The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with... More
The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with Chef’s Cameroon roots .
White truffle
Cinnamon berry - Garbure from the Pyrénées - Niébé
The opening course on the heritage menu highlights a melange of mushroom varieties, subtle spices along with duck and foie gras croutons . A nice opening act .
Celeriac
Yellow wine - Roasted jus - Caraway
The soul of the dish is in two duelling sauces , a rich meat like Celery jus and a Jura wine sabayon . The roasted celeriac balances the bold flavours .
Scallops
Jerusalem artichoke - Bards chitterlings -Mbongo
My favourite course of the night , a perfect scallop divided for the diner , a ragu of Sunchoke and chitterlings gives unexpected viscosity, and the Cameroon spice mix is able to shine .
Red mullet
Fennel - Agastache - Spicy clouds
A crispy red mullet is grated with bottarga and served with a bouillabaisse like sauce and a citrus sabayon . Once again the two primary sauces seek to find a balance .
The signature dish incorporates the Silver Lobster press which the restaurant is named after . There are only 6 such presses in existence, scattered at different restaurants around the globe including Gaddis in 🇭🇰.
The lobster is barbecued and then served with a traditional bisque which is finished table side with the use of the press .
Gascon Pork
“ Sarladaise” - Black pudding - Taro spices
A duo of belly and rib melded together , this was very rich perhaps overly so .
Pear
Almond - Selim berry - Arlette
Pear and almond is a classic combination and this was a very comforting dessert .
Cinnamon
Cameroonian chocolate - Yuzu - Vanilla from Tahiti
Finishing the meal with more Cameroon spices , the cinnamon is felt more in the nose than the palate , love the acidity from the yuzu which works well with the Spiced chocolate. Less
