Gordon Ramsay

Frommer's Review

One of the city's most innovative and talented chefs is Gordon Ramsay. It seems all of London is rushing to sample his wares, and he has had to turn away some big names. The Queen hasn't been denied a table yet, but that's only because she hasn't called.

Every dish from this kitchen is gratifying, reflecting subtlety and delicacy without any sacrifice of the food's natural essence. Try, for example, Ramsay's celebrated cappuccino of white beans with grated truffles. His appetizers are likely to dazzle: salad of crispy pigs' trotters with calf's sweetbreads, fried quail eggs and a cream vinaigrette, or foie gras three ways -- sautéed with quince, mi-cuit with an Earl Grey consommé, or pressed with truffle peelings. From here, you can grandly proceed to the main courses, including oven-roasted pigeon from Anjou wrapped in Parma ham with foie gras or else pan-fried filets of John Dory with crab and caviar. Desserts are equally stunning, including marinated pineapple ravioli with mango and fresh raspberries, and a caramelized tarte tatin of apples with vanilla ice cream.

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