Restaurant Gordon Ramsay

Where? Restaurant Gordon Ramsay (Chelsea, London, England) Map Menu

When? Sunday July 23, 2017

Who? Alice

Food Style? Three Michelin Star

This is by far the fanciest restaurant I've ever been to in my life, and at three Michelin stars, it is probably going to be quite the culinary experience. Gordon Ramsay is one of my favourite chefs, and I couldn't pass up the opportunity to dine at his flagship restaurant in Chelsea, London.

I'm wearing my suit like a boss because of the strict dress code, and I'm here with Alice, who has moved heaven and earth to be here. We booked this back in March - that's how insanely popular the restaurant is. There are three different menus to choose from: the a la carte is a three course menu at £110, the menu prestige is a seven course degustation at £145, and the seasonal inspirational menu is an experimental degustation menu with seasonal produce at £175. We've gone for the menu prestige and a wine pairing for the main course.

Canapés

While we're perusing our menu options, we're served three canapés. The white one is a light fluffy bao, quite tasty - surprising, because it's wild mushroom! The red one is Iberican ham sprinkled on a cream cheese tart, that was bursting with that lovely smokey flavour that Iberican ham is so well known for. The last one on the left was my favourite; roe and fish wrapped with seaweed. It had such an appetising flavour, full of that wonderful seafood aroma.

Amuse Bouche

A simple but refreshing course to whet the appetite. It's an assortment of fresh fruit and vegetables like grapes, cherry tomatoes and coriander swimming in basil oil. It has a nice summery feel to it. Yum!

First Course

Pressed foie gras with green apples, turnips, watercress and smoked duck
Foie gras is such an iconic dish in French cuisine, and having been to France and tried it for myself, I can say that this is by far the best foie gras I've ever had. The texture is incredibly smooth and buttery, there's almost no imperfection in its consistency. It's an elegant dish, beautifully presented, with lots of complementary textures and flavours. The sweetness of the apple really pops out.

Second Course

Ravioli with lobster, langoustine, salmon, oxalis and wood sorrel
This dish is perhaps the restaurant's most famous; it has been a staple on the menu since it opened at this location in 1999. And for good reason - it's bloody delicious. Silky smooth outside, and a nice, chunky inside, stuffed with seafood of the highest quality. I'm soaking up the spinach and cream sauce gleefully with the house sourdough.

Third Course

Poached Isle of Gigha halibut with Atlantic King crab, finger lime and ras el hanout infused broth
The halibut is beautifully presented - I really like the colour that all those edible flowers provide. It is clear that it is the centrepiece of this dish. Its smooth, delicate texture is the first thing I notice. The aroma of the Moroccan Ras el hanout broth is intoxicatingly good. There's a few pine nuts in the couscous, I love them. As a bonus, there's a little slice of crab on the top, and it has soaked up a bit of the lime juice coming out of the pulp.

Fourth Course #1

Roast pigeon with sweetcorn, lavender, honey and apricot
I chose the pigeon for my course. I thought pigeon would taste closer to chicken, and that it was a white meat, but it is more like duck, especially with a small layer of fat under that perfectly rendered skin. When no one is looking, I grab the bones with my hands and gnaw the remaining flesh off like an unsophisticated peasant. I do not care. It is delicious. Special mention of the grilled corn on the side - yummo! My wine pairing with this was a 2009 Nuit Saint George Pinot Noir.

Fourth Course #2

Braised, confit and roasted Herdwick lamb with summer vegetable 'navarin'
Alice chose the lamb for the main course. There are five different parts presented on the plate, each with their own flavours and textures. My favourite is the rack, with its crispy finish and succulent meat. The pinkness of the lamb shows through nicely in the photograph, a sign that it has been cooked perfectly. Alice's wine pairing was a 2003 Italian Barolo. She leaves a little bit of meat on the lamb bone and I politely point it out to her. As she attempts to pick it up with her hands to finish it off, she is hilariously caught mid-act by the head of house, who offers us lemongrass-scented hand towels to wash our filthy hands.

Fifth Course

Pineapple, coconut and kaffir lime 'soup'
It's more like a cocktail than a soup - Alice says it's very reminiscent of a lassi, and I completely agree. You're supposed to suck the concoction through the glass straw in the centre. The kafir lime comes through beautifully and gives acidity to the sweet pineapple and toasted coconut mix. I really want to lick the inside of the flute, but this is definitely not the kind of place to do that.

Sixth Course

English breakfast tea sorbet with mint
A mortar and pestle is presented to us, with a smattering of mint leaves chilled by dry ice sitting at the bottom of the mortar. We're instructed to grind the herb ourselves, then take the sorbet and coat it in the herb powder. Mine doesn't look very good, but it's refreshing, with the mint really helping bring that sensation home.

Seventh Course

Lemonade parfait with honey, bergamot and sheep's milk yoghurt
Wow. It tastes like citrus and happiness. Parfait means ‘perfect' in French, and true to its name, this dessert is flawless. The combination of flavours is spot on. I'm so impressed by the translucent crystallised honey, it makes the dessert look spectacular. What an amazing way to end the meal.

Bonus Dessert Course

English breakfast tea sorbet with mint
Or not, we're served with three delectable sweets. The one in the centre is white chocolate and strawberry ice cream balls, chilled with dry ice for theatrics. To the left, coffee chocolate and macadamia brittle, which is delightfully rich and nutty. The coffee flavour is subtle and doesn't overpower the rest of the ingredients. To the right, elderflower jelly, which is my favourite of the three. The head of house sneaks us some more chocolate and I can't contain my excitement.

Alice and I finish the meal in the most British way possible: with a spot of (very expensive) tea. It has been three hours since we sat down, and it's time to go.

As we leave, the head of house offers to show us through the kitchen, where all the magic is taking place. Though we're nearing the end of service for the night, the chefs are still in action, finishing off the last few plates for the diners still in the restaurant.

There is a section for vegetables, meats, and pastries, and it is spotlessly clean. The atmosphere is quite calm, it feels extremely disciplined and surprisingly quiet - nothing like the TV shows, the head of house jokes.

We exit the kitchen and are presented with the bill. I grimace slightly. Let's not dwell on that one too much.

As we leave, we take a quick photo with the logo outside the restaurant. What a memorable night! I rarely mention the quality of the service in my blog, but tonight, it has been impeccable. I'm not used to that much attention! They have a dedicated food specialist, as well as a sommelier on site to help with your decision making; the head of house was extremely hospitable and I could not thank him enough for letting us into the kitchen. The restaurant is so fancy that they decrumb the table after each course, and they even brought a fresh white sheet to hide the shameful spot of sauce I dropped as I was transferring food to Alice's plate. Alice is also incredibly impressed with how soft the tablecloth is, and wants me to mention it in my writeup. I roll my eyes.

What qualities does a Michelin star restaurant have, then?

The food here does not just taste amazing, but its presentation is immaculate, the aromas are tantalising and the textures are all perfect - it is an experience for taste, sight, smell and touch. Each dish has been carefully constructed; the ingredients are purposefully picked to suit their role in their flavour profile, and the produce used is only of the highest quality. These things, to me, are what distinguish Michelin star restaurants from the rest: the perfect execution of a well-thought out meal designed to tingle the senses.

Posted by Jeremy at 2:03pm on Thursday July 27, 2017 :: 0 comments ::