Pied à Terre @ Charlotte Street, London

>> Jan 29, 2011

Pied à Terre, currently a 2 Michelin starred restaurant, specialises in French style cooking. It is also the restaurant where celebrity chef Tom Aiken worked at until 1999. Pied à Terre held on to its 2 Michelin Stars until Aiken left to open his own restaurant. The head chef position was then taken over by Shane Osbourn (who is the first Australian Chef to obtain Michelin status and is the only Australian chef to have 2 Michelin Stars at the moment). Anyway, enough of a history lesson and down to the food.

Canapes

Canapes

From left to right: Salmon Puree on a cracker, Shrimp puree on top of crushed peas, Foie Gras puree sandwiched by crackers.

The bite sized finger food were a rather nice way to start the meal. The presentation alone won me over. Taste wise, it was superb. The seafood purees were extremely fresh and didn't even have the slightest tinge of fishy flavor.

After the Canape, a selection of bread was served. The poppy seed bun was so good (no pictures though). The man in the table next to me was as addicted to it as how opium addicts are hooked to their junk. I could understand why so.

Poached Organic Salmon

Poached Organic Salmon

The salmon was served with a salad of smoked eel, shaved fennel and orange, sesame mirin dressing. Taking it with a bit of everything balanced the tartness of the pickled fennel and orange.

Raviolo of Braised Veal Shin and Veal Kidney

Raviolo of Braised Veal Shin and Veal Kidney

Raviolo of Braised Veal Shin and Veal Kidney

Don't be turned off by the usage of kidney in the dish as I couldn't even taste any. The sage broth was poured over by the waiter upon being serve the dish. The veal extremely tender. The cubed vegetables gave the dish a crunchy texture in contrast to the soft veal fillet. I wouldn't say it was the best dish I had that day, but it was certainly good.

Selection of Farm House Cheeses

From 1 o clock clockwise: Bleu, Goat's and Brie.

Accompaniment for the Cheese Platter

Poached fig, honey and chutney to go with the cheese.


The winning dish had to be the cheese platter. I would have scored them 110/100 for presentation. It was so grand that I felt it was such a pity to dig in. Anyway, the honey went extremely well with the blue cheese. The poached figs were supposed to be paired with the goat's cheese and the brie was suppose to go with the chutney. This has to be the best cheese platter I've had.

Palate Cleanser

Palate Cleanser

From bottom upwards: Vanilla custard, whipped cream and crumble.

The sweetness of the custard was just right. The dish itself was rather light. It was nice.

Cappuccino

Petits Fours

Cappuccino and Petits Four

From left to right: Canelé, Blueberry Tartlet, Almond Cookie, Kiwi Jelly, Chocolate Ganash with Orange, Fudge.

The Canelé was done just right. Compared to the Canelé at Nathalie's, it would have won hands down. I personally felt the kiwi jelly didn't go well on its own or with the coffee. Everything else got a thumbs up from me.

All in all, this has been my best meal in London to date. The dim sum at Hakkasan would come in a close second. I totally understand why Pied à Terre has 2 stars now. They certainly do deserve their many awards. Pied à Terre has also been repeated voted as one of the top 5 restaurants in the UK since 2006.


*Opinions expressed are solely based on my personal experience

Map to Pied à Terre

Nearest Tube Station: Goodge Street

Address:
Pied à Terre,
34 Charlotte Street,
London W1T 2NH,
United Kingdom.

Contact:
Telephone number: +44 (0) 20 7636 1178
Website: http://www.pied-a-terre.co.uk

Opening hours:
Lunch: Monday to Friday 12.15pm – 2.30 pm
Dinner: Monday to Saturday 6.00 pm – 11.00pm

Pied à Terre on Urbanspoon

2 comments:

Nava.K January 29, 2011 at 1:37 PM  

very creative in presenting their food, thank you for sharing.

Tummy Rumble February 1, 2011 at 11:33 AM  

@Nava: thanks for stopping by..

Post a Comment

Related Posts with Thumbnails