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Foliage/ Robin Majumdar Gets Older and Older


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Restaurants & Bars

Foliage/ Robin Majumdar Gets Older and Older

Simon Majumdar | Feb 19, 2001 04:57 PM

Dos Hermanos Grossos celebrated the older one of the pairs birthdays. Petrus decided that we could only have 1 hour and 45 mins for our £250 so instead we opted for the new( ish ) place in the Mandarin hotel. May GR rot in the very bowels of Hell!!!! ( just a little aside as I have not given him any grief for a week )

Beforehand we indulged in a couple of excellent Martini's in the bar of No1 the Aldwych ( site of a recent Chowhound outing ) ice cold and dry as a bone.

The room at Foiliage is is anticeptic to say the least and not helped by the fact that the Gents was out of order and I had to be pointed in the direction of room 114 ( no I don't want to go to room 114!!! )

However, things soon warmed up with some excellent bread ( it must have been ,because broth managed to eat about four huge slabs ) The amuse was a great little crabcake which set things off well.

First courses for both of us were a trio of foie Gras ( terrine,seared and marinated in port ) served, obviously with Brioche and alongside a very good Montbazillac.

Main courses were variable. The veal sweetbread for Robin was deft, my lamb less so. Lamb is often a disappointment. I wish I had gone for the Bresse Pigeon. The real star was a Qupe Syrah from Santa Barbra ( can anyone tell us more about this? ) it was a huge £50 per bottle but just fabulous and not overpowering as some of the of the west Coast wine is want to be. Not so much of the " in your face fruitiness " but elegant and really flavourful

Puddings again were the refuge of the girly but we were almost forced by good manners to have a rich cake made of bitter Cuban choc and some reasonable petits.

The price with a couple of Dupont calvados was a mere £195 to you guv'

I have to say that this was a great meal. Up there with the best I have had in London. The service was exemplary and the cooking was as good as I have had. The only problem was the lack of atmosphere that is prevalent is Hotel dining rooms the World over.

Given that this was at once stage the home of MPW when he was cooking rather than posing, it is maintaining very high standards.

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