There are few more joyously colourful and lavishly decorated restaurants than Mourad Mazouz and Pierre Gagnaire’s 18th Century house of fun. Everything comes with a sense of theatre, from the unfailingly attentive service to Gagnaire’s signature multi-dish cooking. Here, an expertly poached fillet of Cornish sea bass will not suffice; it must be beautifully complemented by a sea bass sahimi, a mussel bavaroise with parmesan tuile, and a tema artichoke with Oscietra caviar. Each element is always exceptionally composed and the original combinations brilliantly conceived.
00:00 intro
02:34 Welcome Canapés
04:28 Summer
05:15 Scottish Langoustine
07:25 Australian black truffle
09:30 Welsh Lamb
10:18 Creedy Carver Duck
10:42 Colchester Lobster
11:52 Chocolate Soufflé
12:17 Grand Dessert
12:41 Cheese
13:14 Coffee & Tea
13:36 Wine List by the glass
1 Comment
Looks far better than when I went 10 years ago.
The food. … wow, so rich, so luxurious, amazing.
The wine prices …Ridiculously high, I can't justify that.
Thanks for showing the bill….. SCARY PRICE 😂.