Having walked pass the usually buzzing Les Trois Garcon multiple times thinking this place looks extravagant even only after taken a few peeks inside. For the first time, taken there by surprise on a Monday night where it was quiet with only less than half the restaurant filled, we had all the time and space to gaze at the busy interior. There was always something somewhere in a corner, on top of your head and on the sides of the walls. Taxidermy of tiger, giraffe, swordfish, antelope and probably more that I might not have identified was dotted around. A clutter of victorian purses hung from the ceiling, vintage necklaces carefully lined up on the wall next to where we were sat and strings of beaded glass dangling away. With so many things happening in its interior, it was surprisingly not overwhelming but unpredictable, eccentric and exciting at the same time.
Service was friendly and exquisite. The night was smooth sailing with great company and a six course tasting menu. If you read my blog often, there is usually more photos of food than this. I actually forgot to make use of my handy iPhone camera until the dessert came. I hope are able to picture it with the explanation below and hopefully experience the food and ambience for yourself. A little mystery makes the experience more fun.
The foie gras was compact and smooth with perfectly cubed sweet yet sharp apples and crisp yet soft toasted brioche was a joy to start off. For those of you unfamiliar with the 'au torchon' method, it is foie gras wrapped in dish towel and cooked in liquid. Michael Ruhlman, the American author who collaborated with the celebrated chef Thomas Keller to produce the The French Laundry Cookbook
explained the how to's of making torchon de foie gras in his website.
The flavours were lovely with addition of the sweet tangy kamquat chutney which lifted the scallops. It would have been perfect if the scallops were taken off heat a few seconds sooner.
Again the subtle flavour of szechuan pepper jus added an Asian character to the French cooking of venison fillet that was cooked to pink perfection.
Now now, this frozen nougat was packed full of coconut flavour that it brought me to a tropical paradise for a moment and the passion fruit coulis freshens it up. Here is to how good it was that we ordered an extra portion to share after six courses. And I ate about 85% of that second portion.
After a wonderful evening at Les Trois Garcon, we decided to have a drink at the Loungelover behind the restaurant also by the same owners. Again, the interior was eccentric and colourful. Every single light and chandelier was different with its own character. The furnitures were all mismatched yet complimented each other in its own right. Whoever designed the interior has an extraordinary style with character of mischief.
The cocktails were a captivating as the meticulously thought out decor.
Service was friendly and exquisite. The night was smooth sailing with great company and a six course tasting menu. If you read my blog often, there is usually more photos of food than this. I actually forgot to make use of my handy iPhone camera until the dessert came. I hope are able to picture it with the explanation below and hopefully experience the food and ambience for yourself. A little mystery makes the experience more fun.
The tasting menu:
Amuse Bouche
The amuse bouche of tomato soup was creamy yet light.
Ballotine de Foie Gras au Torchon
Ballotine of foie gras cured in Sauternes, cooked au torchon, served with toasted brioche
explained the how to's of making torchon de foie gras in his website.
Coquille Saint-Jacques
Seared scallops with Jurusalem artichoke and chestnut gratin, kumquat chutney
The flavours were lovely with addition of the sweet tangy kamquat chutney which lifted the scallops. It would have been perfect if the scallops were taken off heat a few seconds sooner.
Filet de Saumon Ecossais au beurre blanc de Champagne
Organic salmon with Dauphine potatoes, red wine salsify, champagne butter sauce
Filet de Chevreuil au jus de poivre de Szechuan
Spiced cured venison fillet served szechuan pepper jus
Again the subtle flavour of szechuan pepper jus added an Asian character to the French cooking of venison fillet that was cooked to pink perfection.
Nougat glace a la noix de coco
Frozen coconut 'nougat' with passion fruit coulis
Now now, this frozen nougat was packed full of coconut flavour that it brought me to a tropical paradise for a moment and the passion fruit coulis freshens it up. Here is to how good it was that we ordered an extra portion to share after six courses. And I ate about 85% of that second portion.
Petit Fours
Passion fruit meringue, brownie, truffle
After a wonderful evening at Les Trois Garcon, we decided to have a drink at the Loungelover behind the restaurant also by the same owners. Again, the interior was eccentric and colourful. Every single light and chandelier was different with its own character. The furnitures were all mismatched yet complimented each other in its own right. Whoever designed the interior has an extraordinary style with character of mischief.
The cocktails were a captivating as the meticulously thought out decor.
The art deco style lighting that hangs at the entrance was one that captured me the most.
Smile..
Good food accompanied with charming friendly service and unique interior.Frown..
It is on the pricey side but worth the experience.Will I return?
Yes.Les Trois Garcon
1 Club Row
E1 6JX
London, UK.
Tel: +44 (0)20 7613 1924
Nearest station: Shoreditch High Street
E1 6JX
London, UK.
Tel: +44 (0)20 7613 1924
Nearest station: Shoreditch High Street
Loungelover
1 Whitby Street
E1 6JU
London, UK.
Tel: +44 (0)20 7012 1234
Nearest station: Shoreditch High Street
E1 6JU
London, UK.
Tel: +44 (0)20 7012 1234
Nearest station: Shoreditch High Street
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