What is 3 Michelin stars?

Like most people, I started my interest in cooking with a packet of instant noodles. After a few attempts that was hard to go wrong, adding an egg or slices of ham added more dimensions to a simple bowl of hot noodles. When I was living out of a suitcase as a consultant, my attempts at cooking were mostly disastrous; with the meat being too raw and the vegetables overcooked. When I finally got my own apartment and a cosy kitchen with it; I was determined to set about doing it the right way. Searching for a way to cook delicious meals for myself and loved ones, I ploughed the internet, cook books and TV food channels for delicious recipes that were quick and easy to re-create. 

None inspired me as much as the no nonsense three Michelin stars chef, Gordon Ramsay. His short, sharp and quick recipes made it easy for a beginner like me to follow. I told myself if I follow the recipe created by a three Michelin stars chef; even if I screw it up a little, it cannot be that bad tasting, right?!
























Recently over a warm English summer evening, wifey and I had the privilege of dining at the three Michelin stars Restaurant Gordon Ramsay at Royal Hospital Road in London. Being able to dine at this place is like going to a culinary Disneyland for me. The myriad of staff that took our jackets, seated us, showed us the menus, served us food and wine and those who escorted us to the powder room all seem to move in perfect harmony in the intimate setting of the restaurant.

Food was Immaculate. The balance of taste is amazing and subtle; allowing the fresh seasonal ingredients to show its worth on the beautifully plated dish. Each dish is like a work of art; worthy of being framed. I will let the pictures do most of the talking. The Chef Patron is Clare Smyth MBE who is the first female British chef to hold and retain three Michelin stars. We had an opportunity after dinner to meet with her in her kitchen where she showed us the various meat, seafood, vegetables and sauce stations. Surprisingly in the kitchen, there was none of the shouting and the "f word" that Gordon Ramsay is all too famous for. The kitchen is clinically clean and rather quiet. Teams of chefs floated around Clare seamlessly as she plates every dish with care like that of as master craftsman. It was a privilege just to be there to observe all these professionals at the peak of their careers doing what they do best; cook!

Canapés

Pressed foie gras, smoked & confit duck, pickled pears & tasmanian mountain pepper


Ravioli of lobster, langoustine & salmon poached in a light bisque,
oscietra caviar & sorrel veloute























Roasted cornish turbot with peas, broad beans, asparagus morels & Iberico ham


















Isle of Gigha halibut with Atlantic King crab, finger lime & ras el hanout infused broth


















Bresse pigeon with grilled polenta, smoked ventreche, braised shallots & dates


















Selection of cheeses from the trolley























Mango, jasmine & passion fruit soup























Agen prune creme brulee with Granny Smith apple juice


















Lemonade parfait with honey, bergamot & sheep's milk yoghurt sorbert
























White chocolate truffles infused with lemon mist & turkish sweets























Service was Impressive. The Maitre D', Jean-Claude Breton is a real charmer. In between the myriad of people who came to attend to our every need, Jean-Claude Breton floated in to joke with us and made us feel very comfortable in this small and intimate restaurant.  After hearing about my passion for cooking and telling him that my kitchen are stocked with cook books by Gordon Ramsay, he kindly offered to bring us on a tour of the kitchen after service! The Head Sommelier, Jan Konetzki who recently won the UK sommelier of the year award 2012 was unimposing. Seeing that we were only a couple, he suggested that we have a glass of champagne, white and red wine each instead of a bottle to get a good taste of their wine collection. His recommendations complimented the food well, was inexpensive and covered the best of Europe's wine producing regions. 

Ambience was Intimate. Wifey loved the decor and ambience of the restaurant. It was a small and cosy restaurant with 44 seats and a new art deco design. They even have a small stool for you to place your handbags beside you! I found the decor simple and soothing to the eye; allowing you to focus on the food, wine and your company. 

With Clare here showing us her kitchen, it has been a privilege.