La Trompette

Monday, October 05, 2009 - Poulet Noir, chorizo risotto, lemon, garlic, parsley and courgette fritters - Chicken, not exactly the most exciting meat in the world, is it? But there must be a reason why we eat so much of it, and this dish really helped to fight for the chickens cause. The poulet noir, the Rolls Royce of the chicken world, was simply prepared. Beautifully moist with a crisp skin, it was dusted with a finely chopped gremolata. Seasoning was at an absolute minimum but the chicken was given a bit more punch by the saffron laced chorizo risotto it was perched upon...

Monday, September 07, 2009 - Inside the pasta we see the tightly packed strands of crab and scallop. The sauce was very fragrant, completely infused with seafood equally matching the rich ravioli. Rich, appetising and completely satisfactory...The beef looked heavenly. Served sliced and bloody, it was a fantastically viscous mouthful. The bavette had a chewy texture, but being cooked medium rare, it was a bovine sponge that soaked up the syrupy sauce that carried deep balsamic and saltiness. The roasted whole shallots bursting with flavour and the bacon providing yet more intensity and we had not even started on the excellently buttery dauphinois on the side.