www.joelrobuchon.co.uk/first-floor
Oh Joel. He was my first 2 Michelin Star restaurant and what an experience it was. We went a la carte rather than tasting, and "Je ne regrette rien"! I remember arriving here and finding the place sleek and cool, modern with an almost Asian vibe and red accents on everything. Before I launch into the food, I must warn you that this man is an artist. When I think of the direction he takes the food, I am sad to think that most people will live their entire lives without knowing ingredients can be used like this.
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| Foie Gras Ravioli in Chicken Broth with Whipped Cream: What can I say. It sounds original and it was. It was so fresh, so zesty with a light airy creaminess brought about by the presence of one dollop of whipped cream in the broth. The extremely finely diced fragrant herbs cut through the oiliness and left your palette in a totally new place. The whole dish was simple and yet so inspired. What a badger! |
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| A modern take on Tournedos Rossini. truffled beef fillet and foie gras. This came with a mini saucepan of "special" mash. In fact it was so special I will never forget it and it dictates how I make mash at home! |
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| My mother had this. Seafood extravaganza of some kind, it looked wonderful. |
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| I cannot remember what this is but it is what my fiancé had and there were no complaints from him! |
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| Pre-dessert: White chocolate and Yuzu ice lolly dipped in popping candy. This was the first time I had seen popping candy used this way and it has certainly popped up many times since. |
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| I feel guilty for not remembering what this is, although I do know it had chestnut and it was divine not to mention breathtakingly beautiful. |
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| A perfect Soufflé |
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| My mother had this, and of the desserts it looked the most spectacular. You are looking at a cherry dessert within an edible, clear sugar sphere with gold leaf. |
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| Another precision executed dessert. |
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| Gold dusted liquid caramel chocolates. |
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| A very interesting espresso cup. |
I do not know what else to tell you other than that the food was so imaginative and mind openningly fun and delightful. I hold Joel in very high esteem, I think his creativity and excellence are on the cutting edge of gastronomy. A whole new food experience. I cannot wait to have more, learn more and be amazed some more!
