My life has
always revolved around food. However, during
my formative years my tastes weren’t so lavish.
My earliest
childhood memory is growing cress in primary school. Of course, we then used it
make egg sandwiches.
As a
brattish 10 year old my mum often placated my tantrums with the promise of a
Wimpy Bender-in-a-Bun.
And, as a
naive 18 year old, a lads’ holiday to Faliraki was spent making excuses to
leave the night club early so I could visit the kebab shop.
However, it was only
after meeting friends at university who hailed from London that I realised there
was a universe beyond Gregg’s cheese savoury stotties.
A trip
to Le Champignon Sauvage with these same friends nearly 10 years ago gave me one of my first
experiences of the cooking techniques, flavour combinations and *extra* courses
served at some of the country’s swankiest restaurants. Why had I only ever experienced starter, main course and dessert? Why had no one ever told me
about canapés, amuse bouches, pre-starters, pre-desserts and petit-fours?
Last week, Mrs G and I finally returned to Cheltenham to revisit Le Champignon Sauvage.
David
Everitt-Matthias, chef-patron of Le Chamignon Sauvage, is a breath of fresh air
in the age of the celebrity-chef. Having never missed a service in over 25
years, he’s amassed a collection of accolades including 2 Michelin stars and a
Good Food Guide score of 8/10.
And, with
his wife Helen Everitt-Matthias, overseeing front of house with an air of
warmth, humour and passion, Le Champignon Sauvage is a place of pilgrimage
for many foodies in the UK.
As is par
for the course, Mrs G and I ordered the tasting menu, the Menu Gourmand, at £85
for 9 courses.
We also picked an unremarkable bottle of house Viognier (£27),
lacking the expected floral notes, from the extensive and well priced wine
list.
A trio of canapés
would have impressed individually but as a trio they knocked the ball out of
the park – a cube of parmesan mousse coated in a smokey chorizo powder, a warm sweetcorn
& bacon muffin and crackers served with a basil & goats cheese mousse were
all faultless.
An amuse
bouche of a light salt cod mousse hidden beneath a layer of epically fresh
gazpacho was the perfect opener to this summer eve's blowout.
Le
Champignon Sauvage’s famous bacon brioche was just as memorable as the last
time I visited.
Dexter beef
tartare and an unctuous tranche of corned beef were accompanied by texture
balancing croutons and richness moderating wasabi cream, pickled shimeji
mushrooms and onions. The only criticism - the dexter beef used in the tartare
was a little lacking in flavour.
Perfectly
caramelised hand dived scallops were accompanied by blobs of mizo glaze, sesame puree and the ultimate sesame snap. This was a triumph of oriental
flavour combinations.
Like our
recent trip to The Square, the best dish of the meal was the oft-underrated mackerel.
Meaty fish fillets were accompanied by a gayette (mini burger) of pig’s trotter
and whelks, crunchy seeds, ribbons of cleansing
pickled mooli and cardamom infused yoghurt.
Perhaps the
richest dish of the evening was surprisingly almost entirely vegetarian –
tender, earthy heritage potatoes were combined with delicate buffalo milk curd,
sweet caramelised onion puree and a couple of slices of turkey prosciutto. This
was another sublime dish.
In contrast
the meat course, a dish of roasted wood pigeon, felt at odds with the season.
In spite of this, it was still completely frigging lush. Blushing pink pigeon, roasted and pureed
parsnips, a burly black pudding puree, meaty jus, caramelised fig and crisp
mixed seeds were all faultless.
Pre-dessert
was a light & creamy gooseberry fool sprinkled with a spiced biscuit crumb.
Continuing
apace, dessert number #1 was a trio niftily balanced flavours – a fragrant
cylinder of bergamot parfait, gently potent liquorice cream and intense orange jelly.
The final
dessert was another standout in the evening’s stellar
line-up. Salty chicory mousse,
reminiscent of the Camp coffee I used to drink at my grandparent’s in my early
childhood, sat atop a layer of vanilla cream cheese and a soft biscuit base. It
was paired with a refreshing yet rich in equal measure bitter chocolate sorbet.
One of the lasting
memories of my previous visit to the Champion Sausage was receiving the
wisdom that ordering tea or coffee in a Michelin starred restaurant is
essential.
And so, a plate of petit
fours was brought forth...
Ethereally light syrup sponge, a mini battenburg, coconut and almond macaroons, chocolate toffee and the ultimate chocolate brownie were some of the picks – I really could go on.
Our meal at
Le Champignon Sauvage was gobsmackingly brilliant and its status as one of the focal
points of UK gastronomy is without doubt justified. In fact, it’s a bloody
delight to know there’s somewhere this fantastic an hour and a half’s drive
from Cardiff.
The details:
Address - 24-26, Suffolk Road, Cheltenham, GL50 2AQ
Telephone - 01242 573449
i need to get to Wales immediately! My friend Elina is from Wales and she was telling me that Wales has very good food which no one sort of expects. I'll be visiting her soon to try :)
ReplyDelete@Candice - We've got some great restaurants in Wales. If you need any tips when you get around to visiting then just give me a shout.
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