Classic French at The Ritz

Perfectly executed classic French at The Ritz, one of the very few (unfortunately) places in London that doesn’t take any shortcuts when the quality of ingredients is concerned. The Scottish langoustine à la nage with a brilliant sauce made of white wine, sweet mirepoix, butter, cream, lemon, herbs and dulce seaweed was one of the best langoustine dishes I’ve ever had. ( Clearly 3 Michelin star level, even if The Ritz undeservingly has only one…) The other dishes (also excellent!) are in the pictures.

The dishes paired with wines by @fineandrarewines .
Spencer Metzger @spencermetzger – the premier sous chef.

Old school French is back and I love it.

The Scottish langoustine à la nage

Norfolk crab with Granny Smith apple and fennel

Ballotine of duck liver with cherry and pistachio

Veal sweetbread with caramelized shallot and madeira

Chateau Margaux wine

Fillet of beef with salsify, lovage and smoked bone marrow

Crêpes Suzette

Peanut parfait with caramel and dulcey

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low…

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Classic French at The Ritz

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

l’Hôtel de Ville Crissier

l’Hôtel de Ville Crissier

Classic French at The Ritz

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

l’Hôtel de Ville Crissier

l’Hôtel de Ville Crissier

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