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.)
The open kitchen in the beginning of the serviceLemon mayo merengue, foie gras terrine, champignon de ParisHedone classics- Nicoise salad cornettoInverted 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 creamDelicious umami explosion-parmesan custard, umami jelly, chia seedsLive 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. 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.Asparagus from the UK, avocado, primrose.Lobster from Devon, komatsuna leaf, coconutNoir de Bigorre with smoked potatoes,coffee sauce and Swiss chardWagyu beef from Australia how I like it- slightly fatty and not too tenderStrawberry dessert
