This is the story of the meal that inspired a poem.
Right there and then.
On a napkin, as we were eating.
I am talking of an exquisite meal at the Brasserie Restaurant in the Guoman Tower Hotel overlooking London Bridge. I think you’ll agree that the views are stunning – and read on to hear how delicious I thought the food was.
My dining companion and I were lucky enough to get to meet the senior Chef Patrick Graff. As we spoke to him, his enthusiasm for his food and his staff really shone through. It certainly made us feel that if he practiced what he preached, we were in for a treat.
First up we had the Goanut. This is a slice of heaven that is so incredibly amazing that I cannot even describe to you. I am talking perfectly crunchy sweet dough encasing a filling of goats cheese and mascarpone. All this is made even better by being served with salted caramel mousse, crunchy pecans and yummy marinated beetroot. Pure, pure heaven………
My dining companion then got to enjoy the ravioli in a lobster bisque (which takes three days to prepare from scratch). I had the gnocchi with the sun blushed tomato pesto. I have never had gnocchi that good before or since. It just melted in my mouth.
Then came the duck breast with slow roasted cabbage, almond dumplings and clementine foam. I would like to have some smart Jay Rayner style way of telling you how good this is. I dont. So I will just settle for it is good.
By the time the staff brought out dessert we were just so full. In the name of this review and for you lovely readers, we bravely ate on. We tried the rich steamed nut chocolate pudding and the delicious exotic fruit salad with the secret ingredient that we are still trying to figure out.
But the queen of the desserts was the key lime parfait. This was soooooooooo good, my dining companion put down her cutlery, grabbed the napkin and write out a poem there and then. Yeap, this was seriously poem worthy.
People, I hadn’t been sure what to expect when I walked in, it looks lovely but I was worried whether the food would match up to the decoration. I shouldn’t have worried. Seriously, it was great. You NEED to go and eat at the Brasserie Restaurant.
This is in praise of a beautiful pudding created by Patrick
Forming this season, that chef shaped the elements:
First were pulled clouds from the sky.
Coconut cumulus, fluffy deliciousness,
Eat them or else they might fly.
Crushed-up Dutch biscuits are more down-to-earth,
These are Speculaas- spicy, not crummy-
But laying atop of this comfortable berth:
A Key lime concoction so yummy,
(While some folk cause snowstorms to swirl in a globe)
Chef’s made summertime in my tummy.
This pie is a smile on a beautiful face,
A smile on their face in the sun.
Partnered beside it: such albumen grace,
You see it and know there’ll be fun.
Meringue has been dancing at fifty degrees,
It danced for all day and all night
And now it merengues away on my tongue
Before it sashays out of sight.
Beside is the syrup, it looks just like water,
Looks humble, it has to be said.
But such is the flavour, like light on a river
It sparkles around in your head.
And so I can tell you this isn’t a pud
Thanks to the Brasserie Restaurant for the opportunity to review this meal. And thanks to Tina at the Spicy Pear for the pictures.