Pétrus

Supernanny is the best hangover TV in my opinion. The combination of simple problem-solving, armchair psychology, fun activities and the hotness of Jo Frost diverts you enough from your pain and the existential crisis of profound veisalgia. A distant second is all cooking shows and second best among these is the tried and test formula of Ramsay’s Kitchen Nightmares. Basically, the foul-mouthed Scot points out the humping obvious to the slack-jawed mouth-breathers who’ve sleep-walked into the restaurant business rather than becoming the vaccine-guinea pigs they so clearly were put on this planet to be. I love a good hyphen.

As it turns out, like Jackie Chan before him, Ramsay has capitalised on his TV career and turned to the restaurant trade himself. I’ve been to Maze (http://www.gordonramsay.com/maze/) a few years back and was proportionately wowed by the food then the bill. This weekend me and Mrs Del Monte went with our families to Pétrus (http://www.gordonramsay.com/petrus/) in Knightsbridge. Under strict instruction we all selected from the Menu du Jour and I’ll leave other people to review the food. Of course it was good. But you pay for dinner and a show at this sort of place. The presentation is quite something. Foamed watercress amuse bouche, miniature cornets, medallions of whatever meat you ordered, an orb of chocolate melted in front of your eyes, ice cream lollies served on dry ice. With such quietly efficient service that I’m sure that the staff double as ninjas at Ramsay’s bidding.

Special mention to the wine list and cellar. The centre piece of the room is cylindrical cellar and you should order a glass prior to leafing through the wine list cos it’ll take you a while. Though when I have a spare £12,500 lying around I go straight for the 1899 Château Latour 1er cru classé. What can I say: I’m a Bordeaux man!

Asparagus velouté which I think must mean soup. Why they can call it soup is beyond me. Which is probably why I'm not a top chef.

Asparagus velouté which I think must mean soup. Why they can’t call it soup is beyond me. Which is probably why I’m not a top chef.

Mackerel with compress cucumber. Come again?

Mackerel with compressed cucumber. Come again?

Tartar - Colgate will put paid to that business.

Tartar – Colgate will put paid to that business.

Wabbit with foie gras.

Wabbit with foie gras.

Rump of lamb

Rump of lamb

Cod and a cave man carving of cock and balls

Cod and a cave man carving of cock and balls

Small ice cream

Small ice cream

Millefeuille. 'A thousand leaves.' I counted them.

Millefeuille. ‘A thousand leaves.’ I counted them.

Not the eye of a giant squid. A perfect orb of chocolate.

Not the eye of a giant squid. A perfect orb of chocolate.

The melted eye of a giant squid.

The melted eye of a giant squid.

petrus_cheese

The cheese

Pétrus
1 Kinnerton Street
London
SW1X 8EA
Tel: 0207 592 1609
http://www.gordonramsay.com/petrus/

 

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