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‘It’s the most wonderful “high camp” dining room’, observes one reader wallowing in The Ritz’s florid excesses. With frescoed ceilings, mirrored marble walls and a statue of Poseidon watching over
proceedings, you can almost imagine Louis the Sun King holding court here, among the legions of wealthy, globetrotting tourists. The kitchen is well tutored in the old ways, especially when it
comes to les arts de la table (sea bass on croûte, côte de veau, flaming crêpes Suzette), but this is much more than a bastion of fusty cuisine ancienne. For some thoroughly modern thrills, order
langoustines with courgette flower and spiced carrot, a plate of John Dory partnered by smoked aubergine and lovage, or honey parfait with grapefruit and buttermilk sorbet. Meanwhile, fastidiously
polished staff ensure that this great London attraction ‘delivers in a big way’ – just remember to don your best bib and tucker.
Being food bloggers we get to do a whole host of exciting things, meet interesting and passionate people, try a wide variety of food, stay in stunning hotels. Never in a million years did we imagine we’d end up in the kitchens at the lavish Ritz hotel on a Saturday morning for a dessert masterclass. But there we were, joined by a few others a little bleary eyed but very excited, lapping up every second and taking in every sight and sound of the vast kitchens buried underneath the hotel.Head pasty chef Lewis Wilson was our guide, he explained how we’d help create a Vanilla, chocolate and hazelnut ice bombe with hazelnut daquiose and feuillatine...
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Being food bloggers we get to do a whole host of exciting things, meet interesting and passionate people, try a wide variety of food, stay in stunning hotels. Never in a million years did we imagine we’d end up in the kitchens at the lavish Ritz hotel on a Saturday morning for a dessert masterclass. But there we were, joined by a few others a little bleary eyed but very excited, lapping up every second and taking in every sight and sound of the vast kitchens buried underneath the hotel.Head pasty chef Lewis Wilson was our guide, he explained how we’d help create a Vanilla, chocolate and hazelnut ice bombe with hazelnut daquiose and feullatine. Easy for him, not so easy for us amateurs (no offence to the others). We whipped ice cream, melted chocolate (not any old chocolate – 63% Amedei from Tuscany), piped praline, moulded ice cream and glazed the bombe – we finally gave up when it came to the finishing touches of decoration, spindly ‘S’ shaped chocolate curls were as fragile as a house of cards...
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just another food blog Home About me Blogs I like Contact Restaurant Reviews A-ZApsleys The RitzPosted on March 11, 2013 by SamphireAndSalsifyRitz business cardSince its opening in 1906, the Ritz has brought glamour to 150 Piccadilly and this opulent hotel has become something of a London landmark. The afternoon tea, served in the elegant Palm Court, is booked up several months in advance. I’ve always wanted to go for a meal in the Ritz restaurant so was super excited when my gentleman companion finally agreed to go with me...
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As a birthday gift I was treated to lunch at The Ritz by the other half of No Expert. We had some concerns as you do, when visiting somewhere so prestigious and potentially wallet busting. High profile venues like The Ritz all too often live off past glories. Fortunately this was not the case here, although there was no getting past the cost factor. The wine was very expensive. Don’t expect to find bottles at the £30 mark, the lowest price is around £50, but give it its due, the bottle of Marlborough Pinor Noir we ordered was delightful. We very sensibly chose on this occasion to go for the set lunch which consisted of three courses for £45, rather than go a la carte, where you could pay the same price for a single course!...
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When we do want to splash out on a meal, I guess we do want the linen, the crystal glasses and the silverware.The Ritz restaurant ('The Ritz') offers this holy trinity as a matter of course and has never stopped doing so. This is altogether fitting, as there is hardly a restaurant in the UK that has a richer history and tradition than The Ritz. The dazzlingly grand...
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