Gordon Ramsay. Need I say more? We love him and we hate him. We all love his food, and we love watching him throw a temper tantrum on TV. But we would never want to bring him home to meet the parents.
Thankfully, my experience at the Gordon Ramsay restaurant at The London Hotel in West Hollywood was tranquil and laid back. I had a superb experience thanks to my wonderful friend Haru, the sous chef there. Ramsay sold the restaurant to the hotel a couple of weeks ago, but it didn’t affect the tasty creations that came from the kitchen. Chef Haru did an amazing omakase style meal for us.
The restaurant interior is gorgeous and decadent. Here is one of the private rooms:
I fell in love with the bar- Miami chic meets Monaco vogue? I would love to go back to have a drink there.
We started with a trio of canapés, beautifully displayed on a plate:
Cod spring roll, smoked salmon and cucumber roll topped with caviar, and beef carpaccio with watercress salad, radish, shallot rings and lemon oil. I loved the hint of lemon oil in the beef carpaccio canapé.
Next, a cherry gazpacho with celery and green apple, accompanied with roasted hand-dived sea scallops and watermelon.
This was one of my favorite dishes. It was very refreshing, with so many flavors and textures to tickle my tongue. I loved the slight tartness of the gazpacho with the crisp textures of celery and apple.
And now….for my absolute favorite dish of the day. Actually, it may have been my absolute favorite dish of the year. The foie gras chawanmushi.
Chawanmushi is a traditional Japanese dish of steamed egg custard. ‘Chawan’ is a Japanese ceramic bowl or cup, and ‘mushi’ means to steam. My mother used to make it all the time with chicken, shiitake mushrooms and shrimp. This was the first time I ever had such a creative take on this dish. I apologize that you cannot see the custard very well in this photo, but underneath the bread, white shimeji mushrooms, edamame and daikon radish sprouts are sprinkled bits of crispy deep fried duck tongue. The savory foie gras custard was rich and silky smooth, with a complex depth of flavor reminiscent of black truffle and 40 year port wine. This dish is too good for words. It’s culinary ecstasy.
Next we had broiled black cod topped with pig’s tails and kumamoto oysters, with a celeriac purée and beef jus.
Yes, pig’s tails. They have just as much tasty fat and meat as the pork belly does. The cod was cooked perfectly and was very moist. The simple light flavor of the cod went very well with the rich topping of oyster and crunchy pig’s tails. I loved the beautiful yet simple presentation of this dish.
Roasted duck confit with braised red cabbage and mustard sauce finished the savory portion of the meal.
I love duck confit, and this one we had was superb. The meat was very tender and succulent. It was plump and moist, unlike most duck leg confits that I have had, which tend to be very dry and overcooked. I wish the skin was a little more crispy, but otherwise it was close to perfect.
And now, mesdames et messieurs, may I present to you… the dessert orgy.
We were celebrating my friend’s birthday, and it was so sweet to get this raspberry sorbet from the restaurant. Just to clarify, the chocolate writing was meant to say Happy Anniversaire (anniversaire is birthday in French).
We all loved this dessert, the confit of grapefruit with grapefruit sorbet, passion fruit and mint foam.
Such a refreshing and light dessert that served as a wonderful palate cleanser. The grapefruit segments were juicy and sweet, contrasting with the tartness of the grapefruit zest and passion fruit, with a light airy lingering finish of the mint foam. A superb dessert that was an absolute delight.
For you chocolate lovers out there, the Valrhona chocolate fondant with brown butter caramel and vanilla ice cream was delicious.
A chocolate fondant is like a lava cake, with a runny and molten center. Underneath that frosted baked top layer is a thick pool of pure chocolate heaven. Each bite delivered a rich silky smooth chocolate warmness throughout my mouth. Such indulgence!
The next dessert was a chilled coconut tapioca with passion fruit, with candied ginger and milk chocolate & star anise gelato.
Another spectacular dessert. I loved the different textures involved in this dessert- crunchy, silky, smooth, milky, and chewy. The birthday girl loved this one.
And finally, my favorite dessert of them all, the dark chocolate cylinder filled with passion fruit, mint granite and coconut foam.
I was pleasantly surprised to break open the chocolate cylinder and see a gush of vibrant colors- green, whit and yellow. And again, so many different textures to stimulate my tongue. I should have taken a picture of the dessert after the cylinder was broken, but we finished it too quickly. It was a beautiful dessert to look at and to eat- edible art.
I want to point out that all of these desserts came out at the same time. Picture 3 very happy women sitting around a table filled with all of these delicious desserts, spoon in one hand with wide sparkling eyes and ridiculously large smiles.
I had the most wonderful dining experience here, and I owe it all to the wonderful sous chef Haru. This is what it’s all about, when you can taste the chef’s love and passion in every bite.
1020 North San Vicente Boulevard
West Hollywood, CA 90069-3802
Random trivia: Did you know that only domestic pigs have curly tails? Wild pigs have straight tails.