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tartare
Foie gras parfait, beetroot, yuzu
Scallop (from Isle of Man), ponzu, shiso, sea urchin
Dorset oyster, granny smith jelly, finger lime
The legendary sourdough bread of Hedone
Crab claw, Crab consommee, Granny smith apple, Dill, Hazelnut mayo, Parsley oil
Green asparagus, pistachio mayo, asparagus vinaigrette, avocado shaving
Scottish langoustine, plancton, creme fraiche, caviar, emulsion from the langoustine shell
Mikael Jonsson, Chef patron
Dover sole (cooked on the bone)
Veal sweetbread, Green pea, Morrel, Paprika
BBQ foie gras, chasew nuts, ginger, miso, elderflower jelly, frisee
Pigeon royale
Matcha mousse filled with grape jelly, topped with saffron-grapefruit sorbet
Millefeuille, caramel, cinnamon ice cream, quince puree, apple with balsamico
Sesame millefuille, raspberry ice cream, rose jelly, tonka bean cream
petit four