A great treat was to eat at the Chef’s table set opposite the ‘pass’ in the two michelin starred kitchen at The Berkeley Hotel in Mayfair. The poacher turned gamekeeper experience was richly rewarding and the kitchen brigade were on their best behaviour! Standards were very high and we loved that each chef from the relevant section in the kitchen came over and explained each dish. Attention to detail was impressive and needless to say this modern approach to French cooking was not lost.
Marcus introduced himself and then his brigade set about our eight course dinner.
Cauliflower soup, Cheddar cheese foam, Parmesan breadsticks
Foie gras, apple, celery, prune, walnut
Orkney scallops, split peas, ginger,
sea cabbage, sea purslane
Quail, egg, bacon, tomato
Dorset turbot, onions, mushrooms, pappardelle, chickweed
Cumbrian lamb, salt-baked hay celeriac and roasted purée,
Hispi cabbage, brown butter, capers, olives
Apple tarte Tatin, vanilla ice cream
Custard tart, blackberries,
milk and blackberry ice cream
Having had the menu in advance I was allowed to indulge myself & choose the wines and I was very impressed by the sommeliers cool encouragement and openness. Here is what I went for …..
Louis Roederer, Brut Premier, Champagne,
Riesling Andlau “Au dessus de la loi”, Domaine Marc Kreydenweiss,
Alsace, France, 2007
Condrieu “La Petite Côte”, Domaine Yves Cuilleron,
Rhone Valley, France, 2008
Chassagne-Montrachet, Pillot, France, 2005
Faugères, “Jadis”, Domaine Leon Barral,
Languedoc-Roussillon, France, 2007
Helmut Lang, Riesling Trockenbeerenauslese, Illmitz,
Cline, Late Harvest Mourvèdre, Sonoma,
North America, 2006
Vosne Romanée, Domaine Forey,
Burgundy, France, 2005
It was an amazing evening, with great company, sublime service that was both friendly and genuine and a true culinary treat.