Hedone, London, 11/8/14

in the restaurant
in the restaurant

A relatively new restaurant for London, the chef/owner Michael Jonsson has already received a Michelin star. It is well given considering the flavor content of this meal! The chef background as an ingredients expert drives him to obtain the finest and freshest ingredients possible.

exterior
exterior
exterior
exterior
table set up
table set up

He has so perfected his bread baking technique that now other London restaurants want to buy it from him. He’s not big on personality but is willing to participate in an open kitchen format and was very friendly to us. The restaurant is fairly small and offers a tasting menu as well as a lunch menu but has no a la carte offerings. The items change regularly and the highlights are offered in the ‘carte blanche’ tasting, which we chose in addition to the truffle supplement. It was worth every euro!!!

Meals start with several amuse bouche with were all tasty. The tuna cones were crispy and a really fun bite and chocolate was a novel mix with Jerusalem artichokes. The turbot was outstanding and seemed to be a delightful play on “fish and chips”. The ravioli were divine but the guanciale was unbelievable – little bites of smoke exploded in your mouth. The venison was very nice but the oh so sweet carrot almost outshined the meat. The raspberry dessert included a crisp meringue layer and a balsamic like sauce that gave the dessert a nice sweet and tart/ crispy and soft dimensions. Ending the meal with the best caramel ever, sold me entirely on this place!

special white truffles
special white truffles
Foie gras on biscuit
Foie gras on biscuit
Tuna, tomato and pepper
Tuna, tomato and pepper
interior
interior
Chocolate shell with Jerusalem artichokes and caviar
Chocolate shell with Jerusalem artichokes and caviar
art
art
wine
wine
Poached Cornish rock oyster, Granny Smith foam, pickled shallots
Poached Cornish rock oyster, Granny Smith foam, pickled shallots
Nice weight stainless flatware
Nice weight stainless flatware
Nice weight stainless flatware
Nice weight stainless flatware
Dorset crab, avocado, pistachio, mild curry foam
Dorset crab, avocado, pistachio, mild curry foam
Umami flan, cucumber variation
Umami flan, cucumber variation
housemade bread and butter service
housemade bread and butter service
Isle of Mull hand dived scallop cooked in its shell, chestnut, watercress, Jerusalem artichoke, white Alba truffle
Isle of Mull hand dived scallop cooked in its shell, chestnut, watercress, Jerusalem artichoke, white Alba truffle
Dorset wild turbot, smoked potato mousseline, baby fennel, black olives and olive oil infusion
Dorset wild turbot, smoked potato mousseline, baby fennel, black olives and olive oil infusion
Liquid Parmesan ravioli, sweet onion consomme, mild horseradish, guanciale
Liquid Parmesan ravioli, sweet onion consomme, mild horseradish, guanciale
Suckling “Noir de Bigorre” pig, Cevennes onion, pear shavings, sage
Suckling “Noir de Bigorre” pig, Cevennes onion, pear shavings, sage
wine cellar, (note the hanging meat)
wine cellar, (note the hanging meat)
downstairs dining room
downstairs dining room
downstairs work room
downstairs work room
open kitchen
open kitchen
Roasted loin of Fallow dear, Heritage carrots, Scottish girolles, Grelots onions, herbs and flowers
Roasted loin of Fallow dear, Heritage carrots, Scottish girolles, Grelots onions, herbs and flowers
English rasberry, hibiscus, coconut, cinnamon
English rasberry, hibiscus, coconut, cinnamon
Warm chocolate, plum powder, passion fruit jelly, Madagascar vanilla ice cream
Warm chocolate, plum powder, passion fruit jelly, Madagascar vanilla ice cream
Frankie thought the herb bundle on the table contained catnip!
Frankie thought the herb bundle on the table contained catnip!
White chocolate with tart liquid center and apricot macaroon
White chocolate with tart liquid center and apricot macaroon
Caramel
Caramel
Charles and chef Mikael Jonsson
Charles and chef Mikael Jonsson

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