I had to wait until February this year
for my first visit to Le Gavroche. Descending the staircase into the
dining room was like travelling back in time and the second empire
décor distinctly put me in mind of A.Beauvillier* in Paris, of
which more later.
The doors of Le Gavroche were first
opened in Chelsea in 1967 by the Roux brothers, Albert and Michel,
moving to its current Mayfair location in 1981. It featured in the
inaugural UK Michelin guide in 1974, gaining a second star in 1977,
and a third in 1982, which under Albert Roux it retained until 1993.
At this point Albert’s son Michel Roux Jr took over the kitchens,
and it transitioned to the two Michelin stars that it has retained
ever since.
The ground floor consists of a bar area where you can
read the menu and enjoy a drink and a private dining room for six was
added at the beginning of 2014 for guests seeking extra privacy. The
‘Chef’s Library’ is an intimate space decorated with some of
the huge variety of cookery books collected by Michel Roux Jr over
many years, and a collection of photographs of famous patrons of the
restaurant since its opening.
While it may bear the name of the
street urchin from Victor Hugo’s Les Misérables, that's where any
connection with the overcrowded slums of post revolutionary Paris
ends. Offering unapologetic old-school fine dining Le Gavroche
continues to be the go to haute cuisine establishment for an
extremely wealthy crowd
Our eight course ‘Menu Exceptionnel’
started with soufflé suissesse, an exquisitely light and fluffy
gruyère soufflé cooked on double cream: an old recipe from the
original restaurant.
The carpaccio of marinated venison,
rye-bread toast, horseradish cream and pickled beetroot that followed
provided a perfect contrast. For me, though, the star of the menu
was the roast scallops, Chartreuse velouté with a scattering of
coral crumbs which emphasised the sea-fresh flavour.
Continuing the marine textures with
stone bass with a delicate dusting of Ras el Hanout (translated as
"top of the shop" a spice mix from Morocco that contains
anywhere from 10-100 different spices; the obvious ones here being
coriander, cumin, ginger, turmeric), red rice and a superb fennel
coulis.
Boudin noir, quail’s egg poached in
red wine, and crispy mushroom ravioli, accompanied by red cabbage
relish was for me the least convincing of the dishes of the evening.
The humble black pudding has been named as one of this year's
superfoods, however, black pudding is very high in fat, especially
saturated fat and the result here was just too greasy and lacking in
flavour.
The main course of beef cheek braised
in red wine on the other hand was excellent, tender, full of taste
and texture, parsnip purée and the sweetness of the miniature
Chantenay carrots provided ideal companions.
Le Plateau de Fromages was extensive
and presented from the abundant cheese trolley by a waiter whose
product knowledge was excellent. My personal formula of a soft
cheese, a hard cheese and a blue cheese was amply satisfied by,
Comté, a goat’s cheese rolled in ash and Shropshire blue.
Dessert of spiced pistachio and
chocolate cake, rum soaked dried fruits and rich bitter chocolate
sorbet provided a suitable finale.
The best of the cooking here is very fine indeed. All the ingredients were of high
quality and have impressive provenance as one would expect. There is a
strong element to Le Gavroche of a performance conducted day in, day
out, especially in the well-choreographed and immensely dignified
service rituals of cloches being lifted, trolleys being wheeled and
wine being decanted by staff who have had years of practise.
Service is extremely precise, with waiters paying
careful attention to every detail of the meal. Service
is the efficient execution of a series of actions. It is procedural.
It's important, yes, but quite frankly for me its not enough. What's
needed is interactive; an exchange of energy at some level between
staff and guests; a genuine human connection. It is something that is
intensely personal which is what makes it impossible to standardise
it into a process and sadly this was missing.
Full marks to Michel Roux Jr. who
toured the tables in a relaxed, pleasant, self effacing way as he
does most nights I'm told. How many restaurants have you visited
where there is a celebrity chef connection and the celebrity has
never even visited the building let alone worked in the kitchen?
A
highlight of this visit for me was a trip to the kitchen, we were
granted full access. State of the art equipment was to be expected.
The design of the kitchen was as close to perfect as I have seen
enabling the shortest possible journey from stove to guest and full
benefit to be gained from a "Brigade system" developed well
over a century ago by Georges Auguste Escoffier delegating
responsibilities to different individuals who specialise in certain
tasks.
Le Gavroche
43 Upper Brook Street
London W1K 7QR
Tel: 020 7408 0881 / 020 7499 1826
NB You
can have the lunchtime prix fixe for £56 (one reason why lunch is
always fully booked). It includes three courses plus canapés,
petits-fours, half a bottle of wine, water and coffee. It’s one of
the best deals in town and a good reason to return again soon, if one
were needed.
*Back to A.Beauvillier. Jacques
Chirac, Charles Bronson, Edith Piaf, The Monaco Royals, The
Mitterrands, a sprinkling of Rothschilds, Liza Minelli, Elton John
and the great Frank Sinatra are just a few celebrity guests you might
have been seen in the restaurant Beauvilliers. Owner Eduoard Carlier
(left Montmartre in 2003 for that great restaurant in the sky) was a
grumpy perfectionist who lived for his restaurant and his celebrity
clients. Carlier named Beauvilliers (a former brothel) after Antoine
Beauvilliers, not only Marie Antoinette’s chef, but also creator of
the first restaurant in Paris, at Palais Royale, circa 1782. He was
the first chef to have an elegant dining room, handsome trained
waiters, a fine cellar and superb kitchen. Sadly the restaurant is no more.
Restaurants don’t work on their own,
they have to be part of a culture, they must not be intimidated by
grandeur and history, they must be part of today, not yesterday.
However, especially in London there is still room for the style, the
theatre, the dignified haute cuisine that is Le Gavroche.
Long may it stay that way. Until the
next time.