Pied à Terre (Fitzrovia)

• It is necessary for me to conduct prior research in order to establish the best eateries in the area and for the best value
• M presented with a different menu at the table)
• I simply must enter with a list or else I&rsquo
• Dance like no one is watching music from our yesteryears and fabulous staff make it our favourite haunt
• What we desired was an afternoon occupied by a long lunch consisting of equal parts exceptional solids and posh fizz as a pre cursor to rolling ourselves over to the LCC in time for Happy Hour
• Boasting a lunch time deal that is reputedly &lsquo
• Service and our leisurely and extended stay was anything to go by
• My companions and I were seated at a corner table towards the rear of the restaurant in a dining area noticeably occupied mostly by men in suits on business lunches talking about closing deals
• We were presented with some very fine tasting bubbles and I&rsquo
• We were presented with hot potato and leek croquettes with truffle and a pretty scallop tempura served in a bowl I wanted to pilfer
• The plate was quite lovely on the palate and the frequent returns of the warm breads were welcomed and necessary to mop the white asparagus velouté
• The roasted fillet of pollock was topped with a crisp crown of very good colour with equal taste and served with glazed baby artichokes
• Our trou normand was a mango sorbet topped with nuggets of dried yoghurt
• Nestled beside a coconut foam dressed with more nuggets in the form of concentrated dried passion fruit
• The flavour of the dish was good with the addition of aniseed globules decorating the plate but the texture of the mousse and jelly was less appealing &ndash
• Assuming it was a perk of the a la carte menu
• A miniature lemon tartelette with chiffon thin crisp pastry and a blow torched top
• In addition to our toy patisserie spread we were also treated to dark chocolate marbles filled with coconut ice cream
• Spoiling us not just with the delights on offer
• The expedition of the delivery of our courses was a little stalled with a noticeable expanse of time between ordering and receiving our first course
• The front of house exercised great efforts to ensure our stomachs were not given the chance to rumble with frequent re visits of the bread basket to our table
• Ade and interiors of Pied a Terre are sharp yet at ease
• The devices of our small party were left to pave the beginnings of what turned out to be a great journey that evening
• Having a drink with the legend that is Monsieur Raymond Blanc
• I suspect there are few finer ways of rounding off an already delightful day
• An array of nibbles at the start of this meal include mushroom beignets with summer truffle
• Crispy leg and quail Kiev along with a poached quail egg
• The quail precisely cooked and the dressing working well with the slightly bitter leaves used as garnish (18/20)
• Saddle of hare was roasted and served with wet walnuts
• Native lobster was served with vine cherry tomatoes
• Here the cooking was accurate and the chorizo was a pleasant foil to the shellfish (16/20)
• Raspberry and lemon millefeuille came with fresh verbena and lemon thyme gel
• On this occasion I was being treated by someone else so did not see the bill
• At Lettonie in Bath and The Landmark hotel when John Burton Race was leading that kitchen
• Two courses were priced at £
• A wide range of up to 900 wine choices were available on the list
• The evening meal began with some nibbles
• Jelly was pleasant but for me the smoky flavor was a little too strong (15/20)
• Chicken mousse leek and potato croquette with lemon mayo was better
• The baguette was the least interesting of these but the general standard was very high
• A further amuse bouche of salmon tartare was paired with cooked salmon wrapped in cucumber with wasabi mayonnaise
• It is good that real wasabi was used (a UK supplier) but the flavor was so subtle it scarcely impinged on the palate
• Much better was truffle soup with wild mushrooms
• Hand dived scallops were pan fried with fregula (a pasta from Sardinia reminiscent of couscous)
• The scallops were sweet and precisely cooked
• Sea bass was roasted and served with puy lentils
• Timed accurately with good crisp skin
• Black leg chicken from Landes came with a ragout of white beans
• I for me this was the weakest dish of the meal (15/20)
• A pre dessert served in a little glass was lemon cream
• Vanilla foam and topped with dried passion fruit
• Vanilla and orange creme caramel came with golden grapes
• Millefeuille of mango came with passion fruit ice cream
• An array of petit fours were top drawer
• Chocolate case with passion fruit
• Lovely beignet with cinnamon sugar
• A frozen chocolate ball with coconut ice cream (18/20)
• With excellent coffee that was a proprietary blend
• Service under Mathieu Germond was excellent throughout the evening
• 152 a head with a good bottle of Bonny Doon Cigare Volant and pre dinner drinks
• The waiter kindly showed us the drinks menu and suggested something to go with the courses
• Being a sea food lover I naturally ordered the mackerel with marinated potatoes
• The potatoes had enough character to deserve to be on the same plate as the fish and were more and more fulfilling with each mouthful
• Yes it was simple but it was served up so well that every time I visit Pied à Terre (Fitzrovia) I order the same dish and am amazed with the consistency of flavours served each time
• I was taken to Pied a Terre for my birthday and it was one of the best meals I ever had thanks to the perfection in each course served
• It's not an adventurous menu or combination but there was nothing I could complain about
• My favourite was crispy salmon teamed up with little crumbly pigs cheek ball and langoustine
• Another highlight of the night is the wine tasting where they let you drank and guessed what the wine was (age
• The sommelier was excellent at delivering his service and we have certain learned a bit more about wine
• Another must try at the restaurant is their selection of warm bread that would be provided unlimited throughout the meal and their brioche bread was the best i ever tried
• I went there with great anticipation after reading some good reviews
• Salad of Loch Duart salmon with avocado cream
• It was balanced out with the neutral flavour of the cucumber
• It gets longer by the week with so many new openings
• Surprisingly it is not on my top of the list to go
• We actually bought the deal of 7 course tasting menu with a glass of champagne on Amazon for £
• The only downside is the time restriction which you can only book it for certain time and certain day of the week
• It's actually vouvray a sparkling wine from France and the one we drank is produced by same method as champagne so the second fermentation happens in the bottle
• So crunchy with the chicken mousse inside leaving you wanting more
• The prawn mousse on a squid ink wafer topped with fish roes has so many different textures it's delightful
• The plating is so beautiful
• It is a very refreshing salad with lots of different textures
• Smoked duck breast is very oily and flavoursome
• It's also a start of an exploding wine journey to the meal matched with Macabeo Sobra Lias
• The orzo pasta gives it an extra texture along with the cured Pyrenean ham adding another dimension
• The wine that was paired (Montenidoli Tradizionale Vernaccia di San Gimignano
• There was something on this Poussin dish that I was not looking forward to
• The poussin is cooked to perfection
• In fact I could barely get that hint of liquorice and secretly I was applauding in my heart with the joy of no liquorice lingering in my mouth
• The peanut ice cream was like an iced cold creamy but extremely light peanut butter
• Everything is just so perfect
• What took me by surprised was the wine (Madeira
• It smelts like a port with a bit lighter body than uoto port and it tasted very similar to port as well
• I hoovered up my desserts politely and when you thought it was drawing to an end
• More comes along with the line of petit fours of 6 different varieties
• Every single one of them was so fine and delicate that you don't even want to touch it
• I can't remember what the green thing was but the marshmallow was a texture that you'd never experienced
• Betjeman and Barton is a tea brand that I have not heard of before
• Imaging being in a restaurant and at most the maximum was 4 tables that was dining
• My suggestion to experience the impeccable service is to dine on a Monday
• Sophisticated decor with bits and bobs of modern touch to it
• Low light hanging on each table and with the table booth area like
• What's even better is their ability to matched such fantastic wines to such tasty food
• It's a tad pretentious and the menu is impossible to decipher
• The staff are always too busy to respond and the tables are cramped together like they're feeding refugees in Red Cross camps
• The wine and desserts are brilliant but the food is really not all that great
• You do not expect to find plastic in your pudding and you'd be furious to be treated the way we were by the manager of this joint
• 4 of us came here with very high expectations
• The service was extremely poor
• The manager himself was drinking while serving and was rude in his responses
• We received blank looks and the protest that some plastic is not too bad
• When I started writing again my aim was to write on a regular basis which is feasible based on my current work schedule
• The hospital I currently work at is undergoing a shortage of doctors and I have volunteered to help cover the shifts
• Place was really beautiful and so were the people there
• I loved Pied à Terre (Fitzrovia) and we are definitely returning
• Great blend of flavors with great choice of wines
• I went here with my wife on her birthday and she loved Pied à Terre (Fitzrovia)
• We had 10 course tasting menu which was just perfect
• I was very grateful that the restaurant were able to pull some strings and squeeze me in for an early table
• My last visit here was with my fiancee&rsquo
• S family and we had the their regular tasting menu which although great featured all their signature dishes that I was very familiar with due to visiting fairly regularly
• I left it to Marcus to decide dinner proceedings and he duly obliged with a special tasting menu featuring all their new dishes
• Huge wine list and wonderful wine selection with good food in a relatively hidden location (since you can't see any obvious sign)
• Andy McFadden who was previously sous chef under Shane Osbourne at Pied à
• Autre Pied when Andy was head chef there although I was not very impressed with the cooking there
• I do appreciate however the fact that he was leading a kitchen where the chefs are generally less experienced and there is a greater restriction placed on food costing
• It still amazes me just how many new restaurants are opening in London right now and there&rsquo
• With that said one thing we need to remember as Londoners is that some restaurants were here first and they still are &ndash
• Serving outstanding food which is miles better than any of the hipster owned outlets which make you queue up outside in the cold
• Restaurants in London are always opening and closing
• Ll be closed with a new one in its place
• Really good restaurants stand the test of time which is why Pied à
• Re all running around with a hefty dose of it
• Life in Surrey as a family with the sprog is idyllic but where I once avidly read food blogs and kept my eye on the foodie pulse
• M now becoming more familiar with my own kitchen and what foods I can pulverise into mash so the sprog will eat them
• My meal back in January was very good and I was very keen to see what his cooking was like having had more time to settle into the kitchen and getting his team up to speed with his style of cooking
• Julien and Matthieu were around today and as usual offered to organise some food for me to go with the wine I wanted to drink
• Pied a Terre was mentioned in several places as a vegetarian friendly option
• So I thought it was worth giving it a go
• Now 6 courses is an indulgent meal &ndash
• The highlights for me were the parsnip
• Pied a Terre was a classic French restaurant &ndash

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