Notorious Foodie

Dover Sole Meunière 😍
-
A visit to La Mère Germain in Villefranche-sur-Mer, a small fishing port between Nice and Monaco. Opened in 1938, this restaurant on the water’s edge has been a favourite in the town for many years, specialising in seafood and their very famous bouillabaisse. It was the Dover sole meunière here that did it for me though. Beautifully prepared. Gently dusted with flour and pan-fried in brown-butter before being finished with lemon juice and parsley. Perfectly golden brown all over and served with ultra soft, well seasoned new potatoes. The fish was tender and meaty. Nutty and ever so slightly sweet. The pale pink bones pulled away with ease. Simple and so delicious. A friend of mine told me that the lobster carpaccio was incredible here so ordered that too. He was right. A very delicate carpaccio with plenty of olive oil, lemon juice, dill, radish and small pieces of grapefruit. Just the right balance of sweetness and acidity. All you really need here are their super fresh raw plates and that Dover sole. If you’re in to bouillabaisse, make sure to get that too! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#france #southoffrance #cotedazur #monaco #nice #cannes #sof #villefranche #dover #doversole #fish #seafood #shellfish #lobster #carpaccio #seafoodlover #fishing #fish #pescatarian Less

Haddock and Chips @thegeorgepublichouse 😮‍💨
-
Sunday sessions at The George. It’s a proper pub but with lots of good food too. Welsh rarebit croquettes, Thai red curry pork crackling, black pudding scotch eggs, fish and chips + a few Sunday roast options with all the trimmings. The beer battered haddock and chips was beautiful. An impressive piece of ultra golden and crispy haddock sat upon a mound of fluffy chips. Perfectly cooked and served with mushy peas and a homemade tartare sauce. The batter maintained its crisp even after a dousing of vinegar. Rarebit croquettes are a must, get them - super crispy and moreish with a sharp and punchy Worcestershire sauce on top. The Sunday roasts here are pretty good too tbh. It’s either beef rump, roast chicken or lamb shoulder to share. Solid roast potatoes. Crispy, fluffy and well seasoned. Ordered a side of bone marrow gravy to cover everything in which was lovely. I wouldn’t go as far as saying it’s my favourite Sunday roast but very enjoyable nonetheless #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#london #londonfood #londonfoodie #londonlife #pub #fishandchips #sunday #sundayroast #english #eeeeeats #fitzrovia #marylebone #scotchegg #egg #roastbeef #british Less

Went for the bao, stayed for the soft serve @bao_london 😍🍦
-
Finally back in London! Was seeing a lot about Bao’s famous peanut milk soft serve so had to go and check it out for myself. First up, a couple of short rib and classic bao’s to get things going. Pillowy soft and flavoursome as always. You can’t really go wrong here. On to dessert though. I’ve always loved their house made peanut milk, it’s an insane creation, so turning it into a soft serve is the best thing that could have happened. The same moreish, sweet, salty, creamy flavours but in edible form. Served just a few notches above melting point so that when you eat it, it’s has the perfect delicate texture. It’s damn good and the homemade cones are a bonus! Only served at Bao KX. The banoffee choc ice was also great - a smart bao-style take on an ice cream sandwich. My favourite though was that soft serve. Unfortunately didn’t like the ice cream cake though, way too hard and just not quite the right texture. A little difficult to eat, but go get that soft serve! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#bao #shortrib #beef #steak #kingscross #baobao #icecream #softserve #london #londonfood #londonfoodie #londonfoodies #londonlife #eeeeeats Less

Dover Sole Meunière 😍
-
A visit to La Mère Germain in Villefranche-sur-Mer, a small fishing port between Nice and Monaco. Opened in 1938, this restaurant on the water’s edge has been a favourite in the town for many years, specialising in seafood and their very famous bouillabaisse. It was the Dover sole meunière here that did it for me though. Beautifully prepared. Gently dusted with flour and pan-fried in brown-butter before being finished with lemon juice and parsley. Perfectly golden brown all over and served with ultra soft, well seasoned new potatoes. The fish was tender and meaty. Nutty and ever so slightly sweet. The pale pink bones pulled away with ease. Simple and so delicious. A friend of mine told me that the lobster carpaccio was incredible here so ordered that too. He was right. A very delicate carpaccio with plenty of olive oil, lemon juice, dill, radish and small pieces of grapefruit. Just the right balance of sweetness and acidity. All you really need here are their super fresh raw plates and that Dover sole. If you’re in to bouillabaisse, make sure to get that too! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#france #southoffrance #cotedazur #monaco #nice #cannes #sof #villefranche #dover #doversole #fish #seafood #shellfish #lobster #carpaccio #seafoodlover #fishing #fish #pescatarian Less

Welcome back Endo-San @kazutoshi.endo 🍣
-
Probably one of the most anticipated re-openings of the year. Endo at the Rotunda is back and better than ever, with a refreshed dining room and even more creativity worked into the omakase. 20 courses, 10 seats and 1-Michelin star (for now). Great to back here. There’s nothing quite like it in London. As the lift opens, you walk into the most amazing space. Panoramic views, that incredible ceiling installation, the omakase counter on the left and a new matcha area on the right. As before, it all starts with Endo-san’s business card: binchotan-kissed nori, sushi rice, wasabi, Cornish otoro, soy and caviar. There are few things more enjoyable than starting the evening with a bite like this. Loved the Japanese yellowtail with monkfish liver and caviar - an incredible combination of flavours and texture - this was one of my favourites from the night. Yellowtail had some bite, liver was like uni in texture, creamy but with lots more umami. The scallop nigiri was buttery smooth too, but it was the chopped oyster nigiri that really did it for me, just insane. In total, around 20 courses with plenty of complex nigiri and a variety of intricate small plates. The finale was the A4 Wagyu from Miyazaki. Cooked to perfection over binchotan. Buttery, beefy and served with a duo of sauces - the yaki sauce was so rich and delicious. The fig and umeshu cocktail was crazy too - bitter sweet and well balanced. For me this is the best omakase in London. Every detail and each part of the evening is so carefully thought out. Food, ambience, service - nothing falls short. #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#london #londonfood #londonfoodie #omakase #finedining #eeeeeats #endo #sushi #omakase #japan #japanese #sushilovers #wagyu #finedining #michelinguide #michelinstar #nigiri #otoro #caviar #seafood Less

Beef Wellington of dreams @45parklane @chefcalum @elliottgrover @wolfgangpuck 🥩😍
-
Lots of fun in the kitchen for this very special pop-up. The most incredible pies and a sensational Wagyu beef wellington is on the menu at CUT for just one week. There really is no one better at pies than Callum - he’s mastered the craft of pie making and somehow creates these intricate beauties with ease. They almost look too good to eat. It was great getting in there with the guys yesterday but even better tasting right off the pass. The Australian wagyu beef wellington was sublime. A perfectly blushing pink centre and a golden, buttery puff pastry encasing the beef. Lots of depth to the duxelles too - deep, punchy, earthy flavours in there. Served with luscious red wine jus. The dauphinoise potato and yoredale cheddar pie was stunning too. A tower of creamy, cheesy potatoes tucked under that golden dome of pastry. It’s dishes like this you won’t find anywhere else. There are also lobster, lamb and chicken pies on the menu for the week. Elliot, Callum and Wolfgang’s specials’ are not to be missed! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#wellington #beefwellington #london #londonfood #londoneats #mayfair #wolfgangpuck #eeeeeats #chef #finedining #pastry #pastrychef #eeeeeats #wagyu #steak #beef #steakhouse Less

Kaiseki at @maru__london @yasuocha @taiji_maru 🇯🇵🇬🇧
-
One of London’s best kaiseki restaurants. 10 seats and 22 impeccable courses. The team here is led by two very accomplished chefs, Yasuhiro Ochiai and Taiji Maruyama. Yasuhiro, previously head chef at 2 Michelin starred Tsukumo in Nara Japan now takes the lead at Maru and he’s incredibly skilled at what he does. The offering is a sort of hybrid kaiseki / omakase, with a farm-to-table approach that focuses on serving ingredients at the peak of their season. Lots of intricate small plates in and amongst the nigiri which creates a nice flow for the dinner. Nothing quite like watching the team craft and prepare each course in front of you. Some of my favourites included their homemade cold soba with truffle - chewy, light, fragrant and packed with umami. The ice bath aged squid with oscietra caviar was lovely too - a super unique texture to their squid which is so creamy compared to typical ika I’ve had before. Loved the 10-day dry-aged otoro - this was sliced and placed on a 45 degree Himalayan salt slab to very gently season and render the fat. An unbelievable texture to the otoro after hitting that stone for just a few seconds. Their Hasun is the main kaiseki basket, which comes with 5 small plates. The sweetcorn and peach palette cleanser from this was crazy. A super interesting pairing of ingredients - sweet, savoury and fresh with ultra ripe peach. To be honest it’s crazy to me that Maru doesn’t have a star yet - the attention to detail in every aspect of the restaurant, from the ambiance, serveware, drinks, food and post-dinner treats is so meticulous. It’s only a matter of time for these guys. Go before they get that 🌟! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#london #londonfood #omakase #sushi #caviar #mayfair #japanese #japanesefood #sashimi #nigiri #finedining #michelinguide #michelinstar #squid #sushilovers #kaiseki #japan Less

Haddock and Chips @thegeorgepublichouse 😮‍💨
-
Sunday sessions at The George. It’s a proper pub but with lots of good food too. Welsh rarebit croquettes, Thai red curry pork crackling, black pudding scotch eggs, fish and chips + a few Sunday roast options with all the trimmings. The beer battered haddock and chips was beautiful. An impressive piece of ultra golden and crispy haddock sat upon a mound of fluffy chips. Perfectly cooked and served with mushy peas and a homemade tartare sauce. The batter maintained its crisp even after a dousing of vinegar. Rarebit croquettes are a must, get them - super crispy and moreish with a sharp and punchy Worcestershire sauce on top. The Sunday roasts here are pretty good too tbh. It’s either beef rump, roast chicken or lamb shoulder to share. Solid roast potatoes. Crispy, fluffy and well seasoned. Ordered a side of bone marrow gravy to cover everything in which was lovely. I wouldn’t go as far as saying it’s my favourite Sunday roast but very enjoyable nonetheless #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#london #londonfood #londonfoodie #londonlife #pub #fishandchips #sunday #sundayroast #english #eeeeeats #fitzrovia #marylebone #scotchegg #egg #roastbeef #british Less

The most insane mille-feuille @bardespreslondon @cyril_lignac 😍😮‍💨
-
Hadn’t been here for a while! It’s a restaurant that fuses together Japanese and French cuisine with seasonal ingredients, flavours and techniques from both. Run by Cyril Lignac, a master pastry chef from France who is so skilled at what he does. Precise execution of dishes here and a lovely list of desserts too. The langoustine ravioli is one of my favourite mains - al dente parcels of egg yolk pasta filled with naturally sweet, chopped langoustines and served in a langoustines bisque. It’s the perfect balance of sweet, salty and creamy - loads of depth in the bite. Couldn’t get enough of it! The truffled wagyu katsu sando is one that’s difficult to resist. Cut in to three slices and gone in three bites. Buttery soft A4, a crispy panko coating and a hint of black truffle on the inside of the toasted brioche. It melted in the mouth - very rich, but very good. Their signature avocado and crab galette is a dream - almost like a tostada. Fresh, acidic, and nicely dressed with a crispy shell underneath - it really cuts through all of their rich dishes. Thee seared chutoro with white ponzu is also nice and sharp. If you skip the Sando, a good option is the filet of beef with sushi rice on the side - it’s a combination that’s hard to beat tbh - seasoned sushi rice and with perfectly tender and medium rare beef. For dessert, get the mille feuille. It’s phenomenal. Three pieces of super buttery, ultra crumbly puff pastry. Two layers of vanilla bean crème pâtissière and a drizzling of caramelised pecan praline. Nothing more satisfying than cracking through this thing it’s sensational #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#london #londonfood #londonfoodie #eeeeeats #finedining #pastry #pastrychef #millefeuille #french #frenchfood #paris #france #mayfair #vanilla #patisserie #japanese #japanesefood #wagyu #wagyubeef #knightsbridge #belgravia Less

One of my favourites! @lachaumierenice 🔥🥩
-
There are very few restaurants as charming as this one. Located on the outskirts of Nice is La Chamuière. A restaurant with a focus on utilising the best seasonal produce, speciality meat and the Woodfire grill. It’s a fairly intimate spot that’s dimly lit, with a big butchers block at the centre of the dining room. I only really go here during summer but it’s such a nice vibe for dinner. The grill master has been grilling meat here for over 20 years and his ability to perfectly cook so many things at once is impressive. I went for their famous duck, as well as the A5 Kagoshima rib cap - couldn’t resist the wag, it looked too beautiful. The duck was insane. Edge to edge pink with the most beautiful crust. Perfectly rendered, tender and smokey. It’s wild how he cooks it. Directly over the fire for parts, and then off to the back for lower temp cooking with one final blast at the end. Served with woodfired potatoes and the best local cream. The starters here are as good as the meat. That focaccia with heirloom tomatoes, truffles and prosciutto is just unreal - one of the most amazing bites. Excellent black summer truffles this season - super fragrant and with lots of flavour. They really added some oomph to the baked Camembert and focaccia. There’s a lot I could talk about here.. but just go and eat at this place when you can. It’s good #notoriousfoodie
-
-
-
-
-
#southoffrance #cotedazur #nice #cannes #monaco #sof #sainttropez #sttropez #steak #duck #steakhouse #finedining #truffle #truffles #michelinguide #michelinstar #steakhouse Less