May 30, '19

The Greenhouse, London

Exceptional Fine dining London United Kingdom

Some hightlight from my last dinner at The Greenhouse London, brilliant as always.

tartar with tomato gelee and aged Kaluga — Tartar with tomato gelee and aged Kaluga

cured, with green almond, radish and tomato consommé -raw with kohishikari rice — Cured, with green almond, radish and tomato consommé -raw with kohishikari rice

steamed and pickled white asparagus from les landes with cockles , lampong pepper and razor clam veloute — Steamed and pickled white asparagus from les landes with cockles , lampong pepper and razor clam veloute

“boullibase” of red mullet with saffron gelee and potato. — “boullibase” of red mullet with saffron gelee and potato

Rack of limousine veal with boudin noir and smoked bone marrow

chocolate cake, vanilla and salted caramel — Chocolate cake, vanilla and salted caramel

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The Greenhouse, London

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

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l’Hôtel de Ville Crissier

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