I am finally getting to write about the fabulous meal I had with Andrea, Janet, David, and Val at Gordon Ramsay’s flagship restaurant, Gordon Ramsay, in London way back in March!

The restaurant’s website describes the history of the restaurant:

Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France where he worked in the kitchens of Guy Savoy and Joël Robuchon for three years where he was able to enhance his expertise in classic French cooking.  In 1993, Gordon became chef of the newly opened Aubergine, within three years the restaurant was awarded two Michelin stars.

In 1998 at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, in Chelsea. On 19th January 2001 it won its third Michelin star.  It has since undergone a major refurbishment and in 2008 celebrated its tenth anniversary.

This intimate restaurant seats 45 guests surrounded by the stylish interiors designed by the acclaimed designer David Collins.

Let me just begin by stating that the evening can only be described as perfection. I have been to several of Gordon Ramsay’s restaurants including Maze and the London Bar and in my mind, there is no comparison. As good as those other establishments are – and they ARE quite good – Gordon Ramsay’s far exceeds them in terms of ambiance, service, presentation, food, and overall experience. Dining at Gordon Ramsay’s, although not cheap at 120GBP per person (I was lucky enough to be Andrea’s guest), is an experience not to be missed if you are a “foodie” and find yourself in London.

The photos used above are not my own. I sourced them from the blog Ulterior Epicure as I did not have a camera with me at the dinner and I felt that visuals were critical to the story.

Since I am so late telling the details of the story, I think I shall just let the pictures speak for themselves with just a few comments from me. Our dinner consisted of several incredible dishes from the “Menu Prestige” including the Ravioli of lobster, langoustine and salmon poached in a light bisque, with a tomato chutney; the Cannon of Cornish lamb with confit shoulder, ratatouille and thyme jus; the Potato Crisp with Pistou; and the Bitter chocolate and hazelnut cylinder with ginger mousse and blackcurrant granité.

Yum!

The total experience is what truly sets the restaurant apart. Not only is the food exceptional, but the Maitre D’, Jean-Claude Breton, is the secret ingredient. We dined for four hours, had seven bottles of wine, and never once felt the presence of the serving staff. They were unobtrusive, appearing only when needed, and they were incredibly knowledgeable. Jean-Claude appeared like a wraith at the perfect moment, shared a nugget of his immense knowledge, and then vanished as quickly as he had arrived.

If you ever have the chance, DO NOT miss this dining experience. It is one of the two or three finest I have ever had.

@99GR81