Ducasse and Zafferano deal me a double Michelin whammy

scallop-roseSo much to report, while I wait for our Moroccan spiced lamb shanks with aubergine (with thanks to Nigel Slater’s Real Cooking) to cook through. I contrived to eat at two Michelin-starred restaurants on Friday, lunching at one Michelin-starred Zafferano with the MD of the London Fine Dining Group, Paul Singer, then dining with Susie at two Michelin-starred Alain Ducasse at the Dorchester. Belt-loosening stuff. Here are some highlights:

  1. Zafferano’s award-winning Peach Bellini: cloudy, perfumed and eminently quaffable.
  2. Little explosions of flavour from the crystallized salt in the aged crumblings of Parmesan served as antipasti at Zafferano.
  3. Zafferano’s homemade Papardelle with enough beefy morels to fill two cupped hands.
  4. Burrata ravioli at Zafferano: creamier than any soft cheese I’ve ever tasted.
  5. Bollinger rose champagne, served with choux pastry mini-buns that had bene dusted with black pepper and paprika, and which – pouf! –  evaporated in your mouth: a revelation. 
  6. The perfect beauty of the rose of marinated scallops, lamb’s lettuce and celeriac, and the earthy impact of its black truffle sauce.
  7. Ducasse’s roasted chicken and lobster, sweetbread, creamy juice: the flavour of the sweetbread seemed to coat and then fill your mouth.

[This post was brought to you by Zubrowka bisongrass vodka and Insomia by Faithless]


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