I was fortunate enough to be able to go back to my old kitchen to have lunch. Starting with some bubbly in the Fumoir room, the atmosphere was relaxing (ok maybe a bit pretentious.. it is Gordon Ramsay @ Claridges after all darling!) leisurely lunch.
After being greeted by some more Ayala, Brut Majeur, NV, Britt and I settled on our menu.
Then the non stop food ensued for the next 4 hours. First up were canapes with truffled cream cheese and taramasalata. After that came special canapes- truffled asparagus balls, quail eggs on mini potato pancakes and courgette rolls. The caramelized onion bread and olive bread after that and then finally the amuse! Pumpkin soup with sour cream foam and BACON!
I opted for the hot smoked Cornish mackerel, baby gem,white grape and caper dressing. The smoked mackerel was just smoked (not overcooked like I've seen done soooo many times last year...)
Britt went for the salad of marinated Enligsh tomatoes, goat's cheese cream, fennel beignets, Noir de Bigorre Ham. She said that it was absolutely delicious (why yes, the food is SEASONED well for a change.. unlike what we get back in Bulle... )
Then the non stop food ensued for the next 4 hours. First up were canapes with truffled cream cheese and taramasalata. After that came special canapes- truffled asparagus balls, quail eggs on mini potato pancakes and courgette rolls. The caramelized onion bread and olive bread after that and then finally the amuse! Pumpkin soup with sour cream foam and BACON!I opted for the hot smoked Cornish mackerel, baby gem,white grape and caper dressing. The smoked mackerel was just smoked (not overcooked like I've seen done soooo many times last year...)Britt went for the salad of marinated Enligsh tomatoes, goat's cheese cream, fennel beignets, Noir de Bigorre Ham. She said that it was absolutely delicious (why yes, the food is SEASONED well for a change.. unlike what we get back in Bulle... )
We were then treated to Roasted Scottish Scallops, Panch Phoran Shallots with a sweetcorn veloute (Courtesy of Tucker's hot starter section.. you did good Tuckers)
For the main, both of us had the Sauteed fillets of Rye Bay Plaice, Razor Clams, pickled baby carrots, coriander veloute ( not shown, picture was blurry.. hey I was on my 4th glass of creamy champagne.. can you blame a girl???) Rouge picked out beautiful pieces of Plaice for us- the texture light and flakey, delicate and gorgeous with the coriander veloute.
We then got to take a little breather with a kitchen tour.
Upon returning, we were greated with New Season English Strawberry Bavarois, olive oil and black pepper ice cream- light, not too heavy and LOVED the black pepper ice cream.
Britt opted for the English plum tart, mirabelle and lemon ice cream
While chocolate loving me, went for the Bitter Chocolate Parfait, pink grapefruit sorbet. The best part was the crumb on the bottom of the parfait. The tartness of the grapefruit went beautifully with the bitterness of the chocolate.
Britt opted for the English plum tart, mirabelle and lemon ice creamWhile chocolate loving me, went for the Bitter Chocolate Parfait, pink grapefruit sorbet. The best part was the crumb on the bottom of the parfait. The tartness of the grapefruit went beautifully with the bitterness of the chocolate.
We finished off with tiramsu and brandy truffles petite fours
and, another kitchen tour ( and of course I finally got to see Pete!)
It was a wonderful afternoon, beautifully executed food. Thank you so much!!
Reservations Mandatory
Best Deal in London: 3 course set lunch
40 Brook Street
London W1K 4HR
Tel: 02074990099
reservations@gordonramsay.com
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