Nightmare in the kitchen is the program that introduced me to this Chief Scottish multi Star: Gordon Ramsay . Who is he? Wikipedia is your friend :)
more sympathetic, Gordon Ramsay is a great leader who helps other restaurants on the brink of bankruptcy to recover. But by inspecting the kitchens of these restaurants he discovered (although it must be used repeatedly) kitchen nightmares: dirty, dirty, dirty ... What
give goosebumps!
And then I wondered if he had a r estaurant gourmet in France because he has to London, New York, Tokyo , and others). But Paris then? A Paris
even there is none, nyet. The restaurant is actually in Trianon Palace in Versailles. The classy:)
Gordon Ramsay at Trianon Palace , rated 2 * by Michelin shortly after its opening in 2008 led by his collaborator Simone Zanoni former chef at Restaurant Gordon Ramsay in London 3 *
Attention The Veranda is next to Gordon Ramsay, is also a restaurant but rather brasserie style (luxury). He also belonged to Gordon Ramsay, but The restaurant is one that bears his name :)
Obviously, the setting is magnificent: The Trianon at Versailles. Obviously proper attire was required ... but still? "you can come in jeans, a dress code is of course" . And then I reminds few minutes because I wanted to be sure ... "Bow tie or cravat least for men, jeans prohibits"
Hmm ... To not offend anyone, it was well dressed lol And it was right ... all men were in suits, shirt, tie ... For girls it's less complicated, just not enough of sneakers.
We had booked for lunch , we wanted a table with a direct view of the gardens. We install and servers give us the cards. J'adooooooore:) I have a food menu without prices ^ ^
"Honey, I'd like pti lobster with foie gras. And you're decided?
- Gulp um ... salad would suit me very well "
As in The Quizième Cyril Lignac , the probability of return to Gordon Ramsay is low, we asked the Tasting Menu as follows: Appetizer
~
Perigord foie gras roasted beets
tart, green apple
Alsace Riesling "Late Harvest", D. Ostertag 2007
~
Raviolo prawn and lobster
Caviar Petrossian, lime vinaigrette
St. Aubin "En Remilly, Colin 2008
~
Turbot de Bretagne Braised "Cote Rotie"
rat horseradish mousseline
~
Allaiton roast rack of lamb, bacon cedar wood, stuffed peppers
(or)
Roast duck with honey from the garden of the king
smoked green cabbage , braised chard cooking juices
Coteaux du Languedoc, D. Montcalm 2007
~ Strawberry hit on the green apple, tangy
with strawberry marshmallow
La Spinetta Moscato d'Asti 2008
~ Pineapple Iced meringue
Minestrone coconut
~ Chocolate Crispy Mandarin
tangy scent of hazelnuts
Banyuls Rimage Les Clos 2008 Paulilles
~
Et .. iced chocolates presented in a cup of liquid nitrogen
... fog on the table
My first gastronomic restaurant.
Obviously, it's confusing, it is unusual. Lots of sweet and salty. I do not like that in normal times, I totally loved it here. An orgasm for the taste buds as said one;)
My first real caviar.
duck perfectly pink.
desserts as works of art. The dishes are
stages, ie we start from the top is done from below. This means that even if when the dish arrives and wonder each time how to eat, in fact we did not have much choice: it tasted like the chef wanted. It is hard. This is reflected, milimeters is perfection.
The most surprising 1 dessert with pineapple ice.
In fact this dessert has been taken him in cones of glass.
We start over, namely the ice gigembre. Then the caramel biscuit breaks below and we taste another ice. The second ice is eaten with the biscuit and then with the meringue. When we finished the meringue is the shadow on the granite pineapple ... so gentle on the ice after papilels.
The most beautiful: the last crispy chocolate dessert
It gives us a kinder a big white plate with dark chocolate, half open. We see inside a ball powdered red, giving a velvety appearance. Hmm ... but how? What is this? We expect something sweet, mellow, not to cold! Many
contast between what is seen at first glance and what is eaten afterwards. This big kinder breaks into flower (well me that did that to me), to discover an egg ice: p vanilla ice cream that hid inside an ice cream with mandarin:) If that's not pretty!
The worst: The appetizer
Why? Because it was confusing. I did not know what to expect, then this first entry in the field was done with caution and reserve with this sentence in my head "c quooiiiii is bizarreeee"
was a salad and mozzarella on a sweet seasoning.
The best of the best: turbot with wasabi mashed and vegetables from the garden
Hmm ... vegetables not as crisp as possible, the perfect puree, turbot all good.
And it has ended on a note in the flower of salt ;)
unheard experience, a world to explore.
Gordon Ramsey has a restaurant in London of course, and a 3 * at that. Only here it is London is a bit far for today. But nothing tells me that one day or close to from tomorrow I will say "Let's go to London!"
Here is an article I found on a blog that tells the Gordon Ramsey version London:
http://www.partirdemain.com/blog/gordon-ramsay-restaurant-londres.htm
The article is admittedly a bit short, but ... you see, such a beautiful experience was often difficult to be told as it is lived, and even if we forget the details, we do not always keep a memory. Something beautiful for sure, palpitations, soft or crunchy, it no longer knows, but it's worth then we sharing.
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