Seared-Mackeral-pied-a-terre

pied a terre Fitzrovia£30 can easily be spent in moments so why not spend it wisely on a really good meal. You may think you can’t eat at Michelin star restaurant without breaking the bank, but you can now thanks to Nez app. It’s an app with access to exclusive offers in Central London, best for sorting out your lunches. Join and use my referral code “Z8NZ”. With the Nez app dining, a three-course meal only cost £30, not including drinks and service charge.

pied-a-terre-bread-selectionPied à Terre lies in the Fitzrovia district along Charlotte Street. It’s my second visit to the place. The first time I encountered David Moore and thought he was the cleaner as he was sweeping the floors in his restaurant. Immediately seen as you step through the doors led to the modern dining room. Dark maroon leather seaters and tablecloths to match. The ceiling has a square panel window with natural sunlight flooding into the room. A nest of florals hung high into the ceiling a simply elegant touch. Crystal lampshades hang above each table. Gentle jazz and slow music of bossa nova, and French played throughout the duration of the meal.

pied-a-terre-beef-cigarPied à Terre serves modern French cuisine, with head chef Asimakis Chaniotis he even popped out to greet diners. After selecting what to eat, a board of different slices of bread appeared along with olives. The pre-canapes came as a surprise, a black shell filled with assorted seashells a beef cigar and salmon chocolate coated red lip perched on top. A plant-filled with edible dried olives and radish.

pied-a-terre-dried-olvies-and-radishStarting off with the seared mackerel it was immaculately presented, burnt lemon puree placed on top and around the plate with seaweed branches. Mackerel is cooked to perfection, soft meat that crumbles with a fork and a thin layer of crispy skin. The dish also came with a bowl of almost like risotto courgette Israeli Couscous.

Seared-Mackeral-pied-a-terre

Seaweed-TrahanaThe waiter did ask how I would like my main pork cooked. Medium-rare is always my choice, the waiter poured a reduced wine gravy on the pork and greens. Oxford black and sandy pork rubbed in black curry spices.

xford-black-pork-pied-a-terrePre-dessert palette cleanser came in a deep transparent bowl, grated carrots, crème and foam. Dessert came in an array of mainly white splodges, slices of strawberry, crème diplomate, olive oil, mint espuma and genoise sponge.

genoise-strawberries-pied-a-terrepied-a-terre-pre-dessert-cleanserThroughout the whole meal, nothing was overbearingly rich in flavour. The cooks brought out the natural flavours and used mild seasoning which I loved.

 

The last pleasant surprise was the canelé after the bill was paid, by this time I was too full of all the extra food that came with the three-course meal.

pied-a-terre-caneleFront and waiting staff service was second to none, interacting throughout the meal and very knowledgeable of the dishes served.

Pied à Terre

34 Charlotte Street, London, W1T 2NH

Pied à Terre Menu, Reviews, Photos, Location and Info - Zomato

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