貓 . 出沒 . 煮意: Happy New Year @London

2011/01/03

Happy New Year @London

今次London之旅

我地會渡過New Year Eve & New Year

所以1個月前我地就地就揾定餐廳,book定枱

因為周圍一定會好full呢.

Gordon Ramsay at Claridge's

Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking. In 1993 Gordon became chef of the newly opened Aubergine and within three years the restaurant was awarded two Michelin stars.

一入酒店,大堂放左John Galliano design嘅Christmas tree

Amuse bouche

Pumpkin Soup w/ Black Truffle

Quail Breast

Tuna

Sea Bass

Lemon Sole

Apricot Sorbet & Panacotta

Apple Parfait

Petit Four

8:30pm開始食,食完差唔多11pm.....

之後我地就行左去附近,等count down同睇煙花.....

迎接2011...

第2日......1月1日

有parade..成街都企滿人...好熱鬧 ......

(遲d再post相)

HIX at The Albemarle @Brown's Hotel

HIX at The Albemarle at Brown's Hotel celebrates British cuisine and art.

Executive Chef Marcus Verberne and Director of Food Mark Hix have created an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes - all using carefully sourced local seasonal ingredients. Guests can choose from starters such as potted Morecambe Bay shrimps; Romney Marsh beets with Ragstone goat's cheese and wild herbs; main courses include fried haddock in beer batter with chips and mushy peas and Dover Sole as well as unusual and old-fashioned cuts of meat on the bone such as Aberdeenshire 28-days aged beef which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including hay-baked leg of Corwen lamb and roast rib of Hereford beef and Yorkshire pudding