Hedone (Chiswick)

• The Gastroville blog that he writes is influential
• Now he has switched to the other side of the counter and is behind the stoves of his first restaurant
• In modest premises at the unfashionable end of the Chiswick High Road that were previously a Lebanese nightclub
• Supplements the best British ingredients he can find with produce from Europe where necessary
• Often is adjusted daily in the light of what ingredients are best that day
• A ten course tasting menu is currently available at £
• Given the high quality of the ingredients here this is actually good value this price would not buy you a starter in some top Paris restaurants
• Where similar and in a few cases identical ingredients are being used
• There is a downstairs with a private dining room
• Though there is now an extensive photo gallery
• What distinguishes Hedone is the relentless focus on the highest quality ingredients
• Probably the best butcher in London at the moment
• The chef spends time at the butcher selecting just a few of the choicest cuts of beef with a high degree of marbling and has them individually aged to order
• The beef that is served in the restaurant has been aged from between 55 and 80 days
• Where the chef spent training time with perhaps the finest baker in France
• White and other loaves produced have now reached the stage where they are as good as you will find anywhere
• Mr Croquet himself acknowledged that the bread is of a similar standard to his own
• The puff pastry is made from scratch and not bought
• Suffice it to say that this is serious cooking using serious ingredients
• The style is deceptively simple with few garnishes
• S obsession with top class ingredients continues unabated
• Whose flavour was quite remarkable
• Another example was the peas served with the pigeon
• The peas came from Italy and were of exceptional quality
• Up there with the best that can be found in the lovely markets of the Mediterranean
• Chocolate ganache topped with a chocolate disk topped with raspberry powder
• The 2011 opening of Hedone was a significant event for the London food scene
• The bread he makes is of a standard rarely seen in 3 star Michelin restaurants
• Even at the beginning it was clear this was going to be a special restaurant
• In April 2013 it was one of only seven UK restaurants listed in the San Pellegrino "
• Hedone is definitely one of the best meals you can get in London in my opinion
• The tasting menu was of a superlative quality all the way through
• Dishes that particularly impressed me were the rock oysters with granny smith foam
• Roast duck with beetroot cooked five ways and the chocolate dessert
• My experience with Swedish food until Hedone was just Swedish meatballs from IKEA and bars and bars of Freia chocolate (which are the best btw)
• I felt like I was transported to Scandinavia
• I love how everything is sleek something that the region specialises in
• I felt they were a bit too cool and distant
• The attitude of the staff were as icy as the interiors
• The story behind Hedone is a rare one
• Whilst also advising chefs and restaurateurs where to find the best ingredients
• S brazen confidence to dare even hope for success as an amateur chef in a city that was just starting to then (Hedone opened in 2011) and is
• Re left with an offering that is difficult to ignore
• The menus at Hedone are as fluid as the red the young sommelier poured into our glasses
• Based on the finest ingredients the kitchen is able to land
• The intention is to waste little and serve the very best you see the menu for that service once you&rsquo
• Ve always been drawn to a restaurant with the confidence to say &lsquo
• Presentation was sophisticated yet playful with contrasts of colour that hinted towards a fun kitchen
• The grey blue macaron with vibrant green filling
• A delicate (in both form and flavour) crimson beetroot cornetto with foam of root piped on top of a little smoked eel was a down in one affair
• I understand the irritance of us bloody bloggers taking pictures of everything at the detriment of a dish that is going cold / melting / coagulating in the meantime
• The rest of the dining experience was a series of small thrills
• Special mention to the gentleman with the glasses and silvering hair who I think was Head Waiter he had a twinkle in his eye and a wonderful grin and made us laugh a good few times
• The pairing of smooth and savoury on the tongue was very complimentary
• France a school whose teacher is described as a &lsquo
• The result is a glorious chewy and full flavoured crust to work the jaw
• Both desserts were our favourite courses
• The hazelnut and caramel parfait with kimono silk thin wafers
• Tiny cubes of sharp apple with globules of its sauce was as well put together in its presentation as in its flavour combination
• Fourme d'Ambert with extra slices of raisin bread at our request
• A bonbon mound filled with liquid mango and a sesame macaron with a tangy lime and green tea filling rounded the meal off
• The threshold is marked by a heavy curtain once through the door
• If the intention is for clientè
• A contrast from what was just experienced
• Had I been able to converse with Mikael himself
• I expect I would have been directly privy to his what is on paper unquestionable passion
• The three course lunch deal is a steal at £
• Big tasting menu (went for the 7 courses which was a bit ambitious) with lots of interesting combinations
• The best bread ever Hedone is well worth a visit
• James Close of the Raby Hunt) who believe that Hedone is the finest restaurant in the country right now
• Interestingly it's a restaurant very popular with the native Spanish people that I follow on twitter
• The obsession that chef Mikael Jonsson apparently has in sourcing the very best products is something that very much appeals to them
• The scallop and truffle dish is seriously good
• All the food is utterly sublime here
• We've been to places in London where the service is efficient yet cold
• FOH manager and Nicolas the sommelier were also such a huge part in one of the most enjoyable lunches we've ever had anywhere
• Would you be able to come up with a quick answer
• The second is where I&rsquo
• Both answers are quick and easy &ndash
• Motivation to get on a tube and head west was pretty low
• The prospect of an interesting meal was high enough to make me move my backside
• My dining companion did the same with the tree and wine glass
• Definitely something in keeping with the wilderness theme (trek and table ornament)
• I should be visiting more often given how good the cooking is here and how impressive the produce is on display
• The other problem is its location in Chiswick which is a bit of a pain to get to one way or another
• I live in Surrey and it is a fairly short drive to get to the restaurant
• When my sister and her husband were around in London to attend our wedding
• It just goes to show that time does fly very quickly as it was only 5 months ago that my wife and I were all stressing over all the details of our wedding
• Our last meal at Hedone was mind blowing and when a Friday afternoon free
• Sensory overloading tasting menu at Hedone and was still reflecting on what was most likely one of the best meals of my life
• That Jonsson was produce led was clear from the meal
• What he was able to do with processes was quite staggering

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