![]() Described as a "strawberry gazpacho", it was strawberry foam over, again, gummies. ![]() Per the instructions of the staff we saved the worst (unfortunately) for last. We agreed that the crissini were too soft, more crunch would have been better 17. I liked the crab crackers quite a bit, the tomato adding lots of fruit to the dish, but my dining companion was not that impressed. Next we tried a squid ink cracker containing crab and tomato that was served with buckwheat crissini. Foie gras inside a beef roll was more flavorful, and very good 18. A crunchy sphere filled with (we thought) goat cheese had a very light cheesy flavor 16. Given the abundance of foam one didn't really know what one was biting into before doing so 17. Served in a martini glass were lemony gummies under vodka foam: refreshing and light. Ok, but not the most exciting beginning 16. (Maybe it’s time to start recording them instead…) My dining companion for the night was my friend Dan, who went with me to my first ever three-star dinner over 15 years ago - a auspicious way to mark the 125th three-star restaurant that I've visited.įirst, we tried some Parmesan almond sables: essentially cookies with a nice crunch, but very little cheese flavor. The same was true for the following courses, so my descriptions involve a bit more guesswork than usual. The amuse bouches arrived soon after us, and were described with a speed that made it nigh impossible to take accurate notes. Between courses, we were shown the wine bottle for the next pairing, but received the poured glass only when the corresponding course showed up, possibly ten minutes later. That would also avoid the slightly puzzling timing of how the pairing is served. When it came to matching the food, the pairing did so decently but not amazingly - one might just as well order a bottle of good wine instead. That pairing included two to three exceptionally good wines, but unfortunately also offered some head-scratchers like a British sparkling wine that was only so-so. We went for the tasting menu with the more expensive of two offered wine pairings. Our dinner choices were either a tasting menu (with a vegetarian version available), or a prix fixe a la carte menu. Pierre Gagnaire is the head chef, and there are some influences from his cooking, such as a few rather daring flavor combinations and spices. This three-star Michelin restaurant is thankfully much quieter than its downstairs cousins, but is decorated in a garish LSD-trippy color scheme. The Lecture Room & Library is hidden upstairs behind a rope barrier and large doors. ![]() One would be tempted to refer to it just as "Sketch", but the Sketch building in London's posh Mayfair district actually houses several different venues, including a lively and loud downstairs bar, and (judging by the thumping sounds of it) a club. The name of the restaurant "Sketch (The Lecture Room & Library)" doesn't quite roll off the tongue. Why: French cuisine with unusual spice and ingredient combinations, excellent desserts, dining room decor that has to be seen to be believed Cost: Tasting menu £165, Wine Pairing £145-£295
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