My visit to Mirror Room at Rosewood London was so inspirational I couldn’t wait to tell you all about it. Head Chef Amandine Chaignot is a genious in the kitchen. I would love to be able to imitate what she creates at Mirror Room at home but I don’t think that’s going to happen any time soon. Bring on Mirror Room The Cookbook!
Still, I might just try to reproduce a few of her magnificent presentations. Dining at a restaurant like Mirror Room makes me realise how much I still need to learn.
It wasn’t just the delicious food served that made the evening so memorable. The service was spot on! The theme of the menu was the flavours of Autumn. You probably won’t be able to try that menu by the time you read this as the new Winter themed menu is soon to be introduced. Still, you will be able to see just how special the place is. I hope it entices you to try that winter menu too.
Upon arrival my wife Caroline and I were shown to our table and offered glasses of Champagne by Sommelier, Claudia Montaldi to start the evening meal out right. More about Claudia later.
Then we were greeted by our waiter for the evening, Mirror Room Assistant Manager Francisco Martinez. Francisco brought a box to our table that was filled with the popular food products of Autumn that would play a big part in our evening’s meal.In the specially prepared pine needle and pine cone layered display were a selection of delicious looking wild mushrooms, walnuts, hazelnuts, chestnuts, a bowl of a really unique herb I’d never seen before along with a few other interesting goodies. Francisco left the box at our table to tickle our imaginations with what was to come. It certainly did that.
Claudia returned and asked if we would like to try pairing our courses with specially selected wines. Anyone who knows us knows the answer was definitely yes please.
I’m not going to pretend to be an expert in fine wine and haute French cuisine but I promise you I know good food and wine when I try it. Hopefully the lack of written description will be portrayed better with the photos I took.
We were offered canapes to start. I chose foie gras that was so perfectly seasoned, formed into balls and then coated with redcurrant and finely chopped roasted hazelnuts. I loved the use of edible gold leaf in the presentation. You don’t see that often.
Here I need to apologise to Chef Amandine and Francisco for not capturing on camera the beautiful presentation of Caroline’s canapé – smoked jerusalem artichokes and truffle mayonnaise. It was a lighting thing – perfect for dining but not good for amateur photographers like me.
Francisco placed a glass plate on the table hooded with a clear glass dome. Inside were these perfect balls of fried jerusalem artichokes placed around a gorgeous homemade truffle mayonnaise. There, with the artichokes was a burning stick of wood which burnt out as Francisco placed it in front of Caroline. The clear glass cover filled with smoke. He allowed the artichokes to smoke slightly and then lifted the lid. A puff of smoke shot into the air and that together with the magnificent aroma of the canapé made this a course that pleased so many senses. Wow!
We thoroughly enjoyed every little bite and yes, of course we shared.
This was followed by our starter course. Francisco recommended the wild mushrooms and after seeing the display presented to us earlier I took his advice. I’m so glad I did. These wild mushrooms were to die for! It wasn’t just wild mushrooms. We were at Mirror Room after all. The mushrooms had been delicately fried and topped with chicken quenelles that literally melted in your mouth. This was all drizzled with a poulette white sauce. That’s chicken sauce to most of us but poulette just sounds better. It’s more exotic sounding and this dish certainly was that. Our expert Sommelier, Claudia recommended a 2o14 Jurançon Sec, Domaine de Souch from South West, France. Exceptional choice.
Caroline chose the starter I had originally chosen. We both love game and the seared grouse carpaccio with smoked salsify and girolle purée looked like it would be a tasty dish. I don’t know what a girolle is but it is delicious in a sauce. There was so much going on in this dish but all the flavours just plain worked together. Every mouthful was something new! It was like, what is the next bite going to taste like? Surprise after delicious surprise. It wasn’t just the flavour but all the different textures of the many ingredients that really brought this dish together. That and the delicious 2oo4 La Rioja Alta 9o4, Gran Reserva Rioja that Claudia placed in front of Caroline.
Before I go on, let me first explain that earlier in the day we had enjoyed a fantastic five course meal at one of Rosewood London’s other restaurants Scarfes Bar. Caroline decided to just order another starter for her main. I am very fortunate to have been born with three stomachs so I went for the fillet of venison. I did let her try a few bites of mine though.
When most people think of soup, they think – well soup. Caroline’s celery velouté with chestnut and black trumpet mushrooms was not just a soup. It was also so beautifully presented by Francisco. He place a heated bowl in front of her that was laden with freshly cooked vegetables which he then poured the creamy velouté over. It looked gorgeous and believe me it was. It also went very well with the glass of 2oo9 Pinot Gris, Dry River, Martinborough from New Zealand.
My fillet of venison with celeriac and confit quince and a poivrade sauce was something to behold. I asked for it rare (in my opinion the only way to cook this cut) and as you can see from the photos, it was perfectly grilled. Charred nicely on the exterior and nice and pink in the centre. My favourite wine of the evening, a 2oo9 Barbera d’Asti, La Court, Michele Chiarlo from Piedmont Italy was the perfect accompaniment.
That left only dessert. Unfortunately, we were in a bit of a rush as we were attending the Vuelio Blog Awards later that evening but we still managed to relax for a few more minutes and enjoy what was placed in front of us. My blog won Best UK Food & Drink Blog by the way so this has to go down as one of the best days of my life. 🙂
For Caroline it was an easy decision. She was in the mood for sorbet. As you can see from the photos above, this wasn’t your typical sorbet. How does Chef Amandine do it!? It was incredible! I’m not even going to try to describe it. Just look!
This was served with a 2oo8 Isabel Estate ‘Noble Sauvage’ from Marlborough, New Zealand. Another excellent pairing.
Me? Well I had my eyes on the salted caramel, with vanilla and hazelnut mouse. This was all served on the tastiest sponge cake I’ve had in recent memory. To be honest, I’m not a big dessert eater but I could eat this again and again.
I enjoyed every mouthful, sipped at my glass of 1982 Graham’s Colheita from Douro, Portugal and thought it just doesn’t get any better than this. Caroline actually said exactly what I was thinking. What an amazing night at Mirror Room.
Disclaimer: Caroline and I were guests of Mirror Room. I would like to personally thank Chef Amandine Chaignot for the incredible meal. I would also like to thank Claudia Montaldi. Your knowledge of the wines you served us made the evening even more memorable and fun. Francisco Martinez – you really made us feel welcome. I loved your and Claudia’s enthusiasm and obvious love for what you do. If I had a five star rating on this blog, five stars wouldn’t be enough! Thank you.
Mirror Room at The Rosewood London
252 High Holborn
Tel: +44 20 7781 8888
Rosewood London’s Website: www.rosewoodhotels.com/en/london
Monday to Saturday: 7 to 10:30 a.m.
Sunday Brunch: 10 to 3.30 p.m.
Monday to Saturday: 12 to 2:30 p.m.
Express Business Lunch:
Monday to Friday: 12 – 2:30pm.
Monday to Sunday: 3 to 5 p.m.
Monday to Sunday: 6 to 10 p.m