Restaurant Gordon Ramsay London

Why is it that many people don't like Classic French cuisine? Some argue that it is boring because it is rather predictable. That might be, but so is sex with a long term partner and we still like it.

Matt Abé cooks at Gordon Ramsey classical French cuisine. He does it really well. He took over from Claire Smyth when she left to set up her own shop. He tweaked the menu gently and applied some individual touches and techniques. And he creates excellent dishes. None of them push boundaries, they are not thought provoking and awake a social consciences, but they taste very well. The ingredients are excellent, the execution without any flaw, the flavours layered in exactly the pleasant way, and what really endears him to me, the level of acidity is high. For me as an acidity junkie perfect.

There are some classics, which I have eaten at Aubergine when GR was still working as a Chef, like the lobster ravioli. Slightly changed it still holds up as wonderful dish with all the components one would wish for. The sweetbread as well the turbot were cooked in the pan and had a fairly thick caramelised crust on top which enhanced the texture in the mouth, an interesting technique which is applied rarely. The pigeon from Bresse, rosé but not bleeding, comfort food on the highest possible level!

Jean Claude, the Maitre D’ since the inception of the restaurant, still does not recognise the people who came many times, but runs the front of thee house, efficient but personable.

I am glad I went back to check out this place after Ms. Smyth left, it is as good as it gets and deserves its three stars.

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Another chance to enjoy this cocoon of excellence to celebrate my Birthday and also my parent’s anniversary in the hands of sheer experts. The visit was frankly a knock out and even more special than my first visit 5 years ago and I would say the elegance, showmanship and design of the food and manner in which we were looked after was, a considerable step up from the already high, previous expererience. Dare I say there was also a more upbeat and relaxed, fun atmosphere and it was frankly wonderful to be back in the hands of utter professionals at the top of their game.

The food was actually far greater an experience on this occasion – there really wasn’t anything that wasn’t truly delicious and the particular bombshells were the pig done in five different and sublime ways and the frankly outstanding lemon parfait dessert which brought memories of Le Bristol in terms of supernova impression in design and wow factor in the mouth as well. But I am also struggling to think of a time when I have been this well loooked after and the hospitality was just on another level. We were even invited in to the kitchen briefly which was lovely as my folks have not had this before during their many visits at La Tante Claire before it became Restaurant Gordon Ramsay, and a really nice opportunity to say thank you to the head chef who was doing a superb effort on behalf of Clare Smyth who was enjoying her holiday. Bravo the team, and thank you so much again – that was one for the memory banks that will remain as a sublime restaurant visit forever, which, for all, is pretty much the whole point of this pursuit n’est-ce pas?

The food was actually far greater an experience on this occasion – there really wasn’t anything that wasn’t truly delicious and the particular bombshells were the pig done in five different and sublime ways and the frankly outstanding lemon parfait dessert which brought memories of Le Bristol in terms of supernova impression in design and wow factor in the mouth as well. But I am also struggling to think of a time when I have been this well loooked after and the hospitality was just on another level. We were even invited in to the kitchen briefly which was lovely as my folks have not had this before during their many visits at La Tante Claire before it became Restaurant Gordon Ramsay, and a really nice opportunity to say thank you to the head chef who was doing a superb effort on behalf of Clare Smyth who was enjoying her holiday. Bravo the team, and thank you so much again – that was one for the memory banks that will remain as a sublime restaurant visit forever, which, for all, is pretty much the whole point of this pursuit n’est-ce pas?

Once in, you are in impeccable hands and I was delighted in that our waiter was not a French waiter obsessed with his own status, or indeed a stuffy and judgemental character, but a down to earth Londoner who really looked after us well. There were plenty of waiters to each table which gave a slightly ‘monitored’ feeling and the only other aspect that didn’t shine with me was the white cloth, white walls, white ceiling, white everything in a tiny box of a dining room. It isperhaps not the place to have any loud celebration with friends I would say, as one would very easily feel it inappropriate to having too much loud fun here. This venue struck me and I believe is, a place for couples or for an intimiately special occasion.

The food is beautifully stylish, no question. I was surprised at how simple the pizza flavoured amuse bouche crisps were but yet how powerful they were too and the frogs legs was perfectly pleasant. But an atomic bomb of happiness occurred at the pan-roasted foie gras with amaretto foam (Italian hazelnut liquor with chocolate overtones). This was an instant moment of joy that escalated immediately in to the heights of a a death-row meal dish, rivalling that of Michelle Roux Jr’s cinnamon pancake foie gras. A true moment. The ravioli, fish and steak were all wonderfully stylish but were in danger of being only just above pleasing; thankfully faith was restored at the popping candy pineapple shot drink and subsequent chocolate dessert – simply sex on a plate. All other aspects were highly refined and the whole journey made me leave with a definite mission accomplished smile which did not produce any negative feelings. My only final thought in hindsight however is that as nice as it was, it somehow did not have as much punch as the reputation would suggest; aesthetically, it was not leagues above other Michelins, but the ingredients were clearly well thought out and utilised without overdoing in any way which is perhaps the main reason for its accolade at the highest end. An utter treat, making me leave with a big smile, but no real need to go again immediately.

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