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Gastronomic tour of London |
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#26 |
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Join Date: Mar 2007
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Really? What makes you say that?
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I thought his food looked very fussy. Not my thing at all. That is why we are avoiding Alain Ducasse at the Dorchester, even though we are staying there.
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#27 |
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Join Date: Sep 2010
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The fact that he is chef-patron at a restaurant that has been hailed as the best in the UK, and that I have eaten his food on numerous occasions.
If it's not your thing, fair enough. That's rather different from somewhere being 'utterly shit'. I didn't really like his food on the Great British Menu much either. His food just doesn't make me excited to eat it. |
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#28 |
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Join Date: May 2012
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The fact that he is chef-patron at a restaurant that has been hailed as the best in the UK, and that I have eaten his food on numerous occasions.
If it's not your thing, fair enough. That's rather different from somewhere being 'utterly shit'. |
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#29 |
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Join Date: Mar 2007
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Who hailed it as the best in the UK?
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#30 |
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Join Date: May 2012
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The Good Food Guide, for one.
The best restaurants in the world list came out this week I see. It's mostly made up tat but Noma was number one again. |
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#31 |
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Join Date: Mar 2007
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The best restaurants in the world list came out this week I see. It's mostly made up tat but Noma was number one again.
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#32 |
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Join Date: Sep 2010
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What made his food so special then?
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#33 |
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Join Date: Mar 2007
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What made his food so special then?
An excellent standard of cooking, which sounds pretty rudimentary but i've eaten at expensive places which have manage to cock-up things that would seem pretty straightforward. A focus on excellent quality local produce, including more unusual ingredients. Not scared of bold seasoning and strong flavours, whilst still managing to maintain perfectly balanced dishes - and something that is managed across meat, fish and vegetable dishes. No over-reliance on unnecessary 'fancy' techniques that don't really add anything to the dish, but when they are used, are used well. |
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#34 |
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Join Date: Jul 2005
Location: London
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I'd forget The Ivy and book Gauthier Soho instead. Their three course deluxe lunch menu with champagne, amuse-bouche, paired wines, coffee and petit fours is outstanding for the price.
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#35 |
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Join Date: Sep 2010
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I'd forget The Ivy and book Gauthier Soho instead. Their three course deluxe lunch menu with champagne, amuse-bouche, paired wines, coffee and petit fours is outstanding for the price.
LINK |
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#36 |
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Join Date: Jul 2005
Location: London
Posts: 7,759
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It does look good value but I take exception to putting the calorific value on your menu. Yes, if you have a special 'light' menu but who, just who, would want to know their lunch came in at over 1200 calories. What good would this do, especially as it is a tasting menu so you are basically having the lot.
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#37 |
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Join Date: Aug 2009
Posts: 5,103
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Quote:
Really? What makes you say that?
I thought his food looked very fussy. Not my thing at all. That is why we are avoiding Alain Ducasse at the Dorchester, even though we are staying there. |
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#38 |
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Join Date: Jan 2007
Posts: 1,126
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We went to Seven Park Place in St James a couple of years back - that was amaaazing.
Also Roast in Borough Market is good too although at the prices!! Benares is good too but the Indian is delicately flavoured as opposed to in yer face spicing! Worth the experience.
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at the prices!! Benares is good too but the Indian is delicately flavoured as opposed to in yer face spicing! Worth the experience.