GOURMET LONDON -- PART 8

GORDON RAMSEY TO ALAIN DUCASSE Maybe it was the emotions swelling in us all on such a special occasion, or the intimacy of the private room with our own staff assigned to us, delivering very personal service, or the fact that our wonderful English adventure was drawing to a close. Important things, all. But let’s face it: warm and fuzzy don’t feed the bulldog if the food’s not up to snuff. From the moment our fish knives sliced into the rilette of confit salmon and dill with baby fennel and endive salad, accented with chive crème fraiche, we knew we’d picked the right venue for our gathering. The cool texture and subtle symphony of flavors gently embraced us like a summer’s breeze. This was complemented with an excellent wine selection: Sancerre, Vigne Blanche, Henry Bourgeois, 2002. The main event was a sautéed breast of black leg chicken with baby artichokes barigoule, truffle pomme puree and morel sauce, and was paired with Chateau Haut Gravet, grand cru classe, 1999. Moist and succulent, the chicken was a modern turn on a traditional and hardy offering, pleasing our whole group, which ranged in ages from 6 to 71. The grand finale was an intense and captivating warm chocolate fondant with milk ice cream, chased with smooth-as-silk coffee and dishes of dark chocolate truffles. After our good-byes to family that evening, we headed back to our hotel for a short night’s sleep before our early morning flight. We felt ready to return to Miami, with its tropical fruits and fresh sea food and salsa rhythms. But we knew we’d return to London someday, because a destination is always worth returning to when you know you’ll get a great meal there.