, and a couple of others...<br />
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The kitchen sent us some lobster tartare on a game chip to begin - really good tartare, some hint of horseradish in there that might have been a touch of wasabi.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FsV7zrfiY52GxgA423XqVzKlUgiuTTFpef8epXNb9vpEN9vBALfdLvigNy73bnI0qgiP37VjBrfXgZPmWwXjkgh1Dc7PH1xS8t1vL3qc75lKiWljvJeiTlhUs97tOdrXitw6fY72p4yA/s1600/P6118078.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FsV7zrfiY52GxgA423XqVzKlUgiuTTFpef8epXNb9vpEN9vBALfdLvigNy73bnI0qgiP37VjBrfXgZPmWwXjkgh1Dc7PH1xS8t1vL3qc75lKiWljvJeiTlhUs97tOdrXitw6fY72p4yA/s640/P6118078.JPG" title="Lobster tartare on a game chip" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Lobster tartare on a game chip</span></i></td></tr>
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I began with the lobster salad... A good combination of tail and claw meat, well dressed salad, avocado, zingy ruby grapefruit and tiny beetroot dice for texture and sweetness. The lobster was succulent, and a lovely light way to begin the meal. Hubby had this too and thought it very good. The others had lobster cocktail (apparently good), and soft shelled crab (good, but a little salty). I'll check the other dishes when I get a minute.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbXA75CKvHQmMHtvMBaVputBql61k7IsWRNn3dmr2cXUElbAnjl5T4veo2R3WHBOy4VE_-lYzYht8_wm7GER_zYj1PgJkbT4Rzr92vmXi0ntihyphenhyphenSDKQER5uCp8qeP22XnibnvCDM3sBXB/s1600/P6118089.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbXA75CKvHQmMHtvMBaVputBql61k7IsWRNn3dmr2cXUElbAnjl5T4veo2R3WHBOy4VE_-lYzYht8_wm7GER_zYj1PgJkbT4Rzr92vmXi0ntihyphenhyphenSDKQER5uCp8qeP22XnibnvCDM3sBXB/s640/P6118089.JPG" title="Maine Lobster salad with avocado, ruby grapefruit, and a champagne vinaigrette" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Maine Lobster salad with avocado, <br />ruby grapefruit, and a champagne vinaigrette</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYqLO-zjsFrm6SuuIgZKLYWFBCbNs0e2cEBGqltQdX2iEkFXGlqIoC64kFgvBzhkXVECuiIrxXoNLDj2O1zROfBBDejyl4-PcBPi-H7hN4F_rp_2EoWdbfEZzkPyDVpB_v67ZaaI_tEsZ/s1600/P6118092.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYqLO-zjsFrm6SuuIgZKLYWFBCbNs0e2cEBGqltQdX2iEkFXGlqIoC64kFgvBzhkXVECuiIrxXoNLDj2O1zROfBBDejyl4-PcBPi-H7hN4F_rp_2EoWdbfEZzkPyDVpB_v67ZaaI_tEsZ/s640/P6118092.JPG" title="Crispy soft shelled crab, with sautéed spinach, jicama, ortaniques, and micro greens in a spicy citrus vinaigrette" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Crispy soft shelled crab, with sautéed spinach, jicama, <br />ortaniques, and micro greens in a spicy citrus vinaigrette</span></i></td></tr>
</tbody></table>
Hubby and I both followed this with a special of the day, porcini dusted loin of yellow fin tuna, porcini polenta, fiddlehead ferns, fresh porcini and arugula salad (that's rocket to us Brits) in a truffle vinaigrette... What's not to like? Rare tuna and an intense umami kick from all the mushroom elements. These didn't overwhelm the tuna, and fiddleheads... Strangely enough I had a (twitter) conversation with Sat Bains and James Tanner recently about fiddleheads, and we were commenting on the fact that they're eaten more in the US than the UK. I know some varieties are considered poisonous, but these were lovely... I can't really describe the texture or the flavour, but they eat as you'd imagine they would. Here they completed that sense of the woodland when combined with the porcini, and added an extra forest-like dimension.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCKIKtU2MrmKQiCtHDsVvag9fvGzdMmf9M1q_co1CDrT90lV9WKv9gPoerW7yVnc7_BjvXp_qEKHQaiX0Aw1c6QhGD6QLFtwlviAL9P8neLiSFcUTmNW1JLmiGALgM8YQmBiNRPFUPGLs/s1600/P6118093.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCKIKtU2MrmKQiCtHDsVvag9fvGzdMmf9M1q_co1CDrT90lV9WKv9gPoerW7yVnc7_BjvXp_qEKHQaiX0Aw1c6QhGD6QLFtwlviAL9P8neLiSFcUTmNW1JLmiGALgM8YQmBiNRPFUPGLs/s640/P6118093.JPG" title="porcini dusted loin of yellow fin tuna, porcini polenta, fiddlehead ferns, fresh porcini and arugula salad dressed in a truffle vinaigrette" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Porcini dusted loin of yellow fin tuna, porcini polenta, <br />fiddlehead ferns, fresh porcini and arugula salad dressed in a truffle vinaigrette</span></i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1U7Aifc9zfclekmUaOibi1rf0KBgCgg2XRjRMO7ebwS3w6g1l4BeyX1x_wPr4pI0d54AJomX1DkYuHRZo32IEJoNk3h25w_LWuqYtKxU5nbSrsgIM4iSg6_aXmLyfYT6XxJnY3Q6Wwy6Y/s1600/P6118097.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1U7Aifc9zfclekmUaOibi1rf0KBgCgg2XRjRMO7ebwS3w6g1l4BeyX1x_wPr4pI0d54AJomX1DkYuHRZo32IEJoNk3h25w_LWuqYtKxU5nbSrsgIM4iSg6_aXmLyfYT6XxJnY3Q6Wwy6Y/s640/P6118097.JPG" title="Seared diver scallops, with Peekytoe crabmeat risotto and sugarsnap peas in a tomato shellfish emulsion" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Seared diver scallops, with Peekytoe crabmeat risotto <br />and sugarsnap peas in a tomato shellfish emulsion</span></i></td></tr>
</tbody></table>
To finish I had the creme brûlée - not the best one I've ever eaten to be honest, and I couldn't get a decent picture of it. The custard was a tiny bit granular - always a possibility with creme brûlée - though the sugar top was crisp and good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tXJicIBzJ7hgArEO3SAEx05pz_Xyn-rQinjDgYP3WlhAdae0WB79wsHvLVXy-caPi4QlgKHOwaExs1u_ayBSKfnrEDGnuDosiBkOPfBRA1oXTY1au8n_QI39oU3yBYKDq_-yPY1l_EAs/s1600/P6128099.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tXJicIBzJ7hgArEO3SAEx05pz_Xyn-rQinjDgYP3WlhAdae0WB79wsHvLVXy-caPi4QlgKHOwaExs1u_ayBSKfnrEDGnuDosiBkOPfBRA1oXTY1au8n_QI39oU3yBYKDq_-yPY1l_EAs/s640/P6128099.JPG" title="Creme brûlée " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Creme brûlée </span></i></td></tr>
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Two of my chums had the panna cotta, which they thought was very good, and another two had the apple tarte which they also thought good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz7jzUsCQ2cmf4FL0LMVBVrhq21D433VC84Mcot_zzzUa5TyNkGMo7EmZNaoV9el_e7NWMhKVTkFTR5wbDja1oJuKnOfvkFwDItpXn_-kJefws0ZBjwH4rIpaltYBzW5wjoY-vPJKygSF/s1600/P6128112.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz7jzUsCQ2cmf4FL0LMVBVrhq21D433VC84Mcot_zzzUa5TyNkGMo7EmZNaoV9el_e7NWMhKVTkFTR5wbDja1oJuKnOfvkFwDItpXn_-kJefws0ZBjwH4rIpaltYBzW5wjoY-vPJKygSF/s640/P6128112.JPG" title="Apple tarte" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Apple tarte</span></i></td></tr>
</tbody></table>
Overall we had a good meal - the quality of the ingredients were exceptional. Some of us did have a issue with heavy-handed seasoning. It's difficult to assess - all the food I've eaten in NewYork to date has been pretty heavily seasoned, so perhaps this is fairly typical? Certainly this wouldn't have been the case if we'd tucked into the fruits de mer, and judging by the sheer quantity zipping past our table this is by far the most popular fare! If you're in Soho, go visit Aquagrill - I defy you to find a better selection of fish and shellfish in any restaurant in the city.<br />
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<a href="http://www.aquagrill.com/" target="_blank">Aquagrill</a><br />
210 Spring Street<br />
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Soho<br />
New York</div>
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NY 10012</div>
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@AquagrillNYC</div>
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<a href="http://www.urbanspoon.com/r/3/21188/restaurant/Soho/Aquagrill-New-York"><img alt="Aquagrill on Urbanspoon" src="http://www.urbanspoon.com/b/logo/21188/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comPRINCE, NY 10012, USA40.7250632 -73.997694640.7130297 -74.0174356 40.7370967 -73.9779536tag:blogger.com,1999:blog-3010339069121558350.post-36321629637618972112012-06-12T06:37:00.003-07:002014-10-19T09:54:19.075-07:00lunches at the Harwood Arms...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib7ao-_mcqoyde5R5_BI9ZB4F85c5uLmi08BA1hAIYia8Xqbhruu2C6eTf3h_h2qxEhdxzxVLHr6zfF4QQjFHB4WHNqp0ZiQrbjFMlqlFqbZSlbahFPRbgz808q7RE78jqBXFD8QaETQS/s1600/P6078036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib7ao-_mcqoyde5R5_BI9ZB4F85c5uLmi08BA1hAIYia8Xqbhruu2C6eTf3h_h2qxEhdxzxVLHr6zfF4QQjFHB4WHNqp0ZiQrbjFMlqlFqbZSlbahFPRbgz808q7RE78jqBXFD8QaETQS/s200/P6078036.JPG" width="200" /></a>The <a href="http://www.harwoodarms.com/" target="_blank">Harwood Arms</a> is the perfect kind of local pub. Set in a nondescript street in Fulham, it looks completely unassuming and decidedly local. People were popping in and out all afternoon, and from what I saw, the majority appeared to be on foot and knew the staff well. The interior is all stripped down wood and feels airy, and light. However, a quick glance under the bonnet reveals a much racier engine - Harwood is actually a joint collaboration between <a href="https://twitter.com/#!/Potkiln" target="_blank">Mike Robinson</a>, chef patron of the <a href="http://www.potkiln.org/" target="_blank">Pot Kiln</a> pub out in Berkshire, and Brett Graham of the Ledbury.<br />
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I'd been speaking to a well known food blogger and <a href="https://twitter.com/#!/hermanoprimero" target="_blank">@Hermanoprimero</a> on twitter for a while now - we're all techies, we're of a similar age, and we're all obsessed with food. I thought it would be fun to organise a lunch, so when one of them suggested we meet there, it seemed like a very good choice. I've eaten Mike's venison before (some of the best I've ever had), and <a href="http://theledbury.com/" target="_blank">The Ledbury</a> is one of my favourite restaurants in London. <br />
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The man currently behind the stoves at is Barry Fitzgerald, who'd previously worked at Arbutus and Honey. He recently took over the mantle from Stevie Williams, who'd made the Harwood Arms the only Michelin starred pub in London.<br />
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We began with an amazing venison scotch egg - crispy panko breadcrumbs, delicious meat, perfect egg. I think the picture speaks for itself...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRQ_4iJ6hEfBWTWaHbN-0u5AdE0n9wvgQOvGRZMe4rgi6xqzo5LraAN8bW59cPhisEm5HnEC88JL7F6J371FpyX7qJkxpBg7RXi4PwJ2PzYyTJDgeiT22vFVlf4LkU4Z5Q1bxdF2BNGAF/s1600/P6078017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRQ_4iJ6hEfBWTWaHbN-0u5AdE0n9wvgQOvGRZMe4rgi6xqzo5LraAN8bW59cPhisEm5HnEC88JL7F6J371FpyX7qJkxpBg7RXi4PwJ2PzYyTJDgeiT22vFVlf4LkU4Z5Q1bxdF2BNGAF/s640/P6078017.JPG" title="Venison Scotch egg" width="640" /></a>
<i><span class="Apple-style-span" style="font-size: small;">Venison Scotch egg</span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJikQaC-NbkT1g11D881To_ale5-vAF5eNUuL-QFAthgnP6TRkg0qu1lisGXgYsq240kZ3O9XBj-UR-wnHjYMvgEw4yb4Tum34xtCQkfy4t1rQyNfLaMRwQj220MlEV0AMIZuHPEJpzVsl/s1600/P6078018.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJikQaC-NbkT1g11D881To_ale5-vAF5eNUuL-QFAthgnP6TRkg0qu1lisGXgYsq240kZ3O9XBj-UR-wnHjYMvgEw4yb4Tum34xtCQkfy4t1rQyNfLaMRwQj220MlEV0AMIZuHPEJpzVsl/s640/P6078018.JPG" title="Venison Scotch egg" width="640" /></a><br />
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I had the Cornish crab on toast, with a chilled courgette and basil soup. The soup was packed full of flavour (and not too courgetty actually), a bowl of green seasonality, with spiky basil, and clean herby flavours. The crab toast was delicious! The light white meat on the top was delicate and sweet, but the bottom of the toast contained a rich layer of brown meat. It wasn't just that the brown meat was packed full of flavour, it tasted as though it had actually been dressed in a reduction of shellfish. It tasted of the best bisque, a sort of ground shell intensity that worked perfectly on the toast and was a perfect foil for the verdant soup. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilAjqUcDEEFNiy73n0JoTHOfhE11fY0OJQAfXarMQ5ESdTV4kjH_hux-yPrfCOVrC5x4OPWvvtfXKBwfi6y2p1cZcofGBBXL9ZDwki6cOPTNeB_wlkJlp1JPeVq9ICz0njNEjPbOudoG0/s1600/P6078023.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilAjqUcDEEFNiy73n0JoTHOfhE11fY0OJQAfXarMQ5ESdTV4kjH_hux-yPrfCOVrC5x4OPWvvtfXKBwfi6y2p1cZcofGBBXL9ZDwki6cOPTNeB_wlkJlp1JPeVq9ICz0njNEjPbOudoG0/s640/P6078023.JPG" title="Cornish crab on toast, with edible flowers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Cornish crab on toast, with edible flowers</i></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgJEaChw02ZFnJ6pCRrQj1fy3n4eQUAiNDXTf1SQtMuhJv8PEEAAlzANKrqfesbdD1VfRLrKI6UIaPg14qgvkGGKJzmNMlKfj6x2_w7Un0UBfJDFmtksx8Ew8l0d0FyA94AIFcX3ajn-v/s1600/P6078020.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgJEaChw02ZFnJ6pCRrQj1fy3n4eQUAiNDXTf1SQtMuhJv8PEEAAlzANKrqfesbdD1VfRLrKI6UIaPg14qgvkGGKJzmNMlKfj6x2_w7Un0UBfJDFmtksx8Ew8l0d0FyA94AIFcX3ajn-v/s640/P6078020.JPG" title="Chilled courgette and basil soup, with Cornish crab on toast" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-size: small;">Chilled courgette and basil soup, with Cornish crab on toast</span></i></span><span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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Next I had the plaice - perfectly cooked fish, lightly dressed vegetables, salty samphire, sweet baby gem lettuce. A lovely dish, clean and yet packed full of flavour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsG0IGyZ3q6CS1-kj1yN8ZDUP6cM_rpvn4d0WGFHV1QF5_-IBfF-90RExLXpsWhcJ-RgEUY9DmJgOeTlea3KBRMGIuAS0x5lwKeYwAdLhBIldSgoXiEshqvFUnVSENPd9bmfOj8sAUiis/s1600/P6078032.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsG0IGyZ3q6CS1-kj1yN8ZDUP6cM_rpvn4d0WGFHV1QF5_-IBfF-90RExLXpsWhcJ-RgEUY9DmJgOeTlea3KBRMGIuAS0x5lwKeYwAdLhBIldSgoXiEshqvFUnVSENPd9bmfOj8sAUiis/s640/P6078032.JPG" title="Roast plaice on the bone, with smoked potato, baby gem and potted shrimp butter" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-size: small;">Roast plaice on the bone, with smoked potato, baby gem and potted shrimp butter</span></i></span></td></tr>
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There were lots of amazing puddings on offer, but I'm a bit addicted to sea buckthorn after my travels to <a href="http://renaissancefoodie.blogspot.com/2012/05/dines-at-tuddenham-mill-tasting-menu.html" target="_blank">Paul Foster at Tuddenham Mill</a>, so there was no way I was going to turn down any dish that contained it. In this case there were perfect tiny doughnuts, dusted in sugar and cinnamon. The sea buckthorn came as dipping sauce, and also mixed with sour cream. Light and fresh, they complimented each other perfectly.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: -webkit-auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq-v1VVmschJGk-nuFkpB8VOE29ajUAdqDhT9YlfdzxAafawcGDL4yZQMVRQtUfH3jSYX9Q1A2f-JuO-MeA-rucX2k7XEoooeUcYdGwtfU17ozp9e_kjwfoWMSCS-2pAFf3BlQLE6DEAs/s1600/P6078044.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq-v1VVmschJGk-nuFkpB8VOE29ajUAdqDhT9YlfdzxAafawcGDL4yZQMVRQtUfH3jSYX9Q1A2f-JuO-MeA-rucX2k7XEoooeUcYdGwtfU17ozp9e_kjwfoWMSCS-2pAFf3BlQLE6DEAs/s640/P6078044.JPG" title="Brown sugar doughnuts, with sea buckthorn curd and sour cream" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Brown sugar doughnuts, with sea buckthorn curd and sour cream</span></i></td></tr>
</tbody></table>
The staff at the Harwood Arms, headed by <a href="https://twitter.com/#!/AlexS421" target="_blank">Alex Sergeant</a>, were charming and attentive. We were there for hours talking about all manner of things, and they kept us topped up, fed and watered in a friendly but unobtrusive way. The food is of very good quality, and well executed. Actually I think it's very good value too - I wish I lived next to the Harwood, it would definitely be my local - I wish it <i>could</i> be my local... As it is, it's definitely going on my regulars list.<br />
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<a href="https://twitter.com/#!/hermanoprimero" target="_blank">@Hermanoprimero</a>'s Lunch<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO_6Iem0hy5IMzKRxPJ3JOQxRbPjDrnxzS_yin_Dvm1m6OXZUu7HKHkwg5Q_FSdqwgbri-xMsWXR84IEqxYAM4pe0dKuIlxLGLNF1p7-sxFJPpzDV5o6Q_KPX74zAxH2leIfO194f0NH-/s1600/P6078027.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO_6Iem0hy5IMzKRxPJ3JOQxRbPjDrnxzS_yin_Dvm1m6OXZUu7HKHkwg5Q_FSdqwgbri-xMsWXR84IEqxYAM4pe0dKuIlxLGLNF1p7-sxFJPpzDV5o6Q_KPX74zAxH2leIfO194f0NH-/s640/P6078027.jpg" title="Warm salad of wood pigeon, with creamed livers, bitter leaves and turnips" width="488" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Warm salad of wood pigeon, with <br />creamed livers, bitter leaves and turnips</span></i></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOavL90MXWD67XwdymuuIoXyd0MlzVknaZdpbvKfPNl4Rrexyfjx5wGlt1XljwcZa1llaE_MgXRVaZxRIgzq4ItBDRRSkW-JXkV0WIOcEYMfQDleBXlBwU2gJ67bUIbY_uYjwgJTMSrV_e/s1600/P6078031.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOavL90MXWD67XwdymuuIoXyd0MlzVknaZdpbvKfPNl4Rrexyfjx5wGlt1XljwcZa1llaE_MgXRVaZxRIgzq4ItBDRRSkW-JXkV0WIOcEYMfQDleBXlBwU2gJ67bUIbY_uYjwgJTMSrV_e/s640/P6078031.JPG" title="Cheek and jowl of Middlewhite portk, with celeriac, white cabbage and crackling" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Cheek and jowl of Middlewhite portk, <br />with celeriac, white cabbage and crackling</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbA556asSdnH73x1x96rg_HVrOgCDv-DY9NOjW9hv8vDrv8gU7G7lrW0KUyxeWE6IBu8UlYcqL8CyeeCL3dHYR2SfROfwNoj1H1TkGbxJykIWXg_W4Cl3KtShBWcgiLkwGJToaM0b7sxT_/s1600/P6078046.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbA556asSdnH73x1x96rg_HVrOgCDv-DY9NOjW9hv8vDrv8gU7G7lrW0KUyxeWE6IBu8UlYcqL8CyeeCL3dHYR2SfROfwNoj1H1TkGbxJykIWXg_W4Cl3KtShBWcgiLkwGJToaM0b7sxT_/s640/P6078046.jpg" title="Fresh mint ice-cream with Harwood Arms bournon biscuits" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Fresh mint ice-cream with Harwood Arms bournon biscuits</span></i></td></tr>
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The other lunch...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GfZkHYnDayA3tUVgP1JEWroaAzxuOTalpbCSkvRED-m0Ddz2IFYTPcKl70ROsp51bSSzKewum1UZhFnUTZKIzHtRT8MpoTIEUSputWhHrC3p_f6iTDPAEk6AMRQHWZdN1KqEUIAc0I2-/s1600/P6078028.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GfZkHYnDayA3tUVgP1JEWroaAzxuOTalpbCSkvRED-m0Ddz2IFYTPcKl70ROsp51bSSzKewum1UZhFnUTZKIzHtRT8MpoTIEUSputWhHrC3p_f6iTDPAEk6AMRQHWZdN1KqEUIAc0I2-/s640/P6078028.JPG" title="Chicken liver pate with spiced chutney, chicory and caremalized onion bread " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Chicken live pate, with spiced chutney, <br />chicory and caramelised onion bread</span></i></td></tr>
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<img alt="" border="0" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8uzCE7tm-LeedSIEmlox6UV-5QZDCTwFeS9JvhcjkzQ0Enr1i665E36S_HhitK3VPBdFf0eWeW9EZwmAQrR1ONphOvg0CpF4jcCBgL6WZS9muQvQJGnHnb59zhFo2pc1rJIxVfARJp7T/s640/P6078029.JPG" style="margin-left: auto; margin-right: auto;" title="Slow cooked neck of roebuck, with creamed celeriac, wild mushrooms and horseradish" width="640" /></div>
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<span class="Apple-style-span" style="font-size: small;"><i>Slow cooked neck of roebuck, with<br />creamed celeriac, wild mushrooms and horseradish</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqvPFzNZJhaI3iy3YKtK9x_uzQFF2WR09pSAXlI5pLWZth7Z60w4XdrHsrKN2pnTaTxVV9zyFNi6SSzDrgzjSHqcGZCxrhBi6DBwA1prFAYarM8vRZWnuB_vWaTIqFMvBMOiISR-dI7sZ/s1600/P6078049.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqvPFzNZJhaI3iy3YKtK9x_uzQFF2WR09pSAXlI5pLWZth7Z60w4XdrHsrKN2pnTaTxVV9zyFNi6SSzDrgzjSHqcGZCxrhBi6DBwA1prFAYarM8vRZWnuB_vWaTIqFMvBMOiISR-dI7sZ/s640/P6078049.JPG" title="Raspberry and blackberry trifle, with sherry sponge and brandy snaps" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Raspberry and blackberry trifle, <br />with sherry sponge and brandy snaps</span></i><br />
<i><span class="Apple-style-span" style="font-size: small;">(and yes, it really is that colour!)</span></i></td></tr>
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Harwood Arms<br />
27 Walham Grove<br />
Fulham</div>
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London SW6 1QP</div>
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@HarwoodArms</div>
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<a href="http://www.urbanspoon.com/r/52/564690/restaurant/London/Harwood-Arms-Fulham"><img alt="Harwood Arms on Urbanspoon" src="http://www.urbanspoon.com/b/logo/564690/minilogo.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 104px;" /></a>
</div>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.com27 Walham Grove, White City, London, Greater London SW6 1QP, UK51.4824361 -0.197834651.4428696 -0.2767986 51.5220026 -0.11887059999999999tag:blogger.com,1999:blog-3010339069121558350.post-41646463080581326642012-06-08T02:13:00.001-07:002014-10-19T09:54:19.106-07:00dines at Dinner by Heston Blumenthal...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgdeJBGYTs6YVwZi09owIBeqCIKj03AitLqlVIkS4CnA9UHBmaUfBPAfobQ_8SG2HqJJB_ymJNaWhHGiG7wENHHYyaajVOCrEQ0Fz46I5uw4PyRX2Rl9RUtyVv_oTefAi1TxjyQH3BQSL/s1600/P6067986.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgdeJBGYTs6YVwZi09owIBeqCIKj03AitLqlVIkS4CnA9UHBmaUfBPAfobQ_8SG2HqJJB_ymJNaWhHGiG7wENHHYyaajVOCrEQ0Fz46I5uw4PyRX2Rl9RUtyVv_oTefAi1TxjyQH3BQSL/s320/P6067986.JPG" width="320" /></a></div>
I felt somewhat apprehensive about booking a table at Dinner by Heston Blumenthal - it feels as though everything that can be said about the experience, has been said. Yet as a technical cook any Blumenthal offering surely had to be on my list to try. So at the prescribed hour I duly rang, got straight through, and very quickly made my booking.<br />
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Hubby and I had eaten in Foliage several times, but Dinner has made better use of the space. The atmosphere is buzzy, though it wasn't busy when we arrived. There were a mixture of diners, some looking for a gastronomic experience - others literally just for dinner. And I think perhaps this lies at the heart of my experience. Where we had unconsciously come to view it as a 'one trick pony' - certainly Heston has commented in the past that the most diners will only ever visit the Fat Duck once - Dinner is actually a fully-functioning seasonal restaurant, in which you could eat regularly and still find lots to interest and excite.<br />
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From our vantage point overlooking the glass<a href="http://www.caterersearch.com/Articles/13/07/2011/339048/My-New-Kitchen-Dinner-by-Heston-Blumenthal.htm" target="_blank"> kitchen</a> we could see the brigade in action, and it's a very slick operation. There's a Josper oven on which all the steaks are cooked, and when the chef opens the door, there's a tiny delay before plumes of flames erupt into the kitchen. On another counter a rotisserie grill endlessly turns the glazed pineapples for the Tipsy cake, and ticket machines punctuate the view with orders appearing both at the pass and in the meat section itself. <br />
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The menu is based on historical and traditional recipes over several centuries, and the detail describes when the dishes were recorded, with a reference on the reverse to specific ingredients, techniques and sauces. The dishes have been compiled from a wide variety of texts, and Heston and Ashley have referred to the historians at Hampton Court Palace, and to items in the British Library to try to ensure authenticity.<br />
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I told the Hubby that everyone eats the Meat Fruit - we look at each other - really, do we have to? I liked the look of the scallops, and Hubby really wanted the Salamugundy... Neither of us was prepared to give up our dish when lo, like manna from heaven, a Meat Fruit arrived with the compliments of the kitchen. Up close it really is as beautiful as all of those photographs would suggest, and breaking open that mandarin glaze reveals an incredibly smooth and clean chicken liver parfait. It's not just the theatre of the dish, this is perhaps the best chicken liver parfait I've eaten and the acidity of the mandarin cuts through the dish cleanly. Do order it - ignore your instincts to forego it - it's an great dish. It's served with farmhouse bread which has been grilled in a criss-cross fashion, the slightly charred edge adding to the overall combination. (If you want to make it at home, <a href="http://www.guardian.co.uk/lifeandstyle/2010/dec/02/heston-blumenthal-christmas-canapes-meat" target="_blank">here's the recipe</a>).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLni7FHM-BxNYLTKXa9mEfaUQjWjOZtVQgRGJMxK7g1Fsy5liKgiZk9Uf4HnA6zip7DqaUxYUZxwKsZE4VajX1KFz2fuj31x_VgF4BHk7Dyi0eW3rPyabHtuwplqNHFZrpi93u3Dvc5Wk/s1600/P6067945.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLni7FHM-BxNYLTKXa9mEfaUQjWjOZtVQgRGJMxK7g1Fsy5liKgiZk9Uf4HnA6zip7DqaUxYUZxwKsZE4VajX1KFz2fuj31x_VgF4BHk7Dyi0eW3rPyabHtuwplqNHFZrpi93u3Dvc5Wk/s640/P6067945.JPG" title="Meat Fruit" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Meat Fruit</span></i></td></tr>
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My scallops and cucumber was really more about the cucumber than the scallops. The ketchup includes a hit of dill, adding to that slightly pickled element, and provided a clean acidic hit on the palate. The braised cucumber hearts are held sous vide with a little oil, before being chargrilled - this solidifies the texture, and the charring highlights the sweetness of the cucumber. The scallops were fine, but felt more like a vehicle for the cucumber and borage. I like this dish, it tastes clean and fresh, and was a good dish to sit between the parfait and the rice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUpcXs03B_1UvBCQymS_wKRlZThF7GyaFaIfyeuPcAgQMBlDrDpeEGLeXG8la7jo1nsGJdkn7k4bhxu4fS-hGLPOKO4lPmHMbSqI1qJWkqu6SSJvw19UNdj5iwpzTvuE6GU9ma2Ys8Ka-/s1600/P6067960.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUpcXs03B_1UvBCQymS_wKRlZThF7GyaFaIfyeuPcAgQMBlDrDpeEGLeXG8la7jo1nsGJdkn7k4bhxu4fS-hGLPOKO4lPmHMbSqI1qJWkqu6SSJvw19UNdj5iwpzTvuE6GU9ma2Ys8Ka-/s640/P6067960.JPG" title="Scallops with cucumber" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Scallops with cucumber</span></i></td></tr>
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Hubby was a little less keen on his Salamugundy (chicken oysters, salsify, marrow bone and horseradish cream ). He loved the textures of the two kinds of chicken (the said oyster, and he thought chicken breast), but thought the dish was over seasoned. I suspect whatever seasoning is put onto the skin of the breast enhance the crispiness contributed to the salty flavour. Hubby doesn't usually complain about saltiness, and I'm pretty liberal at home. (Forgot to take a photo).<br />
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Next, Rice and Flesh. This saffron risotto is probably the best saffron dish I've had (often I find the taste quite metallic and flat), and one of the best risotto's I've had in ages. There's nothing worse than poor risotto, and this was luscious and yielding. My picture is deceiving, the dish is actually only a fine layer of risotto, and not as wet as it looks here. The flesh in question is calves tail, and is a tiny mouthful of umami-rich intensity. You couldn't eat much of this dish, but the slightly blue note combined with the meaty rightness is well balanced. I'd happily forgo a main course for this dish, and Hubby really liked the meagre spoonful I allowed him.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HTPMHzL-dwLPnVQm1nlrXnjl73gNikdVlpfnXDTbu3A12d4Yu9zoAo2Bjw9jSIUqCO2Ueu4P6fokEFQwXdLtgLU8uVmEOYro-WVAeDBp7DaKJXj9e6XzgehN5Dh8CindVzSyPxwPYbij/s1600/P6067965.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HTPMHzL-dwLPnVQm1nlrXnjl73gNikdVlpfnXDTbu3A12d4Yu9zoAo2Bjw9jSIUqCO2Ueu4P6fokEFQwXdLtgLU8uVmEOYro-WVAeDBp7DaKJXj9e6XzgehN5Dh8CindVzSyPxwPYbij/s640/P6067965.JPG" title="Rice and Flesh" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Rice and Flesh</span></i></td></tr>
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Hubby had the Savoury Porridge - very pretty it includes roast cod palette, and smoked beetroot. He wasn't terribly keen on the texture of the cod palette, though he did like the flavours in the rest of the dish. He passed me a piece - no - fine for me... He insisted it was a bit slimy, and passed me another - and this piece was much more slippery and fishy. I'm assuming cod palette is actually cod cheeks, though surely that would make it cod palate not palette? <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqsiAAoA9f-eoAHCO79yWe5hnTUIxGx1aSdztWAc15GEy7lfMj5d9DHYA_eFNY8B6TgEHlyspxWZaxX80DHgw6tDKMUpCNIEg2RxDjNf6QRBJuDCE2bDD276x112d13tWMIlk9tSiHbaO/s1600/P6067962.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqsiAAoA9f-eoAHCO79yWe5hnTUIxGx1aSdztWAc15GEy7lfMj5d9DHYA_eFNY8B6TgEHlyspxWZaxX80DHgw6tDKMUpCNIEg2RxDjNf6QRBJuDCE2bDD276x112d13tWMIlk9tSiHbaO/s640/P6067962.JPG" title="Savoury porridge" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Savoury porridge</span></i></td></tr>
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I had the fillet of beef, which I think perhaps was unnecessary given the other yumminess on offer - in future I'd happily just eat a variety of starters. It was of course perfectly cooked in that Josper oven, and came with a disk of bone marrow not the top. I'm not usually that keen on bone marrow which can sometimes be too slippery for me, but here it complimented the meatiness and worked well with the crumb. The triple cooked chips were crunchy and well seasoned, and I also ordered some braised lettuce, which 'let down' the meatiness - that is to say, the clean flavour refreshed the tastebuds between mouthfuls. The beef jus is incredibly intense, as is the mushroom ketchup, so I think you do need some kind of vegetable side dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzksZstc9GYP8BLZlbH_ws8wsDcEOPt2g2T7PhRWtnd6uevdhd5XcIlzMFo0I7nm91sqTik7kv9kYEc5i-x7AO9lzqRGRtxHYs7LSL3SZ00HJZ0u4Lo5JtRZfAdlcm_Pb6n-e86cKkpH8/s1600/P6067975.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzksZstc9GYP8BLZlbH_ws8wsDcEOPt2g2T7PhRWtnd6uevdhd5XcIlzMFo0I7nm91sqTik7kv9kYEc5i-x7AO9lzqRGRtxHYs7LSL3SZ00HJZ0u4Lo5JtRZfAdlcm_Pb6n-e86cKkpH8/s640/P6067975.JPG" title="Aberdeen Angus fillet steak with mushroom ketchup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Aberdeen Angus fillet steak with mushroom ketchup</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3at0v6PoKNsHHA8sXZ7tbE3q4N-9IRVmMzURmKnoMjPR3rc1K0zoRPLGm0wG4RtyGMxpt99v3cGl6pKFSEokILmAOmRlN9lADOrtFpTYqg5METFLO_5FjYz6AwXN6lf7gg2z6QZ685ARr/s1600/P6067976.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3at0v6PoKNsHHA8sXZ7tbE3q4N-9IRVmMzURmKnoMjPR3rc1K0zoRPLGm0wG4RtyGMxpt99v3cGl6pKFSEokILmAOmRlN9lADOrtFpTYqg5METFLO_5FjYz6AwXN6lf7gg2z6QZ685ARr/s640/P6067976.JPG" title="Triple cooked chips" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Triple cooked chips</span></i></td></tr>
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The Hubby had the Black Foot pork chop, with Hispi cabbage, lardo, ham hock and Robert sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GPjT6F0YrPFuu9RcpgyET2zIL0Ua3tkUXcq-rqY6WjKTFloJkJ1mAfvGNKLX8M8QUw8t1rQ36vzdbPrS1o5bai3iCP7D3gj-q8ohnfMvNSgi1xwXcJvti5hGe_5M3yMSPWZ1yj5wotA4/s1600/P6067969.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GPjT6F0YrPFuu9RcpgyET2zIL0Ua3tkUXcq-rqY6WjKTFloJkJ1mAfvGNKLX8M8QUw8t1rQ36vzdbPrS1o5bai3iCP7D3gj-q8ohnfMvNSgi1xwXcJvti5hGe_5M3yMSPWZ1yj5wotA4/s640/P6067969.JPG" title="Black Foot pork chop" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Black Foot pork chop</i></span></td></tr>
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I'd pre-ordered the tipsy cake (which you have to order at the same time as your starters), and the brioche arrived in a tiny cast iron pot, which a carved sliver of charred pineapple. The brioche is soaked in Sauternes, and lightly dusted with powdered sugar crystals - absolutely delicious. It tastes a little like a rum baba, but is more fragrant, and not as sweet and sticky. The pineapple is so richly condensed by this stage that it almost has an umami edge, it tasted very gently of that savoury depth you get from blue cheese, if thats not too strange an analogy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKvPgdG7U_OaeZPdVXzLvdA_TNXe27yHTfeAFBUdUFvAlYH5DJ9FRTqKJOwAqb6oD8xgDg_3IQ4OcOYfMnpKaTnv9ejbZgmTGgYczFNRRUQjPFteB1yTuITKGb43Jq81pPVxVgthBDze4/s1600/P6067996.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKvPgdG7U_OaeZPdVXzLvdA_TNXe27yHTfeAFBUdUFvAlYH5DJ9FRTqKJOwAqb6oD8xgDg_3IQ4OcOYfMnpKaTnv9ejbZgmTGgYczFNRRUQjPFteB1yTuITKGb43Jq81pPVxVgthBDze4/s640/P6067996.JPG" title="Tipsy cake with pineapple" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Tipsy cake with pineapple</span></i></td></tr>
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We'd decided to have a side-order of the liquid nitrogen ice-cream, and the undulating trolley was duly wheeled over. There's an old-school Kenwood style mixer built into the trolley, and our waitress combined the vanilla custard base with the liquid nitrogen to form instant ice-cream. Served in little sugared cones, there were a choice of four toppings - freeze dried cherries, popping candy, praline I think, and sugar coated fennel seeds. This is a great bit of theatre at the table, but the resulting ice-cream melts so quickly in your hands that Hubby soon abandoned his. Mine was a little firmer and was surprisingly like a Mr Whippy ice-cream - I had assumed it would have a more conventional texture. Whilst it does provide a little bit of theatre at the table, I'm not sure it would work that well if you were in a larger group.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eCPS75-bMjDEiauRYerTijKOadp3uvm9i0MTHjlt1hDoxWqASM7fpZIhNC9JaHI7_ZsCoRW1uzVT-cJDrvmolSlD58u7o9vXbG1V6O2-IVCAUt8FcU4FhUyXFMd5s56HIDT7TgGk4AtX/s1600/P6068007.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eCPS75-bMjDEiauRYerTijKOadp3uvm9i0MTHjlt1hDoxWqASM7fpZIhNC9JaHI7_ZsCoRW1uzVT-cJDrvmolSlD58u7o9vXbG1V6O2-IVCAUt8FcU4FhUyXFMd5s56HIDT7TgGk4AtX/s640/P6068007.JPG" title="Liquid nitrogen ice-cream" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Liquid nitrogen ice-cream</span></i></td></tr>
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Ironically I think I had a lot more fun with the menu than the Hubby. We found the cooking technically accomplished, the atmosphere relaxed and buzzy, and the staff very attentive - the only question which couldn't be answered immediately resulted in a better informed member of staff appearing promptly at our table. Where perhaps the Hubby didn't personally appreciate all of the dishes he'd ordered, he said it certainly wouldn't stop him from returning and ordering some of those I'd had. Talking to the Sous Chef, we said that we'd noticed one particular dish absolutely flying off the meat section - what was it? Apparently it's the pigeon, so this is what I'll be ordering next time. There's a great little chef's table overlooking the pass, and next time I think we'd bring people with us to enjoy the buzzy atmosphere.<br />
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If you've not been yet - do go to Dinner. Don't think of it as a one-time venue, but as somewhere you could eat in the way you would at, say, The Square, or Marcus Wareing. My scallop dish had just come back onto the menu, so it's not quite as fixed as we'd imagined. Truthfully it's not in our top five for London, but given the variety on offer these days this is certainly not a criticism. I'd also say that the booking process was not as complicated as we'd anticipated, and @elizabethonfood's advice to try walking in early seems sound to us.<br />
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<h1 class="page_title fn org" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: inherit; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<br /><a href="http://www.dinnerbyheston.com/" target="_blank">Dinner by Heston Blumenthal</a><br />The Mandarin Hotel<br />66 Knightsbridge<br />London</h1>
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<a href="http://www.urbanspoon.com/r/52/1568588/restaurant/Knightsbridge/Dinner-by-Heston-Blumenthal-London"><img alt="Dinner by Heston Blumenthal on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1568588/minilogo.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-53989251268341019932012-05-25T03:05:00.000-07:002014-10-19T09:54:19.143-07:00lunches at Verveine...<div class="separator" style="clear: both; text-align: center;">
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I was surprised to discover that the Hampshire Life 2011 Restaurant of the Year, and Chef of the Year awards belonged to a little fish restaurant about ten minutes from my house in the Forest. I'd had recommendations for Verveine, but somehow it had landed in my radar with more of a plink than a splash. Given the lack of a decent fishmonger in our area (ridiculous when you live on the coast), Verveine went straight onto my to-try list..<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhwOF9J4meZnREYXxrABlnk2cky0nKwrCAcY92INwl9bewcIdsGfj-rCqsb9tOG-cbsTUs1pGoOSOZWgLw7nZddtdNirb4MYZTz_O_iWwtCzImx9tV9wCKI24OLdHanzJsluZAKlJHC9F/s1600/P5185997.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhwOF9J4meZnREYXxrABlnk2cky0nKwrCAcY92INwl9bewcIdsGfj-rCqsb9tOG-cbsTUs1pGoOSOZWgLw7nZddtdNirb4MYZTz_O_iWwtCzImx9tV9wCKI24OLdHanzJsluZAKlJHC9F/s320/P5185997.JPG" height="233" title="Cajun salmon mousse" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Cajun salmon mousse</span></i></td></tr>
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Verveine is located on the High Street at Milford-on-Sea, and for non-locals, is just down the road front the lovely Chewton Glen Hotel. The front of the restaurant is the fishmongers, with a light and bright restaurant extension at the back. The kitchen is run by Chef Patron David Wykes. </div>
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I dragged along my usual accomplices, Dennis and Vicky. We were greeted warmly, and offered some Cajun salmon mousse, with crisps. The mousse was whipped, with a with a rich and earthy flavour, but the spice was a little raw, and made the texture a little granular.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uQdu6vrajGdMd0gfDR6XgSHV8Hm4g7xdbWU_m41qFTPPw3c_drFxj5iURe56w1gRADYGQ6GPZ4v6YczhKaRuttPn1vypjL5g2OoCYZ0bJYvLiOVp0vpChpp7-835wBpDLmYiRvNIuais/s1600/P5186004.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uQdu6vrajGdMd0gfDR6XgSHV8Hm4g7xdbWU_m41qFTPPw3c_drFxj5iURe56w1gRADYGQ6GPZ4v6YczhKaRuttPn1vypjL5g2OoCYZ0bJYvLiOVp0vpChpp7-835wBpDLmYiRvNIuais/s400/P5186004.JPG" height="300" title="Our Garden in Spring" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Our Garden in Spring</span></i></td></tr>
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To begin I had <i>Our Garden in Spring</i> with goat's curd, pickled beet, radish, asparagus, peas, asparagus, garlic flowers and olive oil soil. The olive is scattered on top of the curd and acts like a seasoning. The richness of both is offset by the sweetness of the raw vegetables, and the pickling of the soused vegetables. There's also an interesting combination of textures on the plate - I particularly liked the goat curd. And, let's face it, it's a very pretty dish...<br />
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Verveine preserves a lot of its ingredients to add flavour, in fact they make a number of their key components themselves and try to be as self-sufficient as possible. There's also a small garden at the rear where they grow their own ingredients, including some of those in my starter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCWUmyVDKSoL05c24vj3oDZ5gqkcWqt85tklO-7cHhxQxnvubxFMcdjtjo_CkMZJI50rMgdm_gEw8ZSaeV7fh7wSBHvvBOPQPSZDYFl3G275UCObeefNDfeUmypCGLes0KI5dHQ83PfuP/s1600/P5186009.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCWUmyVDKSoL05c24vj3oDZ5gqkcWqt85tklO-7cHhxQxnvubxFMcdjtjo_CkMZJI50rMgdm_gEw8ZSaeV7fh7wSBHvvBOPQPSZDYFl3G275UCObeefNDfeUmypCGLes0KI5dHQ83PfuP/s320/P5186009.JPG" height="298" title="Brixham octopus with chorizo, rice, chicken skin" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Brixham octopus with chorizo, rice, chicken skin</span></i></td></tr>
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Dennis opted for the finely diced Brixham octopus with chorizo, puffed rice, preserved lemons and crispy chicken skin. He enjoyed the surf 'n' turf combinations of the dish.<br />
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The main course is based on the premise that you choose your fish from the blackboard (with all the days specials priced out), and then have it cooked in one of four treatments. These were:<br />
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<i><b>Provençale</b></i> - Mediterranean vegetables, home-made potato gnocchi, Provençale sauce<br />
<i><b>Forest</b></i> - Wild garlic risotto, wild mushrooms, squash puree, almonds<br />
<i><b>Sea</b></i> - Sea vegetables, Jersey Royals, olive oil emulsion<br />
<b><i>Barigole</i> </b>- Morteau sausage, creamed potato, broad beans, baby artichokes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJO8WNNdIBHdGgmfzC_B2hrs5G776ZIRY_V5ehRNxThDtPM7YoSWJtxQidT27VLjvRG9W5xOPeQIWGVQLnaRXAtHEowm8Sx6v7ZboQ-mWd4hHWhAaLKRubKu-ohqlVDo4BLxMOBKxU3B0j/s1600/P5186012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJO8WNNdIBHdGgmfzC_B2hrs5G776ZIRY_V5ehRNxThDtPM7YoSWJtxQidT27VLjvRG9W5xOPeQIWGVQLnaRXAtHEowm8Sx6v7ZboQ-mWd4hHWhAaLKRubKu-ohqlVDo4BLxMOBKxU3B0j/s400/P5186012.JPG" height="240" title="Turbot, Sea" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Turbot, Sea</span></i></td></tr>
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We decided to opt for the turbot, and to each take a particular plating style. I had <i>Sea</i> - turbot with samphire, broad beans, jersey potatoes, and seaweed. The little blobs are purees of beetroot and I think butternut squash - they added a sweet depth to counter the salty sea vegetables. <br />
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The samphire was pickled, so was acidic rather than salty.<br />
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The purees look very pretty, and eat well, but as the dish had been kept under the pass for a little while, and were drying out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvchqLMGiQKn0xS-Up_w-tGqg43MigDBaPoxj8nkA2OsGxM_up7Z_qGUrn3woHoVktlMwxPtBPxrdl5fuWF9rR9KKkFOZrGI_eiKPflbG4au6gu3dIbipASDek0xNhBhy1VnJIjSYn_9B/s1600/P5186015.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvchqLMGiQKn0xS-Up_w-tGqg43MigDBaPoxj8nkA2OsGxM_up7Z_qGUrn3woHoVktlMwxPtBPxrdl5fuWF9rR9KKkFOZrGI_eiKPflbG4au6gu3dIbipASDek0xNhBhy1VnJIjSYn_9B/s320/P5186015.JPG" height="216" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Turbot, Provencale</span></i></td></tr>
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Dennis opted for the <i>Provençale</i>, which came with courgettes, roast tomatoes, artichokes, gnocchi, and a scrape of aubergine. The various elements were less 'mushy' than a traditional ratatouille, allowing each ingredient to stand for itself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvQpHPRnWpdmjhnOOjLmKMLX9XLwVKWhyphenhyphenf_S1JjvykMH5rtJRl4_-U8tMyCBo7_474Ul_lMnThq9mKFt2YqptIkrR84mHBdXqs2N_qOpUk168dqYcTAhyDk7zAJIkJ4HHEYdLvM_VDSrY/s1600/P5186013.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvQpHPRnWpdmjhnOOjLmKMLX9XLwVKWhyphenhyphenf_S1JjvykMH5rtJRl4_-U8tMyCBo7_474Ul_lMnThq9mKFt2YqptIkrR84mHBdXqs2N_qOpUk168dqYcTAhyDk7zAJIkJ4HHEYdLvM_VDSrY/s400/P5186013.JPG" height="300" title="Turbot, Forest" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Turbot, Forest</span></i></td></tr>
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Vicky opted for <i>Forest</i> - her turbot was plated with mushrooms, almonds, a risotto of grains, pesto, new season ransoms, and samphire. I tried the grain risotto - I much prefer grain - it holds its texture much better than rice risotto where its an accompaniment (rather than the central element of the dish).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM75a2-bDqD-cmbmwYB2qGUxPojTykwdbqdZ6c0-U4XxpA9WSnhzTmRrO11hqsJSJDE36bxybvpTd8v-PIURz6325bw6dmRx67ie2PQAMRj86qlT6WDYg1FgELiwTG9mBnmT9QZIkkQsRC/s1600/P5186019.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM75a2-bDqD-cmbmwYB2qGUxPojTykwdbqdZ6c0-U4XxpA9WSnhzTmRrO11hqsJSJDE36bxybvpTd8v-PIURz6325bw6dmRx67ie2PQAMRj86qlT6WDYg1FgELiwTG9mBnmT9QZIkkQsRC/s400/P5186019.JPG" height="331" title="Sherbet Fountain" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Sherbet Fountain</span></i></td></tr>
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All of that was quite filling, and we weren't going to have a dessert, until our waiting staff told us about David's deconstructed dishes. One was a take on a sherbet dab, and Dennis and I both plumped straight for that, liquorice addicts that we are... <br />
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The liquorice element is a deep and intense ice-cream made with soft liquorice - the sherbet is made with a mixture of Fizzy, icing sugar, and citric acid. We loved this dish, absolutely delicious if you like liquorice. I liked it so much that it immediately became a tribute dish, and you can find <a href="http://renaissancegirlcooks.blogspot.co.uk/2012/05/tribute-dish-verveinnes-deconstructed.html" target="_blank">my Thermomix recipe here</a>.<br />
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We had a long chat to David at the end of the meal, swapping recipe ideas, book choices and restaurant recommendations. David has cooked in some very accomplished kitchens, and this shows in his approach. From the freshly made butter, to the home-smoked ingredients, Verveine is as self sufficient as it can be. This does occasionally have its drawbacks, and all three of us disliked the soused samphire - where an ingredient has such an admired texture and flavour, it seems churlish to alter both without good cause. Plate dressings had also been allowed to dry out a little, which seems a shame, as the purees were actually very tasty. Overall we enjoyed our lunch, and will happily add Verveine to our list of regular haunts. The staff are very knowledgable and attentive, and one cheerfully selected a variety of leaves from the garden for another diner to taste. David is a competent chef with lots of very interesting ideas, and I can't wait to try more of his deconstructed puddings. Next time I think this has my name on it:<br />
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<span style="font-family: 'Century Gothic'; font-size: 14pt;">Violet Beauregarde - </span><span style="font-family: 'Century Gothic'; font-size: 12pt;">Blueberries, bubblegum pannacotta, caramelised brioche
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<span style="font-family: 'Century Gothic'; font-size: 12pt;">‘Great heavens girl!’ screeched Mrs Beauregarde, ‘you’re blowing up like a balloon!!’
‘Like a blueberry ‘said Mr Wonka, ‘prick her with a pin!!’ </span><br />
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<a href="http://www.verveine.co.uk/" target="_blank">Verveine Fishmarket Restaurant</a></div>
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98 High Street</div>
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Milford on Sea</div>
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SO41 0QE</div>
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Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.comtag:blogger.com,1999:blog-3010339069121558350.post-24875175105346776832012-05-15T18:28:00.000-07:002014-10-19T09:54:19.030-07:00Roux Parliament Square Re-Visited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGIlB5cOYgkGJB2Aj00hicU6czhRNOk_OtskSrdR0oYhWFYgODRMEHXFChKaWIkCBeiCkUWi3or38UljOcyaku9WbTLAziENArRPnNxsOP5XSuntYeavUVhsF5dMgf-aO0ge-nbEtfIka/s1600/Roux-Parliament-Bar-0043.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGIlB5cOYgkGJB2Aj00hicU6czhRNOk_OtskSrdR0oYhWFYgODRMEHXFChKaWIkCBeiCkUWi3or38UljOcyaku9WbTLAziENArRPnNxsOP5XSuntYeavUVhsF5dMgf-aO0ge-nbEtfIka/s400/Roux-Parliament-Bar-0043.jpg" title="Photo courtesy of Paul Winch-Furness www.paulwf.co.uk" width="400" /></a></div>
This is my second visit to Roux Parliament Square in as many months. Last time we ate here we were dining with chums, and we wanted to come back on our own to try the latest seasonal menu. I also wanted to make a trip up to the fabulous bar, as it had somehow passed me by before! <br />
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Upstairs we had a lovely glass of fizz, and some little bar snacks including some excellent gordal olives, some honeyed cashew nuts, and a home-made seed mixture with fennel and pumpkin seeds - it smelt absolutely amazing.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FK5w2auBrvKNFGuHorsNMwZBkIx2FRb2t3h7J5IEz94oYaf5wJImK5D9CtRFGkUGSzQjHPo-bYGbzgKPRQI6oxyXnXNnWFVO4P0aH6_pDrm-UkMj8KPql7CyaIuoAyK9puDdZ6GC5j5y/s1600/P5157815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FK5w2auBrvKNFGuHorsNMwZBkIx2FRb2t3h7J5IEz94oYaf5wJImK5D9CtRFGkUGSzQjHPo-bYGbzgKPRQI6oxyXnXNnWFVO4P0aH6_pDrm-UkMj8KPql7CyaIuoAyK9puDdZ6GC5j5y/s200/P5157815.JPG" title="Beef Consommé with Chervil Gnocchi " width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Beef Consommé </i></span><br />
<span class="Apple-style-span" style="font-size: small;"><i>with Chervil Gnocchi </i></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV-Hu6eWpr3-UGto-rSTxNS6fXD4Px6Px0jcl8piRUDzLka_Q6_YEcWJDb3lrtMmL3pBh7Ftb2IDAQQJwPrOdXUKDmqXDIF_cgcpss6sP4sYG3upXwL-T8I5_ye-X92l4aGLZS1HUd8bx/s1600/P5155979.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV-Hu6eWpr3-UGto-rSTxNS6fXD4Px6Px0jcl8piRUDzLka_Q6_YEcWJDb3lrtMmL3pBh7Ftb2IDAQQJwPrOdXUKDmqXDIF_cgcpss6sP4sYG3upXwL-T8I5_ye-X92l4aGLZS1HUd8bx/s200/P5155979.JPG" width="200" /></a>We also had our appetisers in the bar - a little pork rillette with mustard, and some lemongrass and cured salmon.<br />
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Heading downstairs into the main restaurant, we began with a beef consommé. The broth was packed full of meaty umami flavours, and the chervil gnocchi introduced a punchy anise flavour into the mix.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKAClFUu4tUCbHp2gGqbedayEGGamissTiecIcXq7VQhyfw5P4OaDTVWamiJngvlvRPl9jQg9nO59ZbfHahMAFVD925B1_GEk0OdLd0CMkF5ZLrE_a-Vv6Lud6FRNkw5CPNv4crC1unmE/s1600/P5157816.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKAClFUu4tUCbHp2gGqbedayEGGamissTiecIcXq7VQhyfw5P4OaDTVWamiJngvlvRPl9jQg9nO59ZbfHahMAFVD925B1_GEk0OdLd0CMkF5ZLrE_a-Vv6Lud6FRNkw5CPNv4crC1unmE/s640/P5157816.JPG" title="Gulls Egg, Wye Valley Asparagus, and Morels" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Gulls Egg, Wye Valley Asparagus, and Morels</i></span></td></tr>
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I've recently developed a passion for gull's egg having been initiated into their mystery at Alyn Willliam's restaurant. Gulls eggs are a little like duck eggs - rich and absolutely full of flavour - but in a much neater and more manageable package. They're absolutely delicious! Here the egg was cooked in a water bath at 62ºC and served with new season asparagus tips, stems, and ribbons, with a risotto, morels, pea tendrils and mushroom foam. Incredibly intense flavours, the egg was beautifully cooked, still luscious and almost curd like - forming an integral part of the sauce. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Torchon of foie gras, orange puree, coca</i></span></td></tr>
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Hubby went for the foie gras, and said it was very good. He passed me on of those orange segments, and they're actually dehydrated satsuma segments. Packed full of citrus flavour they compliment the foie gras without making the dish soggy. The brioche is served with a milk brioche.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>Sea trout with Jersey royals, asparagus, sea vegetables, with a shellfish jus</i></span></td></tr>
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Next, sea trout with fabulously crispy skin. Served with white asparagus, compressed cucumber, green asparagus, brown shrimp, razor clam, mussel, samphire, sea kale and roe, the dish is finished with a light and delicate shellfish jus. The fish comes on a bed of crushed new season Jersey royal potatoes. Very clean and light, which lots of complimentary flavours, it's the perfect spring main course.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Poached loin of monkfish, confit chicken wing, roasted violet artichokes and morels</span></i></td></tr>
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We also tried the monkfish as we'd been torn between both dishes. This was a little less successful for me, but purely because the fish had been cooked sous vide. There's a fine balance, particularly with fish, with cooking sous vide - it's a problem I frequently have at home. Raise the temperature too high and you alter the proteins, keep it slightly cooler and you run the risk that the texture of the flesh seems undercooked (despite it being perfectly safe). As someone who loves ceviche, and sashimi, it wasn't the notion of the raw texture that put me off, but actually the slightly in-between state. Having said that, the rest of the dish was full of flavour, the morels working well with the artichokes and the chicken. </div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Wild strawberry, strawberry jelly, champagne granita</span></i></td></tr>
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The pre-dessert of wild strawberries and champagne granita is a refreshing palate cleanser. The wild strawberry jelly was erring on the side of medicinal, but this is the thing with fresh seasonal produce - what you gain in seasonality can sometimes result in a slight loss in consistency. I would still rather have had this than imported giant strawberries from Spain.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhFWQ_R-ozz0zQ5pxXxxUmXh7d0uwyUD09_jMDwpV_YvAFpXyGqjwh4nRb-inxzZyM0hjzftwJ_Khqe37UAkTKdycheifOL34rSk4NzrzAABjrLPw_cQF8O8WOj5i5jcVMIWE_vw00gdD/s1600/P5157838.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhFWQ_R-ozz0zQ5pxXxxUmXh7d0uwyUD09_jMDwpV_YvAFpXyGqjwh4nRb-inxzZyM0hjzftwJ_Khqe37UAkTKdycheifOL34rSk4NzrzAABjrLPw_cQF8O8WOj5i5jcVMIWE_vw00gdD/s640/P5157838.JPG" title="Rhubarb and custard" width="640" /></a></td></tr>
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I think we all know how I feel about this dessert, as I <a href="http://renaissancefoodie.blogspot.co.uk/2012/04/dines-at-roux-at-parliament-square.html" target="_blank">raved about it</a> so much last time. Just as perfect, the soufflé was a delicious combination of textures and flavours. I shall be incredibly disappointed when it goes off the menu, but again Yorkshire rhubarb and blood oranges are seasonal products. I hope to see it again next year. <br />
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We finished the menu with little macaron and pâtes de fruits. Again we really enjoyed our meal. The food is well executed, and the flavours generally well balanced. There were more diners in the restaurant this time, and this added to the atmosphere. I really liked the bar too, and have been recommending that to people who just want a drink with a good bar menu - some very interesting options on there, and a very comfortable room. I look forward to my next visit, knowing that the growing season will be in full swing, and that there will be even more on offer.<br />
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<a href="http://rouxatparliamentsquare.co.uk/" target="_blank">Roux at Parliament Square</a><br />
12 Great George Street<br />
London<br />
SW1P 3AD<br />
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<a href="http://www.urbanspoon.com/r/52/1534178/restaurant/Westminster-Millbank/Roux-at-Parliament-Square-London"><img alt="Roux at Parliament Square on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1534178/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>Jax Roehttp://www.blogger.com/profile/08562710419661395633noreply@blogger.com