Many dishes were much too rich and heavy, and there was gratuitous use of "Asian" ingredients and flavors without the kitchen actually understanding them. Total FAIL.
https://www.diarygrowingboy.com/2019/10/disappointing-fat-bastard.html
Bibendum black olive
Bibendum black olive
Filo pastry with taramasalata, sweet corn purée, trout roe
Bibendum egg - curry powder overpowered everything
Cornish crab, English apple, common sorrel
Nosotto – a “risotto” made with pine nuts in the style of cacio e pepe. Too acidic and too peppery
Mussels with Brie, raspberries, and Mexican cucumber - heavy cheese flavors didn't jive with raspberries and cucumbers
Escargot à la Parisienne, Genovese basil pesto, wild garlic foam, garlic powder, and “tempura” - much too heavy, and WTF is "tempura"?
Blackberry, crémeux Nantais, buttermilk and matcha - soooo sour and this was frozen. And where's the matcha, and why would they work together?
