Sketch Lecture Room and Library

Tuesday, June 23, 2009 - Needless to say, I was impressed with this visit. My oh my, do the people behind Sketch know how to put on a show, and for once I actually felt comfortable in a slick Michelin restaurant...Of course, the restaurant is nothing, if not for good food and Sketch did not disappoint in this department; flavour balancing was spot on, and I was enamoured with their creative use of olive oil and berries. Dishes tasted as they should, and in particular, the mackerel tartare worked like clock work.

Thursday, November 27, 2008 - Gagnaire works plays across the full spectrum of taste, temperature and texture, usually combining all three elements with unexpected, but surprisingly harmonic effect. He is not afraid to mix sweet with savoury, robust with delicate, hot with cold. A fine example of his pushing flavours to their extremes is the duck main dish; intensely sweet jus, rich meat, fruity-tart marmalade are each strong and powerful, yet carefully composed and precisely poised. Yummy.