GORDON RAMSEY TO ALAIN DUCASSE
We had died and gone to foodie heaven.
That was our verdict, as we nibbled the last bites of the delicate chocolate chip cookies, brought to our table as lagniappe, an offering of “a little something extra” from the chef.
Those tasty, baked-to-perfection morsels had been preceded by a most memorable grazing meal – served dim sum style -- of tasty Caesar salad; spicy shrimp brochette, so fresh they crunched aloud, served with pita bread and a creamy, tzatziki dipping sauce;
riotously-flavorful Thai rice accented with scallions; creamy, rich, golden whipped potatoes; sea bass with “stockfish” condiment; pan-seared glazed scallops with crispy rice and lemon condiment; clever, chicken wings with Tandoori sauce and wok veggies; warm, miniature donuts with a red berry compote and a chocolate fondant to die for.
After concluding the meal, we sat in serene contemplation at our table in the peaceful, green courtyard complete with mini-waterfall.
Who knew London was such a dining paradise?
London: the capital of all things boiled and de-flavorized.
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