Sugared & Spiced

paris, pâtissière in training

[LONDON] The Ledbury

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The Ledbury

Add: 127 Ledbury Road, Notting Hill, London W11 2AQ
Tel: 020 7792 9090
Hours: [Mon] 6:30~10:15pm [Tue-Sat] 12~2pm, 6:30~10:15pm [Sun] 12~2:30pm, 7~10pm
Website: www.theledbury.com
Price: [lunch] £45/5 courses, £85/8 Courses [dinner] £90/8 Courses
Visited on: Jan 2013

Let’s start with the accolades. 2 Michelin stars, #14 on The World’s 50 Best Restaurants in 2012, London Restaurant of the Year 2012 by Food and Travel Magazine, and UK’s best restaurant for the third year in a row by National Restaurant Awards. I was lucky enough to snatch one of its highly coveted tables due to a last-minute cancellation on January 1, so this was where my first meal of 2013 took place. Elegant decor, refined service, and most importantly, dishes with delicate and layered flavors that are imaginative but not overly radical.

What a meal to start the new year.

Amuse bouche: Poppy Seed Tartlet with Gruyere Cream. Crispy, creamy, with a hint of cumin.

2010 Domaine Gerard Neumeyer Riesling Les Hospices, recommended by The Ledbury’s sommelier (who, on an unrelated note, has an uncanny resemblance to Kate Blanchett).

Bread and butter.

1st course: Chantilly of Oysters with a Tartare of Scallops and Mackerel with Horseradish and Dill.

Served with seaweed potato crisps.

2nd course: Beetroot Baked in Clay with Smoked Curd, Rhubarb and Dried Olives. Accompanied by grapefruit puree and goats curd cream.

3rd course: Kromeski of Middle White Pork with Celeriac, Apple, and Hazelnuts.

4th course: Grey Partridge with Jerusalem Artichokes, Foie Gras, Rosemary and Sunflower Seeds. Exceedingly tender, with a crispy skin.

An amazing foie gras parfait.

5th course option 1: Chocolate Pavé with Chocolate Malt Ice Cream.

5th course option 2: Selection of Sorbets – pear, mango, citron. All lovely, but the pear sorbet was out of this world.

Lunch at The Ledbury was a beautifully executed meal and a most pleasant start for the new year. 2013, off we go!

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Written by sugarednspiced

January 17th, 2013 at 5:01 am

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