Hedone

Mikael Jonsson is featured in the recent issue of Leon magazine. Very interesting read. (http://leon-magazine.com/)
Mikael Jonsson is featured in the recent issue of Leon magazine. Very interesting read. (http://leon-magazine.com/)

I’ve been following Mikael Jonsson’s work ever since he opened Hedone and ,I must say, his cooking just gets better and better. Still my favourite “fine dining” restaurant in London. Pictures below from my recent meal there. ( Search on the right hand corner for the,full, previous reviews.)

Hedone: 301-303 Chiswick High Rd, London W4 4HH, United Kingdon;tel.+44 20 8747 0377

The open kitchen in the beginning of the service
The open kitchen in the beginning of the service
Lemon mayo merengue, foie gras terrine, Portobello mushroom
Lemon mayo merengue, foie gras terrine, champignon de Paris
Hedone classics- Nicoise salad cornetto
Hedone classics- Nicoise salad cornetto
Inverted Scottish langoustine sushi with homemade nori filled up with mustard flavoured cream. The barely cooked langoustine was the sweetest, most delicate thing..
Inverted Scottish langoustine sushi with homemade nori filled up with mustard flavoured cream. The barely cooked langoustine was the sweetest, most delicate thing..
Oyster from Dorset,sorrel cream,sorrel and strawberry ice cream
Oyster from Dorset,sorrel cream,sorrel and strawberry ice cream
Delicious umami explosion-parmesan custard, umami jelly, chia seeds
Delicious umami explosion-parmesan custard, umami jelly, chia seeds
Live scallops from Isle of Mull ( still moving when touched with a fork) with sea urchin and coffee cream,shiro dashi. Mikael always outsources the best scallops one can get.
Live scallops from Isle of Mull ( still moving when touched with a fork!) with sea urchin and coffee cream,shiro dashi. Mikael always outsources the best scallops one can get.
That bread... He said he just got a new oven, which will make the bread even better.
That bread… He said he just got a new oven, which will make the bread even better. The ground floor, where private dining room used to be, will now be dedicated for bread baking only.
One of the best crabs of my life - crab from Devon with parsley and mustard sauce,apples and hazelnut mayonnaise. I think it was cooked à la minute, which resulted in extreme tenderness.
One of the best crabs of my life – crab from Devon with parsley and mustard sauce,apples and hazelnut mayonnaise. I think it was cooked à la minute, which resulted in extreme tenderness.
Asparagus from the UK, avocado, primrose.
Asparagus from the UK, avocado, primrose.
Lobster from Devon, komatsuna leaf, coconut
Lobster from Devon, komatsuna leaf, coconut
Noir de Bigorre with smoked potatoes,coffee sauce and Swiss chard
Noir de Bigorre with smoked potatoes,coffee sauce and Swiss chard
Wagyu beef from Australia how I like it- slightly fatty and not too tender
Wagyu beef from Australia how I like it- slightly fatty and not too tender
Strawberry dessert
Strawberry dessert
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