“In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.”
Dinner by Heston Blumenthal at the Mandarin Oriental started with amazing service from the moment we arrived. With the maître de taking our coats and returning with our number tag on a key ring for us. We were sat down at a lovely perfectly laid table with a view of Hyde park. Our very informative waiter knew every detail about everything on the menu including it’s detailed preparation to what year it was originally developed with most coming from the 1500’s but some as far back as 1390.To start we had the meat fruit which came out looking like a mandarin but inside had a smooth chicken liver pate foie gras mousse combination that exploded in your mouth. For main we had powdered duck with confit fennel and also pigeon both with a jus which was a beautiful thick and sticky reduction. We had sides of triple cooked fries and delectable green beans with shallots.
For dessert which we had to pre order as it took 40 mins to cook, we had tipsy cake. A freshly baked brioche doused in alcohol that just tasted sweet and made you want more with a grilled pineapple on the side to cut through thewe were eating our desert we saw a couple behind us having a post dessert which we couldn’t pass on having ourselves. This was a liquid nitrogen ice cream made at our table on a portable trolley which is meant to be one of only 2 in the world and both are meant to live in this dining room. The vanilla custard used to make the ice cream left you wanting more. There was a choice of 4 toppings of freeze dried raspberries, apple popping candy, sugar covered fennel seeds and a chocolate and walnut praline.
Words & Images by Linda Hartley
Linda Hartley is a world wide traveller and purveyor of fine food. She only drinks vodka diet coke but for some strange reason gave into a bottle of white wine in this post. To impress her, make sure the vodka is Grey Goose and the sushi is all you can eat.