The most insane mille-feuille @bardespreslondon @cyril_lignac 😍😮‍💨
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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 🙅🏽‍♂️
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