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Some 18 years down the line, readers are still deeply, madly in love with Gordon Ramsay's three-Michelin-starred Chelsea flagship: "the best meal I have ever had in a restaurant", exclaims one fan, and we know what he means. "Grand" interiors, supremely polished service, a breathtaking wine list and the devoted attentions of master orchestrator Jean-Claude Breton ensure that this is top-end dining at its silky best, while the kitchen's brilliant craftsmanship has kept the menu firmly in London's vanguard – witness an amuse bouche of verdant, herb-infused ricotta topped with beautiful nasturtium leaves and radishes or a glorious peppermint soufflé with bitter chocolate sorbet. Pitch-perfect renditions of Ramsay's signature dishes also have their say (the legendary ravioli of lobster, langoustine and salmon, for example), and are joined by new ideas such as meaty halibut perched on crab and cauliflower couscous with a delicate ras el hanout-infused broth. Although chef patron Clare Smyth announced at the end of 2015 that she was leaving to set up her own restaurant (with Ramsay's backing), head chef Matt Abe is staying – so we can expect more of the same from this peerless London aristocrat.
I think this blog is no stranger to Gordon Ramsay chains, having reviewed Maze, and Savoy Grill (and an upcoming post on Bread Street Kitchen). Gordon Ramsay Restaurant is deemed to be one of the best, if not, the best restaurant to serve quality dishes represented by its 3 Michelin star rating. Expect prices to be as high as Mount Fuji but quality, plating, service to be at the highest standard. Clare Smyth, made Head Chef is the first and only female chef to run a 3* restaurant. (Also made partner of the GR group 2013.)It first achieved it’s Michelin rating in 2001 having opened as Ramsay’s sole restaurant...
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