The best meal I have ever been served, no question about that. Clare Smyth is Amazing!
Jean–Claude Breton is the perfect host, seriously adding to the occasion
Sautéed foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond velouté.
Roasted fillet of Cornish turbot, new season asparagus, peas, broad beans, morels and Iberico ham.
Smoked chocolate cigar with blood orange and cardamom ice cream.
The Amuse Bouche was the lightest hit of summer. Pea mousse on ricotta, pea shoots and more.
At the end I had a surprise of strawberry ice cream incased in white chocolate. Along with two other yumies; rose water jelly and a heavenly chocolate.
When I thought it could not get any better I was invited into the kitchen to meet the team. Meeting someone as talented as Clare does not happen often. A great Honour.
Thanks again to all of Gordon’s Team. All staff were welcoming and professional beyond belief.