The highlights of the meal were the Cornish squid with squid emulsion on top of shaved cauliflower, English asparagus with a soft-coddled egg (the yolk ran bright yellow when the egg was cut open), a beef fillet with a magical anchovy tarte–the crusty top, caramelized and sweetened–falafel made with broad beans instead of chickpeas that evaporated in the mouth after a sweet outer crunch, a creamy ricotta with cavatelli pasta and pickled cippolini onions and a long rectangle of eggplant that was roasted with the Middle Eastern spice, za’atar and served with a cracked wheat pilaf and peeled cherry tomatoes.
And then there were delicious French and English cheeses and desserts that balanced sweetness and texture using chocolate, ice cream and crispy, warm cinnamon doughnuts.
