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The food was fabulous in just about every way: it was funny, it looked beautiful, and it tasted fantastic. Also the restaurant was so laid-back. We were there for four hours and happy for the entire time.
The weekend sounded a lot better when I realised that 'lunch' was a link.
You did not fall for my cunning plan! Yes, it was brilliant, and a fantastic surprise.
You did not fall for my cunning plan! Yes, it was brilliant, and a fantastic surprise.
It was something special. Particularly as I had absolutely no idea that we were going (and they'd kept it secret for 2 months - so the whole of the Xmas period!).
I've never eaten snails or seafood
Not even prawns? Crab?
Not even prawns? Crab?
I hate mushrooms too... I'm just not a foodie type, I guess!
Neither. You could fill books with food I'm too scared to try.
In the days when I ate flesh, I was violently and swiftly allergic to seafood, so if in doubt I'd steer clear!
I went through a period of violently disliking mushrooms, but ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mraltariel has been doing sterling work weaning me back on (I can't argue with truffle oil). The best way to think about this kind of food was definitely to treat it enjoying someone else's creativity: ndividual dishes demonstrated technique and expertise, showed humour; there were themes across the meal both in terms of ingredients and the types of dishes. Plus - and I can't stress this bit enough - you got to eat it all! :-D
mraltariel has been doing sterling work weaning me back on (I can't argue with truffle oil). The best way to think about this kind of food was definitely to treat it enjoying someone else's creativity: ndividual dishes demonstrated technique and expertise, showed humour; there were themes across the meal both in terms of ingredients and the types of dishes. Plus - and I can't stress this bit enough - you got to eat it all! :-DSounds like you had a fabby birthday, Alt. :-)
I'll be in Plymouth this year, so will be lucky to get a pasty at the Pcad canteen.
I'll be in Plymouth this year, so will be lucky to get a pasty at the Pcad canteen.
Ooh, well done to those secret-keepers. They must have been hugging themselves with glee?
So do you have a favourite dish from that menu?
So do you have a favourite dish from that menu?
They were cavorting all morning on the way over. Also, I genuinely had no idea where we were going on Friday night (other than 'London'), and I had been getting emails all afternoon from K. saying things like, "Are you looking forward to your weekend away? I bet mraltariel is taking you to the services on the M6 relief road."
mraltariel is taking you to the services on the M6 relief road." So do you have a favourite dish from that menu?
My favourite was the salmon poached with liquorice, because it looked so stunning. When it's put down in front of you, the colours are black, beige, and cream. The liquorice coating means the salmon is a beautiful black square. Then you cut open the salmon, and when you can see inside that, you realize that you haven't noticed the grapefruit cells dotted around the plate, which are the exact same colour as the salmon. It was so exquisitely beautiful. Honestly, I almost forget to remember to notice how it tasted (wonderful).
Plus, it came with artichokes and I adore artichokes.
My favourite was the salmon poached with liquorice, because it looked so stunning. When it's put down in front of you, the colours are black, beige, and cream. The liquorice coating means the salmon is a beautiful black square. Then you cut open the salmon, and when you can see inside that, you realize that you haven't noticed the grapefruit cells dotted around the plate, which are the exact same colour as the salmon. It was so exquisitely beautiful. Honestly, I almost forget to remember to notice how it tasted (wonderful).
Plus, it came with artichokes and I adore artichokes.
mraltariel has done a better job explaining the liquid nitrogen and the cornet than I could manage. Interesting that mangoes seem a key ingredient to you: we noticed there was lots of beetroot throughout, but they've not listed on the menu one item that we had, which were two little jellies, one beetroot and one orange. I wish I had taken pictures, some of the dishes looked exquisitely beautiful on the plate. My favourite was the salmon poached with liquorice, described in more detail here, but every single course had something to be delighted about. Also, the atmosphere was fantastic: so relaxed and all about enjoying the food and being made happy by the food.
Interesting except for my dislike of the texture of jellies. Weren't beets once used for their sugar?
I see mango appears only once, butmraltariel said it was in the cornet too, and I misread one of his comments to understand it was in the salmon mousse as well. I find it's so sweet, I prefer it in a savoury dish.
I discovered you had another link to the restaurant. I'm surprised a man called Blumenthal offers so much treyf. ;-)
I see mango appears only once, but
mraltariel said it was in the cornet too, and I misread one of his comments to understand it was in the salmon mousse as well. I find it's so sweet, I prefer it in a savoury dish.I discovered you had another link to the restaurant. I'm surprised a man called Blumenthal offers so much treyf. ;-)
I was wondering if you had to dress posh for this place, and if so, whether mraltariel was smuggling posh clothes for you.
mraltariel was smuggling posh clothes for you.Hee!
Did you go to the services on the M6 relief road as well? I mean, I expect you feel hard done-by now if you didn't.
Did you go to the services on the M6 relief road as well? I mean, I expect you feel hard done-by now if you didn't.
No, I kept to my customary black, which seems to work on most occasions. I might have put something a bit fancier on if I'd known, though.
That sounds stunningly beautiful. I've had some food where it's an amazing pleasure to look at it, as well as eat it, but that sounds as if it's in a class of its own for looks, as well as taste.
Mmm, artichokes.
Mmm, artichokes.
They'll have to wait for another special occasion. Perhaps my fortieth.
Good to plan ahead - these service stations do get busy.
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