...The words of Gordon Ramsay, famous Brit chef who made huge successes not just in the UK but in America. After finishing the final episode of Masterchef season 4 just last week, I made it my goal to try his Michelin star restaurant in London this weekend. I had the pleasure of my cousin and her husband's company while enjoying a decadent dinner at Pétrus. Mr. Ramsay along with his head chef and staff pulled it off for sure with a masterful French experience (obviously he wasn't there... probably too busy in the US filming his next episode of Masterchef season 5 or Kitchen Nightmares).
As with any Michelin star-rated restaurant, I was prepared to pay a fortune which indeed it was. Regardless, it was Michelin star-rated so you either have to go big or go home and I have to say it was well worth it. We went for the Chef's Menu, a 5 course dinner with a nice bottle of Sancerre Jadis, an aromatic variety of Sauvignon Blanc.
Right when we were seated, we were served some small little bites as a pre-starter. Unfortunately, I can't really tell you what it was, but there definitely was truffle in there somewhere. Probably in lame man's terms they would be tiny egg rolls and cream sandwiches, which obviously they weren't. Whatever it was, it was delicious! They were creamy, savory bites of heaven.We got a lot of complimentary extras because the next pre-starter was a red beet gazpacho topped with a cream and served in a clear cup that had a domed bottom. It was light and sweet, very delicious. Unfortunately I wasn't able to get a good picture of this.
Ballotine of Landes foie gras with semi dried grapes, green beans and hazelnut crumble
Usually I am not a huge fan of foie gras due to its overwhelming flavor and creaminess unless if it's made well. This one was made well, very well! The rich flavor was balanced by the sweet semi dried grapes and the crunch of the thinly sliced french beans and hazelnut created lightness and contrast to the texture. It could not have been executed better.
Course #2:
Pan-fried sea scallops with cauliflower, anchovy and caper, lemon beurre noisetteWow! These sea scallops were 'stunning'! First of all, the sear on the scallops were amazing with a light brown crisp to the edges and soft almost rare center made these sea medallions just melt in your mouth like butter. The flavors of the anchovy, capers and lemon was just the right amount of acidity to balance out the slight fishyness of the scallops.
Roast duck breast with confit leg and granola, spring onion and szechuan pepper jus
The duck break was perfect sliced along the edge of the plate and was a nice medium-rare. It was another melt-in-the-mouth experience. You already have the excellent flavor of duck saturating your taste buds, paired with the spring onion and szechuan pepper jus added a little bit of fresh punch to the sensorial experience.
Course #4:
Blackcurrant sorbet with lemon meringue and champagne foam
This was so light in texture yet so packed in with flavor from the naturally dark blackcurrent balanced with the lemon and a hit of tang from the champagne foam.
This last course could have been counted as a sort of palate cleaner, but oh no... we got a cute little white chocolate mousse in a tiny cone as the real palate cleanser before moving on to the final dessert course.Course #5:
Chocolate sphere with milk ice cream and honeycomb
This dessert was a lot of fun. It came out as a chocolate ball made of hard shell floating in a moat of cream and floating on an island of crunchy honeycomb. A hot chocolate fudge was then poured over the chocolate ball causing a crack to the shell and a slow hot melt. It was all so rich and chocolatey but very good. I can see anyone obsessed with rich chocolate falling in love with this one.
The final draw was a small white chocolate sphere on a little plastic toothpick served on gurgling bowl of smoking liquid nitrogen to finish it all off. Lastly, a nice surprise to my cousin on a huge milestone birthday. Celebrating 3 decades to an amazing lady! Happy belated!!
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