L'Autre Pied (Marylebone)

• The lunch menu is a steal at twenty five quid for three courses
• Whilst the eating space is small and almost uncomfortable the food more than makes up for it
• The set lunch here is a good deal
• Each course of the set menu a reasonably priced matching glass of wine is recommended
• L'Autre Pied is much more casual than its sister restaurant Pied à
• Certainly at lunch time there is not a white table cloth in sight
• Then we started with the Canneloni of Confit Guinea Fowl
• The Partridge was beautifully cooked
• Rather than being in the oven it looked like the meringue had been added by hand and heated with a blow torch
• Meant the sorbet was a little bit too hard
• I had almost forgotten the strict code of attire at The Ritz men must wear a jacket with tie and jeans are strictly prohibited
• The opulence of the setting complete with a fully tuxedo&rsquo
• D front of house is certainly fitting for such robe requests
• M sure dining at The Ritz is a very unique venture
• Albeit very smart and pristine white ones with the addition of a blazer to boot scandalous
• Would be an informal and relaxed restaurant with no pretenses serving Michelin quality food
• The kitchen is commandeered by head chef Andy McFadden and his seven course tasting menu was the agenda for the evening
• On arrival we were seated by a very charming maitr&rsquo
• Smooth and meaty chicken liver parfait and sprinkled with chopped olives
• The first involved compressed cucumber with frozen gazpacho
• Akin to incredibly flavoursome crushed ice alongside an intense flavour of cucumber and topped with black onion seeds
• A salad of radishes with black quinoa
• As the plate itself was striking enough in its appearance to distract me
• Crisp and clean and with hard raw beads of the grain to provide interest between the teeth
• The third course continued with the theme of vegetables as the star attraction and with one of my favourites taking centre stage beetroot
• A generous wedge of it was served baked alongside a balsamic gel
• Small and perfectly piped meringues dyed pink from beetroot juice with a sublimely satisfying texture when penetrated with the fork
• Crunchy beetroot and balsamic crisps intense with the flavour from both
• Fish was next to decorate our table in the form of poached pollock with gem lettuce
• This was my least favourite dish and I would go so far as saying it was disappointing
• It was served alongside a foam of some sort which was also entirely lacking in any discernable flavour
• The vegetables were the redeemers and topped with pea shoots an arresting vibrant green
• Red meat soon followed slow cooked shoulder of roe deer with the flesh sporting slightly caramelised and toughened edges deep with flavour
• Tea smoked prunes and baby carrots provided sweetness and the plate was dressed with a rich jus
• French Gariguette strawberries served at room temperature (a cold fridge sucks out the flavour from a strawberry) along with an exceedingly coconutty ice cream
• Service throughout was warm and attentive without being overbearing
• The lack of a trous normand before dessert or petit fours after was a little unexpected when compared to other Michelin tasting menus I've sampled
• Is the slightly more accessible of the two with good value set menus for the quality received
• A wine list with prices that don&rsquo
• S certainly worth mentioning that this particular meal was part of a deal sold on Groupon 50% off a seven course tasting menu for two
• The same street that is home to two other great restaurants Trishna and Roganic
• My lunch companion chose the Grilled Mackerel and Tartare with Apple Tapioca
• Reblochon Milk and Miso which was interesting but I much rather preferred my starter
• They also served us a celeriac mousse as an amuse bouche which had some other little bits to it that I can't remember but it was delicate and refreshing
• He chose the Shoulder of Sika Deer with Black Pudding
• Perfectly cooked venison was the centrepiece with dollops and streaks of colour from the violently pink beetroot and sedate green watercress &ndash
• My Crisp Pressed Pork Belly with Nashi Pears
• Glazed Endive and Tea Marinated Prunes was a lot less vibrant but on the taste factor was excellent
• Yoghurt and Lime was a safer bet
• The Stem Ginger Mousse with Rhubarb Jelly
• Passion Fruit Sorbet and Crushed Apples was nice as well but I&rsquo
• M glad I stuck with the pineapple carpaccio &ndash
• He freaked out despite us telling him it was not an issue and instantly replaced the glasses and served us an extra glass of wine &ndash
• Autre Pied is a restaurant that serves fine dining French cuisine in casual relaxed atmosphere
• A perfect gift for Mother's Day or Father's Day and their set menus are great value for money
• Autre Pied is a great place to try some French Cuisine in London
• I ordered there a Roast Pigeon with Black Pudding
• I had some English raspberries with passion fruit and coconut which created a very mouth watering mix to experience
• In terms of prices the place is quite expensive
• I'd like to recommend this restaurant to all those people who like to enjoy a pleasant place for lunch or dinner with a fair value quality price
• I have to say that if you are really hungry this is place is not for you
• L'Autre Pied (Marylebone) is really chic and well designed and it&rsquo
• It has a nice indoor with a lot of seats
• L'Autre Pied is a Michelin Star Restaurant
• The techonologies for preparing the dishesh is more than amazing
• We had the cerviche to begin with was divine and for mains we went for the roasted pigeon (yes pigeon) and eating it was one of the most enjoyable experiences I've had in recent memory
• It turned out to be one of the best meals I've had in London
• The plating at L'Autre Pied is positively stunning
• Sauces and creams painting your meals with the brushstrokes of true artistry
• An eruption of steam billows forth infused with the smell of freshly picked fennel
• The raisin bread was warm and sweet
• A stunning creation of subtle and striking flavours punctuated with three crunchy hazelnuts
• I started the with the celeriac linguine
• The portion was just perfect enough to get your mouth watering for the next course
• I had the pleasure of experiencing the best lamb I have ever eaten
• Each morsel was selected from only the rarest and most tender portions of the cut
• The compote was particularly stunning
• I wanted to try the fois gras with pomegranate
• Many reasons why a restaurant would put a deal on such website is the inability to fill tables
• What I worried more is the standard of food
• An immensely talented chef and the show of the night was the tasting menu
• After some argumentation with Mr T we opted to share one wine paring
• Half a glass of wine each with each courses
• The generosity of bread given between each courses with the onion brioche being pleasingly good
• Amuse bouche proceeded shortly after being seated with the arrival of beetroot meringues followed by a Jerusalem artichoke mousse which was unbelievably light with a snowy like texture on top
• Skin was crispy and the meat just flakes off paired with cucumber which doesn't overpower the oily fish and the powered horseradish acted like a sauce
• Worked well with the texture of brassicas (broccoli
• Food does not stop here with the fifth course of deer
• Pink in the middle and slightly caramelised around the edge is deep with game flavour (more gamey than venison)
• The black pudding was intensively flavoursome and matched with the deer
• Usually I prefer my rice pudding to be hot but this was light and bursting with coconut flavour
• The highlight was the Vermentino from Sardina
• The service was attentive and easy going
• Ended the meal with pot of Darjeeling tea and even went the extra mile of showing the tea caddy to us (I'm always intrigued by the tea I'm drinking
• It may seem that a seven course meal is a tad too much but the portion size was just perfect
• I dined here through 50% off a seven course tasting menu for two and it was bought through Amazon
• Plus service was warm and very professional
• This is a place well worth going if you are seeking something fresh and refine in an elegant way
• In fact I felt the cooking was a touch better than my previous visit
• Any emails from Groupon that I receive with food offers are usually condemned to the trash bin immediately
• Who both hold 1 Michelin star with L'Autre Pied based in Marylebone which makes the deal more remarkable
• The only question was whether L&rsquo
• Out of the 5 courses I thought 3 were particularly good
• My favourite dish was the quail served with bertolli beans
• This dish was superb with excellent flavours
• As the lemon sorbets we were served were rather taut for both our palettes
• What I absolutely loved about L'Autre Pied is the very relaxed ambience of the restaurant
• The service here was exceptional
• Having been to many a restaurant where they would simply clear the dish away and not query whether everything was okay this was brilliant to see
• I was keen to experience first hand to see what the life of a chef really is like working in a top level professional kitchen
• Groupon deals always make me think of restaurants that are in a real need of business
• S not often you see a Michelin star restaurant with actual good reviews pop up
• A little while ago Michael was a real cutie and surprised me with dinner at L&rsquo
• L'Autre Pied is a restaurant that I've walked past many times before but the decor of the restaurant has always seemed very stiff
• Was not impressed with my little taster
• My friend and I were able to venture over to L'autre Pied to give it a proper try
• Given my previous encounter with the restaurant
• I went to lunch there with very low expectations
• The only downside if it matters is that the decor is basic and it lacks ambience

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