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A Jersey institution, Ocean Restaurant embodies classic fine dining: from just-so service, via a labour-of-love wine list, to elegant, complex cooking. The setting is sublime, with the blue-on-beige room boasting stunning views across The Atlantic Hotel’s gardens to St Ouen’s Bay. Chef Mark Jordan puts local produce at the heart of dishes such as Jersey beef (fillet, oxtail and braise) with a ravioli and claw of lobster alongside a glass of liquid dauphinoise; Jersey squid impersonating the most tender, delicate rice grains in a cauliflower ‘risotto’ with raw scallop; or turbot with potato ‘scales’ and a mussel cream sauce. It’s classy stuff, with obligatory amuse-bouches (tempura oyster in cucumber juice) and pre-desserts (raspberry mousse and granité) matching the luxury-hotel surroundings. Not that prices are prohibitive – set lunches are a steal at £20/£25 for two/three courses and might include skate wing on crab crushed into Jerseys with a caper and cockle butter.
Behind a grey, uninspiring facade, at the bottom of the London Park Tower hotel, sits an institution of Knightsbridge – One O One. A mecca for foodies and connoisseurs in search of some of the very best seafood available in London. To mark a very special lunch. Pascal Proyart the Head Chef at One O One, welcomed Mark Jordan of Michelin starred Ocean Restaurant of the Atlantic Hotel in Jersey to showcase the flavours and quality of produce from Brittany (Pascal) and Jersey (Mark).I’ve been lucky enough to dine at some of the best seafood restaurants in Europe, including Sea Grill and Bon Bon, both in Brussels...
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