Oct 1, '19

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
The Scottish langoustine à la nage
Auxeay Duresses Les Clous
Norfolk crab with Granny Smith apple and fennel
Norfolk crab with Granny Smith apple and fennel
Ballotine of duck liver with cherry and pistachio
Ballotine of duck liver with cherry and pistachio
Veal sweetbread with caramelized shallot and madeira
Veal sweetbread with caramelized shallot and madeira
Chateau Margaux wine
Fillet of beef with salsify, lovage and smoked bone marrow
Fillet of beef with salsify, lovage and smoked bone marrow
Crêpes Suzette
Crêpes Suzette
Peanut parfait with caramel and dulcey
Peanut parfait with caramel and dulcey
Chateau Gilette wine
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