Verre by Gordon Ramsay

Golden Treasures

I've come to the Middle East with one goal in mind. Oil? Nah. Gordon Ramsay's Verre? Ooh Yah. Missing out on the opportunity when I was in London made me determined to right the wrong, and I made sure to rsvp way in advance to avoid disappointment.

The restaurant was near empty when I arrived, by no fault of the chef; it was the month of Ramadan, which explained the quieter then usual atmosphere of the entire city. The crowd and energy of the place would pick up as the night went on.

Canape Tray

The Canape Tray, complimentary of Verre, is served as you settle in and ponder over the simple yet exceedingly tempting dinner menu. It was a brilliant ensemble of Croutons, Bread Sticks and & Shoo Buns with Truffle Oil & Cream, served with Goat's Cheese & Rosemary, & Harrissa Pepper Dip.

The light crisp croutons slathered with the goat's cheese was simple yet flavorful. The bread sticks, covered in fragrantly toasted sesame seeds were good on their own. The shoo (mushroom) buns were daintily sized but packed a punch, and the truffle oil and cream accentuated the earthy richness of the mushrooms. Last but not least, 2 thumb sized choux pastries, pipped with more goats cheese, which I gleefully popped in.

Asparagus Cappuccino with Trumpet Mushroom

While I was still lost for choice with the menu, the maitre'd served me another house speciality, Gordon Ramsay's famous soup cappuccino, a poshed up version of soup in a cup. This creamy white concoction of asparagus with trumpet mushrooms sitting at the bottom was another rich combination of flavors made very light by frothing the soup and serving it in an espresso cup, good for one sip and to whet your appetite with.

Ravioli of Scottish Lobster & Salmon

Delighted with the soup, I decided to go with more signature dishes I have read about and seen GR cook on tv. 2 entrees was the way to go, the maitre'd recommended. The ravioli, cooked on his programs and recreated again in Kitchen Nightmares was one I had to go for.

One ravioli goes a long way. The gently cooked salmon chucks held their shape and there was no skimping on the sweet lobster either. Resting on a bed of butter glazed lettuce, surrounded by crunchy baby asparagus, and ginger veloute served table side, poured into the waiting plate, it brought all the different flavors together beautifully.

Calves Sweetbread

Sweetbread, which I have not heard of before GR, let alone taste, was my next obvious choice. Cooked much like foie gras, seared quickly to caramelize without overcooking or drying out this delicate gland, it was neither unpalatable nor strong tasting as I had expected: It had the texture of foie gras and tasted mildly like kidneys.

Served with equally exotic cep mushrooms and Jerusalem artichoke veloute, this was a crowd pleaser. And the voloute was good on its own. I finished it to the last drop, long after the sweetbread were gone.

Complementary Chocolate Tray

Done with my meal, content and satisfied, out came another sweet surprise. Chocolates and meringues, oh how could I refuse (or resist)?

A Little Memento

I am no fan of high end dining, and this may be the first in memory of my stepping into such a fancy establishment, but I have to say, unabashedly, it may also be one of the best meals of my life. From the discrete attention paid by the staff to the keen attention paid to every plate presented, this meal has been an absolute and priceless delight.

The Best Damn Plane Food E-Vah!

A close up on the bottom of the menu please, if you would kindly indulge me for a moment. There, simply, priceless words: Exclusively created by Gordon Ramsay, London.

Holy cow! Was my London bound meal also touched by his great hand? Was I too distracted by the cheese boards to have missed it? It's time to atone for my folly.

Chilled Malossol Caviar
With Melba Toast & Condiments

This is my first go at caviar, one of the many, many foods I have wanted to try, not for the sake of luxury but simply coz it exists and I gotta know. We all live to eat and learn.

It wasn't pungent, tasting simply of...salty fish eggs. I would gang it right up there with foie gras and sea urchin, the exotic tasting organs you either love at first bite, can learn to enjoy, or simply feel repulsed from the get go.

Oven Roasted Butter Squash Soup
Garnished with Cheese Ravioli & Brown Butter Sage Crouton

Fine Field Greens Salad

Braised Beef Short Ribs with Boulangere Potatoes,
Chanterelle Mushrooms & Caramelized Shallots

The dish of Gordon Ramsay. Up till this point I have admired him for his ways about the kitchen and could only conjure images of his legendary palette, and today I learn my humble impressions do no justice to his gift.

I am no die hard fan of meat, but this hunk of beef ribs, what can I say? The ribs held firmly but barely, giving way to a meltingly tender texture that can only be achieved with a long, slow, braising process. The sauce was light and gave body to the ribs, but ribs held were perfectly moist on its own. I have never enjoyed meat like I did today.

Next up, the sides. Supporting roles but achieving no lesser accomplishments. I usually avoid onions due to their pungency, but the harmony of the sweet shallots and woodsy chanterelles was joyfully achieved and I will have it as a main vegetarian course anytime.

Last but not least, the boulangere potatoes. This held the greatest surprise for me, for the usually blend tatoes were raised to new heights in this preparation, seasoned to precision and baked to crisp and moist perfection.

If you can make everyday staples taste unexpectedly out of this world, from the testy beefs ribs to the humble potatoes, you deserve every culinary accolade laid upon your crown. GR is indeed, da man.

Warm Walnut Financier with Poached Pear,
Vanilla Ice cream , Raspberry Coulis

The financier was okay, nothing to write home about. Desserts usually make or break a meal for me, but fortunately I just had the perfect dish to concluded my London trip, the ribs and totoes perfect conclusion to this leg of my culinary quest around the world.

Gourmet Cheese

Chocs

Interlude & Breakfast

Chicken & Mushroom Ragout Crepes
With Roasted Tomatoes & Sauteed Roesti with Parsley

With this plate of very good crepes (which I am a big fan of as well, but that's another post) and a good cuppa, my London trip concludes. What a whirlwind trip to the other end of the Earth and back, eh?