Nov 23, '13

Once again about Hedone

Liquid parmesan ravioli
Liquid parmesan ravioli

Professional chefs are known for not having much life outside of their kitchens. It’s a difficult  job, not only physically, but also emotionally, often becoming your whole life and vice versa. Hedone’s chef Mikael Jonsson brings his passion for the art of  the gastronomy to a whole new level.

I haven’t met anyone like him, even among the best chefs of the world, who would be so obsessed about what he is doing. Perhaps it’s because Mikael himself loves to eat. Mikael is a lawyer turned into a food blogger , then – a cook for his own pleasure, and then, a professional chef in London with a Michelin star under his belt. Anyway, this was my third time at Hedone. I especially loved the light as air, and definitely one of a kind, liquid parmesan ravioli. And if I had to choose only one fine dining restaurant in London, it would Hedone. Without any doubts.


Petit fours
Petit fours
Wine list
Wine list
Slow cooked dugg egg
Slow cooked duck egg
Poached oysters- one of them is slightly smoked
Poached oysters- one of them is slightly smoked
All about tomatoes
All about tomatoes
Scallop
Scallop
The open kicthen
The open kitchen
Seabass with artichokes
Seabass with artichokes
Ice cream with figs
Ice cream with figs
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